Millet Walnut Date Cake Or One Two Three Four Cake

Millet walnut date cake. A delicious eggless cake made with pearl millet or bajra, finger millet or ragi, date powder, olive oil, walnut and almond. A basic cake recipe with some different flours and nuts. Not only delectable taste but the cake is full of nutritios ingredients and gluten free.

Why I named it one two three four cake? Saw this name in the post of Old fashioned recipe. And loved the name so asked to author about the name. Copy pasting her answer here. “Hundreds of years ago, many couldn’t read so they named it for the ingredients “1-2-3-4 cake”, according to historians. 1 cup butter, 2 cups sugar, 3 cups flour & 3 eggs. It’s an awesome cake.”

I replaced olive oil with butter, used date powder instead of sugar, and used vinegar mixed milk instead of eggs with some gluten free flour to make the cake nutritious, gluten free and guilt free.

You may like some more gluten free cakes and muffins on this blog. Click on the name below for recipe.

1. Apple almost cupcake

2. Date walnut chocolate cake

3. Cardamom rose muffins

4. Gluten free vegan sugar free cake

5. Vegan apple jaggery cake

6. Blackberry preserve stuffed cherry cupcakes

7. Cornmeal carrot cake

8. Lemon cherry loaf cake

9. Pineapple cupcake

And two more recipes with date powder.

. Gulkand stuffed date almond sandesh

. Apple coconut date kheer or pudding

Now coming to the recipe. Sieve or sift the dry ingredients twice to make the flour light and to break all the lumps. I have used olive oil to make the cake but you can use unsalted butter or any flavorless oil instead of olive oil. Vanilla essence will give a lovely flavour but you can also add any essence of your choice. Walnut and almond are used to increase the taste and nutritious value. Sometimes I use 1/4 cup walnut and 1/4 cup almond or equal amount of both nuts. Use nuts as you prefer. Or you can use any other nuts. Choice is yours.

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Recipe

Bajra- 1 cup

Ragi- 1/4 cup

Soybean flour- 1/4 cup

Date powder – 1 cup

Olive oil- 1/3 cup

Milk- 1&1/3 cup

Vinegar – 1 tablespoon

Baking powder- 1 teaspoon

Baking soda- 1/2 teaspoon

Salt- 1/8 teaspoon

Walnut- 1/2 cup, chopped

Almond- 1/4 cup, shredded, optional

Vanilla essence- 1&1/2 teaspoon

Method

1. Preheat the microwave convection or hot blast mode at 160° and for OTG preheat at 180° for 10 minutes.

2. Grease a baking pan and dust with little flour or line with parchment paper. I have used bundt pan but you can also use round, square or any cake pan. Use whatever you have. If you are using bundt pan spread some shredded almond and walnut after greasing.

3. Sift bajra or pearl millet flour, ragi or finger millet flour, soybean flour, baking powder, soda and salt twice. If you don’t have soybean flour, see notes for more options.

4. Mix one tablespoon vinegar or lemon juice with lukewarm milk. Stir and keep aside.

5. Mix one tablespoon flour with chopped walnut and almond. Coat the nuts with flour. You can use equal amount of both nuts or use either walnut or almond. Add nuts less or more according to your choice.

6. In a large bowl whisk date powder, olive oil and vinegar mixed milk. I have used 2 tablespoon less date powder because I like my cake mildly sweetened. Whisk till everything blend well. Add vanilla essence and whisk again.

7. Add half of the sieved dry ingredients and mix. Now add remaining dry ingredients and mix well to make a smooth and lump free batter. You can add 2-3 tablespoon more milk if required. These flour requires more liquid than all purpose flour or maida.

8. Add flour coated walnut and almond and mix well. Pour the batter in greased or lined baking pan. Level the top with a spoon or your fingers. Tap the cake pan on your kitchen counter to remove the air bubbles.

9. If you are not using bundt pan spread some shredded almond and walnut all over the cake.

10. Bake in preheated oven at 160° and for OTG bake at 180° for 30 minutes or until toothpick comes out clean. Every oven takes different time so keep an eye after 25 minutes. Insert a toothpick in the cake, if it comes out clean then your cake is ready. And if not bake for a few minutes more. Let the cake cool down completely.

11. Invert the cake on a plate. Slice and enjoy the delectable and nutritious cake. Happy baking. Stay safe healthy and blessed.

Notes

1. Soybean flour gives an extra softness to the cake. But if you don’t have soybean flour then you can increase the amount of pearl millet/bajra flour or finger millet/ragi flour and omit soybean flour. Or you can use any flour instead of soyabean flour.

2. If you want to make this cake vegan, use almond milk, soy milk, coconut milk or any non dairy milk.

3. Unsalted butter or any flavorless oil can be used instead of olive oil.

4. If you don’t like the taste of walnut, use 1/4 cup walnut instead of 1/2 cup. Or use more almond and skip walnut. Or you can use any nuts of your choice.

