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The ingredients needed to prepare Vegan Atta Coconut Almond Cake with jaggery:
- You need 1 cup wheat flour
- You need 2 tablespoons fine dessicated coconut
- Provide 2 tablespoons Almond powder
- Provide Pinch salt
- You need 1/2 teaspoon baking powder
- Prepare 1 cup coconut milk or water
- Take 3/4 cup jaggery powder
- Provide 1/4 cup oil
- Provide 1 tablespoon apple cider vinegar
- Prepare 1/2 teaspoon vanilla extract
- Prepare 1 tablespoon poppy seeds
- Get 2 tablespoons slivered almonds
Instructions to make Vegan Atta Coconut Almond Cake with jaggery:
- Sieve wheat flour salt and baking powder several times. I did for 5-6 times
- In a bowl add coconut milk and jaggery and let the jaggery dissolve completely.
- I heated the milk a little so that Jagerry mix fast and then cooled the mixture completely
- Then add Oil, vanilla extract and vinegar and mix everything well
- Mix wheat flour mixture with dessicated coconut and almond flour with a spoon.
- Mix dry and wet ingredients together. Do not over Mix. Just until everything is incorporated.
- Grease a cake pan and dust and coat with flour. Preheat oven for 12-15 minutes @180C.
- Pour the batter. Sprinkle the poppy seeds and almonds on top.
- Bake for 25-30 minutes or till toothpick inserted comes out clean.
- After cake is baked, keep the cake tin on a wire rack to cool for 5-10 minutes.
- Then invert on a plate and remove from cake tin and cool on wire rack for 45 minutes. Slice and enjoy egg free, dairy free and healthy vegan cake with friends and family
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