Eggless Gluten Free Fruit Cake / Dairy Free Cake

Merry Christmas to all my readers in advance. May your Christmas season be filled with joy and light!

Eggless gluten free fruit cake.
Here is a fruit cake for vegan people. Its also gluten free. Made of Soyabean flour and oats and loaded with dry fruits. Dry fruits are not rum soaked. You don’t need to soak the dry fruits for long periods. Just soak in orange juice for overnight. The cake is spiced with star anise, green cardamom, cloves and cinnamon. Cake is not dense due to Soyabean flour its super soft and moist.

Thanks to Paromita Nath for the spices and orange juice soaked dry fruits idea. Cake taste awesome. Every bite loaded with dry fruits and spices makes the cake aromatic.

I have already shared some more fruit cake recipes on my blog.

Eggless Christmas cake

Diet cake or fruit cake

Sugar free fruit cake with oats

Eggless fruit cake

I have used olive oil in it but you can use butter or any flavourless oil. You can use any flour like APF/maida or whole wheat flour/atta.

Recipe

Soyabean flour – 1 cup + 3 tablespoon

Oats – 1/2 cup

Oil or butter – 1/2 cup

Coconut milk – 1/2 cup ( room temperature)

Lemon juice – 1 tablespoon

Lemon zest – 1/2 teaspoon

Orange zest – 1/2 teaspoon

Orange juice – 3/4 cup

Baking powder – 1 teaspoon

Baking soda – 1/2 teaspoon

Sugar- 1 cup ( powdered)

Sugar- 3 teaspoon

Water – 1/4 cup

Cashew nuts – 1/4 heaped cup, chopped or broken into small pieces

Almond – 1/4 cup chopped or broken into small pieces

Raisins – 1/4 cup, chopped

Tutti fruity – 1/4 cup

Candied cherry – 1/4 cup, chopped

Pistachios – 1/4 cup, chopped

Walnut – 1/4 cup, chopped

Dates – 1/4 cup, chopped

Star anise – 1

Green cardamom – 2

Cloves – 2

Cinnamon – a small piece

Vanilla essence – 1 teaspoon

Some chopped cherry, sliced almonds, pistachio, cashew nuts and walnut for garnishing

Method

1. Chop the dry fruits into small pieces.
And soak in orange juice for 6 – 8 hours or overnight.

2. Preheat the oven at 180°.

3. Grease a cake pan with oil or butter. Dust with little Soyabean flour and keep aside.

4. Mix 1 tablespoon lemon juice with coconut milk and keep aside. Milk should be at room temperature.

5. Take a pan and heat it, spread 3 teaspoon sugar in the center, reduce flame to low. Don’t touch the pan or stir sugar.

6. When all the sugar has completely melted and become brown remove from flame.

7. Add 1/4 cup water and let it boil again. When it starts to boil immediately pour it into the soaked dry fruits. Mix well.

8. Dry roast star anise, cardamom and cloves. Let them cool down.

9. Grind altogether. Add oats and grind again. Make fine powder.

10. Sieve Soyabean flour, baking powder and soda. See notes for more flour options.

11. Drain out the orange juice from soaked dry fruits in a large bowl.

12. Mix 3 tablespoon flour in the dry fruits to avoid sinking at the bottom.

13. Mix lemon juice mixed coconut milk, oil or butter and powdered sugar with drained orange juice from dry fruits. Whisk well.

14. Add vanilla essence, lemon zest and orange zest. Whisk again.

15. Now add star anise, cardamom and cinnamon mixed oats powder mix and add Soyabean flour, baking powder and soda. Milk well.

16. Fold in the dry fruits.

17. If you are using bundit pan spread chopped dry fruits and cherry in bottom and pour the batter over it. Or if using loaf or any other pan first pour the batter in greased and flour dusted pan then spread the dry fruits over it.

18. Tap the pan gently to remove air bubbles.

19. bake in the preheated oven at 170° for 35 – 40 minutes or until the toothpick comes out clean. Insert a toothpick in the middle to check.

20. let the cake cool down completely before slicing. Cake will be super soft and moist so slice carefully.

Notes

1. You can use APF/ maida or whole wheat flour/atta instead of Soyabean flour and oats. Specially if you want your cake dense. Or make a combination of flour of your choice.
2. You can use apricot, figs or any dry fruits you have in your pantry.

If you tried my recipe, you can share your food pictures with me in the social network sites by using hash tag, #batterupwithsujata
I would love to see your creations.

