An eggless cake with a combination of whole wheat and semolina flour, sweetened with jaggery and mix-in of dry fruits, nuts and chocolate chips. A delicious and healthier treat for your loved ones.
ABOUT WHOLE WHEAT FRUIT AND NUT CAKE
This whole wheat with semolina jaggery cake is an eggless cake which is not only delicious but healthier version cake. I have been baking this cake from years and tried it number of times. It is one of my oldest and a no fail recipe as many have tried and tested this recipe and received awesome feedbacks. It was high time I blog this recipe in my blog. So I finally decided to bake them yesterday. Made my little one to sleep so that I can get started with baking them and able to shoot them before it vanishes off from the scene.
Whole wheat semolina jaggery cake with fruit and nut is soft, moist and slightly dense. It is a guilt-free indulgence, being made with whole wheat and semolina flour, free from butter, refined sugar and eggs, and using jaggery as a sweetener. It is loaded with dry fruits and nuts so you can feel the crunch of the dry fruits, nuts and chocolate chips in every bite of the cake. It can’t be anything better than this and will make you crave for more!
This is a simple and easy recipe which calls for basic ingredients and no fancy techniques and equipments. It is so simple and easy that even a novice and beginners cake bake it without any fear and enjoy them. It’s perfect to be called as a beginner’s cake.
This cake can be called as a instant version of fruit cake. It is perfect for any season and even apt for baking during christmas and new year season.
This whole wheat fruit and nut cake goes very well with tea or coffee. My little one likes to have this cake as a pudding soaked over milk or with drizzle of fresh cream or with whipped cream topping.
This Whole wheat fruit and nut cake is a perfect tea/coffee partner, a great healthier snack for kids to enjoy and can be even served as a dessert with your favourite choice of toppings such as sauce, fresh cream, whipped cream etc.
SUBSTITUTION AND VARIATION TRIED ON THIS RECIPE
As I have mentioned above I have been baking this cake from years; I have tried substituting few ingredients and tried variation with or without some ingredients.
■ Oil – Here I have used oil but butter can be used in place of oil. Honestly both taste awesome.
■ Cane Sugar – Jaggery can be substituted with cane sugar. The end result in terms of taste, texture, colour is more or less the same.
■ Curd – I have baked this cake before without curd and I don’t find out the difference in the end result of baking with or without curd. If you are not using curd the only thing you need to do is to increase the amount of milk to adjust the consistency of the batter.
■ Chocolate chips – This is the first time I added chocolate chips to this cake recipe and it just took the cake to a different level and also enhanced the taste of the cake more. I highly recommend to add in some chocolate chips and you will release why I have asked to do so. I tried adding chocolate chips this time since my little one loves everything that has chocolate chips.
DON’T HAVE AN OVEN TO BAKE CAKE?
No worries I have the solution for that too. I have baked this cake in OTG, pressure cooker over gas top, microwave convection mode and microwave oven in microwave mode. Hence I will share here all the 3 methods.
OTG AND MICROWAVE CONVECTION MODE METHOD REMAINS THE SAME.
HOW TO BAKE CAKE IN PRESSURE COOKER
Prepare the cake batter as mentioned below in the instructions.
For Baking – Take the pressure cooker and place a separator or a stand for the cake pan on the bottom so that the cake pan does not directly touch the cooker bottom.
Preheat the pressure cooker on stove on high heat uncovered for 5 mins.
Remove the gasket and whistle from the cooker cover.
Carefully place the cake pan into the pressure cooker. Cover it and bake on a low heat but not simmer for 45-50 minutes. Start checking from 40 minutes onwards. A tooth pick inserted should come out clean.
Turn off the heat, remove the lid and let the cake be in the cooker for 5 mins.
Now remove the cake from the cooker carefully and invert it. Let it cool down completely, cut and serve.
HOW TO BAKE CAKE IN MICROWAVE MODE
Prepare the cake batter as mentioned below in the instructions. JUST AN IMPORTANT NOTE – ADD THE TOPPINGS ONLY AFTER BAKING FOR 2 MINUTES.
