I love cakes, but the maida in it is not good for my stomach. So, when I heard from one of my neighbors that she makes eggless cakes at home using whole wheat flour/atta instead of maida, I wanted to try it immediately. I made this cake on Mother’s Day using her recipe and it turned out quite well 🙂
Whole wheat flour/atta – 1 & 1/2 cups
Condensed Milk – 1/2 tin (200 gms) (I used milkmaid)
Clarified butter/Ghee – 3/4 cup
sugar – 3/4 cup (you can adjust this according to your sweetness preference)
milk – 3/4 cup or as needed for getting right consistency
baking powder – 3/4 tsp
Soda bicarb – 3/4 tsp
vanilla essence – 1 tsp
Cocoa powder – 2 tbsp
Gems/chocolate bar of your choice for garnishing/decoration.
Preheat the oven to 180 C. Seive the whole wheat flour, baking soda, baking powder and the cocoa powder together into a large bowl. In another bowl, add the condensed milk, melted ghee, vanilla essence, sugar and the milk and mix well. Add the dry ingredients and mix well for some time moving the mixing spoon in one direction only till no lumps remain. The mixture should be of dripping consistency. Add more milk if needed. Pour this batter into a greased baking dish dusted with flour and bake for 30-40 minutes at 180 C until a toothpick comes out clean. Garnish with grated chocolate and gems (I use gems because Cheebu loves to decorate with Gems 🙂 ).