A soft, moist and naturally sweetened oats cake made with jaggery, curd and rolled oats. Perfect for healthy breakfast cravings, evening tea snacks and guilt-free dessert lovers.
⏱ 15m
Prep
🔥 35m
Cook
🍽 6
Servings
⏰ 50m
Total
🛒 Ingredients
1 cupRolled oats
¾ cupWhole Wheat flour
½ cupPowdered Jaggery
¾ cupThick curd
¼ cupMilk
⅓ cupmelted butter
1 tspVanilla essence
1 tspBaking powder
½ tspBaking soda
½ tspCinnamon powder
2 tbspChopped almonds
PinchSalt
👨🍳 Method
1
Step 1
Blend rolled oats into a slightly coarse powder for a better homemade texture.
2
Step 2
In a bowl, whisk curd, jaggery, milk, oil and vanilla essence until smooth.
3
Step 3
Add oats powder, wheat flour, baking powder, baking soda, cinnamon powder and salt. Mix gently into a lump-free batter.
4
Step 4
Fold in chopped almonds or nuts of your choice.
5
Step 5
Grease a baking tin and pour the batter evenly.
6
Step 6
Bake at 180°C for 30–35 minutes until a toothpick comes out clean.
7
Step 7
Cool the cake for 10–15 minutes before slicing and serving.
💡 Pro Tips
💡 Chef's Notes
* Add mashed banana for extra softness and natural sweetness.
* Avoid overmixing the batter to keep the cake fluffy.
* Store in an airtight container for up to 5 days in refrigerator.
* Tastes best with hot chai or black coffee.
