Eggless Whole Wheat – Jaggery Cherry Mini Bundt Cake

This cake is as fresh as it can be!Yes, I made it just a few hours back but I have to mention here that I have just 2 left over!! This cake is the result of an experiment after a brain wave struck last night. I set out making it this morning and I was pleasantly surprised by how good it tasted.

It has whole wheat, jaggery, cherries and some whote chocolate chips thrown in. It tasty and healthy and fit for celebration for someone who is nowadays watching what she eats! Yup, that’s me and I made this for my birthday today 🙂

I was born on Karthigai Deepam day and most of my friends and relatives find it easier to remember it this way. So celebrating my birthday for the second time this year too.

Since I was not able to bake anything on my other birthday, I thought this would be a nice way to thanks all my friends for their blessings and wishes…

If you have any misgivings that the whole wheat and jaggery combo won’t work out, you will surely change your mind after you taste this one!Here is another simple version of a similar Whole wheat jaggery cake.

I used:
Makes – 10 mini bundts
 
Whole wheat flour- 1 cup
Baking powder- 1/4 teaspoon
Baking soda- 1/4 teaspoon

Milk-1/4 cup
Powdered jaggery- 1/2 cup
Rice bran oil-1/4 cup
Vanilla essence-1 teaspoon
To grind:
Milk-1/4 cup
Glazed cherries- 100 grams

Glazed cherries- 10 numbers chopped
Wheat flour- 1 teaspoon
White chocolate chips-a handful

Chop the cherries [mentioned in the last section] and put in it a bowl with the wheat flour. Toss to coat and remove the excess flour.Keep aside.

 Grind the cherries along with the milk  and keep aside.Sieve together wheat flour, baking powder and baking soda.

In a bowl, take jaggery, add oil, milk, vanilla essence and mix well till the jaggery dissolves.

Filter the mixture and add the cherry mixture.Mix.
Put in the  flour, cherries dusted with flour, white chocolate chips and mix to combine.Do not over mix. The batter will be really thick. If you feel it is too thick, add a teaspoon or so of warm milk / water and mix.

Spoon out the batter into greased trays and bake in a pre heated oven at 180 degrees for 12 minutes/ until a skewer comes out clean when inserted into the cake. Remove from the oven,gently remove from the tray after 5 minutes and cool on a wire rack.

Serve….

Note:

• You can use any oil other than coconut oil instead of rice bran oil.
• Wheat flour and jaggery can be substituted with APF and sugar / brown sugar
• Adding chocolate chip is optional
• The jaggery that I used was dark and hence the cake looked a lot darker than the Whole wheat jaggery cake that I made previously.

Bon Appetit…

Bake-a-thon 2014