Eggless Cake – wheat flour & jaggery – No maida, No sugar!

Craving a yummy cake, that is healthy too? Look no more, here is a very simple and an equally delicious, guilt free cake, made from wheat flour (Atta / Godumai flour) and jaggery, instead of the white sugar. This no maida, no sugar, and no butter recipe is quick, and does not involve any hard work, as no beating or blending is required. All the ingredients are just simply mixed well together. Also no fancy equipment is required too. So any one of you can attempt this recipe.

This is a healthier version of a Blondie (i.e., like a Brownie without the chocolate or the cocoa flavor). And so, it is absolutely safe for kids and toddlers too. So without further delay, let’s have a look at this spongy healthy cake!

The Ingredients:

Wheat flour – 1 1/3 cup

Baking powder – 1 tsp

Baking soda – ½ tsp

Salt – ¼ tsp

Powdered jaggery – 2/3 cup

Milk – ½ cup

Curd – ¼ cup

Vegetable Oil – 1/3 cup

Vanilla essence – tsp

Nuts – ¼ cup (Optional)

Method:

• Preheat your oven at 210° C / 410° F for 10minutes.

Note: If you don’t have an oven, you can very well bake this on your stove as well. Take a thick bottom pan and place a wire stand inside. Cover and let it preheat for 10mins.

• In the meantime, take a bowl and add all the dry ingredients:
  
  • 1 + 1/3 cup of wheat flour
    
  • 1 tsp of Baking powder
    
  • 1/2 tsp of Baking soda
    
  • 1/4 tsp of Salt
    
  • 2/3 cup of Powdered jaggery
    

Note:

• Roughly chop the jaggery and add it to the mixie jar and powder it.
  
• Alternatively, you can also use store bought Powdered jaggery (also called as Nattu sakkari).
  
• If you want, you can also substitute the jaggery with white sugar as well.
  

• Mix all the dry ingredients, well. And make a well in the center.
• To this, add the wet ingredients:
  • 1/2 cup of milk
  • 1/4 cup of curd
  • 1/3 cup of vegetable oil
  • 1 tsp of vanilla essence

Note: The vegetable oil, can be substituted with melted butter.

• Mix all the ingredients together. Make sure there are no lumps. You can use a whisk or a beater or a fork will do.
• The batter should be thick.
• Add 1/4 cup of nuts or chocolate chips, of your choice. I have added roughly chopped cashew nuts.
• Give it a quick mix and transfer the contents in a greased 8″ cake pan.
• Tap the pan twice and level the batter with a spoon.
• Now, it’s time to bake
  • In oven: Place the filled cake pan in the oven and bake at 210° C / 410°F for 30-40 minutes, until done.
  • In stove: Place the filled cake pan, over the wire rack, placed inside the tick bottomed pan. And cook in simmer for 30-40 minutes, until done.
• Once done, check by poking a knife or a tooth pick in the center of the cake, it should come out clean.
• Remove the cake from the pan, carefully and allow it to cool completely on a wire rack.
• Once cooled, slice the cake and enjoy. You spongy, soft and most importantly, healthy cake is ready to serve!
• This cake will be good for 2- 3 days if stored in an air tight container and upto 5 days in refrigerator.

Method with photos:

• Preheat your oven at 210° C / 410° F for 10minutes.

Note: If you don’t have an oven, you can very well bake this on your stove as well. Take a thick bottom pan and place a wire stand inside. Cover and let it preheat for 10mins.

• In the meantime, take a bowl and add all the dry ingredients:
  
  • 1 + 1/3 cup of wheat flour
    
  • 1 tsp of Baking powder
    
  • 1/2 tsp of Baking soda
    
  • 1/4 tsp of Salt
    
  • 2/3 cup of Powdered jaggery
    

Note:

• Roughly chop the jaggery and add it to the mixie jar and powder it.
  
• Alternatively, you can also use store bought Powdered jaggery (also called as Nattu sakkari).
  
• If you want, you can also substitute the jaggery with white sugar as well.

• Mix all the dry ingredients, well. And make a well in the center.
• To this, add the wet ingredients:
  • 1/2 cup of milk
  • 1/4 cup of curd
  • 1/3 cup of vegetable oil
  • 1 tsp of vanilla essence

Note: The vegetable oil, can be substituted with melted butter.

• Mix all the ingredients together. Make sure there are no lumps. You can use a whisk or a beater or a fork will do.

• Add 1/4 cup of nuts or chocolate chips, of your choice. I have added roughly chopped cashew nuts.

• Give it a quick mix and transfer the contents in a greased 8″ cake pan.

• Tap the pan twice and level the batter with a spoon.
• Now, it’s time to bake
  • In oven: Place the filled cake pan in the oven and bake at 210° C / 410°F for 30-40 minutes, until done.
  • In stove: Place the filled cake pan, over the wire rack, placed inside the tick bottomed pan. And cook in simmer for 30-40 minutes, until done.
• Once done, check by poking a knife or a tooth pick in the center of the cake, it should come out clean.

• Remove the cake from the pan, carefully and allow it to cool completely on a wire rack.
• Once cooled, slice the cake and enjoy. You spongy, soft and most importantly, healthy cake is ready to serve!

• This cake will be good for 2- 3 days if stored in an air tight container and upto 5 days in refrigerator.

This recipe is my personal favourite as it is easy and guilt free. And most importantly, my son loves it. It has become his routine evening snacks and sometimes even dinner. Also, I did a version of this recipe for his first birthday, and I will share that recipe soon with you guys.

Give this recipe a try and let us know your feedback in the comments section below. And do follow this page for more yummy recipes. Happy cooking J