Oats Whole Wheat Bournvita Cake/ No Butter Cake/ Jaggery Cake/ Eggless Cake

Oats whole wheat Bournvita cake with jaggery. No sugar no butter no APF yet super soft moist healthy and delicious cake. You don’t need any exotic ingredient to make this cake. All the ingredients are easily available in every home. Only 1/4 cup Bournvita has some sugar. A very healthy treat for kids.

Super food oats, whole wheat flour, jaggery and Bournvita made this cake absolutely delicious. To make this cake gluten free you can use any gluten free flour instead of whole wheat flour. And to make vegan coconut milk, soy milk, almond milk or any plant based milk can be used instead of dairy milk. I have used very little baking powder and soda in the cake. Only half teaspoon each. And used a 18 CM cake tin. Its little larger for the batter. For well rise cake use smaller cake tin or make the ingredients double.

You can get some more jaggery and sugar free cakes and muffins recipe on this blog. Click on the name below for recipe.

1. Gluten free apple jaggery cake

2. Gluten free vegan fruit cake

3. Semolina or rawa cake

4. Ginger cake

5. Date walnut muffins

6. Sugar free carrot cake

Made a cake after a long time. Its my contribution to our #250 Foodiemonday bloghop theme. We are celebrating 250th bloghop so theme for this week is Celebrate With Cake.

Wanted to make a simple but healthy and sugar free cake. I don’t have dates or stevia in my pantry so used jaggery powder. And I had little Bournvita so finished it and enjoyed the taste. Cake was super soft moist and yummy. You can make it with only all purpose flour or maida or any flour of your choice. You can also use dry fruits or choco chips in the batter or sprinkle above the cake. I have used 1/2 cup oil for a moist cake but if you want to use less oil add 1/3 cup oil and increase the milk. Add 2 tablespoon more milk for a smooth pouring batter.

Recipe

Whole wheat flour or atta – 1 cup

Oats – 1/2 cup

Baking powder – 1/2 teaspoon

Baking soda – 1/2 teaspoon

Bournvita – 1/4 cup

Warm milk – 1 cup

Vinegar – 1 tablespoon

Jaggery powder – 1 cup

Oil – 1/2 cup

Vanilla essence – 1 teaspoon

Method

1. Preheat the oven at 180°. Grease a baking tin and dust with little flour or line with parchment paper.

2. Grind the oats into fine powder.

3. Mix vinegar in lukewarm milk.

4. In a bowl mix whole wheat flour, ground oats, baking powder and soda.

5. In a large bowl whisk vinegar mix milk, jaggery powder and Bournvita. Add oil and whisk well till everything combine well. Add vanilla and whisk again.

6. Now add all the dry ingredients. Mix everything well to make a smooth lump free batter. Don’t over beat. For more option see notes.

7. Pour the batter in greased and flour dusted or lined baking pan.

8. Bake in preheated oven at 180° for 30 to 40 minutes. Every oven takes different time so check after 30 minutes. Insert a toothpick in the middle of the cake. If its comes out clean your cake is ready. And if not, bake for a few minutes more. Mine took 45 minutes.

9. Let the cake cool down completely on a cooling rack before slicing. Serve with milk to the kids or enjoy the healthy and delicious cake to satisfy your sweet cravings.

Notes

1. Any gluten free flour can be used instead of whole wheat flour or atta.

2. You can also make this cake with only all purpose flour/maida if you want.

3. Almond milk, soy milk, coconut milk or any plant based milk can be used instead of milk.

4. You can use butter instead of oil.

5. If you want to use less oil use 1/3 cup oil and increase the amount of milk. Add 2 tablespoon milk more to make smooth and pouring batter.

6. You can add dry fruits or choco chips in the batter or sprinkle choco chips over the cake.

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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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.
Please visit my facebook page and hit the like button to get the latest update
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Follow on
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Gluten Free Double Chocolate Black Rice Cake 

 

 

 

Gluten free eggless double chocolate black rice cake.

