Whole Wheat Jaggery Cinnamon Cake (Eggless)

We are high on the colours of nature. Autumn has splashed the hills with beautiful pinks, gold, rusts, reds and browns. A wild Cherry Tree in the corner of our cottage has been the cynosure of all eyes. Its branches laden with profuse blossoms have been attracting millions of bees. 

A constant hum is audible on walking under the  tree. It’s the sound of nature, so soft, soothing and healing. Birds have been visiting the tree for their share of nectar. 

The mornings are sonorous and colourful and the warmth of the morning Sun is an elixir.

A thin layer of mist looming over the hills perpetually indicates that we are inching towards winter. Gulping endless cups of tea and tisanes becomes the norm during cold days.  And baking also shifts to flavours and tastes to suit the cold season. Spices like ginger, cinnamon and cloves find way into batters and dough. And for us, jaggery becomes the sweetener of the season. It is mineral rich and healthier and keeps warm.

Recently, a whole wheat Cake was baked with jaggery. The cake has cinnamon that imparts  a beautiful aroma and flavour and jaggery further enhances the flavour and taste. It is something like cinnamon and caramel beautifully blending into each other.

Few things to keep in mind when baking this cake.

Use one 8 inch round cake pan. Or, bake in 8x8 inches square cake pan.

Use jaggery powder. Ensure all the lumps dissolve in the batter before baking.

Slice next day. The cake becomes soft and flavours come out beautifully.


Whole Wheat Jaggery Cinnamon Cake (Eggless)


  • 1 ½ cups whole wheat flour
  • 1 ½ teaspoon baking powder
  • ½ teaspoon baking soda
  • 1 teaspoon cinnamon powder
  • 1 cup Jaggery powder
  • ½ cup thick yoghurt (at room temperature)
  • ¼ cup + 2 tablespoons milk (warm)
  • ¼ cup oil
  • 1 teaspoon vanilla extract
  • 2 teaspoons vinegar
  • ¼ cup chopped walnuts


  1. Preheat oven to 180 degrees C. Grease and line one 8-inch round cake pan.
  2. In a large bowl, whisk together all the dry ingredients (first four ingredients)
  3. In a large bowl, mix Jaggery and Yoghurt. Stir, cover and let sit till Jaggery dissolves completely.
  4. Add milk, oil and vanilla extract.
  5. Add vinegar and mix well.
  6. Keep a strainer on the mouth of the bowl with wet ingredients and pass all the dry ingredients through the strainer into the bowl.
  7. Mix to get a smooth batter without lumps. Do not over-mix.
  8. Pour batter into the prepared pan. Level with a spatula.
  9. Sprinkle chopped walnuts on top.
  10. Bake for 35-40  minutes or until the top turns brown and a toothpick inserted into the centre comes out clean.
  11. Cool in the rack. Slice the next day.



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  1. The recipe of the cake was no doubt amazing.... but what I loved is the way you describe the nature and the changes in the weather... it's really commendable!!! Loved it

  2. Any option for Vinegar?

    1. Hello! you may use same quantity of lemon juice in place of vinegar.

  3. Nice one..Wanna try this recipe.. pls let me know the measurement cup size !

    1. Hello! Please use the standard 240ml cup.

  4. Hi!!
    Can 1 cup coconut sugar be used in place of jaggery in this cake?

    1. Absolutely. Coconut sugar is also a healthy sugar. Please go ahead. Happy Baking!

  5. How many eggs can be used instead of yogurt