Whole wheat with jaggery cake recipe – eggless cake recipes

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Whole wheat jaggery cake is a easy and healthy cake recipe made with
wheat flour, jaggery, milk and nuts. It is also a eggless cake as it is made
without using eggs. Here you can adjust the jaggery as per your desired
taste. This cake is an ideal teatime snack and kids too can have it, as it
nutritious too. Wheat cake is simple to make and can be made with very
simple ingredients available in our kitchen.

Prep Time : 15 mins

Cook Time : 30 to 40 mins (baking time)

Servings : 3 to 4 persons

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Indian cuisine

INGREDIENTS

Whole wheat flour – 1 cup

Powdered jaggery – 1 cup

Milk – 1 cup

Baking powder – 1/4 teaspoon

Baking soda – 1/4 teaspoon

Vanilla essence – 1/2 teaspoon

A pinch of salt

Butter – 1/4 cup

Broken nuts (cashewnuts and badam) – 1/3 cup

Tutti frutti – 2 tablespoons (optional)

HOW TO MAKE OR PREPARE WHOLE WHEAT WITH JAGGERY CAKE

RECIPE

Grease the cake tin with little oil or butter and dust little flour evenly on all the sides.
Keep it aside.

Take a bowl and add the wheat flour, baking powder, baking soda and salt into it. (Sieve
all the ingredients before adding to the bowl). Keep it aside. In another bowl, take
powdered jaggery and butter.

Microwave high at 100 percent for 1

minute. ((Alternatively you can melt
on a gas stove on a low flame. Do not
overboil). Once the jaggery and butter
is well dissolved, stir well with a hand
whisker.

Add milk and stir well again.

To these, now add the dry ingredients–

(wheat flour, baking soda, baking
powder and salt mixture). Mix again.
Add the tutti frutti.

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Bind all the ingredients gently with a spoon. Ensure there are no lumps in the batter.
Pour this batter into the cake tin. Tap the cake tin gently to ensure the batter is leveled
out.

Sprinkle the nuts on top of the batter.

Preheat the oven at 180 degree celcius
for 5 minutes. Then place the cake tin
in the pre-heated oven and bake for 35-
40 minutes or till a knife pierced in
comes out clean.

Remove the cake from the oven. Let it

cool down for 10 minutes in the pan.
Run a butter knife on the edges of
the pan to loosen the sides. Invert
the tin over a plate or a wiring rack
and lightly tap on the cake pan. Let
the cake cool down completely.

Cut the cake into slices and enjoy

with a hot cup of tea or coffee.

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NOTES/TIPS

You can use sunflower oil or olive oil or any cooking oil instead of butter.

Do not overbeat the mixture, else the cake becomes very heavy.

Add your own choice of dry fruits to the batter.

Baking time varies with different ovens. Hence bake it accordingly.

Always check the cake with a toothpick. If the toothpick comes out clean, then the cake
is ready.

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