Healthy Whole Wheat & Barley Chocolate Nut Cake Recipe
45 minutes
1289 reads
About Healthy Whole Wheat & Barley Chocolate Nut Cake Recipe
Indulge your sweet tooth guilt-free with this delicious Chocolate Nut Cake! Made with wholesome whole wheat and barley flours, rich cocoa powder, and crunchy cashews, this recipe is a healthier twist on a classic dessert. We've replaced refined sugars with jaggery for a natural sweetness and used healthy fats for optimal flavor and texture.This cake is perfect for mindful eaters and baking enthusiasts alike. The combination of nutty crunch and decadent chocolate will satisfy your cravings without the compromise. It's easy to make and delivers incredible flavor in every bite.Get ready to impress your friends and family with this surprisingly healthy and satisfying treat!
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Recipe Time & More
Prep5 minutes
Cook40 minutes
Total45 minutes
Ingredients
Dry Ingredients
- 1/2 cup Whole Wheat Flour whole
- 1/2 cup Barley Flour
- 1/2 cup Cocoa Powder unsweetened
- 1 tsp Baking Powder
- 1/4 tsp Baking Soda
- 1/2 tsp Salt or to taste
Wet Ingredients
- 2 Large Eggs
- 1 cup Jaggery powdered or finely grated
- 1 tsp Vanilla Extract
- 1/2 cup Vegetable Oil
- 1/2 cup Milk
Topping
- 1 cup Cashews split
- 2-3 tbsp Whole Wheat Flour for dusting cashews, whole
Instructions
Prepare the Dry Ingredients
- Sift together the whole wheat flour, barley flour, cocoa powder, baking powder, baking soda, and salt in a large bowl. Set aside.
Combine Wet Ingredients
- In a separate bowl, whisk together the eggs, powdered jaggery, vanilla extract, and oil until well combined.
Combine Wet and Dry Ingredients
- Gradually add the dry ingredients to the wet ingredients, alternating with the milk. Begin and end with the dry ingredients. Mix until just combined, being careful not to overmix.
Prepare the Cashews
- In a small bowl, lightly toss the cashews with 2-3 tablespoons of whole wheat flour.
Preheat Oven and Prepare Pan
- Preheat your oven to 350°F (180°C). Grease and flour a 9-inch round cake pan.
Bake the Cake
- Pour the cake batter into the prepared pan. Sprinkle the floured cashews evenly over the top.
- Bake for 35-40 minutes, or until a toothpick inserted into the center comes out clean.
Cool and Serve
- Let the cake cool in the pan for 10 minutes before transferring it to a wire rack to cool completely. Once cooled, slice and serve.
Recipe Notes
Expert Tips for the Perfect Healthy Chocolate Nut Cake
- For a richer chocolate flavor, use dark cocoa powder.
- If your jaggery is not finely powdered, pulse it in a food processor before using.
- Don't overmix the batter, as this can lead to a tough cake.
- For a moister cake, add 1-2 tablespoons of applesauce to the wet ingredients.
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Recipe Nutrition
Calories: 355kcalCarbohydrates: 38gProtein: 6gFat: 21gSaturated Fat: 2gPolyunsaturated Fat: 5.7gMonounsaturated Fat: 11.4gCholesterol: 1mgSodium: 142mgFiber: 1gSugar: 23g
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4 Comments
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This looks so good! Can’t wait to cook it.
This looks so inviting! I’m eager to try it.
I’m excited to try this recipe!
So delicious! Excited to make it.