Gluten Free Apple Jaggery cake / Vegan Cake

Apple jaggery cake with gluten free flour. An easy to make, healthy, delicious, gluten free and vegan cake. A cake with all the nutritious ingredients. Delicious dairy free, sugar free and butter free cake.

Cake is super soft and moist. Mixed taste of apple and jaggery made the cake divine.

I have used rice flour, soyabean flour and oats powder in the cake. You can use any flour of your choice like whole wheat flour or atta, refined flour or maida, cornmeal, buckwheat flour etc. You can also use brown sugar or normal white sugar instead of jaggery. Any fruit can be used instead of apple.

Sending this post to Facebook group Recipe swap challenge initiated by Jolly and Vidya.
We have to recreate a recipe from a fellow blogger’s blog. This month my partner is Jolly who blog at Jolly homemade recipes.
Do visit her space for many delicious recipes she shared We know each other since I started my blogging journey. Jolly is not only a talented blogger, she is a very good person and friend, always ready to help others. I have bookmarked this jaggery cake recipe just after posted. Never used vanilla essence with jaggery, sounds interesting. And really loved the mixed flavour.
If you want to make it with whole wheat flour then follow this recipe.

Apple is absolutely optional. You can use any fruit instead of apple or simply skip it. But I recommend to add one apple to enhance the taste and flavour. You can use any dry fruits instead of tutti fruity. I have used bundt pan, you can use square or round any cake pan. Even you can make loaf cake with this batter. Choice is yours. Vegan people can use almond milk, soy milk or any other vegan milk. But coconut milk taste better. You can also use dairy milk.

Recipe

Rice flour – 1/2 cup

Soyabean flour – 1/2 cup + 1 tablespoon

Oats – 1/2 cup

Baking powder – 1 teaspoon

Baking soda – 1/2 teaspoon

Jaggery – 3/4 cup tightly packed, grated or powder

Coconut milk – 1/2 cup, slightly warm

Olive oil or any vegetable oil – 1/2 cup

Vinegar or lemon juice – 1 tablespoon

Vanilla essence – 1 teaspoon

Tutti fruity – 1/2 cup

Apple – 1

Cashew nuts – few, optional

Method

1. Grease a cake pan and dust with little soyabean flour or any flour you are using.

2. Preheat the oven at 180°.

3. Grind the oats into fine powder.

4. Peel and grate the apple.

5. Mix 1 tablespoon soyabean flour with tutti fruity and keep aside.

6. In a bowl mix rice flour, soyabean flour, oats powder, baking powder and soda. Mix well with a whisk. You can sieve the dry ingredients but I don’t like to discard the fibres of the flours. So I have just mixed well with a whisk, you can use your food processor.

7. In a large bowl whisk grated or powdered jaggery, slightly warm milk and vinegar. Whisk well till jaggery completely melted. See notes for more options for milk.

8. Add vanilla essence and grated apple. Mix well.

9. Now add the dry ingredients gradually.

10. Mix till everything blend well. Make a lump free smooth batter.

11. Fold in flour mixed tutti fruity.
Pour the batter into greased or lined and flour dusted cake pan.

12. Tap the pan gently on your kitchen counter to remove the air bubbles.

 

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13. Bake in preheated oven at 180° for 30 – 40 minutes or until the toothpick comes out clean.
Every oven takes different time so insert a toothpick in the middle of the cake to check.

14. Let the cake cool down before slicing. Enjoy slightly warm or cool cake, taste yummy in both ways.
Happy baking 😊

Notes
1. Whole wheat flour, refined flour or any flour can be used instead of these gluten free flour.
2. You can use cinnamon powder, cardamom powder or any other flavour instead of vanilla.
3. If you don’t have Bundt pan then you can use square, round, loaf or any cake pan. Even you can make cup cakes with this batter.

