Gluten Free Fruit Cake / Sugar Free Cake

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

2. Eggless Christmas cake

3. Sugar free fruit cake with oats

4. Eggless fruit cake

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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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.

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Whole Wheat Coconut Cookies 


Merry Christmas to everyone. May the light of Christmas give you peace and happiness.



Eggless whole wheat flour coconut cookies.

Traditionally Christmas cookies are sugar cookies. I wish I could share a traditional sugar cookies. But I am outstation for a long time. So this time sharing the recipe from my archive.
Sending this post to the 124th #Foodiemonday bloghop #Christmas recipe theme.

You can get some more eggless cookies recipes here.

Finger millet oats chocolate cookies

Choco chips cookies with coconut oil

Pearl millet cashew almond honey cookies 

Cocoa almond cookies

Oats almond jaggery cookies

Red velvet choco chips cookies

Date palm jaggery oats dry fruits cookies

Pearl millet sesame oats cookies

Finger millet chocolate crinkle cookies

Orange crinkle cookies

Vanilla chocolate chips cookies

Sugarless dates and oats cookies 

Choco chips cookies

Malai or milk topping cookies

Pinwheel cookies

Nankhatai or shortbread cookies

Coconut cookies

 

I have used cardamom in this coconut cookies , if you don’t like cardamom you can use vanilla or any flavour of your choice.


Recipe


Whole Wheat flour or atta – 1 cup

Baking powder – 1/2 teaspoon

Baking soda – 1/4 teaspoon

Cardamom powder – 1/2 teaspoon

Dessicated coconut – 1/2 cup

Powdered sugar – 1/3 cup

Coconut oil or Ghee/clarified butter or butter – 1/2 cup

Milk – 4-5 teaspoon

Method


Preheat the oven at 180°.

Grease a baking tray or line with parchment paper or aluminium foil.

Spread some dessicated coconut on a plate.

In a bowl sift flour, baking powder, soda and cardamom powder. Mix dessicated coconut in it.

In a bowl cream powdered sugar and coconut oil or ghee/clarified butter or butter. I have used coconut oil. Whisk well.

Add all the dry ingredients. Mix well.

Add milk gradually to make a smooth dough.

Make small balls. Roll on the dessicated coconut. You can press gently. If you want flat cookies.

Arrange the cookies on the baking tray.

Bake at 180° for 12 – 15 minutes or until the cookies become light golden brown.

Let the cookies cool down completely before serving.

Serve with tea or coffee. Or store in airtight container for later use.

Enjoy…..

Happy baking 😊

Notes


1. If you don’t like cardamom flavour, you can use vanilla or any flavour of your choice.
2. You can use refined flour or maida instead of whole wheat flour. Or use 1/2 cup whole wheat flour and 1/2 cup refined flour.

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

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