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116 Comments

      1. Thank you so much for replying.. I tried banana cake and it came very well.. today I tried coconut milk rice.. it tastes very yummy.. planning to try flattened beans poriyal tomorrow.. keep posting new videos

  1. Hi! Just made this yesterday and it turned out very well. Made a small variation- used 1/2 cup of coconut flour, 1/2 cup of wheat flour and 1/2 cup of maida . Wanted to try reducing the gluten content. Inspite of the change, it ws soft, moist and very tasty.
    Thanks once again fr the great recipe.

    1. thanks devi for sharing the variations you made to the apple cake. it will help readers too. i am glad that the recipe worked well with the changes.
      welcome and happy baking.

    1. you can only bake the cake in the convection mode of the microwave oven. so the time taken will vary by 25 to 35 minutes. i cannot give the exact time as each oven is different. but the recipe may not work in the microwave mode.

  2. Hi! How can we make the recipe in a non vegan way? Cause I want to use milk instead of oil.
    Thanks.

  3. I’ve tried and loved many recipes from your site. This was the first one that was disappointing. I’m a pretty seasoned baker but I generally don’t make that many eggless recipes, so I was excited to try this out. Unfortunately, the taste of the atta is overwhelming and the whole thing tastes a little too much like a jaggery pancake rather than a typical cake.4 stars

    1. ramya, when making eggless cakes and that too with atta, a few things have to be paid attention too. firstly do not over do the mixing or folding part. secondly the quality of atta makes some difference. some atta flours absorb more liquids and some do not. it also depends on whether they are chakki ground or machine ground and how finely or coarsely the wheat grains are ground. if there is more fibre ratio in the atta, it will absorb more liquids. if the batter has been mixed too much, then the batter will start resembling and becoming like chapati dough, which results in the formation of gluten strands in the dough. thus when baking the cake does not rise and becomes like a lumpy doughy mass of cooked atta.

      also some whole wheat flour have a strong nutty flavor and that also comes through while baking. but if you add flavorings and spices, it does mask the aroma of atta. so when making cakes with whole wheat flour, do remember these suggestions and i hope they are helpful to you.

  4. Hi Dasanna,
    This looks like a great recipe. I have a few questions. Can I use all purpose flour only for this recipe? Also would it be okay if I skip nutmeg powder as I cant find it where I stay.

    Thanks in advance

    Regards,
    Chinmayi

  5. hi, can we bake the same cake with fresh Strawberries in it? Can we use all wheat flour and use powdered sugar instead of jaggery?

    1. i had tried the same recipe with fresh strawberries once, but the cake became too moist. so would not suggest fresh strawberries. powdered sugar can be added instead of jaggery.

  6. Hi, can we use the same ingredients for pineapple upside down cake or some additions or deletions should be made can you please suggest.

  7. Hi there! I’m trying to make this cake in an OTG. Have only used convection microwave before so dunno how to operate the OTG here.. Do I have to work with both the coils switched on at the same time? Or just one coil at a time..
    Please help!

      1. Ok! Thank you so much 🙂 I shall be baking it today and will let you know how it turns out!