Healthy Jamun Cake (Black Plum Cake) with a Hint of Spice
40 minutes
815 reads
About Healthy Jamun Cake (Black Plum Cake) with a Hint of Spice
Indulge in the vibrant flavors of this healthy Jamun Cake (Black Plum Cake), a truly delicious and nutritious treat. Imagine the deep sweetness of jamun melding with the wholesome goodness of whole wheat flour, grated carrot, and coconut flour for an incredibly moist and satisfying crumb.Warm spices like cinnamon and ginger add a comforting touch, while bursts of raisins, cashews, and juicy blueberries elevate the texture and taste. Naturally sweetened, this cake is perfect for a guilt-free indulgence, whether you're watching your sugar intake or simply seeking a healthier dessert option.Enjoy a slice anytime – it's a perfect snack or a delightful way to end your meal.
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Recipe Time & More
Prep15 minutes
Cook25 minutes
Total40 minutes
Ingredients
Dry Ingredients
- 1 cup Whole Wheat Flour whole
- 2 tbsp Coconut Flour
- 1/2 tsp Cinnamon ground
- 1/2 tsp Ginger ground
- 1 1/2 tsp Salt
Wet Ingredients
- 1/2 cup Carrot grated
- 1/2 cup Jamun Juice black plum juice
- 2 tbsp Olive Oil
- 1 tbsp Vanilla Extract
Mix-ins
- 1 tbsp Raisins
- 1 tbsp Cashews chopped
- 1 tbsp Blueberries
- 1 tbsp Flax Seeds
Instructions
- Preheat oven to 350°F (175°C). Grease and flour a loaf pan or a similar-sized baking dish. This will prevent the cake from sticking.
- In a large bowl, whisk together the whole wheat flour, coconut flour, cinnamon, ginger, and salt. This ensures the dry ingredients are evenly distributed.
- In a separate bowl, combine the grated carrot, jamun juice, olive oil, and vanilla extract.
- Add the wet ingredients to the dry ingredients and mix until just combined. Be careful not to overmix, as this can lead to a tough cake.
- Fold in the raisins, chopped cashews, blueberries, and flax seeds.
- Pour the batter into the prepared pan and sprinkle a few extra blueberries and cashews on top for added texture and visual appeal.
- Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean. The toothpick test ensures the cake is fully baked through.
- Let the cake cool in the pan for 10 minutes before transferring it to a wire rack to cool completely. Cooling prevents the cake from crumbling.
Recipe Notes
Good To Know
- For intensified jamun flavor, roast the jamun pieces lightly before folding them into the batter—this enhances their natural sweetness and adds a pleasant depth to the cake.
- If you prefer a crunchier texture, toast the cashews in a dry pan until golden before mixing them in, and sprinkle some on top of the batter before baking for an appealing, crunchy crust.
- For a vegan version, substitute olive oil with melted coconut oil and use a plant-based milk (like almond or oat) if the recipe calls for any dairy.
Expert Tips
- Don't overmix the batter, as this can lead to a tough cake. Mix until just combined.
- If using frozen jamun, ensure they are completely thawed and patted dry before adding to the batter to prevent excess moisture.
- A toothpick inserted into the center of the cake should come out clean when it's fully baked.
Storage Instructions
- This cake stays moist for several days; to store, wrap it in parchment and keep it in an airtight container at room temperature for up to three days, or refrigerate for up to a week—let it come to room temp before serving to restore its soft crumb.
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Recipe Nutrition
Calories: 407kcalCarbohydrates: 56gProtein: 8gFat: 17gPolyunsaturated Fat: 5.1gMonounsaturated Fat: 10.2gSodium: 1710mgFiber: 3gSugar: 2g
Geeta Biswas
Articles: 919
5 Comments
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What a delightful recipe! Thanks for sharing.
Such an enticing dish! Thanks for the recipe.
Such a beautiful dish! Can’t wait to try it.
This looks so good! Can’t wait to cook it.
This looks so appealing! Thanks for sharing.