Easy Wheat Flour Pillow Cakes Recipe – Coconut Sugar & Vanilla

Last Updated on 4 months by Neha Deshmukh

Easy Wheat Flour Pillow Cakes Recipe – Coconut Sugar & Vanilla

Hey everyone! I’m so excited to share this recipe with you – these little pillow cakes are seriously addictive. I first stumbled upon a similar version at a local street food stall, and I knew I had to recreate them at home. They’re fluffy, subtly sweet, and just melt in your mouth. Plus, they’re surprisingly easy to make! Let’s get baking, shall we?

Why You’ll Love This Recipe

These wheat flour pillow cakes are the perfect snack or light breakfast. They’re quick to whip up, require minimal ingredients, and are a delightful change from your usual routine. The coconut sugar adds a lovely caramel-like flavour that’s so comforting, and the vanilla just ties everything together. Honestly, once you try these, you’ll be making them again and again! They yield about 8 pieces and take around 15 minutes to cook, with a prep time of just 10 minutes. Perfect for a quick treat!

Ingredients

Here’s what you’ll need to make these delightful pillow cakes:

• ¾ cup wheat flour (about 150g)
• ½ teaspoon baking powder (2.5ml)
• ⅛ teaspoon salt (a pinch)
• ⅓ cup coconut sugar (about 67g)
• ¼ cup water (60ml)
• ½ teaspoon vanilla essence (2.5ml)
• ⅛ cup oil (30ml)
• 3 tablespoons milk (45ml)
• ¼ cup curd (60ml) – plain yogurt works great!
• ½ tablespoon vinegar (7.5ml)
• ¼ teaspoon baking soda (1.25ml)

Ingredient Notes

Let’s talk ingredients! A few little tips to make sure your pillow cakes turn out just right:

• Coconut Sugar: I absolutely love coconut sugar in this recipe. It has a lower glycemic index than regular sugar and adds a beautiful, subtle caramel flavour. You can find it in most health food stores or online.
• Wheat Flour: I prefer using whole wheat flour (atta) for a slightly nutty flavour and added fibre. However, you can definitely use all-purpose flour (maida) if that’s what you have on hand – I’ll explain the difference in the FAQs!
• Vinegar & Baking Soda: Don’t skip these! The combination creates a lovely, light, and fluffy texture. The vinegar reacts with the baking soda, creating air bubbles that make the cakes rise. It might seem strange, but trust me, it works wonders!
• Curd (Yogurt): Using curd adds a lovely tang and helps keep the cakes moist. Make sure it’s plain and unsweetened.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, in a bowl, sieve together the wheat flour, baking powder, and salt. This ensures everything is nicely combined and prevents lumps.
2. In a separate bowl, mix the coconut sugar, water, oil, and vanilla essence until the sugar dissolves. You can give it a little whisk!
3. Now, in another container, combine the curd, vinegar, and baking soda. You’ll notice it starts to bubble – that’s exactly what we want!
4. Gently mix the curd mixture with the sugar-oil blend. Then, gradually add the dry ingredients while whisking continuously. Don’t overmix!
5. If the batter seems too thick, add milk, one tablespoon at a time, until you achieve a flowing consistency – think similar to idli batter.
6. Preheat your sandwich maker. Grease the moulds lightly with oil. Pour the batter into each cavity, filling about ¾ of the way.
7. Cover and cook for 4-5 minutes, or until the cakes are golden brown. If they need a little extra time, add 2 more minutes.
8. Serve warm immediately, or store in an airtight container.

Expert Tips

Want to make sure your pillow cakes are perfect every time? Here are a few tips:

• Fluffy Texture: Don’t overmix the batter! Overmixing develops the gluten in the flour, resulting in tougher cakes.
• Sticking Issues: Make sure your sandwich maker moulds are well-greased. A light coating of oil is all you need.
• Preheating is Key: A preheated sandwich maker ensures even cooking and a beautiful golden-brown colour.

Variations

Let’s get creative!

• Vegan Adaptation: Substitute the curd with plant-based yogurt (like soy or almond yogurt) and ensure your vanilla essence is vegan-friendly.
• Gluten-Free Adaptation: Use a good quality gluten-free flour blend. You might need to adjust the amount of liquid slightly to achieve the right consistency.
• Spice Level: Add a pinch of cardamom or nutmeg to the batter for a warm, aromatic flavour. My grandmother always added a touch of cardamom – it’s divine!
• Festival Adaptation: These little cakes are perfect for offering during festivals like Onam or Ganesh Chaturthi alongside other traditional snacks.

Serving Suggestions

These pillow cakes are delicious on their own, but you can also serve them with:

• A dollop of fresh cream
• A drizzle of honey or maple syrup
• A sprinkle of powdered sugar
• A side of fruit

Storage Instructions

Leftover pillow cakes can be stored in an airtight container at room temperature for up to 2 days. Reheat them gently in a microwave or toaster oven before serving.

FAQs

Let’s answer some common questions:

1. Can I use all-purpose flour instead of wheat flour? What will be the difference?

Yes, you can! All-purpose flour will result in a slightly softer and lighter texture, while wheat flour gives a bit more of a nutty flavour and a slightly denser crumb.

2. What does vinegar do in this recipe? Can I omit it?

The vinegar reacts with the baking soda to create air bubbles, making the cakes light and fluffy. It’s best not to omit it, but if you absolutely have to, you can try substituting it with lemon juice (use the same amount).

3. My cakes are sticking to the mould. What am I doing wrong?

Make sure you’re greasing the moulds really well! A thin layer of oil is crucial. You can also try using a non-stick sandwich maker.

4. Can I make these cakes ahead of time? How do I reheat them?

You can make the batter ahead of time and store it in the refrigerator for up to 24 hours. Reheat the cakes gently in a microwave or toaster oven.

5. Can I substitute coconut sugar with regular sugar? What adjustments should I make?

Yes, you can use regular granulated sugar. Use the same amount (⅓ cup). Keep in mind that regular sugar doesn’t have the same caramel flavour as coconut sugar.

6. What is the best way to grease the sandwich maker moulds?

I like to use a pastry brush to lightly coat the moulds with oil. Make sure you get into all the nooks and crannies!

Enjoy these little bites of happiness! Let me know how they turn out in the comments below. Happy baking!