Eggless jowar flour cake recipe

Eggless jowar flour cake recipe
baking Cakes Gluten-free recipes Recipes

Eggless jowar flour cake recipe

This Eggless jowar flour cake recipe is gluten-free and very easy to make. Talking about taste it tasted a little bit like wheat cake and my mother loved it.

Recently I have started sharing a series of millet recipes on my youtube channel so more and more gluten-free and millet recipes are on the way… If you want any millet recipes that I should make please let me know in the comment section below.

Give this millet flour cake recipe a try and make sure to share your feedback with me!

Ingredients

  • Dry Ingredients- Almond flour, Jowar flour (sorghum or White millet), Khaand (unrefined sugar), baking soda, baking powder, dry fruits, and seeds of your choice as a topping.
  • Wet Ingredients- Yogurt, Mashed banana, neutral flavor oil, Khaand (unrefined sugar).

How to make jowar cake

In a mixing bowl add 1 mashed banana and 1/2 cup of yogurt, mix it well. Then add 1/4 cup of oil (canola oil, refined oil, or extra light olive oil) and give it a mix.

Eggless jowar flour cake recipe
Eggless jowar flour cake recipe

Add 1/2 cup almond flour, 1/2 cup jowar flour, 1/4 cup khand (unrefined sugar), 1/2 teaspoon baking soda, and 1/2 teaspoon baking powder.

Mix it well and the millet cake batter is ready.

Eggless jowar flour cake recipe
Eggless jowar flour cake recipe

Pour the cake batter into a cake tin lined with parchment paper and top it with chopped almonds, pistachios, raisins, or pumpkin seeds.

Bake it in a preheated oven at 150 degrees celsius for 30-40 minutes or until the skewer inserted in the center of the cake comes out clean.

After 8 to 10 minutes demould the cake and allow it to cool down on a wire rack. Once it is cool completely cut it into small pieces and serve.

Eggless jowar flour cake recipe
Eggless jowar flour cake recipe

Top tips

  • Almond flour can be substituted with all-purpose flour (maida) or whole wheat flour obviously the texture of the cake will be different when using all-purpose flour or wheat flour.
  • You can also use a combination of 1/4 cup almond flour and 1/4 cup rice flour.
  • Khaand can be substituted with jaggery, white sugar, or brown sugar.
  • You can store it at normal room temperature for 2-3 days.

FAQs

Is jowar gluten-free?

Yes, Jowar flour is gluten-free. If you can’t tolerate gluten then add jowar to your diet as it has numerous health benefits.


What is jowar called in English?

Jowar is known as white millet and sorghum so we can call this recipe sorghum cake or white millet cake recipe.


How to make almond flour at home?

I have used homemade almond flour for this cake recipe, Simply grind the almond into a fine powder with the help of the grinder and yes you can use it in the cake.

Other recipes you might like

Banana bread with quinoa flour

Eggless wheat cake with jaggery

Eggless ghee cake

Chocolate wheat cake

Semolina cake

Yield: 8 pieces

Millet flour cake recipe|Eggless jowar flour cake recipe

Eggless jowar flour cake recipe

This Eggless jowar flour cake recipe is gluten-free and very easy to make. Talking about taste it tasted a little bit like wheat cake and my mother loved it.

Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes

Ingredients

  • 1 mashed banana
  • 1/2 cup yogurt
  • 1/4 cup canola oil
  • 1/2 cup almond flour
  • 1/2 cup jowar flour
  • 1/4 cup khaand or brown sugar
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 7 raisins
  • 1/2 teaspoon pumpkin seeds

Instructions

  1. In a mixing bowl add 1 mashed banana and 1/2 cup of yogurt, and mix it well. Then add 1/4 cup of oil (canola oil, refined oil, or extra light olive oil) and give it a mix.
  2. Add 1/2 cup almond flour, 1/2 cup jowar flour, 1/4 cup khand (unrefined sugar), 1/2 teaspoon baking soda, and 1/2 teaspoon baking powder.
  3. Mix it well and the millet cake batter is ready.
  4. Pour the cake batter into a cake tin lined with parchment paper and top it with chopped almonds, pistachios, raisins, or pumpkin seeds.
  5. Bake it in a preheated oven at 150 degrees celsius for 30-40 minutes or until the skewer inserted in the center of the cake comes out clean.
  6. After 8 to 10 minutes demould the cake and allow it to cool down on a wire rack. Once it is cool completely cut it into small pieces and serve.

Notes

  • Almond flour can be substituted with all-purpose flour (maida) or whole wheat flour obviously the texture of the cake will be different when using all-purpose flour or wheat flour.
  • You can also use a combination of 1/4 cup almond flour and 1/4 cup rice flour.
  • Khaand can be substituted with jaggery, white sugar, or brown sugar.
  • You can store it at normal room temperature for 2-3 days.

Nutrition Information:

Yield:

8

Serving Size:

1

Amount Per Serving: Calories: 160Total Fat: 11gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 9gCholesterol: 1mgSodium: 80mgCarbohydrates: 50gFiber: 3gSugar: 22gProtein: 5g

All information presented is intended for informational purposes only.

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