Coffee Wheat & Jowar Cake
This Coffee Wheat & Jowar Cake is a wholesome and delicious treat made without refined sugar, using dates as a natural sweetener. The combination of jowar flour and wheat flour makes it a healthier alternative to regular cakes, while the coffee adds a rich and aromatic flavor. Perfect for tea-time or as a guilt-free dessert.
Nutrition Facts
Per serving
Energy
136 kcal
Protein
4 g
Carbs
21 g
Fat
5 g
Fiber
3 g
Ingredients
Coffee powder
1 tbsp (7g)
Dates
15 piece, pitted (105g)
Skimmed Milk
1.5 medium cup (375g)
Jowar Flour
0.5 small cup (50g)
Wheat flour, atta
0.5 cup (100g)
Olive Oil
1 tbsp (15g)
Walnuts
10 pieces (40g)
Instructions
Preparation
Preheat the oven to 180°C (350°F).
Grease and line a 6-inch round baking tin or dabba with parchment paper.
Cooking Steps
Combine hot milk and coffee powder. Pour the mixture over the deseeded dates and let it sit for about 10-20 minutes until the dates soften and become mushy.
Blend the soaked dates and milk together using a blender or mixer to form a smooth, lump-free mixture.
Pour the blended mixture into a mixing bowl. Add sunflower oil and whisk until well combined.
In a separate bowl, sift together whole wheat flour, jowar flour, baking powder, and baking soda.
Gradually add the dry ingredients to the wet mixture. Fold gently using a spatula until just combined. Do not overmix.
Pour the batter into the prepared tin. Top with whole walnuts, pressing them slightly into the batter.
Bake in the preheated oven for **45-50 minutes**, or until a skewer inserted into the center comes out clean.
Allow the cake to cool completely in the tin before demolding. Slice and serve.