Prep Time: 30 minutes

Cook Time: 40 minutes

Servings: 4 Servings

Sugar juice is a quick energy booster. Try this healthy version of baking, which is also easy on the gut.

Ingredients

• 1/2 cup whole wheat flour
• 1/4 cup black wheat flour (or bajra flour or again whole wheat flour if black wheat is unavailable)
• 1 & 1/2 tsp baking powder
• 1/4 cup powdered palm jaggery (powdered organic Sulphur free jaggery)
• 1 tsp baking soda
• 1 stick of vanilla pod (take the inside flesh of the vanilla pod) 
• 1/2 cup fresh sugarcane juice
• 1/4 cup cold-pressed olive oil (can also use cashew paste. To make cashew paste - soak 1/4 cup cashew for 2 hours and puree it  using 2-4  tbsp water and not more) 
• 1/4 cup fresh pumpkin puree (steam yellow pumpkin and puree it )

Method

1. Beat pumpkin puree and palm jaggery (powdered Sulphur free jaggery) in a mixing bowl using hand whisk or electric beater until smooth.
2. Add vanilla pod flesh and give a whisk. Now, add sugarcane juice. Beat it again. Finally, add olive oil (or cashew paste) and beat again.
3. Sieve the wheat flour, bajra flour, baking powder and baking soda. 
4. Now add the dry mixture to the wet mixture and mix everything well. 
5. Preheat oven at 180 degree C for 10 mins.
6. Grease a cake tin or muffin moulds or loaf pan with olive oil and dust with flour.
7. Pour the batter into the pan and bake for 25-30 mins or till the cake/muffins are done.
8. Check the cake by inserting a toothpick at the centre. It should come out clean. Remove pan from the oven. Let it rest for 2 mins. Transfer the cake carefully to the cooling rack and let it cool down completely. Slice the cake and serve.

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