Wholewheat Coconut & Jaggery Cake (Vegan) Recipe

Cooking Directions

• STEP 1.Preheat the oven to 180°C (350°F) and grease a cake tin.
• STEP 2.In a mixing bowl, combine the wholewheat flour, baking powder, and salt.
• STEP 3.In a separate bowl, whisk together the coconut milk, jaggery, and vanilla extract until well combined.
• STEP 4.Gradually add the wet ingredients to the dry ingredients and mix until just combined.
• STEP 5.Pour the batter into the greased cake tin and smooth the top with a spatula.
• STEP 6.Bake in the preheated oven for 30-35 minutes or until a toothpick inserted into the center comes out clean.
• STEP 7.Remove from the oven and let the cake cool in the tin for 10 minutes before transferring to a wire rack to cool completely.
• STEP 8.Once cooled, slice and serve. Enjoy!

Cooking Tips

• Make sure to grease the cake tin well to prevent the cake from sticking.
• If you don't have jaggery, you can substitute it with brown sugar.
• For added flavor, you can sprinkle shredded coconut on top of the cake before baking.

Storage and Serving

• Store the cake in an airtight container at room temperature for up to 3 days.
• Serve the cake as is or with a dusting of powdered sugar on top.
• This cake pairs well with a cup of hot tea or coffee.