I have always mentioned that my little girl loves cakes. And ever since I realized it when she was around an year old, I have been baking as healthy as a cake can be. While I started off with this plain Jaggery Cake, I soon realized she absolutely loves chocolate flavor. So this Chocolate Banana Cake was tried and loved. Then came my love for millets and even though I was quite apprehensive, I tried this Ragi Chocolate Cake and she still loved it.
So since she was in love with all the healthy cakes baked, I was confident when my husband showed me this recipe of an Oats cake with the goodness of dates in it. Although we include Oats in our diet regularly through Instant Oats Idli, cake was really new to me. Imagine my happiness when it came out so good. Nothing like the divine aroma of a freshly baked cake!The slices came out firm and neat. The taste was simply fabulous too. You could never tell that there was oats in it. My little one just enjoyed the slices and I was one happy mom.
I have made this cake many times now and it has easily become our favorite cake. The moist texture of the cake is the highlight of this amazing bake (that rhymes!) I am so happy to share this healthy yet delicious recipe with all of you. Hope you all try and love it too. Happy and healthy cooking!
Health Benefits of Dates: Rich in vitamins, minerals and fiber, consuming them in adequate amounts provides relief from Constipation, Intestinal disorders, Heart problems, Anemia, Sexual dysfunction, Diarrhea and Abdominal cancer.
Health Benefits of Oats: Increases appetite control hormones, reduces asthma risk in children, improves immune system defenses, reduces the risk of type 2 diabetes,lowers bad cholesterol,controls blood pressure and lowers the risk of obesity.
Adapted from: chitrasfoodbook
- 3/4 Cup Quick cooking/ Instant Oats
- 3/4 Cup Whole Wheat flour/ Atta
- 1 tsp Baking powder
- 1 tsp Baking soda
- 20 Black or Brown Dates
- 1 1/2 Cups Milk
- 1/2 Cup Butter (115 grams)
- 1/4 Cup powdered Jaggery/ Cane sugar
- 1 tsp Vanilla essence
Step by Step Recipe:
- De-seed and quarter the dates.
- Boil milk in a microwave or pan. Add the quartered dates. Keep it soaked for 30 mins.
- Melt butter in the microwave. Allow it to cool.
- Preheat oven at 180 C for 10 mins.
- Take oats in a large mixing bowl.
- Sieve wheat flour, baking powder and baking soda in the same bowl. Mix well with spatula. Keep aside.
- Now add the dates soaked milk to the butter. Also add vanilla essence. Mix with a spatula.
- Add the oats-wheat flour mixture to this. Mix with a spatula. Do not over mix.
- Add powdered jaggery and mix once.
- Pour into a well greased (with butter or oil) loaf pan or cake tin.
- Bake at 180 C for 45 mins. I have made this cake many times and in my oven, it takes exactly 45 mins. But it can differ with different ovens. Bake for 30 to 35 mins, then cover with a parchment paper and bake till the toothpick pricked in the center of the cake comes clean. Covering with parchment ensures that the surface of cake does not turn black and crisp.
- Allow it to cool completely.
- Invert onto a plate.
- Slice and serve.
- The original recipe needed the dates to be ground in the mixer with milk but I skipped it as I found that the bites of dates made this cake taste amazing.
- You can substitute butter with oil as per the original recipe but I personally don’t like the flavor of oil based cakes.
- This cake takes longer to bake than regular cakes due to the addition of oats. Keep an eye after 30 to 35 mins and cover with parchment paper so that the surface does not turn black.
- I leave the cake to cool overnight at room temperature as this leads to firmer slices.
- This cake lasts well for a day at room temperature and for at least 5 days in the fridge if stored in an air tight container and handled well.
Update: I have been getting queries if the oats needs to be powdered. My answer is NO. Instant or quick cooking oats dissolves when mixed with wet ingredients and baked. It need not be powdered.