Eggless Whole Wheat Cake – The recipe makes for a 6*6 inches whole wheat cake and it is a small cake. You can serve this cake plain as a tea time snack or even as a dessert. You can also use this cake as a base in trifle pudding and even frost it with any icing.
An easy recipe of cake made with whole wheat flour, sweetened condensed milk and butter.
Ingredients
Dry Ingredients
- 1 Cup Whole wheat flour About 120 Grams
- 1/2 Teaspoon Baking Powder
Wet Ingredients
- 1/2 Cup Sweetened Condensed Milk About 125ml
- 1 Teaspoon Vanilla Extract Or 1/2 Teaspoon Vanilla Essence
Olive Oil Solution
- 80 Grams Ekin Olive Oil
- 1/2 Cup Water
- 4 Tablespoons Sugar
Servings: Small Cake
Instructions
- Grease a 6*6 Inches Square pan with softened butter. You can also use a 5 to 6 inches round pan.
- In a seive, add 1 Cup whole wheat flour (120 Grams) and 1/2 teaspoon baking powder. Keep the sieve on top of a mixing bowl or pan.
- Sift both the dry ingredients. Also preheat oven at 180 degrees Celsius for 20 minutes.
- Now add 1/2 cup sweetened condensed milk.
- Add 1 Teaspoon vanilla extract or 1/2 teaspoon vanilla essence.
- Do not mix, Just keep aside.
- In another pan, take 80 grams Olive Oil and 1/2 cup water.
- Add 4 tablespoons sugar.
- Keep the pan on stove top and on a low flame heat this mixture.
- The Olive Oil will heat initially. Do stir occasionally.
- Bring this mixture to a boil.
- Once the mixture comes to a boil, then remove the pan and pour the entire boiling hot mixture in to the flour mixture.
- With a wired whisk, begin to mix lightly.
- Mix with light pressure, so that over mixing does not happen.
- Mix to a smooth batter. If there are small tiny lumps, then let it be. Do not over mix.
- Now pour the batter in the greased square pan.
- Gently shake the pan or tap the sides.
- Place the pan in a pre-heated oven. Bake at 180 degrees Celsius for 45 minutes to 1 hour. Oven temperatures are not same everywhere, so while baking do keep a check. Also, please do not open the oven door till 3/4th of the cake is done. The top should be golden and when you insert a tooth pick in the cake, it should come out clean.
- Let the cake become warm or cool completely, before you serve it. In cooler climates, the cake can be kept at room temperature for 1 to 2 days. Do store in a box. In warmer or hotter climates, refrigerate the cake. Whole wheat cake stays good for about a week in the fridge.
Recipe Notes
- If you do not have unsalted butter, You can use salted butter too.
- Substitute for Olive Oil Butter.
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