Eggless Oats Jaggery Cake(Gluten Free & Sugar Free)
Delightful Oats Jaggery Cake that checks all the boxes: it's wholesome, eggless, and absolutely irresistible. So, let's dive right into the world of guilt-free indulgence!
Ingredients
- ¾ cup oats powder
- 2 tbsp besan
- 3 tbsp almond powder
- ¼ +1/8 cup jaggery syrup
- 1 tsp baking powder
- ¼ tsp baking soda
- ¼ tsp salt
- ¼ cup curd
- 3 tbsp oil
- 2-3 tbsp milk
Instructions
- Preheat your oven to 180°C (350°F) and grease a cake tin with a bit of oil or butter. Line it with a parchment paper.
- In a mixing bowl, whisk curd, oil and jaggery syrup until they form a smooth, homogeneous mixture. Add vanilla essence and mix everything well.
- Now combine the oats powder, besan, almond powder, baking powder, baking soda, and salt. Mix them well to ensure an even distribution of ingredients.
- Gently fold them together using a spatula until you have a consistent batter.
- Depending on the thickness of the batter, add milk gradually to achieve a cake batter-like consistency. The amount of milk needed may vary, so add it slowly and stop when you reach the desired consistency.
- Batter should be medium thick consistency.
- Pour the batter in to the greased tin. Sprinkle some sesame seeds and chopped nuts. Tap 2-3 times so remove any air bubble if present.
- Tap the cake tin 2-3 times to remove any air bubbles.
- Bake the cake in the preheated oven for approximately 30-35 minutes or until a toothpick inserted into the center comes out clean.
- Cover the tin with a towel and allow the cake to cool in the tin for about 10 minutes before transferring it to a wire rack to cool completely. Once cooled, slice and serve!
Video
Notes
1. To make oats powder, simply grind rolled oats in a blender or food processor until they turn into a fine powder.
2. Adjust the sweetness to your preference by adding more or less jaggery syrup.
3. You can also add some chopped almonds or other nuts on top for added crunch and flavor.