Eggless Walnut Cake recipe
A delectable dessert that combines the rich flavor of walnuts with the moist texture of cake makes eggless walnut cake.
Ingredients
1 cup = 200 ml
- 2 cup whole wheat flour (294 gram)
- 1 cup sugar of your choice (220 gram - we used brown sugar)
- 1/3 cup milk powder (45 gram)
- 1/2 cup walnuts (48 gram)
- 1 cup yoghurt/curd (240 gram)
- 1/2 cup oil (100 ml)
- 1/2 cup milk (100 ml)
- 1 tsp baking soda
- 2 tsp baking powder
- Pinch of salt
- 1 tsp vanilla essence
- Few chopped walnuts for topping
Instructions
- Add curd, baking powder and baking soda in a bowl. The quantity of all the ingredients is given in the recipe card below.
- Give them a good mix.
- Rest for 10 minutes.
- In the meantime, put the walnuts in a blender jar.
- Powder the walnuts. If you overdo blending, instead of powder, walnuts will turn into paste. So go for pulse mode for blending.
- Also grease 9 inches baking mould. As we are using silicon mould, so no need of butter paper otherwise better to line the aluminium cake tin with greased butter paper.
- Switch on the oven for preheating @180°C for 10 minutes with both the rods on.
- Now add oil, milk, milk powder, powdered walnuts and sugar in curd.
- Give them a good mix.
- Put a sieve on the bowl.
- Add whole wheat flour and salt.
- Sift the flour into the bowl.
- Add vanilla essence.
- Mix well
- Transfer the batter into the cake tin.
- Top with some walnuts.
- Put the cake tin in the middle rack of the oven.
- Initially bake @180°C for 20 minutes with only lower rod on.
- When 20 minutes are about to finish, turn the baking mode to both the rods on and again bake for 20 to 25 minutes.
- Check by inserting the toothpick. If it comes out clean, it's a sign that cake is properly baked.
- Let the cake cool down for 10-15 minutes on cooling rack.
- Invert the cake from mould and then leave to cool completely.
- Slice and enjoy.
Notes
- Curd must not be sour.
- Curd and milk should be at room temperature