January 25, 2011

Mocha Cinnamon Oats Cake

Adapting from Sanjeetha's blog, I made this Eggless Mocha Cinnamon Cake and the reviews were fabulous. Substituted half the Maida/ APF with wholewheat atta and Oats was a welcome change both in terms of texture and taste ! A great recipe for the sweet toothed , it doesn’t require icing as well, thereby eliminating hundreds of more calories. Hope you make this and enjoy too !

  • Maida / All Purpose Flour(APF) – ¾ cup
  • Quick rolled Oats  - ¼ cup ( I used Quaker)
  • Wholewheat Atta – ½ cup
  • White sugar and Demerera Sugar – ½ cup each, powdered
  • Vegetable oil – 6tbsp
  • Instant Mocha Coffee Powder – 1 ¼ tsp ( I used a Kenyan brand called Robert Timms)
  • Cinnamon Powder – 1 tsp
  • Baking Soda – 1 tsp
  • Salt – ½ tsp
  • Vanilla essence – 1 tsp
  • Sour curd – ½ cup (ensure its thick, not watery)
  • Strong coffee decoction – ½ cup
  • Choco chips – 2 tbsp (optional)
  • Preheat oven to 180 Degrees C and grease the pan
  • Sift flours , baking soda, coffee powder, cinnamon powder, salt. Once fully mixed, add oats and choco chips. Mix well and rest. Reserve some choco chips for topping.
  • Beat sugar powders with oil for 3 mins. Now blend the curd, coffee decoction, essence and mix well into a pouring consistency.
  • Make a well like depression in the flour-oats mixture and pour the above sugar mixture into it and fold gently. Do not use an electric beater for this. The resulting mixture should be a thick brown glazing mixture.
  • Pour into the greased pan and top with the remaining choco chips.
  • Bake for 20 mins. Cool and serve !

1 comment:

  1. wonderfully healthy haven't had this combination thank you for linking


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