Eggless Whole Wheat Jaggery Cake Recipe For Toddlers & Kids:
Whole Wheat Jaggery Cake Recipe is a basic cake which is made in a 100 % healthy way with whole wheat flour and jaggery replacing the usual unhealthy maida/all purpose flour & white sugar.The cake can be made in an OTG, microwave and also in a pressure cooker.
The cake is super healthy and yummy too.You can offer this for babies above one year.It is eggless too.All of my recipes on this blog wouldn’t have any of the unhealthy white ingredients and hence making all recipes healthy & wholesome.I have already shared a collection of healthy bakes here.The recipe would all fall into the same category and it is one of the keeper recipes I would call as it yielded the perfect spongy and soft cake.
I and LO baked this on his last working day to send as a gift to his school staff.My son was super excited to help me baking this .He didn’t let me even click the whole cake as such and I managed to capture only with the last few tits and bits which were left.He was almost flying when he shared with his teachers and support staff.He was gleaming with pride seeing them happy.They all loved it and I hope you would like it too.The same cake can be made in a pressure cooker.Please check the steps in my wholegrain cake and oats banana cake recipes.Please read the P.S section before proceeding with the recipe
Whole Wheat Jaggery Cake Recipe:
- Whole Wheat Flour-1 cup
- Jaggery-3/4 cup
- Baking powder-1/2 tsp
- Baking Soda-1/2 tsp
- Salt-A pinch(Optional)
- Raisins-To Garnish
- Curd or Yogurt-1/2 cup
- Oil-Slightly less than 1/2 cup(three fourth of half cup)
- Water-For making jaggery syrup
- Butter-To grease the pan
Whole Wheat Jaggery Cake Recipe:
1.Measure and Keep all the ingredients ready.Preheat the oven to 185 degrees C for 10 minutes.
2.Mix all dry ingredients except jaggery & raisins and sieve it 5 times.
3.Add jaggery(grated) to a saucepan and dissolve in water.Not more than 2-3 tbsp)
4.Heat it till it completes dissolves.Don’t wait for any string or syrup consistency.
5.Filter the jaggery syrup into a wide bowl.
6.Add Oil and curd to it and whisk well.
7.Now add the sieved dry ingredients and mix again to perfect a perfect cake batter.
8.Grease the cake tray with butter.
9.Pour the batter into the tray and garnish with raisins.Ensure that there are no air bubbles, spread the batter evenly.
10.Bake at 185 degrees C for 30-40 minutes(Until the toothpick comes out clean).
11.When the OTG gets switched off, take the tray carefully out of the oven and cool it.
12.To cool the cake, place/wrap it in a wet cloth/towel for 15 minutes.
13.A soft, tasty and fluffy healthy whole wheat jaggery cake is ready 🙂
I have used homemade whole wheat flour.
The softness and density depend on the flour and the number of times you sieve.The cake was extremely soft and porous.I expected it to be dense as I skipped maida/APF.But to my surprise, it just melted in the mouth.The more you sieve the softer and fluffy the cake would be when you don’t use maida or refined flours.
You can use powdered palm sugar or palm jaggery instead of jaggery.There may be a difference in colour.
The colour might differ due to lighting effects and my poor photography skills.
Ensure the curd/ yoghurt is fresh and not sour.
You can use walnuts or chopped badams instead of cashews.
Wait for at least an hour before slicing the cake.
Go through the manual to fix the preheat temperature and timings.
The timing might vary from 25-40 minutes depending on the oven used and tray used.Have a check using a toothpick after 25 minutes.
I used rolex brand baking pan measuring 19 cm*4.8 cm(heart shaped).The quantity specified was exactly perfect enough to hold the cake after baking.
Using a wet cloth to wrap the tray after taking out of OTG helps in getting the cake out clean and perfect.
Dip the knife in hot water to slice the cake perfectly.
Sieving the dry ingredients is a major step which prevents disasters.
I used gingelly oil.
The colour is pure because of the jaggery colour.
You can also top it with any nuts of your choice.
It stays good for 3 days at room temperature and 5 days in the refrigerator
Be generous in using butter to grease the pan.
This can be offered to babies above 1 year.
For babies below one year replace jaggery with homemade dates syrup
Please have a word with your doctor before introducing any new food to babies.
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