Vegan Ginger And Jaggery Cake ( Whole Wheat Version ) - Plattershare - Recipes, food stories and food lovers

Vegan Ginger And Jaggery Cake ( Whole Wheat Version )

Recipe by Sweta Biswal
4.50 from 4 votes
Served As Snacks
This cake was conceived when a sudden craving for digging into some cake drove me crazy around midnight. But I had only sparse groceries on hand as I had finished off most of the stuff before going on vacation and had not yet replenished the pantry. Just the thought of a whole wheat cake with no butter and jaggery instead of sugar sounded tempting to me as I was still trying to burn off the extra calories consumed during the holidaying. Taking inspiration from the Odia Poda pitha, I added some ginger and cardamom to flavor it.
Prep Time 30 mins
Cook Time 30 mins
Total Time 1 hr
Cuisine Desserts
Recipe Category Vegetarian
Servings 10


  • 1.5 cup whole wheat flour
  • 2/3 cup jaggery - or as per sweetness
  • 1 cup water
  • 3 tsp grated ginger
  • 1/3 tsp green cardamom - powdered
  • a few drops of vanilla essence
  • 1/4 cup freshly grated coconut
  • 1/4 cup canola oil + 1 tsp for greasing
  • 1 tsp baking powder
  • a pinch of salt


  • Take the whole wheat flour and baking powder in a bowl.
  • Sift a few times using a sieve to remove lumps and ensure even mixing. This also improves the amount of air trapped into the flour which gives a spongier cake.
  • Mix the jaggery , water, ginger, coconut, cardamom, salt and vanilla essence in a bowl.
  • Sift in the flour into this liquid (use a sieve) and mix in using a heavy spoon. Mix in one direction only and avoid beating/whisking the mixture.
  • Finally add the oil and mix in as gently as possible.
  • Preheat the oven at 180 degrees for 10 mins. Or if using electric rice cooker, pour 3 cups water into the pan and get it to a steaming stage.
  • Grease a tin with oil. Drizzle flour over it. Pour in the mixture.
  • Place the baking tin into the oven. Cook for 15 -20 mins till a toothpick comes out clean.
  • If rice cooker is used, it will switch off once the water is gone. The residual heat is enough to bake the cake thoroughly.
  • Wait till he cake is just about slightly warm in order to de-mold it.
  • The cake can be stored at room temperature for 3-4 days in a airtight container. If one needs to preserve it longer, it is best to refrigerate.


One can also use coconut milk instead of grated coconut. However take care to reduce water quantity accordingly.
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healthy dessertshealthy recipeshealthy snacksvegan recipeswhole wheat cake

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Sweta Biswal
Sweta Biswal

From authentic recipes from Odisha to low calorie delights, I blog and share it. It is a reflection of my healthy eating and living habits.

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