Traditional cakes are made from refined flour (maida) and may not be feasible for people of all age groups and health conditions. This healthier variation of cake can be prepared occasionally with simple and regular ingredients and can be consumed in moderation.
Preparation time: 1 hour
10 minutes
Makes: 6 servings
Ingredients
• 1 cup whole wheat flour
• 3/4th cup grated jaggery
• 3/4th cup almond milk (room temperature)
• 1/4th cup refined oil
• 1 tsp baking soda
• % cup chopped walnuts and
cashews
• flaxseeds and sesame seeds 1 tbsp each
• 1tbsp fennel
• % tbsp cardamom powder
• A pinch of salt
Method
• Wet Ingredients: grind milk, jaggery and oil in a mixer and make a smooth paste.
• Dry Ingredients: sieve whole wheat flour, baking soda and add fennel, cardamom, salt, chopped walnuts and cashews. Mix them well.
• Now mix dry and wet ingredients. The cake batter is ready for baking.
• Pour the prepared cake batter
into the baking pan. Sprinkle flaxseeds and sesame seeds on the batter.
• Tap the cake pan on countertop to release any large air bubbles.
• If baking in a pressure cooker, bake for 40-60 minutes.
• If baking in an oven, preheat the oven at 180° C and bake for about 60 minutes. The baking time may vary, so keep checking the cake after 40 to 45 minutes. Nutritive value per piece of cake
Energy: 205 kcal
Protein: 4 g
Fat: 3 g
Carbohydrates: 34.5 g
