Tuesday, December 8, 2015

Eggless Whole Wheat Dates & Coconut Cake

Christmas is around the corner, so what else can a blogging soul think off other than cakes and bakes. This is a simple, earthy cake with the flavours in their purest form. They are super healthy, utterly delicious and ridiculously simple to make. It’s a little on the denser side and is super moist and has a melt in mouth consistency. The shredded coconut casts a magic texture thatz totally drool worthy. Do try it.
Whole Wheat Flour-1 cup + dusting
Dates-20, seedless
Shredded coconut-1/2 cup (Fresh/Desiccated)
Milk-1 cup
Sugar-3/4 cup
Oil-1/2 cup
Baking Soda-1 tsp
Butter- to brush the pan
How It Happened:
1. Preheat the oven to 180 degree Celsius for 10 minutes. Soak dates in half cup warm milk for 30 minutes-1 hour. Then grind the dates with milk to a smooth paste and set aside.
2. In a mixing bowl add the remaining milk, sugar and oil and whisk them until the sugar is completely dissolved.
3. Add the dates paste to the milk and mix well.

4. Then sift in the wheat flour and baking soda and mix slowly until the flour is blended well with the milk.
5. Finally add the grated coconut and mix with the whisk.
6. Brush the baking tin with butter and then dust with the flour. Tap to remove any excess flour.
7. Pour in the cake batter into the prepared tin and set the tin inside the preheated oven.
8. Bake at 180 degree Celsius for 35-40 minutes or until the skewer inserted comes out clean.
9. Remove the tin from the oven, and when its cool, invert the pan and tap to release the cake from the sides of the pan.
10. Cut and serve warm.

* Black dates can be used as well. In that case you need not soak, grind them directly.
* I used the store bought whole wheat flour.
* Instead of white sugar, brown sugar can be used too. But i didn’t have any.
* Fresh coconut adds a nice crunchy texture. You can use desiccated coconut as well.
* Chopped nuts can be added as well.
* Once the baking soda is added do not whisk them a lot, else the cake will not fluff up.

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