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116 comments/reviews

1. Hi .. can we use green apples for this cake

   • not sure as green apples taste tart.

     • 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

     • thanks chinmayee. sure do try and let me know.

2. 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.

   • 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.

3. how much time should i keep the cake in mircowave?

   • 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.

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

   • for a non vegan recipe, i will have to test it. but instead of water you can use milk. oil will be needed in the recipe.

5. 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.

   • 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.

6. Hii..!!Are silicon moulds r helpful in removing the cake smoothly ???

   • i guess so. cannot say hundred percent as i have never used them for baking. but for homemade chocolates, they are easy to unmould.

7. 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

   • yes you can use all purpose flour. you can even skip nutmeg powder. add 3/4 cup water instead of 1 cup water for all purpose flour.

8. 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?

   • 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.

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

   • you can use the same recipe for pineapple upside down cake. no additions or deletions required.

10. 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!

    • both the heating elements should be on for even baking. keep the cake pan in the center rack.

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

      • sure apoorva do try and let us know 🙂 thanks.

11. I made this today,(was my first upside down cake ;)) and turned out just awesome.I melted my powdered jaggery in water and then added into batter. lined with greased parchment paper and could unmould easily. Thanks a ton for this super awesome recipe. Also tried whole wheat banana bread recipe few days ago. It was also really very good.

    Lotsa love <3

    • thanks for this feedback chaitra. melting powdered jaggery in water is a good way. thanks again.

12. I have just made the cake and wanted to suggest you add in the amount of cinnamon for the cakebatter as it is not mentioned in the ingredients but in the instructions.
    Can not wait to taste it!!
    Thank you =)

    • thanks for pointing out the error. i will update in the post.

13. it looks moist and delicious!Thanks for sharing the recipe,

    • welcome chhiwat

14. Hi. I’m trying this recipe for some of my vegan friends. I wanted to suggest that you include the size of the cake pan and when to add the vanilla and salt, since they aren’t mentioned in the procedures. It’s in the oven now, so I’ll rate it when I taste it! Thank you for sharing the recipe.
    -Carolyn

    • thanks carolyn for the feedback. i have updated the the size of the cake pan as well as the vanilla and salt bit. hope the cake turned out well.

15. Hi,
    Is lime juice necessary for the recipe? I want to bake this immediately, but don’t have lime at home.. 🙁

    • aarthi, use vinegar in the same amount.

16. Apple upside downcake is awesome! Next in queue to try. I am a big fan of your recipes and keep trying them every now and then. This is the place I check whenever I need a new recipe! I need help from you today on baking in convection mode of microwave. I am trying endlessly to get a good spongy and crumby cake but I am not getting good results. I bake mostly eggless and creamless cakes (thanks to your recipes I got dairy free cake solutions) and also with Whole Wheat. While baking, cake rises nicely but while cooling down it sits back completely. Because of that the cake texture is dense. It’s soft and cooked but it’s dense and not “crumby” like a cake should be. I have tried reducing baking power/soda, decreasing flour and sugar quantity, using maida as well but no results. I get a better cake done in cooker than microwave oven. Can you please suggest me what should I do to get a really fluffy and spongy cake with the right texture?

    • thanks keya. while baking in a convection oven, it is suggested to lower the temperature of the oven from 10 to 20 degrees. the heating is quick in a convection oven due to the fan. so if a recipe has 200 degrees celsius, then you bake at 190 or 180 degrees celsius. try this way and let me know.

      • I had a convection oven that used to heat up too much. I used to half the temperature. Like if the recipe called for 180 degrees celsius, I used to set it at 90. Each oven is different (though I doubt if anyone has it as bad as mine).

      • thats a big range of temperature difference, jyothsna. for mine i don’t even reduce the temperature. i just remove the baked good in less time. do get the oven checked, if possible.

17. I just made this for the first time. My family just loved it and since there was no eggs in it it was perfect for my daughter. We topped it with vanilla ice cream and it was the best. Love the recipes.

    • thanks toby. glad to read your positive feedback.

18. Hey Dassana,

    I am thinking to make this cake for a party today and do not want to gamble. I can not afford to mess up anything, hence was wondering if I can simply mix all ingredients (like apple cake recipe) and bake it instead of making an upside down cake. Please let me know. I do not have coconut jaggery but have organic jaggery, hence I want to make this recipe in stead of the apple cake one. Please respond.

    Regards,
    Nidhi

    • hi nidhi, yes you can add the apples and make the cake. but chop the apples. you can use organic jaggery. the cake will be moist from within due to the presence of apples. i suggest to coat the apples with some flour very well before you add the liquids.

19. Hi dassana.. Lovely recipe. Please suggest another ingredient as a substitute for cinnamon powder .

    • try with garam masala powder. not exactly a substitute but still gives a warm flavor. just add about 1/4 tsp. too much will become overpowering. you can skip nutmeg powder in this case. if you do not like garam masala, then just add nutmeg powder. another substitute is cardamom powder. this will give a completely different aroma and flavor.

20. Hi Dassana…can I use baking soda instead of baking powder. I do not have baking powder right now. Please suggest. Thank you in advance.

    • rekha, i have already replied to your query on the eggless banana cake recipe post – https://www.vegrecipesofindia.com/eggless-banana-cake-recipe/

21. Can’t thank you enough for this awesome recipe. Most of the ingredients used in the cake are readily available and thats what I love about most of your recipes. No need to go to market to look for some exotic ingredients.

    • thanks anjali. i always try to make recipes which have ingredients easily available. since i know some ingredients can be difficult to get and also expensive at times.

22. Thank you for such a wonderful recipe. Mine came out great but dint take as long as 55 mins. Mine was done in 25-30 mins. I also used the whole wheat flour which has some flax seeds in it. I was worried initially as i read about flax seed only after i added the batter to the pan but it came out good. Next time am thinking of adding some nuts as I always like the crunch. Anything i need to do differently for that? Thanks again.

    • thanks smita for the feedback. flax seeds are healthy and a good replacement for eggs, but care has to be taken in their amount. too much changes the taste of the cake. while adding nuts, mix the nuts with some dry flour. then fold them in the batter. if you do this, then the nuts do not settle at the bottom.

23. Hi,

    Just tried you’re recipe, came out fabulous. Everyone loved the texture and taste. It was light and delicious. It got over in a jiffy. Unfortunately can’t upload the picture 🙁
    Thank you !!

    • welcome diivya. glad to read your positive feedback.

24. can i make this cake in pressure cooker ? .. as I don’t have oven..i make all cakes in cooker only..

    • hi ashu, i am not sure if you can make this cake in the pressure cooker. have never tried baking this cake in pressure cooker.

25. The recipe looks very simple! I definitely want to try it today for a very dear friend who doesn’t eat eggs.
    Just a thought though ..can I use butter in place of oil?
    For some reason I keep thinking the oil will give it a taste i don’t like. (I tried making egg less chocolate cake with sunflower oil and didn’t quite like the taste 🙁 )

    • yes saee, you can use butter instead of oil. i often add oil to cakes instead of butter and never get any particular taste of oil in them.

26. Hi, just stumbled onto your website. I am a vegan and your recipes sound terrific! just a friendly suggestion, I think it would be helpful if you state the size of cake pans to use at the beginning where you state the temperature and length of baking time so you do not always have to post back. You are incredible, so tolerant and helpful! I have been baking and cooking practically all my life but just started vegan, gluten and dairy free baking for my family so I will for sure try some of your recipes! Thanks a bunch

    • thanks carmen. i will take your suggestion into account and will use it for future recipes and will slowly incorporate it in old recipes as well. keep visiting.