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Before you jump to Vegan Atta Coconut Almond Cake with jaggery recipe, you may want to read this short interesting healthy tips about Healthy Eating Doesn’t Need To Be Difficult.
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We hope you got insight from reading it, now let’s go back to vegan atta coconut almond cake with jaggery recipe. To cook vegan atta coconut almond cake with jaggery you need 12 ingredients and 11 steps. Here is how you achieve that.
The ingredients needed to cook Vegan Atta Coconut Almond Cake with jaggery:
- Take 1 cup wheat flour
- Prepare 2 tablespoons fine dessicated coconut
- Prepare 2 tablespoons Almond powder
- Use Pinch salt
- You need 1/2 teaspoon baking powder
- You need 1 cup coconut milk or water
- Get 3/4 cup jaggery powder
- Get 1/4 cup oil
- Prepare 1 tablespoon apple cider vinegar
- Take 1/2 teaspoon vanilla extract
- You need 1 tablespoon poppy seeds
- Provide 2 tablespoons slivered almonds
Steps to make Vegan Atta Coconut Almond Cake with jaggery:
- Sieve wheat flour salt and baking powder several times. I did for 5-6 times
- In a bowl add coconut milk and jaggery and let the jaggery dissolve completely.
- I heated the milk a little so that Jagerry mix fast and then cooled the mixture completely
- Then add Oil, vanilla extract and vinegar and mix everything well
- Mix wheat flour mixture with dessicated coconut and almond flour with a spoon.
- Mix dry and wet ingredients together. Do not over Mix. Just until everything is incorporated.
- Grease a cake pan and dust and coat with flour. Preheat oven for 12-15 minutes @180C.
- Pour the batter. Sprinkle the poppy seeds and almonds on top.
- Bake for 25-30 minutes or till toothpick inserted comes out clean.
- After cake is baked, keep the cake tin on a wire rack to cool for 5-10 minutes.
- Then invert on a plate and remove from cake tin and cool on wire rack for 45 minutes. Slice and enjoy egg free, dairy free and healthy vegan cake with friends and family
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