19 September, 2022
EGG FREE WHOLE WHEAT CAKE … sweetened with coconut sugar and coconut topping
Made this yummy cake for Suresh’s birthday today. Since long time I wanted to bake cake in this designer tin (charlotte cake Pan) and today it did happen
This particular recipe, ie the ingredients and their quantity is purely my guess. I had created this recipe, when I got my first ever prize in baking, conducted by Ossoro flavours. They gifted their own flavours to all the winners. And I liked their Alphonso mango flavour so much so that I baked one immediately by putting that flavour. So that’s how this recipe came into existence. Many thanks to Sonia Ji (Sonia Gupta) of Anybody can bake fame for making me bake anything confidently. Of course I learnt baking from her.
So in this cake I have used whole wheat flour, coconut sugar and the flax powder solution as egg replacer, butter, milk, small amount of baking powder & baking soda and Ossoro’s Pan flavour.
Earlier I have made this cake by putting fresh chopped jackfruits once. And fresh blueberries & green chili once. And have also made this by sprinkling white sesame seeds on the top and to day’s is one more variation.
I have put less sugar in the sponge to balance the overall sweetness of the cake after topping it with coconut sugar mixture, as we do prefer less sweetened cake, but you can add up to 25 gms more if you are making only sponge or if you prefer sweeter cake.
Instructions :
- Tin size – Charlotte cake Pan
- MW temperature – 170 degree c
- Baking time – 30 to 35 minutes
- Demould Instructions – after 10 minutes
- Cooling time – Until cools completely
Ingredients :
- Whole wheat flour – 180 gms (I have sieved the flour for 4 times before and one last time while adding it to the liquid ingredients, ie total 5 times)
- Coconut sugar – 65 gms (I have put this much to balance the overall sweetness of the cake after topping it with coconut sugar mixture, as we like less sweetened, but you can add up to 25 gms more)
- Butter – 48 gms
- Milk – 160 ml
- Ossoro’s Pan flavour – 1/2 tsp (you can use any)
- Flax seeds Powder – 1 tbsp
- Hot water – 3 tbsp
- Baking powder – 1/4 tsp
- Baking soda – 1/2 tsp
For coconut topping :
- Coconut sugar – 4 tbsp
- Butter/ghee – 1 tbsp
- milk powder – 2 tbsp
- Desiccated coconut powder – 3 tbsp
- Pecans – 3 tbsp
PROCEDURE :
The first and foremost thing to remember before baking is, all the ingredients should be at room temperature
- To begin with, Pre heat the oven at 170 degree. Grease the cake tin and place a Parchment paper inside and set aside
- Sieve the wheat flour for at least 3 times. (I have sieved the flour for 4 times before and one last time while adding it to the liquid ingredients, ie total 5 times) Add baking powder and baking soda to it and set aside
- Take flax seeds powder and 3 tbsp of hot water in a small bowl, stir well and keep it ready
- Next take butter and sugar in a bowl and mix until sugar dissolves completely, then put flax gel, flavour and milk (add only 130 ml here, remaining you can add little by little later, if you find it insufficient ) and mix well again
- Now add the flour mixture to the liquid mixture, while passing it through the sieve and mix in cutting and fold method. Now, only if needed add some more milk little by little
- Transfer the batter into the greased tin, tap couple of times to get it settled well and bake for 30 to 35 minutes or until the toothpick comes out clean. It took 34 minutes in my convection microwave oven
- Remove from the oven, let it sit for 5 to 10 minutes on the counter, then flip it on the wire rack and let it cool completely
- You can op it once cooled completely. Combine together butter, coconut sugar, evaporated milk/Milk powder and 2 tbsp of water and stir on low heat for until sugar dissolves, now add in desiccated coconut powder and Pecans, stir again for 20 seconds
- Spread over the cake, use as such or refrigerate for some time (30 minutes) then use as you wish
