Soft and moist gingerbread cake made eggless and with jaggery instead of molasses.
organic whole wheat flour
or grated ginger
or golden raisins - optional
(curd - dairy or vegan) + ¼ cup water
for the jaggery syrup
or grated organic jaggery
making gingerbread cake batter
Mix the whole wheat flour, baking powder, baking soda, cinnamon and nutmeg powder well in a bowl. You can also sieve the above ingredients.
Add the ginger paste and candied ginger and mix again.
In a separate bowl, whisk the 1/4 cup yogurt with 1/4 cup water till smooth. Then add the oil to it and mix well. Keep aside.
Heat the 1/2 cup water till its just hot (no need to boil) in a microwave or on stove top.
Add jaggery to the hot water and stir well.
Pour the yogurt+oil mixture to the flour.
Then add the jaggery solution.
Fold the ingredients well and make a smooth batter.
baking gingerbread cake
Pour into a greased baking round pan or loaf pan and bake in a preheated oven at 180 degrees c for 35-40 mins. It took me 41 minutes to bake the cake.
If the top gets browned quickly while baking, cover with butter paper or aluminium foil and then continue to baking.
Once warm, remove the cake from the pan and keep it on the tray to cool.
Dust some icing sugar on the cake if you prefer.
Slice the eggless gingerbread and serve plain or with some whipped cream.
Since I have used organic powdered jaggery, there are no impurities. If there are impurities in the jaggery syrup, then filter the syrup and use it.
gingerbread cake - https://www.vegrecipesofindia.com/eggless-gingerbread-cake-recipe/