Atta Jaggery Cake

 If you are looking for a healthy cake recipe that is naturally sweetened and made with wholesome ingredients, this Atta Jaggery Cake is perfect for you! Made with whole wheat flour (atta) and jaggery, this cake is not only delicious but also nutritious. Whether you want a tea-time snack or a healthier dessert option, this cake ticks all the right boxes.

Why Choose Atta Jaggery Cake?

Unlike refined flour-based cakes that are loaded with sugar, this cake is a much healthier alternative. It is fiber-rich, provides sustained energy, and is free from refined sugar.

Ingredients:

• 1 cup whole wheat flour (atta)

• 1/2 cup jaggery powder

• 1/2 cup milk (or almond milk for dairy-free)

• 1/4 cup curd (or plant-based yogurt)

• 1/4 cup oil (coconut oil or olive oil)

• 1/2 tsp baking soda

• 1 tsp baking powder

• 1/2 tsp cinnamon powder (optional, for flavor)

• 1/2 tsp vanilla extract

• 1/4 cup chopped nuts (almonds, walnuts, cashews)

Instructions:

1. Preheat Oven & Prepare Batter: Preheat your oven to 180°C (350°F). Grease a cake pan with oil or line it with parchment paper.

2. Mix Wet Ingredients: In a bowl, whisk together jaggery powder, milk, curd, oil, and vanilla extract until well combined.

3. Sift Dry Ingredients: In another bowl, sift atta, baking powder, baking soda, and cinnamon powder.

4. Combine Wet & Dry Ingredients: Gradually fold the dry ingredients into the wet mixture. Do not overmix; just combine until smooth.

5. Add Nuts & Bake: Pour the batter into the prepared cake pan. Sprinkle chopped nuts on top. Bake for 30-35 minutes or until a toothpick inserted in the center comes out clean.

6. Cool & Serve: Let the cake cool completely before slicing. Enjoy with a cup of tea or as a dessert.

Substitutes for a Gluten-Free or Weight-Loss-Friendly Version:

• Gluten-Free: Replace whole wheat flour with almond flour or oat flour. You can also use a mix of millet flours like ragi or sorghum.

• Weight-Loss-Friendly: Reduce oil quantity and replace it with unsweetened applesauce. Use low-fat curd or Greek yogurt instead of regular curd. You can also add flaxseed meal for extra fiber.

Storage Tips:

• Store in an airtight container at room temperature for 2-3 days.

• Refrigerate for up to a week.

• Warm before serving for the best taste.