Eggless Whole Wheat Jaggery Cake | Atta Gud Cake recipe

11 Oct Eggless Whole Wheat Jaggery Cake | Atta Gud Cake recipe

Last Updated on October 11, 2023 by blessmyfoodbypayal

Eggless Whole wheat Jaggery cake | Atta Gud Cake recipe with step wise pictorial and video method.

A cake, has it’s base from the whole wheat flour and earthy sweetness from jaggery makes a healthier dessert choice.

When it comes to cakes, this world often associates them with guilty pleasures, but the present cake emerges as a delightful exception. All thanks to the healthy ingredients which put this cake on the safer zone.

At the heart of the eggless atta Jaggery Cake is a collection of ingredients carefully chosen to prioritize nutrition without sacrificing taste.

Flour is the foundational ingredient of this recipe and usually cakes are made with all purpose flour.

But this atta gud cake uses whole wheat flour, which is higher in fiber content and nutrients in comparison to all purpose flour, so makes the present cake healthier of all.

The second prime ingredient of this cake recipe is jaggery, which is called Gud in Hindi.

Jaggery is an unrefined sweetener unlike processed sugar and this cake gets it’s natural sweetness from this healthy ingredient. Bring unrefined Unlike jaggery retains its natural minerals and vitamins which are missing from processed sugar.

So jaggery is a healthy alternative to the sugar and a better choice for those watching their sugar intake. This being a source of iron and other essential minerals, contributes to overall well-being.

Replacing the eggs with yoghurt/curd in the given recipe transforms the cake into a delectable treat suitable for vegetarians and those with egg allergies. These substitutes contribute to the cake’s moisture and texture, creating a dessert that is moist and tender.

Oil brings the extra moisture and tenderness in the cake and as such ensuring a pleasant texture. But make sure oil should be neutral in taste.

Use of oil in place of butter also reduces the saturated fat content.

Beyond its nutritional merits, this atta gud cake carries a touch of tradition that resonates with many. Jaggery, a staple in many Indian households, has been used for centuries as a natural sweetener and is known for its healing properties. By incorporating jaggery into this cake, it pays homage to these cultural roots while offering a delightful fusion of old and new.

Whether enjoyed with a cup of tea, shared with loved ones on special occasions, or savored as a guilt-free treat, this whole wheat gud cake continues to redefine the boundaries of what a cake can be – a delightful and wholesome indulgence.

STEP WISE PICTORIAL RECIPE OF EGGLESS WHOLE WHEAT JAGGERY CAKE

1.Switch on the oven to pre-heat @180°C for 10 minutes with both the rods on.

2. Take a bowl and add 1 cup curd, 1/2 cup oil and 1 cup grated jaggery in it. You can reduce the quantity of jaggery if want a cake of mild sweetness.

3. Give it a good mix so that jaggery gets dissolved completely.

4. Add 1 tsp baking powder and 1/2 tsp baking soda.

5. Give them a good mix.

6. Leave aside for 5 minutes and you will find the mixture slightly frothy.

7. Put a sieve on the bowl and add 1.5 cup whole wheat flour, 1/4 tsp cinnamon powder and 1/8 tsp salt.

8. Sift the flour into the bowl.

9. Give it a mix.

10. Now start adding milk spoon by spoon and keep mixing to make the batter of ribbon consistency. Ribbon consistency means the batter should flow like a ribbon without breakage. We needed to add just 2 tbsp of milk to get the desired consistency.

11. Pour the batter in 8 inches cake tin lined with greased butter paper.

12. Sprinkle some finely chopped nuts of your choice. We used almonds, cashews and pistachios.

13. Tap the tin on the flour so that air bubbles get release, if any.

14. Place the tin in the middle rack of oven and turn the oven into ‘only lower rod on’ mode.

15. Bake @180°C for 30 minutes.

16. Thereafter turn the oven into ‘both rods on’ mode and bake further for 10 minutes.

17. Prick the toothpick and if it comes out clean, it means cake is properly baked.

18. Let cake cool down for 15 minutes.

19. Thereafter take the cake out of cake tin, remove the butter paper and leave the cake on cooling rack to cool down completely.

