Eggless Whole Wheat Coffee Cake with Salted Caramel Drizzle
AuthorMeg's KitchenCoffee, Cake, Caramel!! That’s a match made in heaven. And what happens when we have these 3 combined in 1 delicious recipe??? We get ‘DELICIOUSNESS’… I am so happy to share this wonderful, whole wheat recipe with you which may leave you a little less guilty to indulge in this amazingly soft, yummy, super easy to make cake. It’s an eggless recipe with absolutely basic ingredients. Have added a little chocolaty twist to it as well.
Ingredients for the Cake
240 g Whole Wheat Flour/ Atta
6 g Dark Cocoa Powder
2 tsp Baking Powder
1 tsp Baking Soda
110 g Butter
150 g Castor Sugar
180 g Hung Curd
1 tsp Vanilla
140 g Water
¼ cup Coffee Paste
Ingredients for the Salted Caramel Sauce
200 g Brown or White Sugar
90 g Butter
120 g Light/ Heavy Cream
1 tsp Vanilla Essence
½ tsp Sea Salt
Directions for the Cake
1
- Preheat the oven to 170 degree Celsius.
- Line an 8” round or square tin.
- In a bowl, add sifted flour, cocoa powder (if using), baking powder and baking soda. Mix well.
- In another bowl take the butter and sugar, beat for 4-5 minutes using a whisk or hand mixer.
- Now add curd, coffee paste, vanilla essence and water to the butter + sugar bowl. Combine well.
- Combine the contents of both the bowls, mixing very gently
- Transfer the batter into the lined tin.
- Bake for 30-35 minutes in the middle rack with both rods on.
- Check for doneness of the cake and remove.
- Let is sit in the tin for a few minutes on a cooling rack. Then unmould.
- Drizzle the salted caramel sauce all over the cake and sprinkle some nuts if you wish.
- Cool completely before you slice the cake!
- Enjoy with some ice-cream or a warm slice on its own.
Directions for Salted Caramel
2
- Add sugar into a cold pan and begin to heat at low heat.
- Swirl the pan around gently till the sugar melts and begins to caramelize.
- Once you achieve the dark amber colour, very carefully add the cream, mix well and then add butter. The mixture might splatter, so be careful.
- Cook for another 1-2 minutes till slightly thick and remove.
- Add vanilla essence and sea salt.
- Cool completely and use.
NOTES
3
- Add sugar into a cold pan and begin to heat at low heat.
- Swirl the pan around gently till the sugar melts and becomes to caramelize.
- Once you achieve the dark amber colour, very carefully add the cream, mix well and then add butter. The mixture might splatter, so be careful.
- Cook for another 1-2 minutes till slightly thick and remove.
- Add vanilla essence and sea salt.
- Cool completely and use.
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Ingredients
Ingredients for the Cake
240 g Whole Wheat Flour/ Atta
6 g Dark Cocoa Powder
2 tsp Baking Powder
1 tsp Baking Soda
110 g Butter
150 g Castor Sugar
180 g Hung Curd
1 tsp Vanilla
140 g Water
¼ cup Coffee Paste
Ingredients for the Salted Caramel Sauce
200 g Brown or White Sugar
90 g Butter
120 g Light/ Heavy Cream
1 tsp Vanilla Essence
½ tsp Sea Salt
