Whole Wheat Nut And Seed Cake (Eggless 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.
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
- 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.