Whole Wheat Jaggery Cake
A simple, healthy, eggless Indian cake made with whole wheat flour and jaggery — refined-sugar free, moist and perfect for tea time or breakfast.
Ingredients
Equipment
Method
- Preheat oven to 180 °C (about 350 °F). Grease a 7-inch round pan or 8″ loaf pan with a little oil and optionally line the bottom with parchment paper.
- In a large bowl whisk together yogurt and baking soda. Let it foam up for a couple of minutes — this helps make the cake light.
- Add oil, powdered jaggery and vanilla (if using) to the yogurt-baking soda mixture and whisk until jaggery starts dissolving and mixture becomes smooth.
- Sift together whole wheat flour, baking powder, cinnamon powder and salt into a separate bowl.
- Gradually fold the dry ingredients into the wet mixture. Mix gently — do not over-mix to avoid dense cake.
- Add warm milk slowly into the batter and stir until you get a smooth batter of dropping consistency (it should slowly fall off a spoon).
- Pour the batter into the prepared pan and smooth the top gently. Bake in pre-heated oven for about 35–45 minutes or until a toothpick inserted in the center comes out clean.
- Once baked, let the cake cool in the pan for 5–10 minutes, then transfer to a wire rack and let it cool completely before slicing.
- Slice and serve with tea or coffee. Store leftover cake in an airtight container; it stays fresh for 2–3 days at room temperature or up to a week in refrigerator.
Notes
You can add chopped nuts or raisins before baking for extra texture. Use any neutral oil if you don’t have sunflower or canola oil. Make sure jaggery is finely powdered or grated — this ensures smooth batter and even sweetness.
Abhinav is the Founder of Diet Dekho, helping people manage weight and lifestyle health through simple, practical nutrition and personalized diet plans.