Protein Rich Nut & Seed Cake with step by step pictures – This protein rich nut & seed cake is 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 healthy and 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 & seed cake to keep your day going. A healthy 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.
Preparation time : 20 mins
Baking time : 35 mins
Serves : 6
Ingredients : (Measuring cup used is 240 ml)
1 cup / 140 gms Whole Wheat flour
2/3 cup / 160 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 1 cup of warm milk and add 1 tbsp of vinegar or lime juice, stir and keep for few mins and it is ready to use.
Method :
Preheat oven @180° 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 mins.
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° for 35 mins. A toothpick inserted should come out clean.
Remove from oven and let it stand for about 5 mins. Demould it, let it cool down completely, cut and serve.
Thank you so much for stopping by my blog. I hope you liked the recipe. Your valuable feedbacks are always welcome, I would love to hear from you all. Happy cooking!
Very well explained 👌looking yummy 👌
Hi Vasu Thank you so much 🙂
Superbbb mindblowing yummyy cake
Simmi dear thanks for stopping by and for the lovely words 🙂
What is buttermilk? How to make it
Deepika Buttermilk is available in supermarkets but you can also easily make at home. Take 1 cup of warm milk and add 1 tbsp of vinegar or lime juice, stir and keep for few mins and it is ready to use.
Hi hi… do you roast/bake the nuts before using?
I haven’t Sharon 🙂
Hi Akum, Thank you for sharing the recipe. I am making this recipe today, and I observed that my batter went too thick (even went hard to mix). Used the same proportion of ingredients you have shared . Not sure why it happened. Can you help me understand what went wrong here.
Hi Sindhu.. the Measuring cup used is 240 ml, hope you are using the same to measure the ingredients.. it’s ok it happens sometimes due to inaccurate measuring of the ingredients and especially flour.. just add few more tbsps of buttermilk and adjust the batter consistency
Thank you for your reply. However, I used kitchen weighing machine to measure my ingredients. I added water to adjust the consistency and the cake turned out good. But I felt it could have been more better. May be I haven’t whisked oil and sugar enough. Not really sure about the reason . Anyways,thanks dear