Mocha Cinnamon Oats Cake

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Adapting fromSanjeetha’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 !

PinUpdate: Sending this to torviewtoronto’s Food palette Series Brown event

Ingredients 

• 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

• PinInstant 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)

Method:

• 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 !

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