wheat cake recipe (A Delightful Treat for Your Taste Buds)

Wheat cake recipe or Atta Cake is a soft, moist, and wholesome whole wheat cake. It is an eggless, less butter, one-bowl cake recipe.

Substituting whole wheat flour for all-purpose flour is the simplest way to create a tasty and nutritious whole wheat cake. Dietary fiber in whole wheat flour helps with digestion and prevents constipation.

Additionally, it contains B vitamins, iron, and zinc, all of which are necessary for the growth of blood and nerve cells.

This nutty, whole-wheat cake recipe is exactly how you’ve always wanted your cake to be. Light, easy, and a bit healthier. The fundamental components of this cake recipe are milk, flour, sugar, and butter. Eggs are not required.

By substituting oil for the melted butter and soy or almond milk for the milk in the recipe, it is simple to convert it to a vegan diet.

Wheat cakes are typically lower in calories and higher in fiber than traditional cakes, making them a healthier breakfast option. They can be enjoyed plain, with a variety of toppings such as fresh fruits, yogurt, nut butter, or jam. Wheat cakes can also be made with additional ingredients like nuts, seeds, or spices to add flavor and nutrition.

Wheat cakes are easy to make and can be a great option for meal prep. They can be stored in the refrigerator or freezer for quick and easy breakfasts throughout the week. Overall, wheat cakes can be a tasty and nutritious addition to your breakfast routine.

Health benefits of wheat cake

1. Whole Wheat Flour: Whole wheat flour is a good source of fiber, which can help regulate digestion, lower cholesterol levels, and reduce the risk of heart disease. It is also rich in vitamins and minerals such as iron, magnesium, and zinc.
2. Eggs: Eggs are a great source of protein and essential amino acids, which are important for building and repairing tissues in the body. They also contain vitamins and minerals like vitamin D, vitamin B12, and selenium.
3. Milk: Milk is a good source of calcium, which is essential for healthy bones and teeth. It also contains protein and vitamin D.
4. Honey or Maple Syrup: These natural sweeteners contain antioxidants and may have anti-inflammatory properties. They are also lower on the glycemic index than refined sugar, which means they have a smaller impact on blood sugar levels.

Ingredients:

• 1 cup whole wheat flour
• 200 gm sugar
• ¼ tsp baking soda
• 1 tsp baking powder
•  1 cup Milk
• 1 teaspoon green cardamom powder
• ½ Cup olive oil or refined oil
• ¼ Cup chopped almonds
• ¼ Cup chopped walnuts
• 6 cashew
•  ¼ cup melted Butter

Instruction:

1. In a mixing dish, combine the sugar, butter, milk, and olive oil. Using a hand mixer, whisk for 5 to 6 minutes. All the ingredients should mix thoroughly together.
2. Combine the salt, baking soda, baking powder, cardamom, and wheat flour in a sieve. Use a spatula to thoroughly combine.
3. sieve all together making sure there are no lumps.
4. furthermore, add 2 tbsp almonds, cashew, walnuts
5. Gently fold, making sure the dry fruits are thoroughly combined.
6. Pour this batter into the tin.
7. Place it in the oven and bake for 35 to 40 mins.
8. Additionally, let the cake cool completely before cutting it into thick slices and serving.

Serving suggestion:

1. Fresh Fruits: Serve wheat cakes with a side of fresh fruits like strawberries, blueberries, bananas, or raspberries. The combination of sweet and tangy flavors from the fruits complements the nutty taste of wheat cakes.
2. Yogurt: Add a dollop of yogurt on top of the wheat cakes, along with some honey or maple syrup. This is a great way to add protein and creaminess to your breakfast.
3. Nut Butter: Spread some almond or peanut butter on top of the wheat cakes for a protein-packed breakfast. Top it off with a sliced banana or apple for extra sweetness.
4. Jam or Jelly: Spread some raspberry or strawberry jam on top of the wheat cakes for a sweet and tangy taste. You can also use maple syrup or honey instead of jam.
5. Savory Toppings: If you prefer savory flavors, you can top your wheat cakes with scrambled eggs, bacon, or sausage. Add some sliced avocado, tomatoes, or sautéed spinach for extra nutrition.

FAQs

Notes

•  if you do not prefer sugar then replace it with brown sugar/jaggery.
• Allow the cake batter to rest for 5 – 6 minutes before baking.
• Make sure all the ingredients are at room temperature, especially milk adding in the cake batter
• Additionally, you have the option of including dry fruits.
• Wheat cake can be stored in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to a week.

Nutrition

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