You have undoubtedly heard of, and maybe even tried, the famous 7 jar cake.
An easy and quick cake to make that always succeeds, precisely because at the base the ingredients, apart from the eggs and the yeast, are measured in yoghurt pots. In this article we see a healthier and more fiber-rich version: the 7-jar wholemeal cake.

7 jars wholemeal cake: basic ingredients and how to customize it

Whole wheat flour is ideal for this cake, but those who are on a reduced gluten diet or are sensitive to gluten can use whole wheat einkorn flour.
It is a flour made from ancient grains, the most ancient of all, think that it was known even before the Romans.
This flour contains gluten, but with much smaller peptide fragments and a weak strength, which makes it suitable for those suffering from non-celiac gluten sensitivity.
Wholemeal Monococcum Spelled Flour 1Kg BIO

For those who are intolerant to gluten, the best option is swallowed oat flour, i.e. without the avenin.

In this recipe, flavored gluten-free oat flour for a single jar is also fine, because there is little sugar at the base of the cake. This makes the cake even tastier: for example, you can opt for pistachio-flavored flour or biscuits or cream. The other jar can be with buckwheat, corn or rice flour if we used the flavored.
BPR – Gluten Free Flavored Oat Flake – Lemon Cream Flavor – 1kg

We can customize the cake, creating different variations each time, with a handful of raisins or two tablespoons of dark chocolate chips or an extra jar of red fruits, even frozen.
For yogurt, soy is great too!

7 JARS WHOLEMEAL CAKE: RECIPE

• 2 pots of low-fat or soy yogurt
• two jars of wholemeal flour or a jar of buckwheat flour or rice flour + a jar of flavored gluten-free oatmeal
• a jar of extra virgin olive oil with a delicate taste or a jar of coconut oil
• 1 jar of potato starch
• a jar of brown sugar or erythritol (for a lighter variant: stevia is not good)
• 3 medium eggs
• a sachet of vanilla yeast for desserts

The process is very simple.

With a hand whisk or an electric mixer, whip the eggs with the sugar jar, then add the oil a little at a time and finally the yoghurt pots. Sift the flours or flour together with the yeast and starch, incorporate it into the mixture
and place it in a preheated oven, pouring it into a 22-25 cm diameter cake pan for 35 minutes at 180 °.
Test the toothpick before taking it out.
One eighth of the pie has 260 calories.