Vegan Pearl Millet & Sugarcane Cake: Eggless, Gluten-Reduced Delight
50 minutes
1030 reads
About Vegan Pearl Millet & Sugarcane Cake: Eggless, Gluten-Reduced Delight
Indulge in this surprisingly delicious and healthy vegan cake, perfect for those seeking a guilt-free sweet treat. Made with wholesome pearl millet flour (bajra), whole wheat, and naturally sweetened with jaggery, this recipe is eggless, butterless, and low in fat.The unique combination of sugarcane juice and mango puree creates a moist and flavorful cake that's both satisfying and nutritious. It's a fantastic option for weight-conscious individuals or anyone looking to incorporate more whole grains into their diet.This recipe is easily adaptable – feel free to add your favorite nuts for extra crunch and texture. Get ready to enjoy a truly delightful and healthy dessert!
Stop Thinking About What to Cook Every Day
Weight loss, PCOS, and Healthy Eating, all planned out for you. Just follow the plan and cook. From ₹499.
Recipe Time & More
Prep15 minutes
Cook35 minutes
Total50 minutes
Ingredients
Dry Ingredients
- 1/2 cup Whole Wheat Flour whole
- 1/4 cup Pearl Millet Flour bajra atta, or bajra
- 1 tsp Baking Powder
- 1 tsp Baking Soda
- 1/4 cup Jaggery palm jaggery preferred, powdered
- 1 tsp Cardamom Powder elaichi
Wet Ingredients
- 1/2 cup Sugarcane Juice freshly squeezed
- 1/4 cup Neutral Oil (e.g., canola), vegetable
- 1 tbsp Apple Cider Vinegar or 1 tablespoon lime juice
- 1/4 cup Mango Puree fresh mango puree
Instructions
Prepare the Dry Ingredients
- Sift together the whole wheat flour, pearl millet flour, baking powder, baking soda, jaggery, cardamom powder, and salt three times. Set aside.
Combine Wet Ingredients
- In a separate bowl, whisk together the sugarcane juice, oil, mango puree, and vinegar until well combined.
Combine Wet and Dry Ingredients
- Gently fold the dry ingredients into the wet ingredients, mixing in one direction only. Do not overmix. The batter should be slightly thick.
Bake the Cake
- Pour the batter into a well-greased 8-inch square or round baking pan. If using nuts, sprinkle them evenly over the top. Bake in a preheated oven at 350°F (175°C) for 25-35 minutes, or until a toothpick inserted into the center comes out clean. Check for doneness after 20 minutes.
Cooling and Serving
- Let the cake cool completely in the pan before slicing and serving. Enjoy!
Recipe Notes
Expert Tips for the Perfect Vegan Millet Cake
- For a moister cake: Add 1-2 tablespoons of additional sugarcane juice or plant-based milk.
- Adjust sweetness to your liking: Increase or decrease the amount of jaggery based on your preference.
- Experiment with spices: Add a pinch of cinnamon or nutmeg for a warm, comforting flavor.
- Creative toppings: Garnish with fresh fruit, coconut flakes, or a vegan glaze after the cake has cooled.
Related Posts You May Like
Recipe Nutrition
Calories: 228kcalCarbohydrates: 33gProtein: 3gFat: 10gPolyunsaturated Fat: 3gMonounsaturated Fat: 6gFiber: 1gSugar: 26g
Janani Balamurugan
Articles: 17
6 Comments
Leave a Reply
You must be logged in to post a comment.
Such a lovely dish! Thanks for sharing.
So delicious! Excited to make it.
This is an interesting recipe. Can we replace Sugar cane juice with something else as getting sugar cane juice is a challenge?
Try this cake dr… Surely you like it
This is simply superb, Janani.
This is perfect! Can’t wait to taste it.