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Eggless Black Currant Mini Bundts

Cute bundt cakes made with whole wheat flour, jaggery and black currants.

Course Dessert
Servings 10 mini bundts

Ingredients

  • 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

Instructions

  1. Take the black currant in a bowl and add a tablespoon of flour. Shake well to coat the fruits. Keep aside.

  2. In a bowl take the flour, baking powder and baking soda. Whisk well

  3. In another bowl take jaggery, milk, oil and vanilla essence. Mix well till the jaggery dissolved completely.

  4. 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.

  5. Finally add the black currants and mix. Do not over mix the batter though.

  6. 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.

  7. Once done remove from oven and let it cool a bit

  8. Gently remove the cake from the pan and cool on a wire rack.

  9. Serve / store in air tight container.

Recipe Notes

  • You can use APF and sugar instead of whole wheat flour and jaggery.
  • Brown sugar can be used instead of jaggery.