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Home » Recipes » Cake Recipes » Whole Wheat Jaggery Cake Recipe for Toddlers and Kids

Whole Wheat Jaggery Cake Recipe for Toddlers and Kids

February 11, 2017 by Kalyani 27 Comments

Whole Wheat Jaggery Cake Recipe for Toddlers and KidsWhole Wheat Jaggery Cake Recipe for Toddlers and kids – easy and healthy cake recipe made with whole wheat flour, jaggery and nuts! I wanted to try whole wheat cake without sugar ever since I started baking at home. I have tried few recipes but I found this recipe turns out perfect every time. It tastes surprisingly delicious and super healthy too:)

This whole wheat jaggery cake can be given to toddlers after one year to satisfy their sweet tooth. 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 egg-less whole wheat jaggery cake.
Wheat Jaggery Cake

4.7 from 6 reviews
Whole Wheat Jaggery Cake Recipe for Toddlers and Kids
 
Save Print
Prep time
15 mins
Cook time
35 mins
Total time
50 mins
 
Eggless whole wheat jaggery cake - no fuss, egg-less cake recipe with whole wheat flour, jaggery and nuts.
Author: Kalyani
Recipe type: Cakes
Cuisine: World
Serves: 10
Ingredients
  • Whole Wheat Flour - 1 cup + 1 tbsp for dusting
  • Baking Soda - ¼ tsp
  • Baking Powder - ¼ tsp
  • Broken nuts - ¼ cup
  • Powdered Jaggery - ¾ cup
  • Milk - ½ cup
  • Water - ⅛ cup
  • Vanilla essence - ½ tsp
  • Olive oil/sunflower oil/ any odourless oil- ¼ cup + 1 tbsp for dusting
Instructions
  1. Measure and keep all ingredients ready. Take powdered jaggery in a mixing bowl and add milk.
  2. Now add oil and water.
  3. Then add vanilla essence. Stir it well with a hand whisk until the jaggery is completely dissolved. Make sure to mix it well so that the oil gets evenly mixed.
  4. Once the jaggery dissolved well, filter out the wet ingredients using a strainer. Now in a bowl, take broken nuts and dust it with ½ tbsp of flour. Set aside.
  5. Measure and Sieve the whole wheat flour and mix well with baking soda & baking powder. Also preheat the oven to 180 degrees Celsius for 10 minutes and Dust the cake pan with 1 tbsp of oil and ½ tbsp of flour.
  6. Add the sieved dry ingredients to the wet ingredients. Gently fold everything well for 10-15 seconds. Don't over mix. The final mixture should be slightly thick. Add broken nuts and give a quick stir.
  7. Transfer the cake mix to a round cake 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 tooth pick inserted in the center comes out clean. Allow to cool in tray for 5 minutes once done.
3.5.3226

Here is the video of how to make Whole Wheat jaggery cake recipe for Toddlers and Kids

Method:

1. Measure and keep all ingredients ready. Take powdered jaggery in a mixing bowl and add milk. 2. Now add oil followed by water.
3. Then add vanilla essence. Stir it well with a hand whisk until the jaggery is completely dissolved. Make sure to mix it well so that the oil gets evenly mixed.
4. Once the jaggery dissolved well, filter out using a strainer. Now in a bowl, take broken nuts and dust it with 1/2 tbsp of flour. Set aside.
5. Measure and Sieve the whole wheat flour and mix well with baking soda & baking powder. Also preheat the oven to 180 degrees Celsius for 10 minutes and Dust the cake pan with 1 tbsp of oil and 1/2 tbsp of flour.
6. Add the sieved dry ingredients to the wet ingredients. Gently fold everything well for 10-15 seconds. Don’t over mix. The final mixture should be slightly thick. Add broken nuts and give a quick stir.
7. 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 tooth pick inserted in the center comes out clean. Allow to cool in tray for 5 minutes once done.
The healthy and tasty whole wheat jaggery cakes are ready to serve !
Jaggery Cake

Notes :

  • You can plus or minus the jaggery quantity after dissolving into milk. The color of the cake depends on the jaggery variety used.
  • For small babies, finely chop the nuts or powder them in order to avoid choking.
  • Don’t over mix after adding the dry ingredients, just fold them for 10-15 seconds.
  • This whole wheat jaggery stays well for 2 days at room temperature and keeps good for 4 days if stored in 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 muffins.
  • The same recipe can be tried as muffins too the baking time may vary from 20-25 minutes.
  • Don’t fill the cake more than 3/4 th. Otherwise it will overflow during baking.

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Filed Under: Cake Recipes, Christmas Recipes, Toddler Food Recipes, wheat recipes

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Comments

  1. Ramya says

    February 15, 2017 at 2:22 pm

    Palm jaggery is karuppati or u used vellam?

