Eggless Coconut Cake (Whole Wheat and Butter Free)
Best Ever Eggless Coconut Cake Recipe! Soft, Moist and Crumbly Tea Time Cake that is Butter Free and made with Whole Wheat Flour.
- Prep time
- 15 min
- Cook time
- 35 min
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 1 cup Whole Wheat Flour (1 cup is 250 ml measurement)
- 1/2 cup Milk
- 1/2 cup Fresh Grated Coconut
- 1/2 cup Sugar (I have used Raw Sugar )
- 1/2 cup Olive Oil
- 1/2 tsp Baking Powder
- 1/2 tsp Baking Soda
- 1 tsp Pineapple Essence
- 1/2 tsp Cardamom Powder or Eliachi powder
Instructions
- 1
Before beginning the process of baking, preheat the oven at 180 degrees C for atleast 10 to 15 minutes.
- 2
Now, take a bowl and Sift Whole Wheat flour (sift twice for best results) and keep aside.
- 3
In another bowl, add milk, oil, sugar and whisk well until the sugar dissolves. You can use castor sugar or powdered sugar also but I have opted for Raw Sugar.
- 4
Add the grated coconut to the milk/oil/sugar mixture along with cardamom powder and pineapple essence. Mix well and keep aside.
- 5
To the sifted Whole wheat flour, add baking powder and baking soda. Mix well.
- 6
Grease your cake tin with some olive oil and keep ready.
- 7
Incorporate the whole wheat flour slowly into the wet ingredients. Mix well with a spatula and pour the cake mixture into the greased cake tin.
- 8
Level the cake batter, tap the tin slightly and then place it inside the hot oven.
- 9
Bake the coconut cake at 180 degrees C for 30 to 35 minutes.
- 10
Test it with a tooth pick and if the centre comes clean, the cake is ready. Cool it completely before slicing.