I would love to hear from you. Please share your thoughts and suggestions in comment.
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Date Walnut Muffins/ Sugar Free Muffins

Date walnut muffins with whole wheat flour,oats, almond and cottage cheese or paneer.
One more date recipe. Its sugar free, butter free and without refined flour. So perfect for diet conscious people and weight watchers.

You may like some more sugar free date cakes and cupcakes here

1. Sugar free carrot cake

2. Sugar free fruit cake

3. Diet cake

This post is going to be a part of a Facebook group Recipe swap challenge.
We have to recreate a recipe from a fellow blogger’s blog. This month my partner is very talented Poonam Bachhav who blog at Annapurna. Check out her space for delicious recipes. I have selected this recipe from her space.

I have added cottage cheese and almond in the muffins. Here is the recipe of delicious, healthy and guilt free muffins.

Recipe

Whole wheat flour – 1 cup + 1 tablespoon

Oats powder – 1/4 cup

Almond – 1/4 cup

Cottage cheese or paneer – 1/2 cup, crumbled

Date – 40 – 45 pitted

Walnut – 1/2 cup, chopped + to sprinkle

Oil – 1/2 cup

Milk – 1&1/2 cup

Baking powder – 1/2 teaspoon

Baking soda – 1 teaspoon

Method

1. Preheat the oven at 180° for 15 minutes.

2. Line or grease the muffins or cupcake mould with oil or butter.

3. Add 1 tablespoon flour with chopped walnuts. Mix well to avoid sinking at the bottom. Keep aside.

4. Grind the almond into fine powder.

5. Soak the pitted dates in hot milk for 2 hours.

6. After 2 hours blend the dates into smooth paste. Use the milk of soaked dates for easy blending.

7. Add crumbled cottage cheese or paneer in the blender with date paste. Blend again to make smooth.

8. Sieve whole wheat flour, oats powder, baking powder and baking soda. Mix ground almond with the flour.

9. In a large bowl mix date and cottage cheese mixture and oil. Whisk well.

10. Now add the dry ingredients and mix well. Don’t over beat.

11. Fold in chopped walnuts in the batter.

12. Pour the batter into lined or greased muffin moulds. Fill up to 3/4 .

13. Tap the moulds gently to release the air bubbles and sprinkle finely chopped walnuts over all the muffins.

14. Bake in preheated oven at 180° for 20 – 25 minutes or until toothpick comes out clean. Insert a toothpick in the middle of a muffin to check.

15. Let the muffins cool down before serving.
Enjoy the healthy and delicious muffins. Happy baking!

Notes
1. You can use refined flour or any flour instead of whole wheat flour and oats.
2. I like mildly sweet so I have used around 35 – 40 dates. If you like your muffins more sweet add 45 dates.
3. You can add any dry fruits in the batter.
4. Mashed banana or grated apple can be added in the batter.

If you tried my recipe, you can share your food pictures with me in the social network sites by using hash tag, #batterupwithsujata
I would love to see your creations.

I would love to hear from you. Please share your thoughts and suggestions in comment.
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Gluten Free Lemon Cherry Loaf Cake / Eggless Cake

 

When life gives you lemons, make lemonade or make lemon cake 😊

 

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Gluten free lemon cherry loaf cake with Soyabean flour and oats.
A delicious eggless cake with the mixed flavour of lemon, cherry and coconut. Cake is super soft and moist.
Not only delicious but you will love it’s colourful look when slicing.

Planning to make this cake with Soyabean flour. My Pineapple cupcakes with Soyabean flour was a super hit among my family and friends. Loved the texture of Soyabean flour cake. It was super soft and delicious.
When our bloghop member Sasmita suggested this week’s 162 #Foodiemonday bloghop theme #lemonAffair, I immediately made this cake and very happy with the taste.

I have mentioned all the health benefits of Soyabean flour in pineapple cupcake post. So no more health, today I am talking only about taste. Yes no doubt Soyabean is protein rich and nutritious. It will make your cake more delicious, soft and moist than any other flour.

