Eggless wheat and nut cake

This is my third cake recipe and iam so much satisfied by the output of this eggless wheat cake where I  used jaggery instead of sugar. It was so spongy and tasty and really quick to make too.

This surely tastes a bit different from the cakes baked using sugar and maida but still a more healthy one.

Preheat the oven before you start preparing the cake mixture. Don't let the mixture sit for a long time before putting it in the oven. The original recipe suggested to bake for 40 minutes but mine was done in 25 minutes. It's always better to check in between to see if the cake is done instead of waiting longer until the suggested timing.

I use an otg and there is always difference in baking time between an otg and microwave.

Ingredients:

• Wheat flour- 1 cup
• Jaggery-1 cup ( increase or decrease as per your taste) 
• Baking soda-1tsp
• Salt-1pinch
• Milk-1/4 cup
• Melted butter-1/3 cup
• Vanilla essence-2 tsp
• Lemon juice- 1tbsp
• Mixed nuts and raisins-2tbsp
• Chocolate chips- 1 tbsp (optional)

Preparation:

• In a wide bowl sieve  the wheat flour,salt and baking soda and keep aside
• In another bowl mix the butter and jaggery together until it blends well 
• add the lemon juice and vanilla essence and mix again
• Add the butter mixture to the flour and mix to form a thick cake batter by adding little milk at a time.
• Now mix in the nuts and raisins.
• Transfer the batter to a greased baking tray and level it.
• Sprinkle the Choco chips.
• Bake it for 20 to 30 minutes.
• Once done allow it to cool completely and run a grease knife through the sides of the tray and turn it upside down to remove the cake from the tray.
• Cut it into slices and enjoy!