Vegan Whole Wheat Ginger Jaggery Cake: A Wholesome Treat
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About Vegan Whole Wheat Ginger Jaggery Cake: A Wholesome Treat
Inspired by the traditional Odia Poda Pitha, this Vegan Whole Wheat Ginger Jaggery Cake is a delightful twist on a classic. Born from a late-night craving and a nearly empty pantry, this recipe uses simple, wholesome ingredients to create a guilt-free dessert perfect for satisfying your sweet tooth without compromising on health.This recipe cleverly substitutes refined sugar with jaggery, giving the cake a unique, warm flavor profile. The addition of freshly grated ginger and aromatic cardamom provides a delightful spicy kick, complementing the sweetness of the jaggery beautifully. It's a wonderfully moist and flavorful cake, perfect for any occasion.Whether you're looking for a healthy afternoon snack or a nourishing dessert, this vegan whole wheat cake is sure to impress. Its simple ingredients and straightforward method make it accessible for bakers of all levels. Try it today and experience the delightful fusion of traditional flavors and modern healthy eating!
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Recipe Time & More
Prep30 minutes
Cook30 minutes
Total1 hour
Ingredients
Dry Ingredients
- 1.5 cup Flour whole wheat flour
- 1 tsp Baking Powder
- 1 tsp Salt
- 1/3 tsp Cardamom elaichi, powdered
Wet Ingredients
- 2/3 cup Jaggery adjust to your desired sweetness
- 1 cup Water
- 3 tsp Ginger freshly grated
- 1 tsp Vanilla Extract
- 1/4 cup Coconut freshly grated
Other
- 1/4 cup Canola Oil for greasing the tin
- 1 Baking tin 8 inch
Instructions
Prepare the Dry Ingredients
- Sift together the whole wheat flour, baking powder, and salt a few times to remove lumps and aerate the flour.
Prepare the Wet Ingredients
- In a separate bowl, combine the jaggery, water, grated ginger, coconut, cardamom powder, and vanilla extract. Mix well until the jaggery is dissolved.
Combine Wet and Dry Ingredients
- Gradually add the sifted dry ingredients to the wet ingredients, mixing gently with a spoon in one direction only. Avoid overmixing.
Add Oil
- Gently fold in the canola oil until just combined.
Preheat Oven/Rice Cooker
- Preheat your oven to 350°F (180°C) for 10 minutes. Alternatively, if using a rice cooker, pour 3 cups of water into the inner pot and bring to a steam.
Prepare the Baking Tin
- Grease an 8-inch baking tin with canola oil and dust lightly with flour.
Bake the Cake
- Pour the cake batter into the prepared tin. Bake in the preheated oven for 15-20 minutes, or until a toothpick inserted into the center comes out clean. If using a rice cooker, place the tin in the rice cooker, close the lid, and let it cook using the residual steam. The rice cooker should automatically turn off once the water has evaporated.
Cool and Serve
- Let the cake cool slightly in the tin before inverting it onto a wire rack to cool completely. Once cooled, slice and serve.
Storage
- Store leftover cake in an airtight container at room temperature for 3-4 days or in the refrigerator for longer storage.
Recipe Notes
Expert Tips for the Perfect Vegan Ginger Jaggery Cake
- For a richer flavor, use dark jaggery.
- Adjust the amount of jaggery according to your preference. Taste the batter before baking and add more if needed.
- Don't overmix the batter. Overmixing can result in a tough cake.
- If using a rice cooker, ensure that the cake is fully cooked by checking with a toothpick before removing it from the cooker. You may need to allow it to sit for a little while to fully set after the rice cooker turns off.
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Recipe Nutrition
Calories: 114kcalCarbohydrates: 14gProtein: 2gFat: 6gPolyunsaturated Fat: 1.8gMonounsaturated Fat: 3.6gSodium: 228mg
Sweta Biswal
Articles: 91
5 Comments
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This is so tempting! Thank you.
This is delightful! Thanks for the recipe.
Looks so wonderful! Thanks for posting.
I like such cakes a lot! Awesome 🙂
This looks so tasty! Thank you.