This sugar free cake was one that I experimented based on my better half's request. He wanted the cake maida-less, sugarless, butterless as he is a little overly concerned about health. And he also added that he would like to have eggs and nuts in it to make it a wholesome, protein rich and a healthy cake. I was super thrilled to attempt this challenge of baking a sugarless cake meanwhile I wanted to satisfy his taste-buds too. I didn't want the cake to be completely sweet-less so I gave it a tad lil sweetness using raisins. Now that was better as we have natural sugars too in the cake. I've added more vanilla essence to make sure that the cake wouldn't smell egg-y and it didn't. You can make it eggless by replacing it with yogurt (curd). With all the other the basic instincts and with experiences from previous baking attempts I customized the ingredients accordingly and baked the cake. The cake came out real good with a soft, cake-y texture, it was not at all dense unlike other wheat cakes. And he loved it to the core, the cake vanished in seconds, he was very happy with the goodie and appreciated for the tender sweetness it had. I liked the cake too, it had a wheatish flavor, smelled and tasted good and the tit bits of nuts and raisins made it palatable. I hope this sugarless, butterless easy to bake raisin and nuts wheat cake will be a delish recipe to the health conscious, also a few bites would not do any harm to the diabetics I guess, but I have heard that raisins tend to elevate blood sugar. So if you do not want to risk it, you can make it raisin-less also and transform it into a completely diabetic friendly cake.
INGREDIENTSMakes a small cake
Preparation Time - 10 minutes (plus overnight soaking)
Baking Time - 15 to 25 minutes (depends on the size of the cake)
- Wheat - 100 grams
- Salt - A pinch (optional)
- Baking powder - 1/4 teaspoon
- Baking soda - a little less than 1/2 teaspoon
- Raisins - 30 to 50 grams (I used 50 grams)
- Nuts - A handful of your fav nuts (I used walnuts, almonds and pistachios)
- Egg - 1
- Vanilla essence - 1/2 teaspoon
- Milk - 100 ml
- Oil - 4 teaspoons
- Soak raisins in 60 ml of water and leave undisturbed overnight. The next day the water will taste sweet, this is going to give the tad little sweetness to the cake.
- The next day preheat an oven to 175 degree Celsius for 10 minutes.
- Grease a small pan with oil and dust with a little flour and set aside. The pan I used was able to hold 180 ml of water.
- Sieve or with a whisk mix wheat flour, baking powder, baking soda, and salt (if using). Add the nuts and give a mix.
- Chop nuts into smaller tit bits or chunky pieces or just like you wish.
- Mix milk and oil and set aside.
- Beat and egg well until it froths up, then add vanilla essence and beat well again.
- Then add the flour mixture into it little by little and mix, add milk and oil mixture simultaneously and stir well. Then add the raisin water and mix well, see that there are no lumps in the batter. The batter should be thick not runny.
- Finally add the raisins and give a stir.
- Pour batter into the greased pan and place inside the preheated oven. bake for 15 to 25 minutes. Check after 15 minutes (or after the cake rises up) to see if the cake is ready.
- Insert a skewer or knife into the center of the cake and pull, if it comes out clean it means the cake is done, if not bake for some more time.
- Remove from oven when done and place on a wire rack to let it cool down. Serve.
TIP: You can add a teaspoon of honey or applesauce for added sweetness. The raisin water gives only little sweetness if you want soak more raisins. Use half of the raisins to make the cake and the other half you can use it in any other recipes.