Eggless Black Currant Mini Bundts made with whole wheat flour and jaggery.
After a row of eggless cookies, here comes a cake that I sent across virtually to my sister on her birthday.
I have a thing for bundt cakes and love collecting bundt pans. This small one is my favorite and I have used in many cake recipes here. It is a mini bundt pan and the cakes looks so cute when baked in it.
The inspiration for this cake comes from Priya’s post in this edition and I still wonder why it never struck me to use the blackcurrants in a cake!
Blackcurrants have been used to make Christmas cake and other bakes but always along with other dried fruits but never alone!
I used the Eggless whole wheat jaggery cake recipe here and used the black currants that I had in stock for quite a long time.
Even though I have used whole wheat flour, the cake is extremely spongy and has an awesome texture!
While I was baking this cake, the power went off suddenly as soon as the first batch was done and I had to wait for almost 45 minutes to bake the second batch. I had kept the batter covered till it was ready to go back into the oven.
Luckily, the second batch turned out as good as the first batch.But by the time the cakes cooled down, the sun was fast setting and there was not enough light to click the pictures.
I knew I couldn’t save the cakes for the next day as the kids were ready to pound on it! So I clicked with whatever light was available and I am going to make this again for the kids and the clicks!
Cute bundt cakes made with whole wheat flour, jaggery and black currants.
- 1 cup Whole Wheat Flour
- 1/4 teaspoon Baking Powder
- 1/4 teaspoon Baking Soda
- 1/2 cup Jaggery
- 1/2 cup Milk
- 1/4 cup Oil
- 1 teaspoon Vanilla essence
- 1/4 cup Dried Black currant
- 1 tablespoon Wheat flour for dusting the black currants
Take the black currant in a bowl and add a tablespoon of flour. Shake well to coat the fruits. Keep aside.
In a bowl take the flour, baking powder and baking soda. Whisk well
In another bowl take jaggery, milk, oil and vanilla essence. Mix well till the jaggery dissolved completely.
Add this to the dry ingredients and if the batter is too thick, add a little water. The batter should be slightly thick and not too runny.
Finally add the black currants and mix. Do not over mix the batter though.
Spoon the batter into mini bundt trays/ cup cake liner and bake in a pre heated oven at 1- degree c for 10 - 12 minutes / till a skewer inserted into the cake comes out clean.
Once done remove from oven and let it cool a bit
Gently remove the cake from the pan and cool on a wire rack.
Serve / store in air tight container.
- You can use APF and sugar instead of whole wheat flour and jaggery.
- Brown sugar can be used instead of jaggery.
Step by step method to prepare Eggless Black Currant Mini Bundts
Take the black currant in a bowl and add a tablespoon of flour. Shake well to coat the fruits. . Keep aside.
Take the flour, baking powder and baking soda in a bowl and whisk well.
In another bowl take jaggery, milk ,oil and vanilla essence. Whisk well till the jaggery dissolves.
Add the wet ingredient mixture to the dry ingredients and combine gently. If the batter is too thick add water little by little. The batter should be slightly thick and not very runny. Add the flour dusted dry currants and mix.
Spoon the batter into a bundt mould / cupcake liner and bake in a pre heated oven at 180 degree C for 10-12 minutes / till a skewer inserted into the cake comes out clean. The baking time may vary. Keep checking from the 10th minute. Once done remove the tray from the oven.After a couple of minutes, gently remove the cakes from the tray and cool on a wire rack.
This is part of the Bake-a-thon 2017