Healthy Eggless Wheat Flour Cake

Nutrition values are AI-estimated based on ingredients.

• 15 pieces seedless dates
• 1.5 cups lukewarm milk
• 1/4 cup unflavored cooking oil
• 1 tablespoon lemon juice
• 1.5 cups whole wheat flour
• 1/2 teaspoon baking powder
• 1/4 teaspoon baking soda
• 1 teaspoon vanilla essence
• 2 tablespoons milk
• 1/4 cup chopped almonds and pistachios
• 3 tablespoons sugar-free strawberry honey jam

1. 1Place 15 seedless dates into a bowl, pour 1.5 cups of lukewarm milk over them, and let them rest for 15 minutes to soften.
2. 2Transfer the softened dates and milk mixture into a mixer jar and blend until a smooth, lump-free paste is formed.
3. 3Pour the date paste into a large mixing bowl, add 1/4 cup of unflavored cooking oil and 1 tablespoon of lemon juice, then whisk everything together thoroughly.
4. 4In a separate bowl, sieve 1.5 cups of whole wheat flour, 1/2 teaspoon of baking powder, and 1/4 teaspoon of baking soda to combine them well.
5. 5Add 1 teaspoon of vanilla essence to the wet date mixture, then gradually incorporate the sifted dry ingredients, whisking gently until a smooth, lump-free batter is formed.
6. 6If the batter is too thick, add 2 tablespoons of milk and mix until desired consistency is achieved, then stir in 1/4 cup of chopped almonds and pistachios.
7. 7Prepare a 6-inch cake tin by greasing it with oil and lining the bottom with butter paper, then pour the batter into the tin and garnish with more chopped almonds and pistachios.
8. 8Preheat the OTG at 170°C for 10 minutes, then bake the cake at 170°C for 35 to 45 minutes, or until a toothpick inserted into the center comes out clean.
9. 9After baking, remove the cake from the oven, let it cool completely in the tin, then demold it by running a knife around the edges.
10. 10In a small bowl, warm 3 tablespoons of sugar-free strawberry honey jam slightly in the microwave to make it spreadable, then evenly spread this warm jam over the top of the cooled cake.

These instructions are our analysis of the original video. Watch on YouTube →