Whole Wheat Jaggery Cake Recipe for Toddlers and Kids
Eggless Whole wheat jaggery cake - no fuss, egg-less cake recipe with whole wheat flour, jaggery, and nuts.
- Whole Wheat Flour - 1 cup + 1 tbsp for dusting
- Baking Soda - 1/4 tsp
- Baking Powder - 1/4 tsp
- Broken nuts - 1/4 cup
- Powdered Jaggery - 3/4 cup
- Milk - 1/2 cup
- Water - 1/8 cup
- Vanilla essence - 1/2 tsp
- Olive oil/sunflower oil/ any odorless oil- 1/4 cup + 1 tbsp for dusting
Measure and keep all the ingredients ready. Take powdered jaggery in a mixing bowl and add milk.
Now add oil and water.
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.
Once the jaggery dissolved well, filter out the wet ingredients using a strainer. Now in a bowl, take broken nuts and dust it with 1/2 tbsp of flour. Set aside.
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.
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.
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 a toothpick inserted in the center comes out clean. Allow cooling in the tray for 5 minutes once done.