Name: Whole Wheat Oats Cake recipe by Basil Ali at BetterButter
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Yield: 6
Ingredients: Whole wheat flour - 1 cup; Powdered Oats - 1/2 cup; Cocoa Powder - 2 tbsp; Baking powder - 1 tsp; Baking soda - 1 tsp; Powdered Sugar - 1 cup + 1 tbsp; Oil - 1/2 cup any flavorless oil; Milk - 1 cup; Vanilla essence - 1 tsp

Ingredients Serving: 6

Whole wheat flour - 1 cup
Powdered Oats - 1/2 cup
Cocoa Powder - 2 tbsp
Baking powder - 1 tsp
Baking soda - 1 tsp
Powdered Sugar - 1 cup + 1 tbsp
Oil - 1/2 cup any flavorless oil
Milk - 1 cup
Vanilla essence - 1 tsp

Instructions

Pre-heat oven for 10 minutes at 180 degree C.
Grease the baking tin with a tsp of oil, dust wheat flour all over and tap the cake tin so that it is evenly dusted with flour. Keep it aside.
In a bowl, add whole wheat flour and powdered oats.
Add baking soda and baking powder.
Add cocoa powder and sieve everything together.
In a bowl, mix oil and powdered sugar without lumps.
Add vanilla essence and milk (milk should be lukewarm) to the sugar + oil mixture.
Beat well until it is slightly foamy.Add the dry ingredients kept aside, little at a time to the mixture and mix well without lumps.
Transfer the batter to the baking tin. I used a 7 1/2 inch round baking tin. You can use any baking tin but make sure that you leave enough space for the cake to raise. Do not fill the batter up to the brim.
Bake the cake in a pre-heated oven for 35-40 minutes or until a toothpick inserted in the center of the cake comes out clean.
Once the cake cools a little, invert it on a wire rack, then transfer to a plate.
Spread chocolate sauce evenly on top and decorate it with sprinkles.

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