- In a mixing bowl add milk and jaggery. Stir well and allow jaggery to melt.
- Add in oil and vanilla essence. Mix until combined.
- Sieve the whole wheat flour, baking powder, baking soda. Mix well.
- Grease a microwave safe bowl or cake pan with oil or butter.
- Add the dry ingredients (flour mixture) to the wet ingredients and make a smooth and lumps free batter.
- Add in the grated coconut and finely grate the apple onto the batter. Gently fold them.
- Pour the batter onto the prepared pan. Tap the pan to release any air bubbles inside.
- Microwave it on full power for 2 minutes first.
- Now sprinkle the toasted grated coconut and microwave further for 5-6 minutes.
- You can start checking from total 6 minutes as every microwave power is different from one another.
- Bake until a toothpick inserted comes out clean.
- Remove and allow to stand for about 10 minutes.
- Demould and allow to cool down completely. Cut and serve.
A healthier cake made with whole wheat flour and jaggery as a sweetener. Its a super easy and delicious cake baked in a microwave in just 8 minutes.
Apple Jaggery Coconut Cake
By Akum Raj Jamir
Jan, 7th
801
Servings
8 persons
Cook Time
1 hr
Ingredients
7
- 9
Ingredients
- 1 cup whole wheat flour
- 1 large apple
- ½ cup coconut oil
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ cup milk
- ½ cup grated coconut + 2 tbsp toasted coconut
- ½ cup grated jaggery
- 1 teaspoon vanilla essence
Instructions
Notes/Tips
1. You can use all purpose flour instead of whole wheat. 2. You can substitute coconut oil with sunflower oil or vegetable oil. 3. You can also use desiccated coconut. 4. This cake can be bake on OTG or microwave convection oven at preheated oven @180° C for 35 minutes.
