Eggless Recipe: Whole Wheat Dry Fruit Cake By Home Chef Is Drool-Worthy

You can make a healthy cake recipe without all-purpose flour for special occasions or a tiffin treat! This spongy cake goes well with a cup of tea or coffee in the evening. Here's the eggless wholewheat dry fruit cake by Homechef Shikha Kulshreshtha from HeyHomie.me 

Ingredients

• 1 ½  Cup + 1 TBsp Wholewheat Flour 
• ¾ cup Sugar 
• 1 cup Milk
• ¾ cup Powdered Sugar
• 1 ¼ cup Olive Oil / Butter
• 3 Tbsp Curd
• 1 ½ Tsp Baking Powder
• ½ Tsp Baking Soda 
• 1 Tsp Vanilla Essence 
• Juice of 1 lemon 
• ¼ Cup Chopped Walnuts 
• ¼ Cup Chopped Almonds 
• ¼ Cup Chopped Cashews 
• ¼ Cup Raisins

Equipment

1. Baking Pan -8Inch 
2. Hand Whisk 

Oven Temperature 

1. Pre heat @ 180 degree 
2. Bake @ 180 Degree

Steps

1. Preheat the oven to 180° and use the 8-inch round baking pan to grease and flour
2. Melt butter in a microwave-safe mixing bowl. To make the wet mix, add milk to the butter.
3. After that, add Vanilla Essence and lemon juice to the mixture (ensure the mix is warm & not hot )
4. Sieve and add all the dry ingredients (excluding the dry fruits) to produce the dry mix in a separate bowl (ensure the mixture is warm and not hot)
5. To make the dry fruit mix, combine all dry fruits and sprinkle them with one tablespoon of flour.
6. In three parts, add the dry mix to the wet mixture, stirring softly after each addition and making sure the batter is smooth.
7. If the batter's too dry, add a few tablespoons of milk to modify the consistency.
8. Combine 1/3 of the dry fruits in the batter in a separate bowl.
9. Pour the set batter into the pan and sprinkle it with the remaining dry fruits to cover the top.
10. Bake for 32-33 minutes, or until a toothpick inserted in the centre comes out clean. Allow it cool for another 10 minutes in the pan.
11. Run a knife along the baking pan's edge and transfer to wire racks to cool entirely

The cake is now ready to indulge in!