I hope I didn’t lose half my viewers because of the title of today’s post! 😀 While Cucumber in a cake may sound creepy to many, it pleases me with its water content and ability to keep the cake moist without adding too much of fat! In fact, if the only thing that is contradictory to the title is the ‘sugar’ added. Point to self: Use Agave next time!
Like my carrot cake, this one too uses simple ingredients and one can hardly identify the cucumber in the finished product. However, the only weird thing about this cake was a nutty smell because of the wheat. We somehow did not enjoy the smell. Cakes are best when made with refined all purpose flour!
EGGLESS CUCUMBER CAKE
Prep Time: 5 min
Bake Time: 40 min
Bake Temp – 160 C
1/2 cup All purpose flour (100 grams)
1/2 cup wheat flour (** Caution: the smell of wheat flour is very evident in the cake. So skip and use all purpose flour if you’re not a fan)
1/2 cup Powdered Sugar (adjust) (substitute with maple syrup)
2 TBSP Oil (that’s it!!)
3/4 tsp Baking Soda
1 tsp Baking Powder
a pinch of Salt
1 tsp Vanilla essence
2/3 cup or more Water (enough to make into a pouring consistency)
1 cup Grated Cucumber (I didn’t discard the seeds)
butterscotch toffee bits to sprinkle on top (optional)
Preheat oven @ 160 C
1. Sift both the flours, baking powder, baking soda, salt & powdered sugar together.
2. Add in the grated cucumber and give that a mix.
3. Add the oil and water and mix well.
4. Add vanilla extract and some more water if required to make the batter smooth and into a pouring consistency.
5. Pour into a well greased & lined baking pan.
6. Top it with toffee bits, if required.
7. Bake at 160 C for about 35-40 minutes or until a toothpick inserted in the center comes out clean.
1. The cake was extremely soft. And if I had used plain flour entirely, the taste would have been better. I just didn’t like wheat smell in a cake. The combo was weird.
2. Cover your baking pan with foil if the top burns