Wishing you all a very Merry Christmas in advance. Have a peaceful and joyous Christmas. May all your wishes come true.
Gluten free fruit cake with amaranth flour or rajgira atta, sorghum flour or jowar atta and soybean flour. Vegan people can replace honey with jaggery. Use 1/4 cup more jaggery powder instead of honey.
A delicious aromatic festive cake loaded with dry fruits and flavoured with all the spices and chocolate. Try and feel the burst of taste and flavour. Blend of three healthy gluten free flour, tea soaked dry fruits, flavorful spices, cocoa, jaggery and honey made this cake super soft, moist, mouthwatering and healthy.
You don’t need to soak the dry fruits for long periods. I have soaked dry fruits in tea overnight. I have used masala tea but you can use any tea or green tea or use tea bags. You can also use any fruit juice or alcohol to soak the dry fruits.
And this cake is sugar free. A jaggery and honey cake. So you can call it a healthy cake.
Last year I have also shared a gluten free and vegan cake.
But this time I have changed the flour. Instead of oats used amaranth flour and sorghum flour with soybean flour. Mixed of three healthy flour made the cake super soft and moist. And didn’t use sugar in it. Its perfectly sweetened with jaggery and honey.
Amaranth is a nutritious, gluten-free grain that provides plenty of fiber, protein and micronutrients. It has also been associated with a number of health benefits, including reduced inflammation, lower cholesterol levels and increased weight loss.
Sorghum is a nutrient-packed grain that you can use in many ways. It’s rich in vitamins and minerals like B vitamins, magnesium, potassium, phosphorus, iron, and zinc. It’s likewise an excellent source of fiber, antioxidants, and protein.
Soybeans are high in protein and a decent source of both carbs and fat.
Soybeans are high in protein and a decent source of both carbs and fat.
They are a rich source of various vitamins, minerals, and beneficial plant compounds, such as isoflavones.
Source
You may like some more fruit cakes on this blog.
1. Eggless gluten free dairy free fruit cake
3. Sugar free fruit cake with oats
5. Diet cake
6. Dundee cake
I have mentioned it earlier that my all the neighbors are vegetarian so I always make eggless cakes for them.
Earlier never used cocoa powder or chocolate in my fruit cakes. But this time my neighbour’s 4 year old son wants chocolate cup cake. He love my cup cakes. So for this little boy,this time I have made chocolate fruit cake. And everyone loved the taste. I have used three different shape baking pan. One cupcake mould for my little friend, one small sized bundt pan and one loaf pan. But you can use loaf pan, bundt pan, square pan or any baking pan to make this cake.
And small cakes baked quickly.
This week 225 #Foodiemonday bloghop theme is Christmas treats suggested by Mayuri Patel who blog at Mayuris Jikoni.
Mayuri is a very dear friend and a talented blogger. I always amazed by her baked recipes. She has a vast collection of baked recipes along with other mouthwatering recipes. I recently bookmarked her fig and amaranth cookies to try. Sounds interesting isn’t it? Do visit her space for many more interesting recipes.
What can be better than this healthy and super yummy fruit cake for Christmas treat.
This cake is made of amaranth flour or rajgira atta, sorghum flour or jowar atta and soybean flour. Overnight tea soaked dry fruits, cocoa and all the mixed spices made this cake soft, moist and superbly delicious. Best part is that you don’t need to use sugar. Cake is completely sugar free. Jaggery and honey gives perfect sweetness. But if you want you can use all purpose flour or maida, whole wheat flour or atta or any flour of your choice instead of these gluten free flour. And you can also use 1 cup brown sugar or powdered sugar instead of jaggery and honey. You can use cranberry, apricot or any dry fruits of your choice.
Recipe
Amaranth flour or rajgira atta – 1/2 cup
Sorghum flour or jowar atta – 1/2 cup
Soybean flour – 1/2 cup
Cashew nuts – 1/4 cup
Baking powder – 1 teaspoon
Baking soda – 1/2 teaspoon
Almond powder – 1/4 cup
Almond – 1/4 cup
Raisin – 1/4 cup
Sultana – 1/4 cup
Walnut – 1/4 cup
Dried fig – 1/4 cup
Pistachios – 1/4 cup
Tutti frutti – 1/4 cup
Candied cherries – 1/4 cup
Date – 1/4 cup, chopped
Water – 1 cup
Tea – 2 teaspoon
Ginger powder – 1/2 teaspoon
Cardamom powder – 1/2 teaspoon
Cinnamon powder – 1/2 teaspoon
Nutmeg powder – 1/4 teaspoon
Cocoa powder – 2 tablespoon
Vanilla essence – 1 teaspoon
Coconut milk – 1/2 cup
Vinegar or lemon juice – 1 tablespoon
Oil or butter – 1/2 cup
Orange zest – 1/2 teaspoon
Jaggery powder – 3/4 cup
Honey – 1/4 cup
Method
1. Chop all the dry fruits in small pieces. And keep in a bowl.
2. Boil water with tea for a minute. I have used masala tea but you can use green tea, tea bags or any tea. Use whatever you have.
3. Strain the tea and pour hot tea on the dry fruits. Add chopped date. Mix well, cover and keep aside for overnight. You can store the soaked dry fruits in refrigerator for 2 – 3 days. You can use cranberry, apricot or any dry fruits of your choice.
4. Grease the baking pan with oil and dust with little cocoa powder or line with parchment paper. You can also use flour to dust. I have used cocoa powder.
5. Preheat the oven at 180° for 10 minutes.
6. Mix vinegar or lemon juice in coconut milk. Milk should be room temperature or slightly warm.
7. In a bowl sieve sorghum flour, soybean flour, amaranth flour, baking powder, soda and cocoa powder. Add almond powder and all the soaked dry fruits. Mix well and keep aside. If you skip this step, dry fruits will sink into the bottom of the cake.
8. In a large bowl whisk jaggery powder, honey, oil and vinegar or lemon juice mixed coconut milk. Whisk well till jaggery dissolved. See notes for more options.
9. Add vanilla essence and orange zest. Mix well.
10. Now add flour and dry fruits mixture gradually. Combine everything well.
11. Pour the batter in greased and flour dusted or lined baking pan. Tap the pan on kitchen counter to remove air bubbles.
12. Sprinkle some tutti frutti on the top. You can also sprinkle alomond, cashew nuts or cherries.
13. Bake in preheated oven at 180° on middle rack for 40 – 45 minutes or until toothpick comes out clean. Insert a toothpick in the center to check.
14. Let the cake cool down before slicing. Enjoy the heavenly taste.
Notes
1. All purpose flour or maida, whole wheat flour or atta or any flour can be used to make this cake.
2. You can use apricot, cranberry or any dry fruits of your choice.
3. Butter, olive oil or any flavorless oil can be used.
4. You can use 1 cup brown sugar or powdered sugar instead of jaggery and honey.
5. If you don’t want to use honey, then use 1/4 cup more jaggery.
If you tried my recipe, you can share your food pictures with me in the social network sites by using hashtag, #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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