Healthy Millet Plum Cake (No Maida, No Sugar)
Christmas has always been synonymous with the aroma of warm spices—cinnamon, nutmeg, and the rich, caramel scent of baking jaggery. Growing up, the traditional Plum Cake was the highlight of the season. However, as I started paying more attention to what goes into my body, the heavy load of refined flour (maida) and white sugar in bakery cakes started to feel less like a treat and more like a compromise. This recipe was born out...
Stuck mid-recipe?
Chefadora AI has the answer - timers, swaps, step-by-step help.
Ingredients
The Dry Mix
Ragi Flour80g
Jowar Flour80g
Arrowroot Powder40g
Flaxseed Powder10g
Baking Powder1tsp
Baking Soda1/4tsp
Cinnamon Powder1/2tsp
Salt1pinch
The Wet Mix
Jaggery Powder120g
Curd (Yogurt)120g
Milk105mL
Coconut Oil60mL
Vanilla Extract1tsp
The Jewels (Dry Fruits)
Chopped Cashews2tbsp
Tutti-Frutti2tbsp
Chopped Cherries1tbsp
Chopped Dates3tbsp- Black Raisins2tbsp
Brown Raisins2tbsp
Nutrition (per serving)
Calories
251.7kcal (12.58%)
Protein
6.4g (12.84%)
Carbs
35.0g (12.75%)
Sugars
15.9g (31.86%)
Healthy Fat
3.5g
Unhealthy Fat
5.8g
% Daily Value based on a 2000 calorie diet
How to make Healthy Millet Plum Cake (No Maida, No Sugar)
Plumping the Fruits
- Step 1
Soak chopped dates, raisins, and tutti-frutti in warm water or orange juice for 10–15 minutes. Drain well and toss them in 1 tbsp of Ragi flour to prevent sinking during baking.
Whisking the Dry Ingredients
- Step 1
Sieve together Ragi, Jowar, Arrowroot, Flaxseed powder, baking powder, baking soda, cinnamon, and salt. Whisk and set aside.
The Wet Mixture
- Step 1
Whisk curd until creamy and smooth. Add jaggery powder and whisk until fully dissolved. Mix in coconut oil, milk, vanilla extract, and orange zest if available.
Bringing it Together
- Step 1
Pour the dry flour mix into the wet mixture. Use the 'Cut & Fold' method with a spatula to combine gently. Fold in flour-dusted dry fruits. Adjust consistency with 1-2 tbsp of milk if needed.
Preparing the Tin & Baking
- Step 1
Grease a 6-inch pan with oil and line with butter paper. Pour the batter in and tap the tin to release air bubbles. Top with chopped cashews and cherries.
- Step 2
Bake in a preheated oven at 170°C for 40–45 minutes. Check doneness with a toothpick; it should come out clean or with a few moist crumbs.
Nutrition (per serving)
Nutrition (per serving)
Calories
251.7kcal (12.58%)
Protein
6.4g (12.84%)
Carbs
35.0g (12.75%)
Sugars
15.9g (31.86%)
Healthy Fat
3.5g
Unhealthy Fat
5.8g
% Daily Value based on a 2000 calorie diet
Tips & Tricks
Let the cake cool completely before slicing to prevent crumbling.
Store the cake in an airtight container overnight for richer flavors.
Keep the cake at room temperature for 2 days or refrigerate for up to a week.
FAQS
Can I use regular flour instead of millet flour?
This recipe is specifically designed for millet flours like Ragi and Jowar. Substituting with regular flour may alter the texture and flavor.
What can I use instead of jaggery powder?
You can use coconut sugar or date syrup as alternatives, but the flavor may vary slightly.
Can I make this cake vegan?
Yes, replace curd with a plant-based yogurt and use a non-dairy milk like almond or soy milk.
How do I prevent the fruits from sinking?
Dust the soaked fruits with a little Ragi flour before folding them into the batter.
Can I add eggs to this recipe?
Yes, you can replace curd with 2 eggs for a lighter texture. Adjust milk quantity accordingly.
iorjia - Good Food Recipes
(@iorjia01)
Explore Iorjia - Good Food! Find Awesome meals, healthy options, tasty snacks & refreshing drinks.
Marnirni-apinthi Building, Lot Fourteen,
North Terrace, Adelaide, South Australia, 5000
Australia