Date Chocolate Almond Whole Wheat Cake
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Whole wheat cakes are becoming a norm at home. Needless to say , this is leading to a lot of experimentation. Digging out all my old recipes and switching the flours is resulting in some disasters too in this process. An eggless date cake was the second post on my blog, where I wrote a bit about switching all purpose flour (maida) with Whole wheat flour ( atta). Now, it doesn’t take any rocket technology to discover that bakes made out of WWF do not rise much , are dense and hence are less popular in baking world. To aid in more rising and to get a moist soft crumb, I modified this eggless date cake recipe , by adding an egg and reducing the amount of baking soda. Whole wheat flour absorbs a bit of more moisture than all purpose flour, so the amount of liquid too is slightly more in wwf bakes.
Now, if only the substitutions were so easy and calculations bang on. A bit (read lot! )of trail and error does goes into healthy baking if you want to bake your cake and eat it too 🙂 But then that’s the whole fun of baking! So, when we stepped into the fourth event of our healthy wellthy cuisines, with a theme of ingredient starting with ‘D’, I decided to experiment with my oft baked date cake. This version has eggs, but most importantly is made completely of whole wheat flour. Soft, moist and flavourful, try this date chocolate almond whole wheat cake to enjoy a guilt free tea time snack or as a healthy treat for kids.
Here’s a simple recipe for Date Chocolate Almond Whole Wheat Cake.
- Whole wheat flour – 1 cup minus 4 tablespoons
- Cornflour – 2 tablespoons
- Cocoa powder – 2 tablespoons
- Baking powder- 1 teaspoon
- Baking soda – 1/2 teaspoon
- Brown /white sugar/ jaggery–1/4 cup ( increase depending on the sweetness of dates)
- Dates –15-18 , (deseeded and chopped)
- Egg- 1 lightly beaten
- Milk – 1 cup
- Refined oil-1/4 cup
- Vanilla extract – 1 teaspoon
- Pre heat the oven at 1800 C . Grease and dust a 7″ square tin, here I have used two mini loaf tins.
- Sift in flour,cocoa powder, baking powder, baking soda. If you don’t want a chocolate flavour, omit the cocoa powder and add two tablespoons of flour instead.
- Make a puree out of chopped dates with ½ cup milk. If the dates are too hard and dry, boil them in additional ½ cup milk till they are soft, cool and blend with ½ cup milk to a paste. Skip this step if using fleshier dates.
- Add jaggery/sugar and oil to the date puree and blend well. Add vanilla essence and give a final whip.
- Lightly beat an egg till frothy and add it to the date-oil-jaggery mixture, give a good mix.Add vanilla.
- Make a well inside flour mixture, gradually add the liquid mixture and mix until its completely incorporated. Add extra milk to adjust the consistency , if batter is very thick.
- Add almonds/walnuts. You can also add chopped dates.
- Bake for 30-35 minutes at 1800 C until a tooth pick inserted in its centre comes out clean.
- Cool the cake on a wire rack, slice once it cools down completely and serve as a teatime snack!
For eggless version, try this recipe recipe