Eggless Whole Wheat cake is an absolutely delightful tea time cake made using whole wheat flour & sweetened using jaggery powder. It is a healthy cake recipe as it has no Maida, no butter & no refined sugar.
This cake is a great option for guilt free indulgence without compromising on the taste. The texture of the cake comes out to be quite moist & spongy. In the past I had made cakes using All purpose flour (Maida), Whole Wheat flour or mixture of both. Occasionally refined sugar was substituted with brown sugar for healthier version. This time I was out of brown sugar and due to lockdown I couldn’t find it at any of the grocery stores. I remembered having some jaggery powder (or ‘gur’ in hindi) in my pantry but couldn’t imagine how it would taste in a cake. I like jaggery powder in my tea, Aam Panna, Imli Panna etc, have it sometimes as it is when craving for something sweet but never tried using it in baking.
After bit of hesitancy, I used jaggery as sweetener in cake and was myself surprised as the cake tasted & smelled so good just like a christmas cake. The texture came out so soft & moist. The combination of whole wheat flour & jaggery together gave subtle golden hints on the cake. With the crunch from dry fruits, hint of cinnamon and slight bursts of sweetness from raisins, every slice tasted like heaven.
This whole wheat jaggery cake recipe can easily be made using few staple ingredients from pantry. It is an eggless recipe and mainly uses curd, milk and oil as wet ingredients. I have used vanilla essence also. However if you don’t have it no worries as cinnamon naturally gives a nice rich aroma to the cake. The nuts and raisins can be added as per your own choice. I have used almonds, cashews and raisins. If you are allergic to any of these you can replace them with equal quantities of other nuts of your choice. The quantity of milk will have to be slightly adjusted as it depends on the quality of wheat flour. I have used Sunflower oil here. You can replace it with olive oil or any other oil which is tasteless & odourless.
This post is a special one as with this we are celebrating 5 year anniversary of “Kuch Pak Raha Hai”🎉🎂. I am using the word “We” as there are so many people who have directly & indirectly helped me in building this blog for the past 5 years. I can’t thank my mother enough without whose constant support & motivation this wouldn’t have been possible😇. Everyday cooking tricks from my nani, photography tips by my husband & such encouraging feedback from so many readers, have made it a great learning & sharing experience. This year is extra special as we have started our Youtube Channel too 🎥. The focus will be on sharing more & more cooking techniques which any reader would otherwise find difficult to comprehend just by reading. With a heart filled gratitude and positivity, I hope our culinary journey will continue like this for coming many more years🙏!!
You might also be interested in some other eggless cakes recipe:
- Vegan Whole Wheat Banana Bread
- Eggless Whole Wheat Apple Cinnamon Muffins
- Tutti Frutti Cake
- Mango Cake
- Chocolate Cake (Pressure cooker method also explained)
- 2-Minutes Microwave Mug Cake
I have also shared youtube video for this Whole Wheat Jaggery recipe. In case you are not able to understand any step or want to take an idea about the consistency of batter, then you can refer to this video.
Youtube Video: https://youtu.be/UNUi_IRvJN0
- Whole Wheat Flour-1 & 1/2 cups
- Jaggery powder- 3/4 cup
- Curd-1/2 cup
- Sunflower Oil-1/2 cup
- Milk-3/4 cup
- Vanilla Extract-1 tsp
- Baking Powder-1 tsp
- Baking Soda-1/2 tsp
- Salt- A pinch
- Cinnamon- 1/8 tsp
- Chopped Dry Fruits/Raisins-1/2 cup
- Sunflower Oil-1/2 tsp
- Wheat Flour-1 tsp
- I have used a square aluminium tin with 7″ inches sides.
Steps to Prepare:
|Jaggery Powder : https://amzn.to/2M6kuWf|
Once baked, let the cake cool down in cake tin for 10-15 minutes. After that transfer it over a wire rack to cool completely.
Enjoy this soft spongy delicious whole wheat jaggery cake with tea/coffee or give them to kids without any guilt!! Store it in a airtight container in fridge.