Eggless Wheat Jaggery Coffee Cake
Yes, yes I know, I am guilty of neglecting my blog royally. I should be more active on it. I assure you, my loyal followers that I shall try my best to do so this year. Btw, wishing all my lovely readers a very very happy 2024. May this year bring out the best in us and bless us with peace and contentment and of course good health. So, here I have come up with a very very simple and delicious, soft and moist coffee cake that too with whole wheat flour and jaggery. There is absolutely no refined flour or refined white sugar. Plus it’s eggless too 🙂
As always, the recipe requires very few basic ingredients easily available at home. If you do not have a filter coffee maker, you may use around 2 tablespoons of instant coffee and make a decoction. Remember to use a good quality coffee powder. You may adjust the amount of coffee according to your liking. As always, I have used a 240 ml cup. Use all ingredients at room temperature. Make sure that the curd is thick and not very sour. Please do not forget to share your feedback in the comments section. I would love to hear from you. Once again Happy New year to all.
Ingredients:
- Whole wheat flour 175 gm
- Milk powder 20 gm
- Cocoa powder 10 gm
- Salt a pinch
- Baking powder 1 tsp
- Baking soda 1/4 tsp
- Instant coffee powder 2 tsp
- Filter coffee decoction 1/4 cup
- Jaggery 160 gm
- Coffee/vanilla/choc extract 1 tsp
- Fresh cream or curd 1/4 cup
- Milk 120 ml
- Oil 3 tbsp
- Butter 2 tbsp
- Chopped almonds handful
Method:
- Preheat your oven at 150-160 degree Celsius with both the rods and fan mode on for around ten minutes.
- Grease a seven inch round or a seven inch square cake tin with butter and dust it with flour. Tap out the excess flour.
- Mix the oil, butter, fresh cream, coffee decoction and milk till it’s homogeneous. Add powdered jaggery, coffee powder and mix till the jaggery dissolves completely.
- Add the extract and mix well.
- Sieve the dry ingredients with the leavening agents for 5-6 times. Yes, sieving more times helps in getting a softer texture while using whole grain flours.
- Pour the wet mixture into the dry ingredients and fold gently using the cut and fold method.
- Toss in the chopped almonds and combine.
- Pour the batter into the prepared cake tin and tap on the counter to remove the air bubbles if any. You may sprinkle the top of the batter with more almonds
- Bake the cake for 45-50 minutes or till a toothpick inserted into the centre comes out clean.
- Remove the tin from the oven and place it on a cooling rack. Allow it to cool for 10 minutes.
- Transfer the cake onto the cooling rack and cool completely.
- Slice and enjoy with a mug of coffee or tea.
Notes:
- Use a good quality coffee powder. To prepare the decoction, add 2 tablespoons of coffee powder into the percolator and add one fourth cup of hot boiling water into it. Allow it to stand for an hour or so. Use this decoction in the coffee.
- You can use chopped walnuts instead of almonds. It tastes equally great.
- You may use custard powder or cocoa powder instead of milk powder to reduce the wheaty flavour of whole wheat flour.
- This is a mildly sweetened cake, you may add up to two tablespoons more of jaggery for a sweeter version.
