This is a delicious and healthy eggless jaggery cake recipe made with wheat flour, jaggery, and a mix of dry fruits. It's a perfect treat for those who love cakes but prefer healthier alternatives. The recipe is simple and easy to follow, and you can enjoy the wholesome goodness of jaggery and wheat flour in every bite. This cake is ideal for tea-time or as a dessert for any occasion. You can find the detailed...
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Ingredients
jaggery1/2cup
water1/2cup
oil1/4cup
vanilla essence1tsp
wheat flour1cup
milk powder1/4cup
cinnamon powder1/2tsp
baking powder1tsp
baking soda1/4tsp
milk5tbsp
vinegar1tsp
chopped dry fruits
Nutrition (per serving)
Calories
210.9kcal (10.55%)
Protein
3.3g (6.5%)
Carbs
29.3g (10.67%)
Sugars
14.3g (28.66%)
Healthy Fat
7.4g
Unhealthy Fat
1.4g
% Daily Value based on a 2000 calorie diet
How to make Eggless Jaggery Cake
- Step 1
Add jaggery and water to a pan and stir until the jaggery melts. Cook for another 40-50 seconds after melting.
- Step 2
Strain the melted jaggery and set it aside to cool.
- Step 3
Once cooled, add oil and vanilla essence to the jaggery mixture and whisk well for 3-4 minutes.
- Step 4
Sieve wheat flour, baking powder, baking soda, milk powder, and cinnamon powder into the mixture and mix gently until there are no lumps.
- Step 5
Gradually add milk and mix to prepare a smooth and thick batter.
- Step 6
Add vinegar and mix gently again.
- Step 7
Grease a cake tin, line it with butter paper, and pour the cake batter into it.
- Step 8
Garnish the batter with chopped dry fruits and tuti-frutti on top.
- Step 9
Place the cake tin in a preheated pan and cook on low flame for 40-45 minutes.
- Step 10
Check if the cake is done, let it cool down, and remove it from the cake tin.
Nutrition (per serving)
Nutrition (per serving)
Calories
210.9kcal (10.55%)
Protein
3.3g (6.5%)
Carbs
29.3g (10.67%)
Sugars
14.3g (28.66%)
Healthy Fat
7.4g
Unhealthy Fat
1.4g
% Daily Value based on a 2000 calorie diet
Tips & Tricks
Ensure the jaggery is fully melted before straining to avoid lumps in the batter.
Whisk the oil and vanilla essence thoroughly to ensure a smooth texture.
Use a toothpick to check if the cake is done; it should come out clean.
Grease the cake tin well to prevent the cake from sticking.
Let the cake cool completely before removing it from the tin to avoid breaking.
FAQS
Can I use white sugar instead of jaggery?
Yes, you can substitute jaggery with white sugar, but the flavor and health benefits will differ.
Can I bake this cake in an oven?
Yes, you can bake it in a preheated oven at 180°C for 35-40 minutes.
Can I skip the dry fruits?
Yes, you can skip the dry fruits or replace them with chocolate chips or other toppings of your choice.
Is this cake suitable for vegans?
No, this cake contains milk powder and milk, which are dairy products. You can substitute them with plant-based alternatives for a vegan version.
How do I store this cake?
Store the cake in an airtight container at room temperature for up to 2 days or refrigerate for longer shelf life.
Tripti Bhalotia
(@triptibhalotia)
Welcome to my Chefadora Page — where flavors meet comfort! I’m Tripti, your culinary guide sharing simple, soulful recipes from savory bites to sweet indulgences. Each dish is crafted to bring joy and warmth to your home cooking. Join me as we cook, learn, and create delicious memories together. 🍳✨ Follow me for more recipes and kitchen stories! #CookingWithTripti | #TriptiHomeKitchen | Open to collaborations & partnerships
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North Terrace, Adelaide, South Australia, 5000
Australia