Delight in a moist, eggless plum cake made with jowar and millet. Perfect for Christmas celebrations, this gluten-free treat is a festive favorite!
Delicious and Nutritious Festive Treats for Everyone!
This article features a delightful recipe for an eggless and gluten-free Christmas cake, perfect for those looking to enjoy festive treats without dietary restrictions. The recipe emphasizes the use of jowar flour, a nutritious alternative that enhances the flavor and texture of traditional cakes. This approach not only caters to those who are avoiding gluten but also provides a delicious option for anyone wanting to try something new during the holiday season.
Creating an eggless Christmas cake can be a rewarding experience, especially when you can share it with friends and family. The recipe offers a simple, step-by-step guide that makes baking accessible for everyone, regardless of their skill level in the kitchen. By using wholesome ingredients and innovative techniques, this cake promises to be a crowd-pleaser at any festive gathering.
Indulge in the Festive Delight: A Guilt-Free Eggless Plum Cake Crafted with Nutritious Jowar and Millet!
we are making a gluten-free eggless plum cake with no alcohol Plum cakes are a Christmas classic loaded with moist berries and an explosion of warm spices and flavors this cake is truly a celebration so let’s get baking make sure to check the recipe for all the measurements guar gum is a type of.
Edible gum you can also use gond instead make sure the yogurt is at room temperature I’ve used regular homemade yogurt make sure it is thick one tablespoon ghee is completely optional for the spices you can vary the ratio per your choice you can also add orange zest instead of lemon zest the choice of berries and nuts is completely up to you.
Make sure the orange juice is at room temperature in a large mixing bowl add 1 cup sorghum flour 1/4 cup tapioca flour 1/4 cup rice flour half tbsp baking powder/ teaspoon baking soda 1/4 taspo salt now let’s add the spices half teaspoon ground nutmeg 1 taspo ground cinnnamon half teaspoon ground card.
3/4 taspo ginger powder and 1/4 taspo clove powder see the dry ingredients and break down any lumps with the help of a spoon discard the impurities add 1 teaspoon edible gum give everything a good mix and set aside in another Bowl add one cup yogurt and visk make sure that yogurt is thick.
And it is at room room temperature the yogurt becomes smooth whisk for about 1 minute and get rid of any lumps add half2 cup oil I’ve used canola oil you can use any other odorless oil whisk them together once they are mixed well add sugar in batches so in total I’ve used 34 cup sugar with yogurt and oil I’ll be mixing a little less than half a.
Cup add half tbspoon vanilla extract and mix together add 1 tbsp lemon zest I want to leave 1/3 cup of sugar for making caramel keep mixing well the oil and yogurt mixture form our egg substitute so make sure that this mixture is uniformly mixed together our wet mixture is ready let’s prepare our berries in a.
Pan over medium heat add 2/3 cup of orange juice now add 1/3 cup golden raisins half cup Tutti fruti 13 cup currants or black raisins now I’m adding chopped dates and green raisins you can also chop up the currants and golden raisins if you like smaller pieces with a spatula gently.
Press the fruit into the orange juice add 1/4 cup cup water and make sure all the fruit is in the liquid simmer for 3 to 4 minutes the liquid reduces and the berries are now plump with all of the juice turn off heat and set aside to get the signature color for our plum cake we’ll make caramel in a heavy bottom pan on low medium heat add 1/3 cup of sugar.
And spread it with the help of a spatula we want the sugar to melt avoid stirring the sugar in between once the sugar is stirred it takes longer to start melting one tip over here is to use a pan with raised walls so that when you add water you do not get hurt now after 3 to 4 minutes you’ll.
Start seeing that the sugar at the edges has started turning Amber be ready with 1/4 cup hot water as the caramel starts changing color from a beautiful Amber to Burnt very quickly start stirring the liquid and mix it in with the rest of the sugar keep stirring as the sugar dissolves the color gets mixed in.
Uniformly now as the liquid starts turning a light brown color add 1/4 cup of hot water take care to keep your hands safe the liquid is very hot turn off heat and keep stirring continuously and now allow this to cool 1/3 cup sugar makes about a tablespoon less than 1/3 cup of caramel once the caramel cools down we.
Will add it to our wet mixture and keep whisking it well now we will also add 1 tbsp of key it’s now time to make the batter add the vet mixture to the dry mix keep whisking to avoid any lumps in the batter add in the chopped nuts I’m adding almonds and pistachios you can use any nuts of your choice I’m saving some nuts for.
Garnishing add the soaked berries into the mixture give everything a good mix transfer the batter into a greased baking dish lined with parchment paper I’m using a 7 in round cake tin even out the batter using a spatula and use the leftover nuts to garnish gently press down the nuts on.
The surface with a spoon the cake is now ready to be baked bake the cake in a preheated oven at 325° F or 165 ° C for about 50 to 60 minutes let’s check on the cake after 50 minutes insert a skewer in the middle and check if it comes out clean looks like the cake needs about 10 more minutes it’s been 60 minutes and I’m.
Taking out the cake let it cool completely before cutting for getting clean slices make sure that the cake is completely cool enjoy this deliciously moist Christmas cake with your loved ones and please share this recipe with your friends and family look at the gorgeous color and the moist Rich texture of this.
Gluten-free eggless plum cake make sure to like this recipe and if you haven’t already please subscribe to my channel for more delicious gluten-free recipes also please follow us on Instagram share this recipe with your loved ones thank thank you for watching
