Whole Wheat Strawberry Cake was on demand when you see strawberries around. So I happened to bump into this recipe from Shivesh and then with some minute changes as per my preferred list created my own. The first time I did get the core little soft but the second trial was successful.
What did I replace is cold pressed oil , added a little strawberry crush and used coconut sugar and that worked well. The whole wheat cakes are ofcourse little dense than the regular refined flour cakes. This one however is similar but the taste of strawberries are dominated by what you add on top. Incase vanilla n strawberry crush keep it simple yet tasty.
Why I am telling this so you have a real expectations. Fresh food product will lose its aroma n taste and that is why people add taste enhancer and artificial essence. But this is good, you would for sure love this.
Also I baked it for 40 mins and then added 5 mins more. So please bake for min 45 mins before calling it a day. Also sieving the flour, keeping everything at room temperature, using fresh baking soda and baking powder and good homemade yoghurt for the recipe , works well too.
If you want to check more cakes like this beautiful Whole Wheat Strawberry Cake, click here
Whole Wheat Strawberry Cake
Ingredients
- 1 1/2 cup Whole Wheat Flour
- 1/2 cup Cold Pressed Oil
- 1 cup Yoghurt
- 1/4 cup Milk
- 2/3 cup Coconut Sugar or Unrefined Sugar
- 1 tbsp Strawberry Jam/ Crush
- 1 tsp Vanilla Essence
- 1 tsp Baking Powder
- 1/2 tsp Baking Soda
- 1/4 tsp Salt
Instructions
In a bowl mix yoghurt and baking soda and let them react.
In another bowl mix sugar and oil and beat till they are a even mix and add vanilla and mix again.
Put the oven for preheat at 180 degrees for 10 mins and grease and dust a baking tin too and keep it ready
Sieve whole wheat flour with salt and baking powder , four times.
Now mix yoghurt mix and sugar-oil mix together in a uniform mixture.
Gradually with 2 tbsp at a time gently fold the flour into the wet mixture. Don't over mix just fold so it all mixes evenly.
Now add the jam/crush and mix milk and lemon juice and add add into this batter folding it one last time.
Pour the batter into the center of the baking tin and tap it to remove any bubbles and spread it evenly.
Bake it for straight 40 min and then do a toothpick test at the middle if needed bake for another 5 mins, so total 45 mins. Let it sit in the oven for good 10 mins and then take it out and cool it. If you want refrigerate it and then slice it and serve.