Litchi loaf cake with whole wheat flour and oats.
A very easy to make, soft and delicious litchi flavoured cake. Perfect to serve with tea or coffee or enjoy with ice cream.
I have wanted to make a cake for this week’s bloghop. But this whole week I was at Kanpur. Returned home at Saturday night. I had no idea what to make. My husband bought some juicy litchis today. Litchi is easily available in this season. And its one of my favourite fruit. So I used these sweet juicy litchis in my cake.
I born and raised in Bihar. And I remember the best litchi I have tasted there from Muzaffarpur.
Muzaffarpur in Bihar is famous for it’s litchi production. Muzaffarpur is known as litchi kingdom because of it’s shahi litchis.
Lychee is a wonderful fruit with plenty of health benefits, including its ability to aid in weight loss, protect the skin, boost the immune system, prevent cancer, improve digestion, build strong bones, lower blood pressure, defend the body against viruses, improve circulation, and optimize metabolic activities.
Whole wheat flour and oats are always a healthy option to make cakes.
You can get some different flavoured eggless oats Whole wheat flour cake here. Click on the name below to get the recipe.
Sending this post to 145th #Foodiemonday bloghop theme is #cakes.
The recipe of this cake is similar to pineapple cupcake that I shared earlier. But no its not gluten free. I have changed the flour. Made the cake with oats and whole wheat flour. You can use all purpose flour if you want. Or if you don’t like oats omit it and use 1 & 1/2 cup whole wheat flour or all purpose flour. Or mix of both flour. Choice is yours. Cake will be delicious with any flour. Or you can use any gluten free flour.
I have used fresh litchis in this cake. You can use canned litchi if you don’t have fresh litchi.
Pistachio is optional. You can frost your cake or sprinkle powdered sugar over the cake with a sieve.
Whole Wheat flour or atta – 1 cup
Oats powder – 1/2 cup
Cornflour – 2 tablespoon
Baking powder – 1 teaspoon
Baking soda – 1/2 teaspoon
Condensed milk – 1/2 cup + 2 tablespoon
Oil – 1/2 cup
Milk – 1/4 cup
Vinegar – 1 tablespoon
Vanilla essence – 1 teaspoon
Litchi juice – 1/4 cup or as require
Chopped litchi – 3/4 cup
Chopped pistachio to garnish, optional
1. Preheat the oven at 180° for 10 minutes.
2. Grease a loaf pan and dust with flour. Or line with parchment paper.
3. Mix 1 tablespoon vinegar in 1/4 cup milk at room temperature and keep aside.
4. In a bowl sieve whole wheat flour, oats powder, corn flour, baking powder and soda.
5. In a large bowl mix condensed milk, oil, vinegar mixed milk and litchi juice. If you are using canned litchi use the juice. I have used fresh litchi. Peel, chop and blend the litchis to get juice.
Whisk everything well.
6. Add vanilla essence and whisk again.
7. Now mix all the dry ingredients gradually. Mix well to make a lump free batter.
Don’t over beat.
8. Fold in chopped litchis in the batter. Add 1 – 2 tablespoon litchi juice more if require. Batter should be thick but pourable.
9. Pour the batter in the greased and flour dusted loaf pan.
10. Tap the pan gently. Level the top with a spoon. Sprinkle chopped pistachio over it.
11. Bake in the preheated oven at 180° for 30 – 40 minutes or until the toothpick comes out clean.
Every oven takes different time so check after 30 minutes. Insert a toothpick in the middle, if it comes out clean, its done.
12. Let the cake cool down completely before slicing.
Serve it with tea, coffee or a glass of milk. Or enjoy with ice cream.
1. Sweetness depends on the litchis. If you are using fresh and less sweet litchi add 2 tablespoon condensed milk more to balance the sweetness.
2. You can use all purpose flour/maida or any flour to make it.
3. If you don’t like oats omit it and use 1 & 1/2 cup flour of your choice.
4. If you don’t like crack on the top and want to make flat top cake use 1/2 teaspoon Baking powder.
5. You can frost the cake or sprinkle powdered sugar over it with a sieve.
I would love to hear from you. Please share your thoughts and suggestions in comment.
If you tried my recipe, you can share your food pictures with me in the social network sites by using hash tag, #batterupwithsujata
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