Ginger Cake



Guilt free perfect tea time cake. Eggless, butter less, APF (maida) less and sugar less too.

Yes I didn’t used all purpose flour and sugar. The cake is made of whole wheat flour and jaggery.

A healthy cake for elders, kiddos and health watchers. Ginger cake made with jaggery and whole wheat flour.

The cake is soft and moist. You will love the taste and aroma of cinnamon and ginger.




Whole wheat flour or atta- 1 and 1/2 cup

Ginger grated or paste – 2 teaspoon

Cinnamon powder – 1 teaspoon

Nutmeg powder – 1/4 teaspoon

Baking soda- 1/2 teaspoon

Baking powder- 1 teaspoon

Curd- 1/4 cup mixed with 1/4 cup water

Oil- 1/2 cup

Jaggery- 3/4 cup powdered or grated

Water – 1/2 cup


Heat 1/2 cup water ( don’t boil) or microwave for 1 minute. Add jaggery stir well. When its mixed completely strain and keep aside.

In a bowl mix whole wheat flour, baking powder, soda, cinnamon powder and nutmeg powder.

Another bowl mix 1/4 cup curd and 1/4 cup water till smooth. Add oil and mix well.

Mix in the flour mixture. Add the jaggery syrup and ginger . Mix it well.

Pour into a greased and flour dusted baking tray.

Bake in a preheated oven at 180 degrees for 40 minutes or until the toothpick comes out clean. Timing depends on oven. Check with a toothpick after 30 minutes.

Let it cool. Slice the soft moist yummy guilt free cake and enjoy.

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Batter Up With Sujata

I am Sujata Roy. A homemaker, a doting mother to two beautiful grown up children, a blogger, a passionate cook and lastly a foodie. Experimenting in the kitchen is what I love and enjoy doing the most. Specially experimenting with vegetarian dishes and egg-less cakes and cookies is what interests me more. My loved ones are fond of vegetarian cuisines, so I have them in my mind whenever I dish out a new recipe. However, I do not limit my experimental cooking to vegetarian recipes only, non-vegetarian recipe ideas are also dished out. Thank you for visiting my blog. Happy Cooking!

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