This Whole Wheat cake is eggless and a great tea time snack option for people who don't like eggs and are always asking for eggless cakes. It is moist, light and soft cake with a golden glaze crust on top . Spread some vanilla butter frosting and it would be a dessert for your 7 course meal.
Grease with some oil and place parchment paper in a 8 inch circular cake pan and preheat the oven at 180°C.
Take 100 grams of butter and melt in microwave for 20 seconds.
Now sieve whole wheat flour and baking powder. Sift the dry ingredients together to the melted butter into a large mixing bowl.
Add 300 grams of sweetened condensed milk and keep the rest aside to be used further.
Whisk all the ingredients (wet and dry ) with the help of hand blender or whisk ( more effort is required when you whisk with hand)
Add 2-3 tablespoon of milk along with vanilla extract and beat it again for few seconds.
Pour rest of the milk (total of 1/4 cup) along with 100 grams of condensed milk.
blend the left over condensed milk with other ingredients and whisk it to form a lump-free batter.
Pour the batter in a greased pan and gently tap from the sides.
Bake in a preheated oven for 35-40 minutes at 180°C. Keep an eye on the cake after 30 minutes it should be golden brown from the top.
Once done insert a toothpick in the center of the cake and if it comes out clean the cake is cooked nicely
Let the cake cool down cut it in slices and enjoy Whole wheat cake with a cup of tea or coffee.
About the Author: This Recipe has been shared by Prabhleen Kaur, who loves to cook in her kitchen and make good food and makes food look good. A Punjabi by heart, who loves spicy food and her aim is to be a Pastry Chef. We, thank Prabhleen for sharing this recipe with us.