Khapli Wheat

Eggless Vanilla Bundt Cake

Recipe For A Nutritious Upgrade

Tea-time calls for something sweet, and a good vanilla cake is never far from mind with your favourite cuppa, but what if you could add more nutrients to each bake? Introducing khapli wheat eggless vanilla cake that packs more protein and fibre per gram and is perfect for those with a sweet tooth but who are vegetarians or have an egg allergy. This cake is also perfect for celebrations, looks impressive without any frosting, is easy enough for a weekday bake, and its large size means one cake goes a long way for a group. This bake will be denser because Aashirvaad Chakki Khapli Atta uses an ancient grain, and the flip side is that it will be more nutrient-dense. If you want the fluffier version, you can mix khapli wheat flour with cake flour or all-purpose flour, while still harnessing the goodness of this nutrient-dense whole wheat flour. The denser nature comes from khapli atta's coarser, stone-ground texture and different gluten structure. But you still get to enjoy the moist, buttery character that makes this cake worth making in the first place. The rest of the recipe leans on the same techniques that make the original reliably moist. Melted butter, sugar, sour cream (or full-fat yoghurt, if that's what's on hand), and vanilla extract are whisked into a smooth, glossy batter. Once poured into the Bundt pan, the cake bakes as usual. Because khapli atta can behave slightly differently in the oven than refined flour, it's worth checking a few minutes before the scheduled bake time with a skewer or cake tester rather than waiting until the full time has passed.