Cakes are a delight of all times. Nothing beats the flavor that cakes add to the celebration. They have and would always be one of the most sought after desserts that make a perfect statement of sweetness.
For all the sweet tooth, it’s undeniably a pleasurable treat. But what about you, health. Anything sweet is a sin. You refrain from changing for another bite lest you should gain weight, your strict regime has almost everything delicious struck out of your dictionary.
This simple homemade cake is moist, light, tasty, and super healthy. It’s made from simple whole food ingredients like dry fruit, milk, homemade whole wheat spelled flakes flour and homemade oat flours. Earlier, I shared chocolate brownies recipe with oats in which I used two types of oats – steel cuts and instant cooking oats. It turned out super tasty and moist.
My husband doesn’t like sugar at all but today is his birthday. So “Cake toh banta hai,” and guess it’s NO SUGAR cake. Instead of sugar, I used Dates and Prunes with few Raisins in it which are the healthier sugar substitute. A Raisin is a dried grape. Raisins are produced in many regions of the world and may be eaten raw or used in cooking, baking, and brewing.
Dates are a good source of various vitamins and minerals. It’s also a good source of energy, sugar, and fiber. Essential minerals such as calcium, iron, phosphorus, sodium, potassium, magnesium, and zinc can be found in dates. Dates give perfect sweetness in this cake.
Prunes are dried plums that are typically known to help regulate digestion. Prunes are a powerhouse of nutrients and adding them to your daily diet can provide you with a plethora of health benefits. Prunes are a great source of vitamin A, a vitamin that is essential for healthy vision.
While baking I always tried to add more nuts and seeds. There a wide variety of seeds that you can eat and they add valuable minerals and protein to your diet. They blend easily into your smoothies, without changing the flavor or texture too much. While there are many seeds you could add to your smoothie, but these four are my favorite –flax seeds, sesame seeds, roasted pumpkin seeds, roasted melon seeds. I always buy them in a bulk and then slightly roast flax and sesame seeds. Then mix them together in a jar (1/2 cup each seed). Just add 1 tbsp of mixed seeds in your smoothie or sprinkle on salad. They give a nice even flavor and added texture.
The maida or all-purpose flour has been substituted with homemade oats and whole wheat spelled flakes flour along with dates, and other dry fruits in this cake recipe is a delicious option for a wholesome birthday cake for fitness lover like my husband.
Type of flours I used in this cake: In this, I used three types of flour – Whole wheat spelled flake flour, Old fashioned oats flour, and Quick-cooking oats flour. I roasted Whole wheat spelled flakes, Old fashioned oats, Quick-cooking oats separately, and grain them into fine flour.
Whole wheat spelled flakes: These spelled flakes consist of fully organic spelled granules. The whole grains are cold crushed into flakes and remain free of additives. Thanks to the many proteins, spelled flakes are particularly nutritious. In fact, they contain more protein than wheat. In addition, they are easy to digest. You can eat these steamed flakes.
Old fashioned oats : These like flat, irregularly round, slightly textured discs. When processed, the whole grains of oats are first steamed to make them soft and pliable, then pressed to flatten them. Rolled oats cook faster than steel-cut oats, absorb more liquid, and hold their shape relatively well during cooking. In addition, to be heated for a warm breakfast bowl, rolled oats are commonly used in granola bars, cookies, muffins, and other baked goods.
Quick-cooking oats : Quick oats or quick-cooking oats are rolled oats that go through further processing to decrease cooking time. They’re partially cooked by steaming and then rolled even thinner than old-fashioned oats. They cook within a few minutes, have a mild flavor and soft, mushy texture.
This protein-rich nut and seed cake are packed with nutrients. It is a no all-purpose flour, no sugar, no butter, and egg-free cake with the goodness of oats. This nut and seed cake is a super healthy and delicious cake that can be had as a breakfast or a perfect tea partner.
Healthy Birthday Cake | No Sugar Cake | Fitness Freak Hubby Birthday Cake
This no-sugar cake is high in protein, fiber, and contains healthy fats. It is loaded with crunchy nuts, seeds mix with healthy flours, sweetened with dates and prunes. The best part about this recipe is that you can mix and match most of the ingredients. You can adapt this recipe according to whatever nuts, seeds, and grains available in your pantry.
Whole wheat spelled flake flour – 1 cup
Quick cooking oats flour– 1/4 cup
Old fashioned oats flour – 1/4 cup
Milk – 1 & 1/4 cups
Oil – 1/4 cup
Baking powder – 1 tsp
Baking soda – 1/2 tsp
Dates (deseed)- 16
Prunes – 10
Raisins – 1/4 cup
A pinch of salt
Mix dry fruits & seeds – Roasted almonds, pecans, pistachios, raisins, dried red cranberries, roasted sunflower seeds, dried apricots, sesame seeds (Any other nuts and seeds of your choice)
For topping : Coconut flakes and sesame seeds – 3 tbsp each
- Soak dates, prunes with raisins in 1 & 1/4 cups of warm milk for 1 hour.
- Toss 2 tsp of oat flour with mix dry fruits and nuts. Keep it aside.
- Dry Ingredients: Mix all three flours, baking soda, baking powder, salt with tossed dry fruits and nuts. Keep it aside.
- Now in a grinder add soaked dates and prunes with milk (Use the same milk in which dates are soaked), oil. Grind the mixture until smooth.
- Now mix wet ingredients with dry ingredients well.
- Put prepared batter into a greased square pan. Sprinkle topping over batter and with help of spatula press nuts gently.
- Tab the pan on a countertop to release any large air bubbles.
- Put the pan into the preheated pressure cooker and bake it for 1 hour.
- Don’t demould quickly allow it to cool down completely.
- Cover cake with kitchen towel for half an hour before slicing.
- Baking time may vary.
- If prepared batter looks dry, add 2- 4 tbsp of milk.
- If baking in Oven: Bake in the preheated oven at 180 deg Celsius or around 360 Fahrenheit for about 1 hour. The baking time may vary. So keep checking after 40 to 45 minutes.
Pressure Cooker Method:
Grease the baking tin with oil and dust it by sprinkling whole wheat flour over greased surface evenly. Pour the mixture into the greased baking tin.
- Use the baking tin of 6 inches in diameter, so that it can easily get into the pressure cooker.
- Use a 5-liter pressure cooker. It should be big enough to hold the baking pan.
- Baking Tin should be made of Aluminium.
- If baking tin comes into direct contact with the base of the pressure cooker, it can burn ( overbake ) the cake. So use pressure cooker container which has big holes in it or any aluminum small stand.
- No gasket and whistle are needed. Remove them before baking.
- Don’t add water to the pressure cooker.
How to Bake In A Pressure Cooker?
- Heat the pressure cooker on high heat for 2 minutes. Use sea salt or sand as a layer inside a cooker. Put a steel stand on a layer of salt or sand.
- Now put the cake tin containing the cake batter ( Do not put water inside the pressure cooker).
- Close the pressure cooker lid and do not put the whistle on the lid. Remove the gasket (rubber ring) from the lid.
- Lower the flame after 2 minutes. Let it bake for 50 -60 minutes on low flame. After 60 minutes check cake with a knife, if the mixture does not stick, it means the cake is done.
- If batter still sticks to knife then again bake for another 10 minutes. Do not open the lid immediately.
- Eggless Pressure Cooker Cake is ready.