You will also love the taste of cherries in this cake.
There is something about cherries that makes us want to associate it with all things sweet and decadent. When they are not sitting pretty on top of cakes, they are one of the main ingredients in desserts. Sweet, tarty and ever-so delightful, cherries enjoy a massive following across the globe. But did you know that if consumed in the right way, cherries could also prove to be a treasure trove of health benefits? Montmorency cherries, a variety of sour cherry produced in France and Canada, are packed with anti-inflammatory compounds. This bright red variant of cherry is said to be ten times more effective in healing pain than popular pain relievers available in market. The yellow and red ones (particularly sour in taste) are loaded with vitamin C. Cherries also contain significant amounts of melatonin, a unique chemical that can promote sound sleep. Cherries are also extremely high in heart-healthy potassium that regulates heart rate and blood pressure . Not just that, the ruby red delight has anti diabetic properties too. Yes, you heard us! This dessert staple, packs in antioxidants and compounds that could help manage blood sugar levels too.
Source

So try it and enjoy the lip-smacking taste of this cake. You will love the mixed flavour and taste of lemon, cherry and coconut.
I have used lemon glaze and sprinkle desiccated coconut over it. But its optional. You can serve it as a tea cake without any topping.

Recipe

Soyabean flour – 1 cup

Oats powder – 1/2 cup

Lemon juice – 1 tablespoon

Lemon zest – 1/2 teaspoon

Cornflour – 2 tablespoon

Baking powder – 1 teaspoon

Baking soda – 1/2 teaspoon

Condensed milk – 1/2 cup + 2 tablespoon

Olive oil – 1/2 cup

Vanilla essence – 1 teaspoon

Cherry juice – 1/2 cup or as require

Cherry – 1 cup, pitted and chopped

For lemon glaze

Lemon juice – 1 tablespoon

Powdered sugar – 1/4 cup

Lemon zest – 1/2 teaspoon

Desiccated coconut to sprinkle

Method

1. Preheat the oven at 170° for 10 minutes.

2. Grease a baking pan with olive oil and dust with soyabean flour.

3. In a bowl sift Soyabean flour, oats powder, cornflour, baking powder and soda.

4. In a large bowl mix condensed milk, olive oil, lemon juice, lemon zest, vanilla essence and 1/4 cup cherry juice. If you are using canned cherry use the syrup.

5. Whisk everything well.

6. Now add the dry ingredients gradually. Mix well.

7. Add remaining cherry juice and make a lump free smooth batter. Don’t overeat.

8. Pour the batter in greased and flour dusted cake tin.

9. Bake in preheated oven for 30 – 40 minutes or until toothpick comes out clean.

10. Every oven takes different time so check after 30 minutes. Insert a toothpick in the middle, if it comes out clean your cake is ready.

11. Let it cool down completely.

12. For glaze whisk lemon juice, powdered sugar and lemon zest. Whisk till smooth.

13. Spread lemon glaze over the cake and sprinkle desiccated coconut.

14. Slice and serve.
Enjoy the heavenly taste.

Notes

1. You can also make this cake with refined flour or whole wheat flour.

2. I have used canned cherry but if you have fresh cherry, you can use it.

3. I made it in a loaf pan, you can make it in round or any other cake pan.

4. Lemon glaze is optional. You can make it without glaze and enjoy as a tea cake.

If you tried my recipe, you can share your food pictures with me in the social network sites by using hash tag, #batterupwithsujata
I would love to see your creations.

I would love to hear from you. Please share your thoughts and suggestions in comment.

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Eggless Litchi Loaf Cake With Whole Wheat Flour And Oats

Litchi loaf cake with whole wheat flour and oats.
A very easy to make, soft and delicious litchi flavoured cake. Perfect to serve with tea or coffee or enjoy with ice cream.

I have wanted to make a cake for this week’s bloghop. But this whole week I was at Kanpur. Returned home at Saturday night. I had no idea what to make. My husband bought some juicy litchis today. Litchi is easily available in this season. And its one of my favourite fruit. So I used these sweet juicy litchis in my cake.

I born and raised in Bihar. And I remember the best litchi I have tasted there from Muzaffarpur.
Muzaffarpur in Bihar is famous for it’s litchi production. Muzaffarpur is known as litchi kingdom because of it’s shahi litchis.

Lychee is a wonderful fruit with plenty of health benefits, including its ability to aid in weight loss, protect the skin, boost the immune system, prevent cancer, improve digestion, build strong bones, lower blood pressure, defend the body against viruses, improve circulation, and optimize metabolic activities.
Source

Whole wheat flour and oats are always a healthy option to make cakes.
You can get some different flavoured eggless oats Whole wheat flour cake here. Click on the name below to get the recipe.