Use a microwave safe bowl or pan to bake the cake. Place the pan in the microwave. Set it on high power for 7-8 minutes. Check from 5 minutes onwards. A toothpick inserted should come out clean.
Remove the cake from microwave oven. Let it cool down for 5 minutes. Demould and let it cool down completely and slice them.
This recipe is a winner! I bet you will never say no. So guys do try this eggless whole wheat semolina jaggery cake with dry fruit & nut and thank me later . And please do not forget to share your thoughts about the recipe with me here.
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All of the above recipes are super easy to prepare, ready in no time, and will never disappoint you.
Let’s move on to the step by step recipe to make whole wheat jaggery fruit and nut cake at the comfort of your home. Do read the important tips and notes mentioned below before starting to bake.
Preparation time: 15 minutes
Baking time: 35 minutes
■ Measuring cup used is 240 ml cup
■ Cake pan size is 20 cm × 11.5 cm × 6 cm
Ingredients to make whole wheat fruit and nut cake:
1 cup Whole wheat flour
½ cup Suji/Rava/Semolina
1 tsp Baking powder
½ tsp Baking Soda
¼ cup Curd/Yogurt
1 cup Jaggery
¼ cup oil
1 tsp Vanilla extract
1 cup dry fruits and nuts
¾ cup /180 ml Milk
¼ tsp Salt
2 tbsp Chocolate chips (optional)
Step by step instructions on how to make whole wheat fruit and nut cake:
In a mixing bowl add the curd, baking soda, whisk well and set aside while you make the other ingredients ready. (see the notes no.1)
Grease a cake pan with oil. Preheat oven at 180°C for 10 minutes.In a mixing bowl sieve the flour, salt and baking powder for 2-3 times. To it add the semolina and mix them well together.
In the curd soda mixture add the jaggery and whisk well until it turns into a smooth creamy mixture.
Add in the milk, oil, vanilla extract and whisk to combine them.
Add in the flour mixture over the wet ingredients and gently fold it and make a smooth batter without lumps.
In a small bowl add the dry fruits nuts mixture, chocolate chips if using, ½ tsp flour and mix well. This is to prevent the mix-in from sinking at the bottom of the cake while baking the cake.Add in the dry fruits mixture to the batter reserving some for topping and give a quick gentle stir.
Pour the batter over the greased cake pan. Sprinkle the reserved mix-in on top of the cake.
Bake the cake at preheat oven @180°C for 40-45 minutes. Start checking from 40 minutes onwards. A tooth pick inserted should come out clean if not bake further for few mins.
Remove from the oven, let it cool down for 5-10 minutes and invert. Let the cake cool down completely on a cooling rack, cut and serve.
USEFUL TIPS AND NOTES:
■ Mix the curd and baking soda and let it stand for 5-10 mins to let it react. The reaction of curd with baking soda releases carbon dioxide and this reaction aerates the batter which helps in leavening the cake resulting to a perfect baked cake. You get soft, fluffy, spongy and moist cake.
■ To make this cake vegan you can use non-dairy yogurt and milk.
■ To make this cake gluten-free I recommend using a gluten-free flour or mix of gluten-free flours.
■ You may substitute whole wheat flour with all purpose flour or any healthier flour.
■ You may substitute the oil with 100 gms butter.
■ You may substitute the jaggery with refined sugar or any other healthier sweeteners like cane sugar, brown sugar, coconut sugar etc.
■ You can use a mixture of any dry fruits and nuts of your choice.
■ All ingredients should be at room temperature.
■ Sieve the flour 2-3 times, this helps in getting a nice texture to the cake.
■ Each oven reacts differently so baking time may differ since the temperature varries from oven to oven.
■ Do not open the oven frequently to check the cake while baking is in process.
■ Always use the perfect and correct size of cake pan.
Well, if you make this whole wheat fruit cake, please do leave a feedback in the comments box below or snap a photo and tag Akum Raj Jamir on Facebook and akumrajjamir on Instagram with hashtag #atmykitchen. I would love to see your creations.
Thank you so much for stopping by my blog. I hope you liked the recipe. Your valuable feedbacks are always welcome, I love hearing from you guys and always do my best to respond to each and every one of you.
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