Make Soft and Spongy Cake at Home Without Using Flour; It Will Give Amazing Taste and Keep You Healthy. See the Recipe Here
In most cake recipes, refined flour or processed white sugar is used, which many people want to avoid. But you can make a cake using healthy alternatives like semolina, dates, and other ingredients. Let’s learn a wonderful cake recipe.
Lifestyle News. Flour-Free Cake Recipe:In most cake recipes, refined flour or processed white sugar is used, which many people want to avoid. But now you don’t need to worry because not all cakes require refined flour or sugar. You can make cakes using healthy alternatives like semolina, dates, and other ingredients. Let’s learn a wonderful cake recipe.
Ingredients for Semolina-Date Cake
- Fine semolina – 1 cup
- Dates (seedless) – 15 to 18, chopped
- Milk – 1 cup (warm, for soaking dates; dairy or plant-based)
- Baking powder – 1½ tsp
- Baking soda – ½ tsp
- Curd – ½ cup
- Oil – ¼ cup (light olive oil or any neutral oil)
- Honey or jaggery powder – 2 tbsp (optional, for extra sweetness)
- Chopped nuts – 2 to 3 tbsp (almonds, walnuts, cashews)
- Vanilla essence – 1 tsp
- A pinch of salt
- Making the Batter and Baking the Cake
Soak the Dates
Place the chopped, seedless dates in a bowl. Pour warm milk over them and let them soak for about 20–30 minutes until they become soft. This helps in blending them into a smooth paste.
Prepare the Date Paste
Blend the soaked dates with milk to make a smooth, thick paste. If you prefer small pieces of dates in the cake, you can grind them coarsely.
Mix the Wet Ingredients
In a mixing bowl, whisk curd, oil, and vanilla essence until smooth. Add the date paste and mix well. For a sweeter cake, add honey or jaggery powder.
Mix the Dry Ingredients
In another bowl, combine semolina, baking powder, baking soda, and a pinch of salt. Gradually add the dry ingredients into the wet mixture. Mix until just combined; do not overmix.
Rest the Batter
Keep the batter aside for 15–20 minutes. This allows the semolina to absorb moisture, making the cake soft. If the batter becomes too thick, add 1–2 tbsp milk to adjust consistency.
Add Nuts
Gently fold in the chopped nuts. Keep some aside for sprinkling on top.
Bake the Cake
Preheat the oven to 180°C (350°F). Grease a cake tin (6–7 inch), pour the batter in, and smoothen the top. Sprinkle the remaining nuts and bake for 30–35 minutes or until a toothpick inserted in the center comes out clean.
Cool and Serve
Allow the cake to cool for 10–15 minutes before cutting. Enjoy it as a healthy dessert or snack with tea.
