100% whole wheat cake
A long line of festivities and longer line of sweets and snacks have been in display at homes. Why not start a CAKE SERIES… while Santa is on his way!
I have always wanted to increase the list of cakes in dosaikal. The main reason is not simply a passion to bake – but to bake HEALTHY as much as possible. So, how about having a favorite snack without the guilt of adding more empty calories?!
And especially for those little ones who are always tempted towards donuts, pastries, french fries and many more in the same category of junk with white flour – why not let them have their share with fewer restrictions – with these cakes made of 100% whole wheat, without butter and mostly without eggs too!
And for adults too – these butterless delicacies can certainly help reduce those extra calories! So, don’t control your cravings.. just indulge!!
The recipes have reached this stage after a series of trial and error experimentation and I have also tried to follow a few recipes from fellow bloggers and converted the butter, egg and flour into oil, yoghurt and wheat as the previous cake recipes.
Let’s start with Whole Wheat Banana Cake, adapted from the recipe of one of my friends. The cake she had made was made to ‘Bakery Perfection’, with the flavor and aroma of banana. For me, after a few flops, this combination of ingredients turned out to be good and almost perfect for an experimentation.
100% Whole Wheat Banana Cake (Butterless and Eggless)
Due to continuous flops, I preferred to experiment with a very small cup measurement. The cup I chose was a small bowl which measures 75gms of wheat flour, equivalent to a small tea-cup. The proportions of flour, sugar and oil can be done with any cup measurement, but calculating the quantity of baking powder and baking soda might be difficult with cup measurements. Hence, the weight in grams is also given for perfect ratios.
- whole wheat flour/gothumai maavu/atta – 2 cups/150 gms
- brown cane sugar – 1 cup/100 gms
- refined oil (I always use sunflower oil) – 3/4 cup/75 gms
- yoghurt – 1 cup levelled – appr. 80-90 gms
- well ripen bananas – 4 no.s small – 1 cup/125 gms when mashed
- baking powder – 1 tsp/4 gms
- baking soda – 1 tsp/4 gms
- hot milk – 1/2 cup
- banana essence – 1 tsp (can also use vanilla essence)
had a lovely brown colour in the bottom – thanks to the gas oven
Method of Preparation
Keeping things ready
- Preheat oven at 170 degrees C or if gas oven keep the knob at 4
- Grease the required cake tin
- Sift wheat flour and baking powder and keep aside
- Mash the bananas with spoon (original recipe); I blended in a blender
Preparing the Batter
- In a wide bowl, mix oil, sugar and yoghurt
- Then, add banana essence and mashed bananas and mix well
- Dissolve baking soda in hot milk – this will form into a foamy white mixture and add this to the above batter
- Fold in the sieved flour-baking powder
- Spoon the batter in the cake tin. Smooth top with a spatula
- Bake for 25 to 30 minutes, depending upon the oven – till skewer comes out clean. A bigger cake would need more time.
and the upper crust soft and lighter in colour