Wholewheat Jaggery Cake

Chef Sneha has used Stahl Hybrid Artisanal Pan for the preparation of this healthy treat! 

Stovetop eggless wholewheat jaggery cake 

 This is honestly the softest, and one of the most delicious cakes I’ve ever made. it’s also healthy and easy to make😍 
I made this beauty in my @stahl_india hybrid artisanal pan. 

  • 3/4cup/ 130g jaggery 
  • 1/2 cup/ 140g dahi 
  • 3tbsp/ 30g milk 
  • 1/2cups/120g oil 
  • 1cup/ 140g atta 
  • 1 tsp baking powder 
  • 1/2 tsp baking soda 
  • 1 tsp vanilla essence 
  • 2-3 tbsp biscoff (optional) 
  • Fruits to garnish 

In a bowl, mix together jaggery, dahi & milk. Once this is well combined, add in the oil & mix well. Now, mix in the atta, baking powder, baking soda & vanilla essence till the batter is smooth. Do not overmix. 

Brush your pan with some oil, layer it with butter paper & add in the cake batter. Place the pan on a heavy bottom pan or tawa like my @stahl_india hybrid pan which is great for baking too 😍 cover with a lid & cook for 25 minutes on LOW heat till a toothpick inserted in the centre comes out clean. 

**Pro Tip- after 15mins of cooking, if you feel that the cake has cooked too much in the bottom and not enough in the centre, try and create a gap between the 2 pans, maybe with a small steel lid or something. 
**Bake at 180*C for 25-30 mins 
Demould the cake & garnish with melted biscoff & fresh fruits. Serve the cake warm & dig in.! 

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