Besan Sooji Dryfruits Eggless Cake Recipe

Recipe By Slurrp

Besan Sooji Dryfruits Eggless Cake is a delicious and healthy cake made with chickpea flour (besan), semolina (sooji), and a variety of dry fruits. This eggless cake is moist, flavorful, and packed with nutrients. It is perfect for those who prefer eggless baking or have dietary restrictions. The combination of besan and sooji gives the cake a unique texture, while the dry fruits add a burst of sweetness and crunch. This cake is great for breakfast, tea time, or as a dessert.

3.5
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10minsPrep
25minsCook
10m.Prep
25m.Cook
Besan Sooji Dryfruits Eggless Cake
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Ingredients for Besan Sooji Dryfruits Eggless Cake Recipe

  • 1/5 cup Besan
  • 1/5 cup Sooji
  • 0.15 cup Sugar
  • 1/5 teaspoon Baking Powder
  • 1/10 teaspoon Cardamom Powder
  • 1/5 cup Milk
  • 1/10 cup Melted Ghee
  • 1/10 cup Chopped Dry Fruits

Directions: Besan Sooji Dryfruits Eggless Cake Recipe

Cooking Directions

  • STEP 1.In a bowl, mix together besan, sooji, sugar, baking powder, and cardamom powder.
  • STEP 2.Add milk and melted ghee to the dry ingredients and mix well to form a smooth batter.
  • STEP 3.Fold in the chopped dry fruits and mix until evenly distributed.
  • STEP 4.Grease a cake pan with ghee and pour the batter into it.
  • STEP 5.Bake in a preheated oven at 350掳F (180掳C) for 30-35 minutes or until a toothpick inserted into the center comes out clean.
  • STEP 6.Allow the cake to cool completely before removing it from the pan.
  • STEP 7.Slice and serve the Besan Sooji Dryfruits Eggless Cake as desired.

Cooking Tips

  • You can use any combination of dry fruits like almonds, cashews, raisins, and pistachios.
  • Make sure to chop the dry fruits into small pieces for even distribution in the cake.
  • If you prefer a sweeter cake, you can increase the amount of sugar according to your taste.
  • You can serve the cake as is or dust it with powdered sugar for an extra touch of sweetness.

Storage and Serving

  • Leftover Besan Sooji Dryfruits Eggless Cake can be stored in an airtight container at room temperature for up to 3 days.
  • You can also refrigerate the cake for longer shelf life.
  • Serve the cake as a breakfast or tea time treat.
  • You can also serve it as a dessert with a scoop of ice cream or a dollop of whipped cream.
Nutrition
value
161
calories per serving
7 g Fat4 g Protein21 g Carbs2 g FiberOther

Current Totals

  • Fat
    7g
  • Protein
    4g
  • Carbs
    21g
  • Fiber
    2g

MacroNutrients

  • Carbs
    21g
  • Protein
    4g
  • Fiber
    2g

Fats

  • Fat
    7g

Vitamins & Minerals

  • Calcium
    76mg
  • Iron
    < 1mg
  • Vitamin A
    6mcg
  • Vitamin B1
    < 1mg
  • Vitamin B2
    < 1mg
  • Vitamin B3
    < 1mg
  • Vitamin B6
    < 1mg
  • Vitamin B9
    15mcg
  • Vitamin B12
    < 1mcg
  • Vitamin C
    3mg
  • Vitamin E
    < 1mg
  • Copper
    < 1mcg
  • Magnesium
    16mg
  • Manganese
    < 1mg
  • Phosphorus
    75mg
  • Selenium
    4mcg
  • Zinc
    < 1mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
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Recipe By Slurrp