Mawa Paneer Malai Cake

Eggless Sugarless Dry Fruit Cake

Banana Cake

Fruit Cake

Chocolate Cake

Sending this post to 145th #Foodiemonday bloghop theme is #cakes.
The recipe of this cake is similar to pineapple cupcake that I shared earlier. But no its not gluten free. I have changed the flour. Made the cake with oats and whole wheat flour. You can use all purpose flour if you want. Or if you don’t like oats omit it and use 1 & 1/2 cup whole wheat flour or all purpose flour. Or mix of both flour. Choice is yours. Cake will be delicious with any flour. Or you can use any gluten free flour.

I have used fresh litchis in this cake. You can use canned litchi if you don’t have fresh litchi.
Pistachio is optional. You can frost your cake or sprinkle powdered sugar over the cake with a sieve.

Recipe

Whole Wheat flour or atta – 1 cup

Oats powder – 1/2 cup

Cornflour – 2 tablespoon

Baking powder – 1 teaspoon

Baking soda – 1/2 teaspoon

Condensed milk – 1/2 cup + 2 tablespoon

Oil – 1/2 cup

Milk – 1/4 cup

Vinegar – 1 tablespoon

Vanilla essence – 1 teaspoon

Litchi juice – 1/4 cup or as require

Chopped litchi – 3/4 cup

Chopped pistachio to garnish, optional

Method

1. Preheat the oven at 180° for 10 minutes.

2. Grease a loaf pan and dust with flour. Or line with parchment paper.

3. Mix 1 tablespoon vinegar in 1/4 cup milk at room temperature and keep aside.

4. In a bowl sieve whole wheat flour, oats powder, corn flour, baking powder and soda.

5. In a large bowl mix condensed milk, oil, vinegar mixed milk and litchi juice. If you are using canned litchi use the juice. I have used fresh litchi. Peel, chop and blend the litchis to get juice.
Whisk everything well.

6. Add vanilla essence and whisk again.

7. Now mix all the dry ingredients gradually. Mix well to make a lump free batter.
Don’t over beat.

8. Fold in chopped litchis in the batter. Add 1 – 2 tablespoon litchi juice more if require. Batter should be thick but pourable.

9. Pour the batter in the greased and flour dusted loaf pan.

10. Tap the pan gently. Level the top with a spoon. Sprinkle chopped pistachio over it.

11. Bake in the preheated oven at 180° for 30 – 40 minutes or until the toothpick comes out clean.

Every oven takes different time so check after 30 minutes. Insert a toothpick in the middle, if it comes out clean, its done.

12. Let the cake cool down completely before slicing.
Serve it with tea, coffee or a glass of milk. Or enjoy with ice cream.

Notes

1. Sweetness depends on the litchis. If you are using fresh and less sweet litchi add 2 tablespoon condensed milk more to balance the sweetness.

2. You can use all purpose flour/maida or any flour to make it.

3. If you don’t like oats omit it and use 1 & 1/2 cup flour of your choice.

4. If you don’t like crack on the top and want to make flat top cake use 1/2 teaspoon Baking powder.

5. You can frost the cake or sprinkle powdered sugar over it with a sieve.

I would love to hear from you. Please share your thoughts and suggestions in comment.

If you tried my recipe, you can share your food pictures with me in the social network sites by using hash tag, #batterupwithsujata
I would love to see your creations.

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Eggless Gluten Free Chocolate Chiffon Cake

Eggless gluten free chocolate chiffon cake.
A cake made with sorghum flour or jowar atta. Soft, moist, light, airy and chocolaty cake. You don’t need to separate egg yolks and whisk. Its very easy to make.

I have used sorghum or jowar flour in it. And very happy with the taste.
Sorghum, an ancient cereal grain that’s a staple crop in India and throughout Africa, has long been considered a safe grain alternative for people with celiac disease and gluten insensitivity. New molecular evidence confirms that sorghum is completely gluten-free, and reports that the grain provides health benefits that make it a worthy addition to any diet.
Sorghum has high nutritional value, with high levels of unsaturated fats, protein, fiber, and minerals like phosphorus, potassium, calcium, and iron. It also has more antioxidants than blueberries and pomegranates.
Source

Our this week’s 143 #Foodiemonday bloghop theme is millet. And my contribution is this eggless gluten free sorghum flour chocolate chiffon cake.

