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Deepali Ohri
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EGGLESS WHOLE WHEAT VANILLA CAKE RECIPE

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EGGLESS WHOLE WHEAT VANILLA CAKE RECIPE

These days, when we all are #quarantined, and there is not much to do, it’s very easy for the anxiety to build up. There are uncertain moments where we feel helpless, and sedentary actions during self-quarantine can have negative effects on the health, well-being and quality of life of individuals. So keeping yourself busy in something or the other is important. This is not the time to panic, we have to take good care of ourself and our loved ones, be alert and spend some quality time with our families. Also be positive, and remain calm. I was thinking of baking since the day two of the lockdown, but was not getting time due to my busy schedule at home and also due to the fear of ending up with the basic ingredients stock. But finally I thought to give it a try with some basic recipes. So here I am with an easy Recipe for Eggless whole Wheat Vanilla Cake.

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Cakes

EGGLESS WHOLE WHEAT & JAGGERY CAKE

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EGGLESS WHOLE WHEAT & JAGGERY CAKE RECIPE

Ingredients

  • 1 1/3 Cup Wheat Flour
  • 3/4 Cup Grated Jaggery 
  • 1 Teaspoon Baking Powder
  • 1/2 Teaspoon Baking Soda
  • 3/4 Cup Milk
  • 1/2 Cup Curd/ Yoghurt
  • 1/2 Cup Oil 
  • 1 Teaspoon Vanilla Extract
  • 1 Teaspoon Cardamom Powder
  • 1 Tablespoon fennel seeds

 

Instructions

  1. Pre-heat the oven to 180ºC or 350ºF.
  2. In a big bowl, add all your dry ingredients; All-Purpose flour, baking powder, baking soda, cardamom powder and fennel seeds. Mix all these properly with a wire whisk.
  3. Then add the grated jiggery and mix again.
  4. Now is the time to add our wet ingredients one by one. So first of all add the curd/yoghurt, oil, vanilla extract, and milk.
  5. Combine everything together until well corporated.
  6. Do not over-mix.
  7. Now take a 7” round cake pan and line it with a parchment paper. Also dust the sides with some flour.
  8. Pour the batter in the cake pan and give it a few taps.
  9. Bake at 180 degrees Celsius for about 35-40 minutes.
  10. You can take the cake out when a toothpick inserted into the cake comes out clean.
  11. Allow cake to cool in the pan for 10 minutes.
  12. De-mould the cake after ten minutes, you can serve immediately or you can wait to cool it completely before serving.
  13. This cake is best when consumed the next day but it’s so yummy that you can’t to wait for another one day to have a slice.
EGGLESS WHOLE WHEAT & JAGGERY CAKE RECIPE
EGGLESS WHOLE WHEAT & JAGGERY CAKE RECIPE

 

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