4. Dairy milk, almond milk, soy milk or any other dairy free milk can be used instead of coconut milk.

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 Oats Wholewheat Flour Mawa Paneer Malai Cake 

Eggless oats whole wheat flour mawa/milk solid paneer/cottage cheese malai/milk topping cake.
What are you planning to make this Diwali? Some mawa or khoya paneer sweets? We make these in every festival. Why not make a cake with these ingredients. A very delicious soft tea cake.

You can serve it with tea, coffee or a glass of milk.

Cake is made of whole wheat flour and oats. Better than refined flour cake. A very healthy, delicious and soft cake. You can give it in your kid’s tiffin.
Our this week’s 114th #Foodiemonday bloghop theme is Diwali.

Wishing everyone a very happy and prosperous Diwali in advance.

This cake is made of paneer or cottage cheese, mawa or milk solid, oats and whole wheat flour and its cardamom and cinnamon flavoured. You can use any flavour of your choice like vanilla or any fruit flavour. I have used malai or milk topping in it but if you like you can also use ghee/clarified butter or butter or olive oil or any flavourless oil.

I have used tutti frutti and shredded almond and pistachio. You can use any dry fruits or choco chips if you like.

Recipe 

Whole Wheat flour – 1 cup

Ground oats – 1/2 cup

Powdered sugar – 1 cup

Milk topping or malai – 1/2 cup

Mawa/khoya or milk solid  – 1/2 cup

Paneer or cottage cheese – 1/2 cup

Milk – 1 cup

Vinegar – 1 tablespoon

Cardamom powder – 1 teaspoon

Cinnamon powder – 1/2 teaspoon

Baking powder – 1/2 teaspoon

Baking soda – 1/2 teaspoon

Tutti frutti or dry fruits or choco chips – 1/2 cup

Shredded almond and pistachio to garnish

Method

Preheat the oven at 180°.

Grease a cake tin with oil or butter. Dust with flour. And keep aside.

Grind the oats into fine powder.

Mix vinegar and milk. Stir well and keep aside.

Blend paneer or cottage cheese and khoya or milk solid. Make a smooth mixture.

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

In a large bowl mix powdered sugar and vinegar mixed milk. Whisk well.

Add paneer and mawa mixture. Whisk again.

Now add the milk topping or malai. Mix well. Don’t over beat.

Add dry ingredients gradually. Mix well. Make a lump free smooth batter.

Mix the tutti frutti in it. You can also use choco chips or any dry fruits of your choice.

Pour the mixture into greased and flour dusted cake tin. Tap the cake tin gently.

Sprinkle shredded almond and pistachio. Place cherry over it.

Bake in the preheated oven at 180° for 35 – 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. Your cake is ready.

Let it cool down completely.

Slice and serve with tea, coffee or a glass of milk.

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

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Eggless Lemon Chocolate Marble Cake 


Eggless lemon chocolate marble cake.

Soft and delicious cake made with two different batter. You will love the chocolate and lemon mixed taste. If you like you can also make two different cakes.

You can get the lemon cake recipe here

Posting this recipe for  Shhhhh cooking secretly challenge.

In this group all the participating bloggers were challenged to make a dish with the use of two secret ingredients their partner assigns them with.

This month I have paired with Poornima Porchelvan for baking theme. Poornima is a wonderful blogger who blog at Poornima Cook book. Check out delicious recipes on her blog.

Poornima has gave me two of my favourite ingredients, lemon and chocolate. Thanks Poornima for these lovely ingredients.

I have made this marble cake with these two ingredients. Lemon and chocolate mixed flavour makes it superbly delicious.

Really happy with the texture, it is super soft.

I have made two completely different batter for this cake.

I have used refined flour in it but you can make with whole wheat flour or you can use half whole wheat flour and half refined flour.