A very healthy and delicious eggless cake with a nutty taste of black rice.

Black rice is more nutritious than brown rice. Its an excellent source of fiber, amino acid, minerals, vitamins and antioxidants.

In China and some South-East Asian country it is known as “Forbidden Rice” because it was reserved exclusively for the Royals in ancient China.

Black rice is healthier than the good old white. Black rice, an Asian staple that’s always been part of northeastern cooking in India, is making a huge comeback and so is the nutty-flavoured red rice

Black rice is gluten-free, gut-friendly, a natural cleanser and heart-savvy. The Asian basic, also called Chakhao in Manipur, is popping up at supermarts all over the world as the super-food to get hold of. The bran hull of black rice, which is the outermost layer of the rice grain, contains one of the highest levels of the antioxidant anthocyanin found in any known food. “Black rice is lower in calories but higher in protein content as compared to brown, red or white rice. Its antioxidant content is almost six times higher than other varieties of rice,” confirms Dr Kaur

Source –  Supriya Sharma

And the cake is soft and moist. You will love the nutty taste of black rice. If you don’t have black rice you can make the cake with white rice too.

 

 

 

Recipe 


Black rice flour – 1 cup

Oats powder – 1/2 cup

Almond powder – 1/4 cup

Grated dark chocolate – 1/4 cup

Powered sugar – 1 cup + 1 & 1/2 tablespoon

Oil or butter – 1/2 cup

Milk – 1 cup

Vinegar – 1 tablespoon

Cocoa powder – 2 tablespoon

Baking powder – 1/2 teaspoon

Baking soda – 1/2 teaspoon

Vanilla – 1 teaspoon

 

 

 

Method 


For black rice flour wash and soak the black rice overnight. Next day spread the rice on a piece of cloth to sun dry. When the rice dried up completely grind them to a fine powder. You can use white rice too.

For almond powder dry grind the almonds with it’s skin.

Preheat the oven at 180°. Grease a baking pan and dust with flour.

Mix vinegar with milk and keep aside.

In a bowl sieve rice flour, oats powder, almond powder, baking powder, soda and cocoa powder.

In a large bowl mix oil or butter and powdered sugar. I have used oil. Beat well.

Add vinegar mixed milk and vanilla. Mix well.

Add all the dry ingredients gradually. Mix well and fold grated chocolate in the batter.

Pour the mixture in a greased flour dusted cake pan. Tap gently.

Bake in 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.

Cake will be soft, so don’t try to slice when hot, it may be crumbled. Let the cake cool down completely before slicing.

Enjoy the soft, moist and delicious cake with tea or coffee.

Carrot Cake

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A perfect tea time cake. Its Egg less carrot cake. Soft moist and yummy. A flavourful cake.

Made with only 2 tablespoon oil. Didn’t used all purpose flour. So you can call it a healthy cake.

You can make it diet cake by replace sugar with 15-20 ground dates.

image

Recipe

Whole wheat flour ( atta) – 3/4 cup

Carrots – 2 ( grated)

Curd – 3/4 cup

Powdered sugar  – 1/2 cup

Cinnamon powder  – 1/2 teaspoon

salt  – a pinch

Baking powder  – 1 teaspoon

Baking soda -1/2 teaspoon

Oil- 2 tablespoon

Method

Preheat the oven at 180°. Grease a cake tin with oil or butter and dust with some flour. And keep aside.

In a bowl add sugar and curd beat well. Add oil mix then slowly add flour, cinnamon powder, salt, baking powder, soda and mix well. Add grated carrots and mix.

Pour the batter in a greased cake tin. Bake in a preheated oven at 180° for 40-45 minutes. Time depends on the oven. Check with a toothpick after 30 minutes.

Cut into slices when completely cooled.

Enjoy the healthy and yummy carrot cake.

Ginger Cake

 

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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.

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Recipe

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

Method

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.