Eggless almond cinnamon loaf cake.
A perfect accompany for your evening tea. This cinnamon flavoured cake is easy to make and super yummy.
You will love it’s soft and moist texture.
I have made this cake with half whole wheat flour and half refined flour. You can use only whole wheat flour or only refined flour too.
You can add any dry fruits of your choice. Instead of shredded almond you can sprinkle cashew, tutti frutti, raisin or cherry or whatever you like to make your cake beautiful.
Wholewheat flour – 1/2 cup
Refined flour – 1/2 cup
Milk powder – 1/2 cup
Cinnamon powder – 1 teaspoon
Chopped pistachio and almond – 2 tablespoon +to sprinkle
Almond – 1/3 cup
Powdered sugar – 1 /2 cup
Baking soda – 1/2 teaspoon
Baking powder – 1/2 teaspoon
Milk – 3/4 cup
Vinegar – 2 teaspoon
Oil or butter – 1/4 cup
Grease a loaf pan and dust with some flour.
Preheat the oven at 180°.
Grind the almonds into fine powder.
In a bowl mix whole wheat flour, refined flour, almond powder, milk powder, cinnamon powder, baking powder and soda. Mix well. You can use only whole wheat flour or only refined flour too if you like.
Mix vinegar with room temperature milk and keep aside.
In a large bowl mix powdered sugar and oil or butter. You can use brown sugar too instead of powdered sugar. Beat well. Add vinegar mixed milk and beat till the sugar dissolved completely.
Now add all the dry ingredients. Mix and make a lump free batter. Add more milk if required.
Use everything at room temperature.
Fold in chopped almond and pistachio.
Pour the mixture into greased and flour dusted loaf pan. Tap the pan gently.
Bake in preheated oven at 180° for 30-40 minutes. Or until the toothpick comes out clean.
Every oven takes different time so check with a toothpick after 30 minutes. Insert a toothpick in the middle. If it comes out clean its done.
Let the cake cool down.
Slice and serve with a glass of milk or enjoy with your tea or coffee.
I would love to hear from you. Please share your thoughts and suggestions in comment.
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