Recipe 


For lemon batter 


Powdered sugar – 3/4 cup

Milk  – 1 cup room temperature

All purpose flour – 1 and 1/2 cup

Baking powder  – 1/2 teaspoon

Baking soda  – 1/2 teaspoon

Oil – 3 tablespoon

Lemon juice  – 1 tablespoon

Lemon zest  – 1 teaspoon

 

 

For chocolate batter 

 

Refined flour – 1&1/2 cup

Powdered sugar- 1 cup

Oil – 1/2 cup

Milk – 3/4 cup

Vinegar – 1 tablespoon

Cocoa powder- 2 tbsp

Soda – 1/2 tsp

Baking powder- 1/2 tsp

Vanilla essence – 1 tsp

 

 

 

 

Method 



Preheat the oven at 180° for 10 minutes.

Grease a cake tin and dust with flour. Remove the excess flour.
Lemon batter 

Sieve flour, baking powder and soda.

In a large bowl mix sugar and milk. Milk should be at room temperature.

When sugar dissolves add 3 tablespoon oil and beat well.

Add flour mixture gradually in it. Mix and make a smooth batter.

Now add lemon juice and lemon zest. Mix well.

Keep it aside.

Chocolate batter – 

Mix vinegar with milk. Keep aside. Milk should be at room temperature.

In a bowl sift together flour, baking powder, soda and cocoa powder.

In a large bowl whisk oil and sugar. I have used rice bran oil you can use olive oil or any flavourless oil.

Add vinegar mixed milk and whisk again.

Add vanilla essence and mix well.

Now add the dry ingredients gradually in it. Mix everything and make a smooth lump free batter.

Take 2 separate spoons for both the batter.

In greased and flour dusted cake tin pour a spoon full chocolate and lemon cake mixture alternately.

When all the both cake mixture used up, tap the bottom of the tin gently to remove the air bubbles. Fill the cake tin 3/4 because cake will rises well.

With a knife or skewer swirl the mixture in the tin few times to give the cake a marble effect.

Bake in preheated oven at 180° for 40 – 45 minutes or until the toothpick comes out clean.

Let the cake cool down completely.

Slice and serve the beautiful and delicious cake with your tea, coffee or a glass of milk.

Enjoy……

Happy baking 😊
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Almond Cinnamon Loaf Cake 


Eggless almond cinnamon loaf cake. 

A perfect accompany for your evening tea. This cinnamon flavoured cake is easy to make and super yummy. 

You will love it’s soft and moist texture. 

I have made this cake with half whole wheat flour and half refined flour. You can use only whole wheat flour or only refined flour too. 

You can add any dry fruits of your choice. Instead of shredded almond you can sprinkle cashew, tutti frutti, raisin or cherry or whatever you like to make your cake beautiful.

Recipe 


Wholewheat flour – 1/2 cup 

Refined flour – 1/2 cup 

Milk powder – 1/2 cup 

Cinnamon powder – 1 teaspoon 

Chopped pistachio and almond – 2 tablespoon +to sprinkle 

Almond – 1/3 cup 

Powdered sugar – 1 /2 cup 

Baking soda – 1/2 teaspoon 

Baking powder – 1/2 teaspoon 

Milk – 3/4 cup 

Vinegar – 2 teaspoon 

Oil or butter – 1/4 cup 

Method 



Grease a loaf pan and dust with some flour. 

Preheat the oven at 180°.

Grind the almonds into fine powder. 

In a bowl mix whole wheat flour, refined flour, almond powder, milk powder, cinnamon powder, baking powder and soda. Mix well. You can use only whole wheat flour or only refined flour too if you like. 

Mix vinegar with room temperature milk and keep aside. 
In a large bowl mix powdered sugar and oil or butter. You can use brown sugar too instead of powdered sugar. Beat well. Add vinegar mixed milk and beat till the sugar dissolved completely. 

Now add all the dry ingredients. Mix and make a lump free batter. Add more milk if required. 

Use everything at room temperature. 

Fold in chopped almond and pistachio.

Pour the mixture into greased and flour dusted loaf pan. Tap the pan 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 with a toothpick after 30 minutes. Insert a toothpick in the middle. If it comes out clean its done. 

Let the cake cool down. 

Slice and serve with a glass of milk or enjoy with your tea or coffee.

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

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