Eggless Whole Wheat Jaggery Cake
Whole Wheat Jaggery Cake – a simple tea time cake made with atta (whole wheat) and jaggery.
Slightly flavored with cinnamon, this cake is lightly sweetened and is great for snacking or breakfast.
Method
Pre-heat oven to 350 F degrees. Spray a 8 x 4 inch loaf pan with non-stick spray and set aside.
1- Sift the jaggery powder first, this will ensure all larger particles are removed and you have a smooth powdered jaggery for the cake batter. Set it aside.
2- In another bowl, sift together atta (whole wheat flour), baking powder, baking soda, cinnamon powder and pinch of salt. Set aside.
3- To your stand mixer (or use a hand mixer), now add oil, yogurt (whisk it before), jaggery powder and vanilla extract.
4- Now, using the paddle attachment of your stand mixer or using your hand mixer, beat until everything is well combined.
5- Add half of the flour mixture and mix.
6- Then add the milk and mix, followed by adding remaining half of the flour. You may add an additional tablespoon of milk here if batter looks too thick.
7- Fold in the chopped walnuts using a spatula.
8- Transfer batter to the prepared pan. Bake at 350 F degrees for 40 to 45 minutes until a toothpick inserted in the center of the cake comes out clean. My cake was done in 40 minutes.
Once done, remove the cake from pan and transfer it onto a wire rack to cool completely. Don’t try to slice it until it’s completely cool. Then slice and enjoy!
Cre: Cookwithmanali
