Protein Rich Nut And Seed Cake / Nut And Seed Cake / Whole Wheat Nut And Seed Cake

Protein Rich Nut And Seed Cake is a delicious and healthier version cake packed with nutrients. It is a no maida, no refined sugar, no butter and egg-free cake with goodness of whole wheat flour.

This nut and seed cake is a super delicous cake which can be had as a breakfast or anytime snacks and a perfect tea partner. To jumpstart your morning with protein packed breakfast, enjoy a couple of slices of this protein rich nut and seed cake to keep your day going. A healthier treat for the family.

Also read : Eggless Banana Cranberry Oats Cake

This nut and seed cake is high in protein and fiber and contains healthy fats. It is loaded with nuts & seeds and also made with whole wheat flour and sweetened with brown sugar. You can feel the crunchiness of the nuts and seeds in every bite of the cake.

Read also : Eggless Hot Milk Suji Cake

This cake is so simple to make and requires only a mixing bowl, measuring cup & spoons and a cake tin. The best part about this recipe is that you can mix and match most of the ingredients. You can adapt this recipe according to whatever nuts, seeds and grains available in your pantry.

Read also : Muesli Banana Cake

Oh yeah, I can’t forget to mention that your whole house will smell amazing by the time the cake is done baking

Here is how to make protein rich nut and seed cake with step by step pictures. Please do give it a try and share your feedback how much you liked it in the comments below.

Ingredients : (Measuring cup used is 240 ml)
1 cup / 128 gms Whole Wheat flour
2/3 cup / 160-180 ml Buttermilk
1/3 cup / 70 gms Brown sugar
1/4 cup / 60 ml Oil
1 tsp Baking powder
1/2 tsp Baking soda
1 tsp Vanilla extract
1/2 tsp Salt
3/4 cup chopped Nuts & Seeds ( Cashewnut, Almond, Pistachios, Walnut, Sunflower seed, Pumpkin seed, Watermelon seed, Flaxseed)

*If you don’t have buttermilk, do not worry you can easily make at home. Take the milk and add 1-2 teaspoon of vinegar or lime juice. Stir and keep for about 5 minutes and it is ready to use.

HOW TO MAKE WHOLE WHEAT NUT AND SEED CAKE

Preheat oven @180° C for 10 mins. Grease the cake pan and dust it with flour. Keep aside.

In a mixing bowl add the buttermilk and baking soda, mix well and keep aside for 3-5 minutes.

In the buttermilk mixture add the brown sugar, oil, vanilla extract, stir and mix well and allow the sugar to dissolve.

Sieve in the flour, baking powder, salt into the wet ingredients and gently fold to make a smooth batter.

Add the chopped nuts and seeds reserving some for garnish. Gently fold the batter but do not over mix the batter.

Garnish with the remaining nuts and seeds mixture. Bake the cake at preheated oven @180° C for 30 to 35 minutes. A toothpick inserted should come out clean.

Remove from oven and let it stand for about 5 minutes. Demould it, let it cool down completely, cut and serve.

NOTES:

● If you don’t have buttermilk, do not worry you can easily make at home. Take the milk and add 1-2 teaspoon of vinegar or lime juice. Stir and keep for about 5 minutes and it is ready to use.

● You can use all purpose flour or 50-50 ratio of all purpose flour and whole wheat flour.

● You can also use jaggery or cane sugar for the sweetener.

● You can use butter instead of oil.

● Use nuts and seeds of your choice.

● If you want to use egg, you can use 1 large egg or 2 if your egg is small.

RECIPE CARD

Whole Wheat Nut And Seed Cake (Eggless Nut And Seed Cake)

Akum Raj Jamir

Protein Rich Nut And Seed Cake is a delicious and healthier version cake packed with nutrients. It is a no maida, no refined sugar, no butter and egg-free cake with goodness of whole wheat flour.

Print Recipe Pin Recipe

Prep Time 15 mins

Cook Time 35 mins

Total Time 50 mins

Course baking, Breakfast

Cuisine American

Servings 8

Equipment

• 240 ml measuring cup set
• OTG
• Mixing bowl
• Spatula
• 7 inches rectangle cake tin

Ingredients

  

• 1 cup Whole wheat flour (128 grams)
• ⅔ cup buttermilk (160 -180 ml) check notes
• ⅓ cup brown sugar (70 grams)
• ¼ cup oil (60 ml)
• 1 teaspoon  baking powder
• ½ teaspoon  baking soda
• ½ teaspoon  salt
• ¾ cup nuts and seeds ( Cashewnut, Almond, Pistachios, Walnut, Sunflower seed, Pumpkin seed, Watermelon seed, Flaxseed)⁸

Instructions

 

• Preheat oven @180° C for 10 mins. Grease the cake pan and dust it with flour. Keep aside.
• In a mixing bowl add the buttermilk and baking soda, mix well and keep aside for 3-5 minutes.
• In the buttermilk mixture add the brown sugar, oil, vanilla extract, stir and mix well and allow the sugar to dissolve.
• Sieve in the flour, baking powder, salt into the wet ingredients and gently fold to make a smooth batter.
• Add the chopped nuts and seeds reserving some for garnish. Gently fold the batter but do not over mix the batter.
• Garnish with the remaining nuts and seeds mixture. 
• Bake the cake at preheated oven @180° C for 30 to 5 minutes. A toothpick inserted should come out clean.
• Remove from oven and let it stand for about 5 minutes. Demould it, let it cool down completely, cut and serve.

Notes

1. If you don’t have buttermilk, do not worry you can easily make at home. Take the milk and add 1-2 teaspoon of vinegar or lime juice. Stir and keep for about 5 minutes and it is ready to use.
2. You can use all purpose flour or 50-50 ratio of all purpose flour and whole wheat flour. 
3. You can also use jaggery or cane sugar for the sweetener. 
4. You can use butter instead of oil.
5. Use nuts and seeds of your choice. 
6. If you want to use egg, you can use 1 large egg or 2 if your egg is small.

Keyword eggless whole wheat cake, nut seed cake, snacking cake

Well, if you make this nut and seed cake recipe please do leave a feedback in the comments box below or snap a photo and tag Akum Raj Jamir on Facebook and akumrajjamir on Instagram with hashtag #atmykitchen. I would love to see your creations.

Thank you so much for stopping by my blog. I hope you liked the recipe. Your valuable feedbacks are always welcome, I love hearing from you guys and always do my best to respond to each and every one of you.

Happy Cooking!
Love Akum

About Akum Raj Jamir

administrator

Hello Everyone.. I am Akum Raj Jamir. I am a Naga Lady born and bought up from Nagaland. Married to a Tamilian and settled in Chennai now.  I worked in hotel industry for 3 years and later I shifted to corporate sector and worked in US based MNC companies. In January 2014 I was blessed with a baby boy and that it when I decided to quit my job and give me full time for him as well as the home. Now I am a homemaker ☺.  I started cooking at the very small age. We sisters used to help mom in the kitchen and followed the foot step of my mom and that's how I developed my cooking skills. A foodie by nature and a passionate cook, loves everything about food. Cooking is my passion. I love experimenting with food in my kitchen and try to bring the best in whatever I cook. I cook with all my heart and soul and this love is evident in the dishes I cook.  I believe in sharing a lot thus whatever I cook I share with fellow friends and my fan followings. So this space is all about food from my kitchen for foodies like me. Explore the recipes ☺