Eggless whole wheat blueberry cake, is dense and moist cake which I made using whole wheat flour and almond flour and this is an eggless cake recipe which is healthier than regular blueberry cake. Is there anything better than eating a slice of cake with your favorite cup of tea on a lazy afternoon? I don’t think so, and especially so if the cake is healthier than your regular tea cake 🙂
This healthy whole wheat blueberry cake is made with whole wheat flour and almond flour for added nutrition and still tastes fabulous.
If you have been following my blog regularly, you know that I am hardly a dessert or sweet person. Maybe once in a fortnight, or sometimes once in a month, I make a small quantity of Indian dessert or cake and that is more than enough for us. Somehow eating desserts loaded with sugars and copious amount of butter is not my idea of food on a regular day. But at the same time, a spoon or two of kheer or a slice of cake and cup of tea with friends who love desserts is a pleasure that I don’t deny myself either.
Coming back to the whole wheat blueberry cake, I made this with a basket full of blueberries I got from Europe trip and froze half of these blueberries which were utilized for making the whole wheat blueberry cake.
This blueberry cake is made with whole wheat flour and almonds flour for better nutrition and contains canola oil instead of copious of butter. I made them even healthier by adding whole wheat flour into the mix.
Whenever you use whole wheat to replace the white flour in the baking the resulting cake/muffin is denser in texture, but once you start doing it on the regular basis you can’t eat refined flours. But still you can make it bit airy and light by adding some almond flour along with whole wheat flour or maybe a half and half of both white and whole wheat flour. I made a wholewheat blueberry cake with whole wheat flour and almond flour.
- 75 g Wheat flour whole
- 25 g corn starch
- 100 g almond flour
- 100 g brown sugar granulated
- ¼ teaspoon salt
- 1 tsp baking soda
- 240 ml milk
- 1/2 tsp vanilla extract
- 60 ml canola oil
- 1 cup Blueberries of , fresh or frozen
Preheat oven to 180 C degrees.
Take 16” round cake tin/pan and line it with a parchment paper.
Combine all three flours, salt, baking soda in a large bowl.
In a separate bowl whisk together the milk, oil and vanilla extract.
Add the wet ingredients to the dry ingredients in the bowl. and mix them together with a silicon spatula till well combined.
Gently fold in the frozen blueberries.
Pour this whole wheat blueberry cake batter in the prepared tin and bake for 40-50 minutes.
Let it cool on a wire rack before slicing it.