Eggless Whole Wheat Jaggery Cake is a tasty and healthier alternative to regular cakes. It is ideal for tea time or as a light snack because it does not include refined flour. Jaggery is used to sweeten this cake, which means that it does not include any refined sugar or eggs.
The cake is created with whole wheat flour, also known as atta. All of the ingredients, instructions, nutritional information, helpful hints, and frequently asked questions are included in the following recipe.
This cake is not only easy to make, but it also contains beneficial components, which makes it a nutritional option to consider.
The use of jaggery imparts a flavor that is reminiscent of caramel, while the use of whole wheat flour contributes both fiber and nutrition. Those who are looking for a dessert alternative that is healthier without sacrificing flavor will find this recipe to be an excellent choice.
Ingredients
Dry Ingredients
- 1.5 cups whole wheat flour (atta) – 195 grams
- 1.5 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon cinnamon powder
- Pinch of salt
Wet Ingredients
- 1/2 cup oil (canola or vegetable) – 120 ml
- 1/2 cup plain yogurt (whisked) – 120 grams
- 1 cup powdered jaggery – 130 grams (sifted)
- 1 teaspoon vanilla extract – 5 ml
- 1/2 cup + 2 tablespoons milk – 120 ml + 30 ml
Also see :- Eggless Biscotti Recipe
Instructions
Preheat your oven to 350 degrees Fahrenheit (180 degrees Celsius). Grease a loaf pan measuring 8 inches by 4 inches with oil or non-stick spray. The powdered jaggery should be sifted to remove any bigger particles, and then it should be placed aside.
In a bowl, combine the ingredients for the cinnamon powder, baking powder, baking soda, and whole wheat flour by sifting them together. Put aside for later. Oil, yogurt that has been whipped, jaggery powder that has been sifted, and vanilla essence should be mixed together in a mixing dish.
Combine thoroughly until the mixture is smooth. Add half of the flour mixture to the wet components in a slow and steady stream, and mix thoroughly. Next, incorporate the milk and stir one more. Add the remaining flour mixture and continue to mix until it is almost completely incorporated.
In the event that the batter is excessively thick, add one more tablespoon of milk. Incorporate the chopped walnuts or any other nuts of your choosing in a gentle manner. Once the loaf pan has been prepped, pour the batter into it and bake it for forty to forty-five minutes, or until a toothpick that has been inserted into the center comes out clean.
The cake should be allowed to cool for around ten minutes in the pan before being transferred to a wire rack to finish cooling completely before being sliced.
Nutrition
- Calories: 150
- Protein: 3 g
- Carbohydrates: 22 g
- Dietary Fiber: 3 g
- Sugars: 5 g
- Fat: 6 g
Tips
For a cake that is airy and light, it is essential to sift the dry ingredients at all times. In order to preserve the cake’s structure, you should wait until it has completely cooled before slicing it. After storing the cake in an airtight container at room temperature for up to three days, you can refrigerate it to keep it fresh for a longer period of time.