Eggless Red Rice Flour Fruit & Nut Cake Recipe
1 hour 20 minutes
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About Eggless Red Rice Flour Fruit & Nut Cake Recipe
Indulge in this wholesome and delicious Eggless Red Rice Flour Fruit & Nut Cake, a healthier alternative to traditional cakes perfect for any occasion. Made with nutrient-rich red rice flour, crunchy nuts, and sweet dried fruits, this cake is naturally sweetened with jaggery, offering a delightful flavor profile and a satisfying texture.This egg-free recipe is inclusive for various dietary needs, making it a versatile treat for everyone. Enjoy it for breakfast, a midday snack, or a guilt-free dessert. The delightful blend of spices and the moist crumb will leave you wanting more!Easy to make and packed with goodness, this recipe is sure to become a family favorite. Get ready to impress your friends and family with this simple yet elegant cake!
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Recipe Time & More
Prep40 minutes
Cook40 minutes
Total1 hour 20 minutes
Ingredients
Dry Ingredients
- 1 cup Rice Flour red
- 3/4 tsp Baking Powder
- 1/2 tsp Baking Soda
- 1/4 tsp Cinnamon ground
- 1/4 tsp Nutmeg ground
- 1 tsp Salt
Wet Ingredients
- 1/2 cup Yogurt
- 6 tbsp Vegetable Oil
- 1/2 cup Jaggery or maple syrup/molasses
- 1 tsp Vanilla Extract
- 2-3 tbsp Milk as needed for consistency
Mix-ins
- 1 cup Fruits And Nuts such as raisins, almonds, cashews, chopped dates, dried, etc., mixed
Instructions
Prepare the Dry Ingredients
- Sift together the red rice flour, baking powder, baking soda, cinnamon, nutmeg, and salt at least five times for a light and airy cake.
Preheat Oven and Prepare Wet Ingredients
- Preheat your oven to 180°C (350°F) for 10 minutes. In a separate bowl, whisk together the yogurt, oil, jaggery, and vanilla extract until smooth and well combined.
Combine Wet and Dry Ingredients
- Gradually add the dry ingredients to the wet ingredients, gently folding until just combined. Be careful not to overmix.
Add Mix-ins and Bake
- Gently fold in the mixed dried fruits and nuts. Add 2-3 tablespoons of milk if the batter is too thick. Grease and flour an 8-inch cake pan. Pour the batter into the prepared pan, tapping it gently to remove air bubbles. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
Cool and Serve
- Let the cake cool in the pan for 10 minutes before inverting it onto a wire rack to cool completely. Once cool, slice and serve. Enjoy!
Recipe Notes
Expert Tips for the Perfect Cake:
- For a richer flavor, toast the nuts and dried fruits lightly before adding them to the batter.
- Don't overmix the batter, as this can lead to a tough cake. Mix until just combined.
- Check the cake's doneness around the 30-minute mark. Ovens can vary, so adjust baking time as needed.
- Store leftover cake in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week.
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Recipe Nutrition
Calories: 255kcalCarbohydrates: 20gProtein: 4gFat: 18gSaturated Fat: 3gPolyunsaturated Fat: 4.5gMonounsaturated Fat: 9gSodium: 456mgFiber: 1gSugar: 2g
saranya r
Articles: 2
5 Comments
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This is amazing! Excited to make it.
Looks so wonderful! Thanks for posting.
This is perfect! Can’t wait to taste it.
Yum! This recipe is a must-try.
Looks so delicious! Thanks for the recipe.