So today I have this recipe for a maida less cake, made with wheat flour (atta), which turns out just delicious every single time! Soft and moist, it uses very less sugar, is healthy as it contains atta, walnuts, banana and cold pressed coconut oil and the taste is slightly nutty, with kicks of chocolate. Just perfect for an evening snack or with morning cup of chai! Having successfully substituted maida with atta in preparing this cake, I wonder why I never did this before! It tastes just as good, the look is more rustic from inside with earthen shades and the best part is that it is Vegan. And yes, it comes out perfectly every single time!
• 1 1/2 cups of atta (sifted)
• Two large very ripe bananas or use four regular size ones (its best to use bananas that have begun to blacken from the outside … it seems to work magic for this recipe)
• 1/4 cup of cold pressed coconut oil (I got this amazing brand of cold pressed coconut oil that actually has a sweeter aroma than the usual oil that can sometimes be quite overpowering with its fragrance)
• 1/3 cup of sugar (I used brown sugar)
• Almond milk (roughly 1/4 – 1/2 cup)
• Vanilla essence or vanilla powder (1 tea spoon)
• Baking Powder 2 tea spoons
• Baking Soda 1/2 tea spoon
• Walnuts chopped into very small pieces (about 1/4 cup but leave some aside for decoration)
• Vegan chocolate (I could not find Vegan chocolate chips so I just chopped up about 10 pieces of this vegan dark chocolate I had at home into very small chocolate chip sized pieces)
In a large bowl, mash the bananas till it turns into a vicious running liquid. Do make sure that the banana pieces are completely mashed with no chunks remaining. Now add the oil and vanilla essence to this and mix again.
Place the sifted atta in another bowl and then add the baking powder and soda. Mix well. Now add this into your banana mash and also add the sugar. This recipe works best it you use the cut and fold method to mix your ingredients. So use a spatula and run it through the centre of your ingredients. When you reach the bowl turn it along the side and fold the ingredients from the side of the bowl to the centre. After doing this a few times, you can start adding the almond milk. Add this slowly. You may only need 1/4 cup or 1/2 cup depending upon how much slurry you got from your bananas. If the bananas were quite large you may only require a little bit. There’s no need to worry though. The cake batter is ready when you can run your spatula through it easily, the ingredients are mixed well and it’s neither too runny nor too thick.
When you are happy with the look of your cake batter, add in some of the chopped walnuts and chocolate and mix. Alongside, get the oven ready and prepare your cake tin. I just lined mine with oil and then sprinkled some atta and then removed the excess. Now add in your cake batter. You may need to help this batter just a little bit to reach the edges of the tin. Now sprinkle some walnuts and chocolate on the top. Bake in the oven at 200 degrees for the first 10 minutes then reduce the temperature to 180 degrees. In all, the cake should take between 30-40 minutes. Keep your skewer ready so you can poke into the cake to check if this is ready!
This cake sends a delicious aroma all over the house! Serve when still warm. The chocolate inside will be melted and the warm cake is just such a heavenly experience! Do try this out for yourself and for your Vegan friends.
Ms Aditi Pathak Is based in Singapore. Widely travelled and from a Services background, cooking is one of her many passions.