My day started today by baking this Eggless whole wheat coconut cake. I have learnt so much from my mom and share her recipes through my blog. She’s my role-model in life who has taught me to live life to the fullest. I wanted to do something to cheer me up. Cooking and baking always changes my mood and cheers me up. So, I decided to make a tea-time cake before my husband gets up and surprise him with something sweet in the morning with his morning cup of coffee.
Eggless Whole Wheat Coconut Cake
- 2 cups Whole wheat flour
- 1/3 cup Fresh finely shredded coconut
- 1 cup Sugar
- 1 cup Yogurt
- 1 cup + 2 tbsp Water (you can add more to bring the cake to dropping consistency)
- 1 tsp Baking powder
- 1/2 tsp Baking soda
- 1 tsp Cinnamon powder
- 1 tsp Cardamom powder
- 3/4 cup Olive oil
- 1 tsp Vanilla extract optional
Preheat oven at 180 C. Sift wheat flour, baking soda and baking powder and keep it aside.
Add sugar, oil in a bowl and mix it well until sugar completely dissolves. Add yogurt and blend it well.
Now add all wheat flour slowly to the mix and blend it well. Add water and bring it to a dripping consistency. Make sure there are no lumps in the batter. Add cinnamon powder, cardamom powder, vanilla extract and finely shredded coconut and give a quick stir.
Grease the cake tin with some oil evenly and add the batter to it and fill only half way. You can also use butter paper.
ake at 180 C for 45-50 minutes. Check after 45 minutes by inserting a toothpick at the center of the cake. If it comes out clean, then your cake is done or else continue baking for 5 more minutes and keep a watch on it.
Once it has cooled down, invert it on a wire rack and let it cool down completely. Sprinkle some powdered sugar and enjoy with your tea/coffee.
- Prep the cake once it has completely cooled down which will take about about 30-40 minutes.
- Bring the batter to dropping consistency.
- Do not keep the batter for a long time after preparing it as the baking powder and baking soda start reacting in it.
- Use appropriate baking tin and fill only half way as the cake will rise. Use 9 inch or 10 inch round/square pan.