Eggless wheat flour sweet pumpkin cake with almonds, cashews n chocochips.

EGGLESS WHEAT FLOUR SWEET PUMPKIN CAKE WITH ALMONDS,CASHEWS N CHOCOCHIPS RECIPE:

I HAVE USED 200ML MEASURING CUPS

INGREDIENTS:

Wheat flour= 1 ½ cups –  1tbsp (remove 1tbsp of wheat flour)

Corn flour= 1tbsp

Baking powder= 1 tsp

Baking soda= ½ tsp

Pinch of salt.

Regular sugar= ½ cup

Brown sugar/damerera sugar = ¼ cup

Oil= ½ cup

Melted butter= 1tbsp

Thick sweet pumpkin puree= ½ cup

Curd= 1tbsp

Milk= ½ cup

Cinnamon powder =  ½tsp

Pinch of nutmeg and cloves powder

Chopped almonds and cashews = ½ cup

Chocochips = ¼ cup

Vanilla essence = 1tsp.

INSTRUCTIONS:

  • Preheat the oven @160degrees. Grease 6 x 10 inches rectangular cake tin and dust it with flour.
  • Sieve wheat flour ,corn flour, baking powder, baking soda, cinnamon powder, nutmeg and cloves powder, salt. 3 to 4 times and keep it aside.
  • In a mixing bowl add sugar , brown sugar, milk, curd and thick sweet pumpkin puree and beat/mix to combine. Stir in melted butter and oil .
  • Add the dry ingredients to this in 3 to 4 batches and mix it to form homogeneous mixture. Donot over mix. Add vanilla essence and mix.
  • Pour the batter into the prepared cake tin and sprinkle the chopped almonds , cashews, chocochips and bake it for 25 mins/ golden brown. Remove from the oven , Cool completely and slice it.
HEALTHY EATING, HEALTHY LIVING, HAPPY BAKING

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