Whole wheat choclate almond cake is kids delight which provides great source of nutrition and health benefits.

Overview

Whole Wheat Flour (WWF) is a heavier flour, high in protein, fiber and minerals. But also cakes made completely of WWF don’t rise much and the result is you get relatively denser cakes. On the other hand, when processing All Purpose Flour (APF), most of its protein is stripped off, which gives an airy and light texture to ‘not-so-healthy’ cakes.

Chocolate Almond Cake using whole wheat flour using Yogurt which is a great alternative for eggs and provides fudgy, moist, chocolaty and super delicious taste. Adding choclate flavor gives better taste which attract the kids tastebuds. Using this recipe its hard to tell the difference of the flour and texture of the cake is not compromised at all. The best part about this recipe is that you can make it with basic ingredients at home, anytime you want. So lets get started with the recipe now.

Tips

• Use yogurt as an alternative to eggs, provides mositure & sponginess to cake and reduces the WWF cake density.
• Olive oil is made up of heart-healthy monounsaturated fats, with a small amount of polyunsaturated fat and saturated fat. One plus of using olive oil is that it helps the body absorb fat-soluble vitamins, like A, D, E, and K, from the meal.
• Mixing 1 tbsp whole wheat flour with walnuts, cashew and chocolate chips prevent them from sinking in the cake batter.

Video Recipe

Ingredients

Instructions

• Pre heat the oven at 350 F (180 C).
• Add the whole wheat flour, cocoa, baking soda, baking powder, salt and seive the mixture.
• Mix the dry ingredients.
• Add first portion of dry ingredients to the batter and mix gently.
• Add the remaining dry ingredients to the cake batter and mix.
• Add vanila essence and mix in the cake batter.
• Take the 2 tbsp walnut and mix the 1 tbsp whole wheat flour which avoid sinking the them in cake batter.
• Add walnut and flour mixture in the cake batter.
• Take the 2 tbsp cashew and mix the 1 tbsp whole wheat flour which avoid sinking the them in cake batter.
• Add cashew and flour mixture in the cake batter.
• Take the 2 tbsp chocolate chips and mix the 1 tbsp whole wheat flour which avoid sinking the them in cake batter.
• Add chocolate chips and flour mixture in the cake batter.
• Gently mix the ingredients, the cake batter is ready.
• Greese the baking dish and add the butter paper, which prevents the cake from sticking to bottom.
• Transfer the cake mixture to the baking dish, and spread evenly.
• Decorate the cake with chocolate chips and almond flakes.
• Bake the cake for 25 mins @ 350 F (180 C), Use the skew to check if the cake does not stick.
• Cool the cake on a wire rack, slice once it cools down completely and serve as a teatime snack!

Enjoy the yummy delicious cake.