Whole-wheat Eggless Date-Apple Cake in a blender
It was my Baba's birthday last month. And the 6 yo wanted a cake for him. Since my father is diabetic, I wanted to bake something which would be a slightly healthier option, if not totally diabetic friendly. So I kind of experimented with my Eggless Date Cake recipe. I halved the recipe since I wanted a small cake and switched out All Purpose Flour with Whole Wheat Flour. Baked it in a 6 inch round pan, added a thin layer of my quick-fix ganache (chocolate chips melted in the microwave with a little milk) and sprinkled some chopped almonds on it. The 6 yo was happy! And his Bonno (my father) ate a decent slice of cake for a change.
It turned out so well, I thought I will try out the Whole-wheat version of it once again, and this time with less sugar and chopped apples. If you want, you can totally skip the apples and add a handful of chopped walnuts to it instead. The cake turned out to be super moist and we loved it with our evening cuppa tea!
- Whole-wheat flour - 1 Cup
- Dates - 25, pitted
- Milk - 1 Cup + 1 tbsp.
- Oil - 2 tbsp.
- Sugar - 2 tbsp (you can add a tbsp more if you find the batter less sweet)
- Cinnamon Powder - 1/4 tsp
- Apple - 1, cored and cut into itty bitty pieces
- Baking Soda - 1 tsp
- Chopped almonds - totally optional
In a bowl, soak the dates in the milk and leave it in the fridge overnight. If you do not have the time, just nuke the dates and milk in the microwave for 2 minutes on high, so that it softens.
Preheat oven to 350 F. Grease a loaf pan with butter and dust it with flour. Shake off the excess flour and set aside.
In a bowl, sift together the flour, cinnamon and baking soda.
In the blender, puree the (slightly cooled down, if nuking in the microwave) date-milk mix along with the oil and sugar. To it add the flour-mix about 1/4th cup at a time and pulse it till the entire mixture comes together nicely. Be careful not to overmix. Add the chopped apples to it and gently fold the pieces in.
Let the batter hang out for 15-20 minutes.
Pour the batter into the greased pan, sprinkle the chopped almonds (if using) on it and bake for about 25 to 30 minutes till done. Insert a toothpick in the middle of the cake and if it comes out clean, it is done. Cool down completely before serving. Store leftovers in an airtight container.