In sultry sunny days, it’s quite complex to gulp down food from one’s throat, for the tormenting weather already robs our spirits from the desire to eat. Although we feel famished, but we lack the desire and courage to eat. But who convinces this body!? It demands what it demands, no matter it’s owner is in the mood or not. So, today let’s talk about something which nobody can deny to eat even in rough monotonous weathers. Ah, cakes are wonderful things which tempt every spirit, even the dullest and sickest ones. But in order to give the discussion a healthy touch, let’s talk about a healthier version of cakes.
You must have heard that maida, eggs, and sugar are essential ingredients of every cake. But in this article, I’m going to talk about such a nutritional and healthy veg recipe of a cake that requires no maida, eggs, and sugar. To make it more interesting, I’m going to give it a real mango flavor taste. Curious to know it, no? So, let’s begin with the recipe.
Healthy Veg Cake Recipe (Mango Flavour)
Before talking about the recipe, let me first give you a tip.
Always use measuring cups and measuring spoons if you want your cake to be an exact replica of the recipe.
Whole Purpose Wheat – 2 Cups
Baking Powder – 1 Tsp
Baking Soda – 1 Tsp
Curd – 1 Cup
Jaggery (Grated) – 1.5 Cups
Oil – 1 Cup
Milk – 1/2 Cup
Water – 2 Tbsps.
Mango Puree – 1 Cup or Chopped Mangoes – 1 Cup
Vanilla Essence – 1 Tsp or Cardamom Powder – 1 Tsp
Oil – 1 Tsp (for Greasing)
Butter Paper (for wrapping the inside of the tin mould)
- Take a tin mould (whichever shape you like) and grease it with oil.
- Cover the inside of the mould with oil-greased butter paper.
- Then keep the mould aside.
- Sieve properly the floor, baking soda and baking powder in a bowl. Then keep the bowl aside.
- If you are using chopped mangoes, then make a puree kind of mixture of mangoes using a mixer or blender. Then keep it aside. If you are already using mango puree, then skip this step.
- As in this article, I’m talking about a healthier version of cake. So here, we’ll be using jaggery instead of sugar. (Note: You can also use brown sugar. If you are using brown sugar, then skip the next step, and use powdered brown sugar)
- Mix jaggery with 2 tbsps. of water and make a smooth paste. You can use either a mixer or an electric beater. Then transfer the mixture to a bowl.
- Add oil in the bowl containing jaggery mixture and mix well.
- Now, add the rest of the main wet ingredients, i.e., milk, curd and mango puree to the mixture. Beat the whole mixture till it turns smooth. (Note : Always use cut & fold mixing method for perfect results)
- Now, pick the bowl containing the dry mixture of floor, baking powder and baking soda.
- Start adding the flour mixture in the bowl containing the mixture of wet ingredients.
- Add the floor mixture in multiple batches (at least 3 – 4). Let me elaborate a bit. After adding every batch, mix well. Only then add further. This helps in preventing the formation of lumps.
- Now, add vanilla essence or cardamom powder (whichever you are using) and mix well. (Note : Do not over-mix the batter)
- In case you find the batter to be excessively thick, then you may add some more milk to smoothen the batter. Mix it well to reach the required consistency.
- Ta-da, your batter is now ready. But don’t overexcite yourself. The main challenge is to bake a perfect cake. So now, let’s move on to the baking part.
- Firstly, transfer the batter in the mould and tap it.
- As microwaves and OTGs are not available in every house. So, let’s learn to bake this cake in a cooker. Take a cooker according to the size of your mould.
- Take a small plate having a width of around 1-2 inches and keep it inverted inside the cooker.
- Turn the flame on. Close the lid of the cooker. But do remove the whistle and rubber of the cooker lid.
- Keep the cooker on medium – high flame for 10 minutes.
- Then carefully place the mould inside the cooker and close the lid.
- Keep the cooker on medium – high flame for 5 minutes. Then reduce the flame to low.
- Let the cake cook for 50 – 60 minutes.
- After 50 minutes, you can check the cake by opening the lid. Just put a skewer inside it on 2 – 3 random spots. If it comes clean, then it means that your cake is ready. If not, then continue to cook for a few more minutes (as per requirement).
- When the cake gets cooked completely, take out the mould. Let it cool down at least for half an hour. (Note : Never be in a hurry to unmould your cake; be patient for fruitful efforts)
- When the cake is bit cool, then unmould it using a wire rack.
- Let it cool properly. Then enjoy with hot or cold beverages (as per your preference).
Happy eating! ☺