Moist & Healthy Eggless Malai Zebra Cake (Whole Wheat)
50 minutes
656 reads
About Moist & Healthy Eggless Malai Zebra Cake (Whole Wheat)
Craving a moist, melt-in-your-mouth cake that's both healthy and stunning? This Eggless Malai Zebra Cake is a delightful surprise, transforming creamy malai into a soft, spongy masterpiece perfect for any occasion.Made with wholesome whole wheat flour and naturally sweetened with brown sugar, this guilt-free treat boasts a beautiful zebra pattern that's sure to impress. The secret? We skip the eggs, butter, and oil, relying on the richness of malai for an incredibly tender crumb.Easy to make and bursting with flavor, this visually stunning cake is perfect for breakfast, a midday snack, or even a special celebration. Surprise your loved ones with a slice of healthy decadence!
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Recipe Time & More
Prep15 minutes
Cook35 minutes
Total50 minutes
Ingredients
Dry Ingredients
- 1 cup Whole Wheat Flour whole
- 1/2 tsp Baking Powder
- 1/4 tsp Baking Soda
Wet Ingredients
- 3/4 cup Milk Cream
- 3/4 cup Sugar brown
- 1/2 tsp Vanilla Extract
- 3/4 cup Milk at room temperature
Chocolate Swirl
- 2 tbsp Cocoa Powder
- 1 tbsp Sugar brown
- 1 tbsp Milk
Instructions
- Set the malai out on the kitchen counter for 10 minutes to soften.
- Preheat oven to 350°F (175°C). Grease and flour a 6-inch baking pan. This ensures the cake won't stick.
- In a bowl, sift together the whole wheat flour, baking powder, and baking soda at least three times. Sifting aerates the dry ingredients, resulting in a lighter cake.
- In a separate bowl, whisk together the softened malai, ¾ cup brown sugar, and vanilla extract until smooth and creamy. Make sure the sugar is fully dissolved and no lumps remain.
- Gradually add the dry ingredients to the wet ingredients, mixing gently until just combined. Be careful not to overmix.
- Add the room-temperature milk and mix until the batter is smooth and has a dropping consistency.
- In a small bowl, combine the cocoa powder, 1 tablespoon brown sugar, and 1 tablespoon milk to create a chocolate paste.
- Divide the cake batter evenly into two bowls. Add the chocolate paste to one bowl and mix well.
- Alternately drop spoonfuls of the vanilla and chocolate batters into the prepared pan, creating a zebra pattern.
- Swirl a toothpick through the batter to create a marbled effect. Avoid over-swirling, which can muddy the pattern.
- Bake for 30-35 minutes, or until a wooden skewer inserted into the center comes out clean.
- Let the cake cool in the pan for 5 minutes before inverting it onto a wire rack to cool completely. Cooling on a rack prevents the bottom from becoming soggy.
- Serve the cooled cake with tea, ice cream, or fresh fruit. Store leftovers in an airtight container at room temperature for up to 2 days or in the refrigerator for up to a week.
Recipe Notes
Good To Know
- You can use anywhere between 1/2 cup to 3/4 cup malai.
- The cake's color is yellowish due to the brown sugar. You can substitute white sugar if desired.
- Milk quantity may vary from 3/4 cup to 1 cup, depending on the malai's consistency and the flour's absorption capacity.
Expert Tips
- For a richer flavor, consider using cultured buttermilk instead of regular milk. This will also contribute to a more tender crumb.
- If you don't have malai (clotted cream), you can substitute full-fat Greek yogurt or sour cream for a similar tang and moisture.
- Toasting the nuts before adding them to the batter will enhance their flavor and add a pleasant crunch to the cake.
Storage Instructions
- This cake stays moist for up to 3 days at room temperature when stored in an airtight container.
- Refrigerate for up to a week. Bring to room temperature before serving for the best texture.
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Recipe Nutrition
Calories: 191kcalCarbohydrates: 43gProtein: 4gFat: 1gPolyunsaturated Fat: 0.3gMonounsaturated Fat: 0.6gCholesterol: 2mgFiber: 1gSugar: 28g
Samira Gupta
Articles: 31
5 Comments
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This is fantastic! Thank you for sharing.
Such a lovely dish! Thanks for sharing.
This looks incredible! Thank you.
This is a fantastic recipe! Thanks for sharing.
Absolutely delicious! Can’t wait to try it.