Eggless Butterless Whole Wheat Oats Cake [with Jaggery]

The name of the dish itself is a mouthful ,isn't it!!Well, I had to include the major components of this cake so that I can tell you how good it is. The name speaks volume about the type of cake this is and the taste will show you how fast it can disappear into little tummies!!

Today is the first day of Blogging Marathon #59, Week 1 and my theme this week is holiday bakes.

This cake literally started disappearing within minutes of me clicking the pics . I sprinkled some brown sugar on the surface before baking and the cake turned out to have a wonder texture on the top and the kids loved the crunchy sugar topping.

I used:

Whole wheat flour- 1 cup
Quick cooking Oats- 1 cup, measured and then powdered
Organic jaggery- 1/2 cup
Oil- 1/2 cup
Slightly warm Milk-1 cup
Vinegar - 1 teaspoon
Baking powder- 1 teaspoon
Baking soda 1/2 teaspoon
Vanilla essence- 1 teaspoon
Brown sugar- 2 teaspoons / as needed
Chocolate chips- 2 tablespoons

Add vinegar to milk and leave aside. It will curdle in a few minutes.

 Sift the flour along with baking powder and baking soda. Take jaggery in a bowl. Add oil, vanilla essence and the curdled milk.Whisk till jaggery dissolves.

Add the sifted flour and mix gently to combine .Add chocolate chips and mix gently. Transfer into a greased pan and sprinkle brown sugar on top.Bake in a pre heated oven at 180 degree C for 20 minutes / till a cake tester comes out clean when inserted in the centre.

Once the cake is done, remove from the oven and after it cools a bit, transfer onto a wire rack to cool. Slice after the cake is completely cooled down.

A lovely bake that can be enjoyed by kids and adults alike...


Check out the Blogging Marathon page for the other Blogging Marathoners doing BM#59

Bon Appetit....

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