5. Any flavour can be used instead of vanilla.

6. You can also use cocoa powder or chocolate to make this cake chocolate flavored.

7. You can also make this cake with whole wheat flour/atta or all purpose flour/maida.

If you tried my recipe, you can share your food pictures with me in the social network sites by using hashtag, #batterupwithsujata I would love to see your creations.

I would love to hear from you. Please share your thoughts and suggestions in comment.

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Eggless Gluten Free Apple Almond Cupcakes / Soyabean Flour Cake

Eggless gluten free apple almond cupcakes with khoya/mawa or dried milk. Made with organic unrefined sugar, soyabean flour and oats. Delicious, healthy and filling, perfect for your kiddos and you. Soyabean flour made these cupcakes protein rich.
Tutti fruity makes the cupcakes attractive. But you can also use choco chips or dry fruits instead of tutti fruity. You can also make a single cake with this batter. I have made 12 cupkakes and 1 small cake.

I have used organic unrefined cane sugar. Far better than chemically produced sugar.

In terms of availability, versatility, convenience, texture, price, eco-friendliness, and nutrition the best substitute for the ubiquitous white sugar is perhaps organic cane sugar. Organic cane sugar is unrefined sugar minus the cancer-causing and environmentally damaging pesticides present in conventionally grown sugarcane. Compared to white sugar, organic cane sugar has the full-bodied taste of sugarcane and is much less processed, retaining a lot of the nutrients present in cane juice. Unrefined cane sugar contains 17 amino acids, 11 minerals, and 6 vitamins, including antioxidants that may help reverse oxidative damage. It is made up of sucrose, fructose, and glucose. Table sugar is just sucrose and calories, plus traces of chemicals utilized in the refining process such as lime, sulphur dioxide, and phosphoric acid. Organic cane sugar is not like brown sugar, which is white sugar with molasses thrown back in.
Source

Sending this post to 173 #Foodiemonday bloghop toddler fingers food theme. This week Poonam Bachhav who blog at Annapurna
suggested the theme #toddler finger food.

So here is a healthy and delicious recipe for toddlers. Cupkakes with all the goodness of apple, milk, almond, oats and protein rich soyabean. I have only one toddler in my neighborhood. A 3 year old naughty boy. And he loves this cake’s look and taste.

Recipe

Apple – 1 large, peeled, cored and chopped

Soyabean flour – 1 cup

Oats powder – 1/2 cup

Almond – 1/4 cup, heaped

Cinnamon powder – 1/2 teaspoon

Baking powder – 1 teaspoon

Baking soda – 1/2 teaspoon

Milk – 1/2 cup

Lemon juice – 1 tablespoon

Organic unrefined cane sugar – 3/4 cup + 1 tablespoon

Vanilla essence – 1/2 teaspoon

Khoya/mawa or dried/evaporated milk – 1 cup, tightly packed

Olive oil or butter – 1/2 cup

Method

1. Preheat the oven at 180° for 10 minutes.

2. Grease or line the cupcake or muffin moulds.

3. Mix lemon juice with milk and keep aside. Milk should be at room temperature.

4. Grind the almonds into fine powder.

5. Sieve Soyabean flour, oats powder, baking powder, soda and cinnamon powder.

6. Blend chopped apple into smooth paste. Add khoya or dried milk and blend altogether. Get homemade khoya recipe here.

7. In a large bowl mix unrefined sugar, olive oil or butter and lemon juice mixed milk. I have used olive oil. Whisk well.

8. Add blended apple and khoya mixture. Whisk again. Sweetness is perfect for me. But if you like more sweetness, add 1 – 2 tablespoon more sugar. Taste the batter before baking.

9. Now add the dry ingredients gradually. Add half of the flour mixture, mix well then add other half.

10. Mix and make a lump free batter. You can add little more milk if require to make a thick but flowing batter. Milk should be at room temperature.

11. Pour the batter into greased or lined mould. Fill the moulds 3/4.

12. Tap the moulds gently. Sprinkle tutty fruity over the cupcakes. You can also sprinkle choco chips instead.

13. Bake in preheated oven at 180° for 20 – 25 minutes. Every oven takes different time. So check after 20 minutes. Insert a toothpick in the middle of one of the cupcakes. If it comes out clean, cakes are ready.

14. Let the cupcakes cool down completely.

15. Serve these protein rich and filling cupcakes to your kids. Adults can also enjoy these cakes.

16. You can serve it With milk, tea or coffee or enjoy without anything.
Happy baking!!

Notes

1. You can use whole wheat flour or refined flour/maida instead of Soyabean flour.
2. If you want you can use vinegar instead of lemon juice.
3. Choco chips can be added in the batter.

If you tried my recipe, you can share your food pictures with me in the social network sites by using hash tag, #batterupwithsujata
I would love to see your creations.

I would love to hear from you. Please share your thoughts and suggestions in comment.
Please visit my facebook page and hit the like button to get the latest update
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