Name: Whole Wheat Pound Cake (Eggless) recipe by Rashmi Behera at BetterButter
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 8
Ingredients: Whole Wheat Flour 1 and 1/2 cups; Baking soda 1 tsp; Vanilla Essence 1 tsp; Oil/Melted Butter 1/2 cup; Sweetened Condensed Milk 1/3rd cup; Milk (Luke warm milk) 1/2 cup+ 1/4th cup (this one is to make the batter thin in consistency); Sugar 1/4th cup (add more if you wish to make the cake sweeter)

ABOUT Whole Wheat Pound Cake (Eggless) RECIPE

My experiments continue with egg less cakes especially comprising of ingredients like whole wheat flour due to obvious health benefits compared to all purpose flour. An extremely easy recipe, it takes about 5 to 10 minutes to prepare the batter and about 30 minutes to bake.

Ingredients Serving: 8

Whole Wheat Flour 1 and 1/2 cups
Baking soda 1 tsp
Vanilla Essence 1 tsp
Oil/Melted Butter 1/2 cup
Sweetened Condensed Milk 1/3rd cup
Milk (Luke warm milk) 1/2 cup+ 1/4th cup (this one is to make the batter thin in consistency)
Sugar 1/4th cup (add more if you wish to make the cake sweeter)

Instructions

Preheat the oven at 176 degrees celsius. Then place a loaf pan into it.
In a mixing bowl, sieve the flour, then add all the other dry ingredients. Now add oil, condensed milk and 1/2 cup of milk. Mix it well with an electric blender.
Slowly add the remaining 1/4th milk and the essence. Blend it one last time, make sure that there are no lumps and let the batter rest for 5 minutes.
Remove the loaf pan. Once it cools down slightly spray oil into it or evenly apply oil to it. Pour this batter into the pan and place it in the oven at 176 degrees celsius.
Bake it for 30 minutes and then turn off the oven and let it rest for 10 more minutes. (Each oven setting is different hence use it accordingly and check the cake at regular intervals. To check if the cake is completely done.)
Cut in even slices and serve when it is warm.

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