Sweet tooth runs in my family but since both my parents are diabetic, I avoid sweets as much as can. However, Last week I tried to bake a low sugar double chocolate coffee cake for my cousin brother and didn’t share it with my parents as it had sugar. I know they weren’t tempted with the aroma that filled the kitchen and dinning but I felt bad! As always I tried to make a healthier option for them; on the very next day I baked them a super healthy wheat based walnut cake. It had no sugar or jaggery; Instead I used Dates as a sweetener. Let me tell you that a diabetic patient CAN take certain number of dates per day as it good for gut and has very low GI index, meaning it doesn’t spike glucose.
I know one can obviously find this recipe on YouTube but I will still be sharing my modified version here. I will give you the measurements in cups. Don’t worry if you don’t have measurement cups at home. You can use any one cup or bowl for this recipe and use it for measurements throughout the process.
Please feel free to ask if anything.
- 1.5 cups of warm milk
- 1 cup of non fragrant oil
- 1/4 cup of yogurt
- 2-3 drops of Vanilla essence
- 1.5 cups of dates (you can decrease it to 1 cup based on the sweetness)
- 2 cups of whole wheat flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- Pinch of salt
- 15-20 walnut pieces, chop it into smaller pieces
Wash your dates with water before using.
Soak the dates in 1 cup of warm milk for about 25-30 mins.
Grind the soaked dates into fine paste.
Add oil, vanilla essence and yogurt into the paste and mix it well. This will be all for our wet ingredients.
Add in our dry ingredients now, that is wheat flour, baking powder, baking soda and salt into the wet ingredients.
Combine it well with cut and fold method or use hand bitter if you have. It will be hard batter at first. Gradually add remaining half cup of milk into the batter and mix it well.
Mix it well, the batter should be thick yet fluffy.
Add handful of chopped walnuts into that batter.
Now, Preheat your oven at 180° for 10 mins.
While your oven is heating, grease the tin of your choice with oil and line the bottom with butter paper.
Set the batter well into the tin and tap a few times. Top the cake batter with remaining chopped walnut pieces. You can also add dry-fruits of your choice while topping. I added some pumpkin and sunflower seeds because I had it handy.
Put your tin inside the oven and bake it for 45 mins.
Your cake should be ready now. After taking out the cake from oven, let it cool down for an hour or two before slicing.
PS: Do not keep the cake for more than 3 days!