Moist & Healthy Flaxseed Cake: A Delicious Indian-Inspired Treat
55 minutes
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About Moist & Healthy Flaxseed Cake: A Delicious Indian-Inspired Treat
Indulge in the warm, comforting flavors of this moist and delicious flaxseed cake, inspired by homestyle Indian baking. It's a guilt-free treat packed with nutrients and bursting with flavor, perfect for any time of day.This wholesome cake features a delightful blend of whole wheat flour, flaxseeds, and dates, creating a satisfying texture and subtle sweetness. Warm spices like cinnamon and nutmeg add a touch of aromatic magic.Easy to make and even easier to enjoy, this flaxseed cake is a delicious way to boost your intake of healthy fats and fiber. Enjoy it with a cup of tea, coffee, or pack it in a lunchbox for a wholesome treat on the go.
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Recipe Time & More
Prep20 minutes
Cook35 minutes
Total55 minutes
Ingredients
Dry Ingredients
- 1 cup Whole Wheat Flour whole
- 1 tbsp Flax Seeds roasted
- ¼ tsp Cinnamon ground
- ¼ tsp Nutmeg ground
- 1 tsp Baking Powder
Wet Ingredients
- 3 Large Eggs
- ½ cup Sugar Syrup concentrated
- ¾ cup Cream fresh
- 1 cup Dates chopped, soaked
- 1 tbsp Vanilla Extract
Instructions
- Preheat oven to 350°F (175°C). Grease and flour a cake pan. This will prevent the cake from sticking.
- Separate the egg yolks from the egg whites. Place the egg whites in a clean, grease-free bowl.
- Beat the egg whites with an electric mixer until stiff peaks form. This adds air and volume to the cake.
- In a separate bowl, whisk together the whole wheat flour, flax seeds, cinnamon, nutmeg, and baking powder.
- In another bowl, combine the egg yolks, sugar syrup, cream, soaked chopped dates, and vanilla extract.
- Gently fold the dry ingredients into the wet ingredients until just combined. Be careful not to overmix.
- Carefully fold the beaten egg whites into the batter in three additions. This will create a light and airy cake.
- Pour the batter into the prepared cake pan and bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cake cool in the pan for 10 minutes before inverting it onto a wire rack to cool completely.
- Once cooled, cut the cake into slices and serve. Store leftover cake in an airtight container at room temperature for up to 3 days.
Recipe Notes
Good To Know
- Wheat flour offers more nutritional value compared to refined flour and is a healthier option, especially for children.
Expert Tips
- For a richer flavor, consider adding a teaspoon of vanilla extract or a pinch of cinnamon to the batter.
- If you're using a loaf pan, reduce the baking time slightly to prevent over-browning. Check for doneness by inserting a toothpick into the center; it should come out clean.
- To make this recipe gluten-free, substitute the wheat flour with a gluten-free all-purpose flour blend. Be sure to check the specific blend's baking instructions, as some may require additional ingredients or adjustments to the liquid ratio.
Storage Instructions
- Store the cake in an airtight container at room temperature for up to 2 days, or refrigerate for up to a week.
- Warm individual slices briefly in the microwave for a freshly-baked taste and texture.
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Recipe Nutrition
Calories: 208kcalCarbohydrates: 39gProtein: 6gFat: 3gPolyunsaturated Fat: 0.9gMonounsaturated Fat: 1.8gFiber: 1gSugar: 20g
Geeta Biswas
Articles: 919
5 Comments
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This looks so good! Appreciate the share.
Such a delicious dish! Thank you.
I love that egg yolk separator :-). Great recipe and love the picture too.
Absolutely delicious! Can’t wait to try it.
This is exactly what I was looking for!