Recipe

Sorghum or jowar flour – 1 cup

Oats powder – 1/2 cup

Cornflour – 2 tablespoon

Cocoa powder – 2 tablespoon

Baking powder – 1/2 teaspoon

Baking soda – 1/2 teaspoon

Milk – 3/4 cup at room temperature

Warm milk – 1/4 cup

Instant coffee – 2 teaspoon

Vinegar – 1 tablespoon

Powdered sugar – 1 cup

Oil – 1/2 cup

Vanilla essence – 1 teaspoon

Powdered sugar to sprinkle, optional

Method

1. Preheat the oven at 180°.

2. Grease a baking pan and dust with sorghum flour. Or line with parchment paper.

3. Mix 1 tablespoon vinegar in 3/4 cup milk. Milk should be at room temperature.

4. Whisk 2 teaspoon coffee in 1/4 cup warm milk and keep aside.

5. In a bowl sieve sorghum flour, oats powder, cornflour, baking powder, soda and cocoa powder.

6. In a large bowl whisk powdered sugar, oil and vinegar mixed milk.

7. Add coffee mixed milk and vanilla essence. Whisk again.

8. Now add all the dry ingredients gradually and mix well. Make a lump free smooth batter.

9. Pour the batter into the greased and flour dusted baking pan. Tap the pan gently.

10. Bake in preheated oven at 180° for 30 – 40 minutes or until the toothpick comes out clean.

Every oven take different time so check after 30 minutes. Insert a toothpick in the middle, if it comes out clean its done. If not bake for few minutes more.

11. Let the cake cool down.
Sprinkle powdered sugar over it. This step is optional. Cake will be delicious without it too.

12.Slice and serve. Or enjoy the soft delicious chocolate chiffon cake with ice cream.

Notes

1. You can frost the cake if you like.

2. You can use all purpose flour or whole wheat flour instead of sorghum flour.

I would love to hear from you. Please share your thoughts and suggestions in comment.

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Gluten Free Mocha Coffee Cake With Coffee Glaze / Soyabean Flour Cake

Gluten free mocha coffee cake with coffee glaze.

Eggless and butter less super soft and moist cake made with soyabean flour.
If you like coffee and chocolate flavour then this cake is perfect for you. I am sure you will love the coffee chocolate mixed flavour.

I love the soft texture of the cake made of soyabean flour. So I was planning to make a chocolate cake with this protein rich flour.
And when our this week’s bloghop members decided the theme coffee. I have mixed coffee flavour with my chocolate cake. And I am very happy with the taste. Its really super yumm.

Sending this post to the 140 #Foodiemonday bloghop #Coffee theme.
And here is a soft delicious gluten free high protein coffee and chocolate flavoured cake.

You can also enjoy it without glaze. It will be a perfect cake to accompany your tea or coffee.
I have used walnut in the cake and glaze. If you don’t like walnut you can omit it. Or you can use any other nuts of your choice. Or make it without nuts. Cake will be yummy without any nuts. I love it’s strong coffee flavour.
If you don’t have soyabean flour you can use all purpose flour or whole wheat flour or mix of both flour.

Recipe

Soyabean flour – 1 cup

Oats powder – 1/2 cup

Baking powder – 1/2 teaspoon

Baking soda – 1 /2 teaspoon

Cocoa powder – 2 tablespoon

Instant coffee powder – 2 tablespoon

Milk – 3/4 cup + 1/4 cup

Vinegar – 1 tablespoon

Powdered sugar – 1 cup

Oil – 1/2 cup

Vanilla essence – 1 teaspoon

Chopped walnut – 1/2 cup

For coffee glaze

Powdered sugar – 1/2 cup

Instant coffee powder – 2 teaspoon

Warm water – 2 tablespoon

For garnishing

Chopped walnut – 1/4 cup

Cherry – 1, optional

Method

1. Preheat the oven at 175° for 10 minutes.

2. Grease a cake pan and dust with flour. Or line with parchment paper.

3. Mix 1 tablespoon vinegar in 3/4 cup milk and keep aside. Milk should be at room temperature.

4. Mix 2 tablespoon coffee powder in 1/4 cup warm milk.

5. In a bowl sieve soyabean flour, oats powder, baking powder, soda and cocoa powder.

6. In a large bowl mix powdered sugar, oil and vinegar mixed milk. Whisk well. Add coffee mixed milk and vanilla essence. Whisk again.

