Eggless Whole Wheat Coffee Cake with Salted Caramel Drizzle

AuthorMeg's Kitchen
RatingDifficultyIntermediate

Coffee, 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.

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Yields6 Servings
Prep Time20 minsCook Time35 minsTotal Time55 mins
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
  1. Preheat the oven to 170 degree Celsius.
  2. Line an 8” round or square tin.
  3. In a bowl, add sifted flour, cocoa powder (if using), baking powder and baking soda. Mix well.
  4. In another bowl take the butter and sugar, beat for 4-5 minutes using a whisk or hand mixer.
  5. Now add curd, coffee paste, vanilla essence and water to the butter + sugar bowl. Combine well.
  6. Combine the contents of both the bowls, mixing very gently
  7. Transfer the batter into the lined tin.
  8. Bake for 30-35 minutes in the middle rack with both rods on.
  9. Check for doneness of the cake and remove.
  10. Let is sit in the tin for a few minutes on a cooling rack. Then unmould.
  11. Drizzle the salted caramel sauce all over the cake and sprinkle some nuts if you wish.
  12. Cool completely before you slice the cake!
  13. Enjoy with some ice-cream or a warm slice on its own.

Directions for Salted Caramel
2
  1. Add sugar into a cold pan and begin to heat at low heat.
  2. Swirl the pan around gently till the sugar melts and begins to caramelize.
  3. 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.
  4. Cook for another 1-2 minutes till slightly thick and remove.
  5. Add vanilla essence and sea salt.
  6. 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

Directions

Directions for the Cake
1
  1. Preheat the oven to 170 degree Celsius.
  2. Line an 8” round or square tin.
  3. In a bowl, add sifted flour, cocoa powder (if using), baking powder and baking soda. Mix well.
  4. In another bowl take the butter and sugar, beat for 4-5 minutes using a whisk or hand mixer.
  5. Now add curd, coffee paste, vanilla essence and water to the butter + sugar bowl. Combine well.
  6. Combine the contents of both the bowls, mixing very gently
  7. Transfer the batter into the lined tin.
  8. Bake for 30-35 minutes in the middle rack with both rods on.
  9. Check for doneness of the cake and remove.
  10. Let is sit in the tin for a few minutes on a cooling rack. Then unmould.
  11. Drizzle the salted caramel sauce all over the cake and sprinkle some nuts if you wish.
  12. Cool completely before you slice the cake!
  13. Enjoy with some ice-cream or a warm slice on its own.

Directions for Salted Caramel
2
  1. Add sugar into a cold pan and begin to heat at low heat.
  2. Swirl the pan around gently till the sugar melts and begins to caramelize.
  3. 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.
  4. Cook for another 1-2 minutes till slightly thick and remove.
  5. Add vanilla essence and sea salt.
  6. 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.
Eggless Whole Wheat Coffee Cake with Salted Caramel Drizzle
IngredientsDirections
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