    Reply
    • Kalyani says

      February 16, 2017 at 12:43 am

      I used jaggery here. You can use palm jaggery/ karuppati too

      Reply
  2. Saranya says

    July 21, 2017 at 5:48 am

    Can I use sugar instead of jaggery? If yes what should be the measurement?

    Reply
    • gkfooddiary says

      July 21, 2017 at 8:30 am

      Yes. Use 1/2 cup of sugar

      Reply
  3. Swathi says

    November 3, 2017 at 12:54 am

    Can this recipe made with eggs,?

    Reply
    • gkfooddiary says

      November 3, 2017 at 6:28 am

      yes you can try add 2 eggs to this recipe along with other mentioned ingredients.

      Reply
  4. Aishwarya says

    December 6, 2017 at 12:30 am

    Can I do this in microwave? If so, are the temperature and time same?

    Reply
    • gkfooddiary says

      December 6, 2017 at 3:54 am

      you can try this in microwave with convection mode.. temp and time are same

      Reply
  5. Shraddha says

    December 9, 2017 at 4:01 am

    Made this quite a few times and was tempted to eat it all by myself instead of my toddler ?
    Perfectly well written recipe.
    Thanks a ton for adding sweetness in our lives as I will definitely keep making this for my family ?

    Reply
  6. Vani says

    January 30, 2018 at 2:00 am

    Hi….my cake top layer became very dry…..edges also very dry…..whats wrong….pls tell me

    Reply
    • gkfooddiary says

      January 30, 2018 at 2:53 am

      Your cake turn dry for two reasons:
      1. Over baking
      2. Too much flour and less liquid
      Some whole wheat flour types absorb too much liquid, in that case you have to add more milk/water than mentioned quantity. Hope it helps

      Reply
  7. Vani says

    February 3, 2018 at 9:56 am

    Hi,
    Perfect !!!!
    I am allergic to cow’s milk. Can I replace it with coconut milk ?

    Reply
    • gkfooddiary says

      February 3, 2018 at 12:46 pm

      maybe you can try with almond milk

      Reply
  8. Bhavi says

    February 9, 2018 at 8:07 am

    Is powdered jaggery different than jaggery pieces? I have jaggery that I have cut into small pieces. Will that dissolve?

    Reply
    • gkfooddiary says

      February 9, 2018 at 9:56 am

      powdered jaggery melts easily when you mix…if using whole jaggery, heat it with little water until its slightly thick and use..

      Reply
  9. Deepa says

    February 25, 2018 at 10:48 pm

    Can I use butter instead of olive oil? If so how about the quantity?

    Reply
    • gkfooddiary says

      February 25, 2018 at 11:52 pm

      yes you can try with 1/2 cup of butter

      Reply
  10. Thaz says

    February 28, 2018 at 9:29 pm

    How much does your 1 cup measure?

    Reply
    • gkfooddiary says

      February 28, 2018 at 11:47 pm

      its 240 ml..standard US cup measurement

      Reply
  11. Kkk says

    April 8, 2018 at 2:41 am

    Can disbe made in cooker or steamer? If so time for baking?

    Reply
    • gkfooddiary says

      April 8, 2018 at 2:58 am

      you can try in cooker..baking time must be the same check after 35-40 mins..if the tooth pick inserts doesn’t come out clean, bake it further for 5-10 mins extra

      Reply
  12. Krithika says

    May 11, 2018 at 12:06 am

    Hi, can we add flax seeds equivalent to two eggs and make this cake. Is there any replacement for baking powder? Thanks

    Reply
    • gkfooddiary says

      May 11, 2018 at 2:39 am

      Hi Krithika,
      eggs are not required for this recipe, its soft without eggs/flax seeds.. however you can try with flax seeds..hope it will not harm the cake…
      baking powder is a must ingredient for this cake, and am not sure about the replacement.,,choose aluminum free baking powder if you are concerned..

      Reply
  13. Ankita says

    November 5, 2018 at 7:46 pm

    Can I use ghee instead of oil?

    Reply
    • Kalyani says

      November 7, 2018 at 9:14 am

      I am not sure about ghee. You can try with butter.

      Reply
  14. Atreyi says

    November 22, 2018 at 1:18 am

    Tried this recipe today. Came out perfectly. My 2.5 year old liked it a lot. Camr out quite soft and spongy.

    Reply
    • Kalyani says

      November 22, 2018 at 2:37 am

      Glad your kid likes it. Thank you so much for sharing positive feedback:)

      Reply

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Thanks for visiting my space and taking time to read about me. I am Kalyani and I live in chennai. I was working in IT industry as a software engineer for 7 years. I had to quit my job after my little one arrived and during this time I found my passion! Yes it's cooking and clicking and so this blog! Read More…

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