Whole Wheat Palm Jaggery Cake Recipe for Toddlers and kids – natural and healthy cake recipe made with whole wheat flour, palm jaggery aka karupatti and walnuts! I have already shared jaggery cake and wanted to try my hands on with palm jaggery as well. I found this recipe and turned out perfect! It tastes delightful and healthy too:)
This whole wheat palm jaggery cake can be given to toddlers after one year. You can also check more healthy cake and muffin recipes for kids here.
Now Let’s get on to check how to make this healthy whole wheat palm jaggery cake.
- Whole Wheat Flour - 1 cup
- Baking Soda - ½ tsp
- Baking Powder - 1 tsp
- salt - ¼ tsp
- Broken nuts - ¼ cup
- Eggs - 2 Large
- Palm Jaggery - 250 gm or palm jaggery syrup - 1 cup
- cinnamon powder - ¼ tsp
- cardamom powder - ¼ tsp
- Melted Butter- ¼ cup
- Measure and keep all the ingredients ready. Also, preheat the oven to 180 degrees Celsius for 10 minutes. Take the eggs, crack, and place them in a mixing bowl. Beat it well until bubbles appear.
- Now add melted and palm jaggery syrup. Check out the recipe for palm jaggery syrup here. Stir it well with a hand whisk until it gets evenly mixed.
- Once all the wet ingredients are mixed well, place a flour sifter over the bowl. Add in whole wheat flour, cinnamon powder, cardamom powder, baking soda, baking powder, and salt. Sift the flour.
- Then gently fold everything well for 10-15 seconds. Don't over mix. The final mixture should be slightly thick.
- Add broken walnuts and give a quick stir.
- Transfer the cake mix to a round pan and gently tap it. Bake in the preheated oven for 30-35 minutes (baking time depends on the size of the pan and oven) at 180° Celsius till a toothpick inserted in the center comes out clean. Allow cooling in the tray once done. Slice and serve when the cake is warm!
Here is the video of how to make karupatti cake recipe for Toddlers and Kids
Method:
1. Measure and keep all the ingredients ready. Also, preheat the oven to 180 degrees Celsius for 10 minutes. Take the eggs, crack, and place them in a mixing bowl. Beat it well until bubbles appear.
2. Now add melted and palm jaggery syrup. Check out the recipe for palm jaggery syrup here. Stir it well with a hand whisk until it gets evenly mixed.
3. Once all the wet ingredients are mixed well, place a flour sifter over the bowl. Add in whole wheat flour, cinnamon powder, cardamom powder, baking soda, baking powder, and salt. Sift the flour.
4. Then gently fold everything well for 10-15 seconds. Don’t over mix. The final mixture should be slightly thick.
5. Add broken walnuts and give a quick stir.
6. Transfer the cake mix to a round pan and gently tap it. Bake in the preheated oven for 30-35 minutes (baking time depends on the size of the pan and oven) at 180° Celsius till a toothpick inserted in the center comes out clean. Allow cooling in the tray once done. Slice and serve when the cake is warm!
The healthy and tasty whole wheat palm jaggery cake is ready to serve!
Notes :
- Adding cinnamon powder and cardamom powder helps to lessen the smell of egg.
- You can plus or minus the palm jaggery quantity as per your preference. The color of the cake depends on the jaggery variety used.
- For small babies, finely chop the nuts or powder them to avoid choking.
- Don’t over mix after adding the dry ingredients, fold them for 10-15 seconds.
- This whole wheat palm jaggery cake stays well for three days at room temperature and keeps good for six days if stored in the refrigerator.
- You could use walnuts, almonds, cashews & raisins, and any nuts of your choice or even chocolate chips.
- Mixing and measurements are most important for the perfect cake.
- The same recipe can be tried as muffins too the baking time may vary from 20-25 minutes.
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