Mom’s Heartfelt Multigrain Chocolate Sunflower Seed Cake (Eggless)
1 hour 5 minutes
964 reads
About Mom's Heartfelt Multigrain Chocolate Sunflower Seed Cake (Eggless)
Awaken your inner baker with this wholesome and delicious Multigrain Chocolate Sunflower Seed Cake! This eggless wonder, inspired by tradition with a modern twist, is a celebration of simple ingredients and heartwarming flavors.Imagine a tender crumb made with whole wheat flour, oats, and sattu, lightly sweetened with organic sugar. Sunflower seeds and chocolate chips add a delightful crunch and a touch of irresistible indulgence.Perfect for breakfast, a midday treat, or a guilt-free dessert, this cake offers a nutritious and satisfying sweetness that will have everyone asking for seconds.
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Recipe Time & More
Prep20 minutes
Cook45 minutes
Total1 hour 5 minutes
Ingredients
Dry Ingredients
- 1 cup Whole Wheat Flour whole
- 1/4 cup Rye Flour
- 1/4 cup Oats
- 1/4 cup Sattu
- 1/2 tsp Baking Soda
- 1/2 tsp Baking Powder
- 1/4 tsp Salt
Wet Ingredients
- 3/4 cup Sugar organic
- 3 tbsp Olive Oil
- 1 cup Soy Milk
- 1 tsp Vanilla Extract
- 2 tsp Lime Juice or white vinegar
Mix-Ins
- 3 tbsp Cocoa Powder
- 1 tbsp Coffee Powder instant
- 2 tbsp Walnuts chopped
- 3 tbsp Sunflower Seeds
- 1/2 cup Chocolate Chips
Instructions
- Preheat oven to 350°F (175°C). Grease and flour a 9x13 inch baking pan. This ensures the cake won't stick.
- In a large bowl, whisk together the soy milk, olive oil, organic sugar, and vanilla extract.
- In a separate bowl, sift together the whole wheat flour, rye flour, oats, sattu, baking powder, baking soda, and salt. Sifting aerates the dry ingredients, resulting in a lighter cake.
- Add the dry ingredients to the wet ingredients and mix until just combined. Be careful not to overmix, as this can make the cake tough.
- Stir in the cocoa powder, instant coffee powder (this enhances the chocolate flavor), chopped walnuts, sunflower seeds, and chocolate chips.
- Add the lime juice or vinegar. This reacts with the baking soda to create air bubbles, giving the cake lift.
- Pour the batter into the prepared pan and spread evenly. Sprinkle extra sunflower seeds and chocolate chips on top.
- Bake for 35-40 minutes, or until a wooden skewer inserted into the center comes out clean.
- Let the cake cool in the pan for 10 minutes before cutting into squares.
- Enjoy this moist and delicious multigrain cake!
Recipe Notes
Good To Know
- For an extra boost of flavor and nutrition, toast the sunflower seeds lightly before sprinkling them on top of the batter. This enhances their crunch and brings out a nutty aroma.
- If you prefer a deeper chocolate flavor, add a teaspoon of instant espresso powder to the dry ingredients. It will intensify the cocoa without making the cake taste like coffee.
- To make this cake vegan, ensure your sattu is chickpea-based and substitute any dairy milk with oat or almond milk for a similar texture and wholesome taste.
Expert Tips
- Don't overmix the batter, as this can lead to a tough cake. Mix until just combined.
- For a richer flavor, use high-quality cocoa powder.
- A toothpick inserted into the center should come out clean when the cake is done.
Storage Instructions
- This cake keeps well. Wrap individual slices tightly and freeze for up to a month.
- Reheat in a toaster oven or microwave for a quick, nutritious snack or breakfast.
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Healthy Chocolate Cake: Eggless & Multigrain
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Recipe Nutrition
Calories: 168kcalCarbohydrates: 29gProtein: 3gFat: 5gPolyunsaturated Fat: 1.5gMonounsaturated Fat: 3gFiber: 1gSugar: 16g
Simmi Sonti
Articles: 24
7 Comments
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Absolutely mouthwatering! Thanks for sharing.
This looks incredible! I need to try it.
This looks divine! Can’t wait to make it.
Awesome
Simi, awesome recipe will try! One question can I use brown sugar instead of organic sugar. will it alter the taste
delicious!!
Such a beautiful dish! Can’t wait to try it.