Vegan Ginger and Jaggery Cake ( Whole Wheat Version )
- 1.5 cups whole wheat flour
- 2/3 cup jaggery ( or as per sweetness )
- 1 cup water
- 3 tsp grated ginger
- 1/3 tsp green cardamom (powdered)
- a few drops of vanilla essence
- 1/4 cup freshly grated coconut
- 1/4 cup canola oil + 1 tsp for greasing
- 1 tsp baking powder
- a pinch of salt
Preparation - Take the whole wheat flour and baking powder in a bowl. Sift a few times using a sieve to remove lumps and ensure even mixing. This also improves the amount of air trapped into the flour which gives a spongier cake.
Mix the jaggery , water, ginger, coconut, cardamom, salt and vanilla essence in a bowl.
Sift in the flour into this liquid (use a sieve) and mix in using a heavy spoon. Mix in one direction only and avoid beating/whisking the mixture.
Finally add the oil and mix in as gently as possible.
Cooking - Preheat the oven at 180 degrees for 10 mins. Or if using electric rice cooker, pour 3 cups water into the pan and get it to a steaming stage.
Grease a tin with oil. Drizzle flour over it. Pour in the mixture.
Place the baking tin into the oven. Cook for 15 -20 mins till a toothpick comes out clean.
If rice cooker is used, it will switch off once the water is gone. The residual heat is enough to bake the cake thoroughly.
Wait till it cools down and then overturn the cake tin onto a plate.
The cake can be stored at room temperature for 3-4 days in a airtight container. If one needs to preserve it longer, it is best to refrigerate.
Note - The steamed version of this cake ( made in rice cooker ) is softer and spongier but does not have a proper crust.
I have used a lovely semi solid variety of jaggery that I got from Odisha. It has a wonderfully rich caramel flavour and gives a really intense color to the cake. While it is tough to get that variety in superstores, one can try using a mix of the light colored jaggery and some palm jaggery for a similar rich color.