Whole Wheat Flour Cocoa Cake (18+ Months)

Whole Wheat Flour Cocoa Cake (18+ Months)

Let's prepare homemade, low-sugar, whole wheat flour cakes instead of packaged snacks when you are hungry when you are hungry while playing in the park, at snacks meals, Chef Moms! I put very little sugar, so I noted that over 18 months , if your baby eats without sugar (Mine is not bleeding anymore), of course, do not add sugar. But whether we want it or not, as babies grow up and become a part of the social circle, unfortunately, they meet sugary things. That's why I think we should prepare junk food with our own hands.


  • 3 eggs
  • 2 tablespoons of sugar
  • 1 tea glass of daily milk (I use glass bottles)
  • Half a teaspoon of olive oil
  • 1 handful of freshly cracked hazelnuts
  • 1 handful of crushed apricot kernels
  • 1 packet of baking soda or 1 teaspoon of baking soda
  • Whole wheat flour as much as possible (I used about 1.5 tea cups.)
  • 1 tablespoon of cocoa
  • 1 tablespoon of carob flour


  • Egg whites are separated from the yolks and whipped until creamy.
  • Then add sugar and beat for another 1-2 minutes.
  • Add milk, oil and egg yolks and whisk again.
  • Finally, dried nuts, flour, baking powder, cocoa and carob flour are added and mixed with a spatula as soon as they are whipped.
  • A suitable sized pyrex is selected and oiled and the cake batter mixture is poured into my pyrex.
  • Bake in the oven at 180 degrees for 25 minutes.
Prepared by  T-Soft E-Commerce.