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Reasons To LOVE Whole Wheat Cake
Apart from the delicious taste and soft texture, here are the reasons to love this cake recipe: Hence, it gives a roasted aroma, nutty flavour, and deep brown colour to the cake. Wheat flour has a high amount of gluten. The same whole wheat flour is used to make chapati, roti, paratha, ladoo, or halwa (kada prasad). The whole process is easy to follow, does not involve an understanding of advanced or professional baking skills, and the final result is truly gratifying. You can take the flavour of the cake up a notch by adding a teaspoon of garam masala. On many occasions, I have added a dash of tea masala (chai masala) to my wheat cake. It tastes amazing with the earthy aroma and flavour of spices. If you love vanilla, add a teaspoon of pure vanilla extract to the cake batter.
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