Amazingly spongy, tasty, healthy, eggless and butter less whole wheat cake.

I love cakes but I am totally aware of the burden of the calories which they carry J That’s why I am always searching for healthy cake recipes which can satisfy my sweet tooth. This recipe was a gem.  I never thought that an eggless cake, butter less and whole wheat flour cake can taste so good.  It’s difficult to believe that a cake without eggs and butter can be so soft…but this cake was in fact one of the spongiest cakes I have ever made.

I took this cake to my work and everyone just loved it:)

It’s a too good to be true cake.

Most of the ingredients mentioned below will be available in your kitchen. Give it a shot 🙂

Ingredients 

2 cups atta / whole wheat flour

1-2 cups shakar or gur(depending on your taste)

1/2 Tbsp baking powder

1 1/2 Tbsp soda bicarbonate(meetha soda)

2 Tbsp cinnamon

3/4 cup refined oil

1 cup curd

Water (to be added according to the consistency of the batter)

A handful of walnuts, raisins & figs

Method

Pre-heat the oven to 200 degrees C.

Mix all the dry ingredients together in a large bowl.

Blend the curd and oil together in another bowl.

Then mix the dry ingredients into this bowl and blend well.

Bring it to dripping consistency, adding water if needed.

Oil the bottom of a baking dish and bake at 170 degrees C for 1 hour 45 minutes while checking at intervals.

Tip: The cake will start rising only after an hr so be patient.  Let it bake slowly at its best J

Cut and serve when cool. Key Ingredients: Whole Wheat Flour, Sugar, Baking Powder, Cinnamon, Yogurt, Raisins

Adapted from NDTV cooks