Your whole wheat Jaggery cake is ready. Cut into slices and enjoy.

NOTES

1. For a cake, all ingredients should be at room temperature. So much before baking, take the curd and milk out of refrigerator.
2. Curd shouldn’t be sour at all. So prefer the fresh curd for baking this cake.
3. You can reduce the quantity of curd and likewise enhance the quantity of milk.
4. How much exact milk needs to be added varies from cake to cake. So add spoon by spoon so that you can keep an eye on consistency.

ALSO SEE

• Eggless Dalia (broken wheat) cake recipe
• Sooji banana cake
• Eggless Ghee residue cake recipe
• Sugar free eggless dates cake recipe
• Sweet potato cake recipe

EGGLESS WHOLE WHEAT JAGGERY CAKE – RECIPE CARD

Eggless Whole wheat Jaggery cake | Atta Gud cake recipe

blessmyfoodbypayal

Eggless Whole wheat Jaggery cake has it's base from the whole wheat flour and earthy sweetness from jaggery makes a healthier dessert choice.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 40 minutes mins

Course Cake

Cuisine Indian

Servings 1 Cake

Ingredients

  

1 cup = 250 ml

• 1 cup curd/yoghurt (250 gram)
• 1 cup grated gud/jaggery (300 gram)
• 1.5 cup atta/wheat flour (185 gram)
• 1/2 cup oil (125 ml)
• 2-3 tbsp milk
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/4 tsp cinnamon powder
• 1/8 tsp salt
• Dry fruits of your choice

Instructions

 

• Switch on the oven to pre-heat @180°C for 10 minutes with both the rods on.
• Take a bowl and add 1 cup curd, 1/2 cup oil and 1 cup grated jaggery in it. You can reduce the quantity of jaggery if want a cake of mild sweetness.
• Give it a good mix so that jaggery gets dissolved completely.
• Add 1 tsp baking powder and 1/2 tsp baking soda.
• Give them a good mix.
• Leave aside for 5 minutes and you will find the mixture slightly frothy.
• Put a sieve on the bowl and add 1.5 cup whole wheat flour, 1/4 tsp cinnamon powder and 1/8 tsp salt.
• Sift the flour into the bowl.
• Give it a mix.
• Now start adding milk spoon by spoon and keep mixing to make the batter of ribbon consistency. Ribbon consistency means the batter should flow like a ribbon without breakage. We needed to add just 2 tbsp of milk to get the desired consistency.
• Pour the batter in 8 inches cake tin lined with greased butter paper.
• Sprinkle some finely chopped nuts of your choice. We used almonds, cashews and pistachios.
• Tap the tin on the flour so that air bubbles get release, if any.
• Place the tin in the middle rack of oven and turn the oven into 'only lower rod on' mode.
• Bake @180°C for 30 minutes.
• Thereafter turn the oven into 'both rods on' mode and bake further for 10 minutes.
• Prick the toothpick and if it comes out clean, it means cake is properly baked.
• Let cake cool down for 15 minutes.
• Thereafter take the cake out of cake tin, remove the butter paper and leave the cake on cooling rack to cool down completely.
• Your whole wheat Jaggery cake is ready. Cut into slices and enjoy.

Notes

1. For a cake, all ingredients should be at room temperature. So much before baking, take the curd and milk out of refrigerator.
2. Curd shouldn't be sour at all. So prefer the fresh curd for baking this cake.
3. You can reduce the quantity of curd and likewise enhance the quantity of milk.
4. How much exact milk needs to be added varies from cake to cake. So add spoon by spoon so that you can keep an eye on consistency.

Keyword atta gud cake, atta jaggery cake, eggless whole wheat jaggery cake