Eggless Wholewheat Multigrain Loaf Cake

Multigrain Flour can be an important part of a healthy diet and an excellent way to eat more, whole grains. Multigrain meaning several different types of grains mixed.Multigrain flour is going to taste different than Refined  flour. The big difference is that it actually has a taste. White flour/Refined flour  takes on other flavors during baking, while multigrain brings its own flavor elements.

Instead of using Refined flour sharing a cake recipe of Whole wheat with Multigrain,Yogurt ,Nuts & Chocochips.Adding Chocochips because my daughter’s  like it .one can leave choco chips or nuts in a recipe. Sweetness Depend on individual taste buds so increased or decreased.

Ingredients

1 cup Wholewheat Multigrain flour

1/2cup light brown Sugar /Regular sugar (to taste)

1/2 tsp baking powder

1/2 tsp baking soda

1/4 cup oil

1/2 cup yogurt

Water as required for consistency of batter

Chopped almond 1 tbsp

Small Chocochips 1/2 tbsp (optional)

Method

Preheat oven @ 400f /200 C,Sieve all dry ingredients in a bowl.In another bowl mix curd & oil till well blended.slowly add dry ingredients into wet ingredients mix well .if needed add water to make a dropping consistency of a batter.Grease tin with oil dust with flour & then remove extra from pan ,adding chopped almonds & choco chips in batter mix well. Pour cake Batter into baking tin & Bake cake on a temp of 350 f /180 c for 60 min or till toothpick comes clean.Remove from oven carefully keep on a wire rack to cool down completely.Slice & serve !!

Tip: after 40 minutes baking time ,keep checking cake batter till toothpick comes clean.batter should not be too thick or thin but dropping consistency .one can omit Almond or choco chips or Add any favorite Nuts .

 

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