Eggless Atta Cake

Ingredients list for Eggless Atta Cake

• 2 cups Whole wheat flour
• 1 cup Jaggery powder
• 3/4 cup Olive oil
• 1/2 cup Yogurt
• 1 pinch Nutmeg powder
• 1/4 teaspoon Cinnamon powder
• 1 teaspoon Baking powder
• 1/4 teaspoon Baking soda
• 1 pinch Salt
• 1/4 cup Milk
• 1/4 teaspoon Vanilla essence
• 1/4 cup Pistachios chopped
• 1/4 cup Almonds chopped

Method

1. Preheat the oven to 180ºC. Grease and dust a rectangular cake tin.
2. Take jaggery powder in a large bowl, add oil and beat with an electric hand blender till well blended. Add yogurt and blend again.
3. Sieve together whole wheat flour, nutmeg powder, cinnamon powder, baking powder, baking soda and salt directly into the bowl and fold in gently.
4. Add milk and vanilla essence and fold till well combined. Transfer the mixture into the prepared cake tin and spread evenly. Sprinkle pistachios and almonds on top.
5. Keep the tin in the preheated oven and bake for 30-35 minutes. Take it out of the oven and let it cool slightly. De-mould and let it cool down to room temperature.
6. Cut into fingers, arrange them onto a serving platter and serve.