7. Now add dry ingredients gradually. Mix well. Don’t over beat. Make a lump free batter.

8. Fold in chopped walnut in the batter.

9. Pour the batter in greased cake tin. Tap the baking pan gently.

10. Bake in preheated oven at 175° for 30 – 35 minutes or until the toothpick comes out clean. To check insert a toothpick in the middle of the cake after 30 minutes.

11. Let the cake cool down.
When completely cooled invert the cake on a plate.

12. Dry roast 1/4 cup finely chopped walnut. Stir continuously. Roast till walnut starts to change colour and smell nice toasted aroma. Walnut shouldn’t be burnt. After roasting immediately transfer the roasted walnut on a plate.

13. Mix 2 teaspoon coffee powder with 2 tablespoon warm milk. Stir till coffee dissolve completely.

14. Mix 1/2 cup powdered sugar with it whisk well to make it smooth. You can add 1 – 2 teaspoon water if require to make it spreadable.

15. Spread it evenly over the cake.
Sprinkle roasted walnut pieces over it. Place a cherry in the middle.
Slice and serve. Or keep in refrigerator for 30 minutes to set.
Happy baking!!

Notes –

1. If you want you can make it with all purpose flour or whole wheat flour. Or mix of both flour.

2. If you don’t like walnut you can omit it. Cake will be delicious without walnut too.

3. You can use any nuts of your choice.

4. You can also make this cake without glaze.

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Sugar Free Carrot Cake / Diabetic Friendly Cake

Sugar free dairy free eggless carrot cake.
A cake with whole wheat, soya bean flour and only 2 tablespoon oil. Sugarless and butter less diabetic friendly cake.
Sugar free yet delicious. Even you don’t recognise its sugar free. So its a perfect cake for diabetic and diet conscious people. Yes a guilt free treat for health watchers 😊

Diabetes is a global epidemic nowadays.
An estimated 285 million people worldwide are affected by diabetes.
Source

Maintaining a healthy diet and lifestyle is very important to control blood sugar level.
But we have to make something for diabetic people for their sweet craving. So tried this cake for them. A guilt free cake made with shredded carrot, orange, dates, walnuts and raisins. These ingredients made this cake enough sweet. So a cake with whole wheat flour, soya bean flour, carrot, orange, raisins and walnuts definitely a healthy option to satisfy your sweet tooth.

You don’t need butter to make it. I have used only 2 tablespoon olive oil in it.
Diabetic or diet conscious people everyone can enjoy this guilt free cake.
You can increase the amount of oil 1/4 to 1/2 cup if you want your cake more moist. Oil or butter provide moistness. But if you are making it for diabetic or diet conscious people don’t increase. The cake is delicious with only 2 tablespoon oil.

Recipe

Whole Wheat flour or atta – 1 cup

Soyabean flour – 1 cup

Chopped dates – 1 cup

Raisins – 1/2 cup

Chopped walnut – 1/2 cup

Baking powder – 1 teaspoon

Baking soda – 1 teaspoon

Cinnamon powder – 1/2 teaspoon

Cardamom powder – 1/2 teaspoon

Shredded carrot – 1 & 1/2 cup

Orange juice – 1 & 1/2 cup

Orange zest – 1/2 teaspoon

Vinegar – 1 tablespoon

Olive oil – 2 tablespoon

Carrot juice – 1/3 cup

Almond to garnish

Method

1. Grease a cake tin. Dust with flour and keep it aside.
Preheat oven at 170° for 10 minutes.

2. Soak dates and raisins in hot water. Use water just to soak not too much.
Let it cool down and grind to make a smooth paste.

3. In a bowl sieve whole wheat flour, soyabean flour, baking powder, soda, cinnamon powder and cardamom powder.

4. In a large bowl mix oil, date and raisin paste, orange juice, orange zest and vinegar. Mix well.

5. Add all the dry ingredients gradually and mix well.

6. Add shredded carrot and mix.
Add carrot juice as require to make a thick but flowing batter.

7. Fold in chopped walnuts.
Pour the batter into the baking tin. Tap the tin gently. Garnish with almond.

8. Bake in preheated oven for 25 – 30 minutes or until the toothpick comes out clean.
Let it cool down completely before slicing.

Stay healthy stay happy!!
Happy baking 😊

Notes

1. You can make this cake with only whole wheat flour or refined flour or mix of both flour.

2. You can use 1/4 to 1/2 cup oil instead of carrot juice if you want your cake more moist. But if you are making it for diabetic or health conscious people don’t increase oil.

I would love to hear from you. Please share your thoughts and suggestions in comment.

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