Butter-free, Egg-free, Whole wheat Cake

I love cakes. As a child, whenever I went to the bakery I got to eat a piece of cake, be it sponge, pineapple, chocolate etc. I am not a very big lover of sweets but when it comes to cakes and puddings, I cannot resist them 🙂

I usually have very little patience. So I always prefer preparing dishes that take less than 30-45 minutes and baking usually takes time. So I try my best to cut short the recipes without compromising on taste. I wanted to prepare a simple cake  today without much fat and unhealthy ingredients and so I figured this is the perfect one. I borrowed it from the internet and changed it slightly to arrive with this one.

Dry Ingredients:
Whole wheat/multi-grain flour – 1.5 cups
Brown sugar – ¼ cup (optional, may use white sugar)
White sugar – ½ cup
Baking powder – 1.5 tsp
Salt – a pinch

Wet Ingredients:
Water – 1 cup
Milk – ¼ cup
Vanilla extract – ½ tsp
Vegetable oil – 5 tbsp

Other Ingredients:
Baking tray/cake tin – 9” diameter (you may use whatever size you have)
Oil – 2 tbsp (to grease cake tin/baking tray)
Cocoa powder – 2 tbsp (to dust the cake tin)

Procedure:

1. Mix together all the dry ingredients in a large bowl.
2. In a separate bowl mix all the wet ingredients thoroughly.
3. Pour the wet ingredients into the dry ingredients and combine well. Make sure there are no lumps.
4. Take a greased cake tin and dust it with cocoa powder on the base and the walls as well.
5. Pour the cake batter into the cake tin and tap it gently so that the batter is evenly spread in the tin.
6. Place this in a pre-heated oven at 190°C for about 30-40 minutes until a toothpick comes out clean and a golden crust is formed.
7. Remove from oven, let it cool for about 5 minutes and transfer onto a serving plate.
8. Your guilt-free, butter-free, egg-free and maida/all-purpose flour-free yummy cake is ready.

Note:

1. Addition of brown sugar makes the cake moist. You may avoid if you would like to.
2. I noticed that adding milk gives it a nice spongy texture. You may skip this as well but the cake might become dry.
3. Instead of sugar you may use jaggery as well.
4. Dusting cocoa powder gives a nice dimension to the cake on one side of it, so every bite has a cocoa touch to it.
   

Related Images: