Eggless Whole Wheat Pumpkin Raisins Cake | Made With Pumpkin Jam | Autumn Theme Cake

Fall, autumn, sweater weather — whatever you want to call the cold, gray season leading up to Christmas, there’s one thing we can all agree on: It’s pumpkin time 🙂 When we think of pumpkins we often think of jack-o-lanterns and trick or treating. We often buy them as festive decorations for Halloween or even as the filling to our favorite pie, but there’s so much more to this beloved fruit! Pumpkins are packed with tons of essential vitamins, antioxidants and dietary fiber that can benefit our health in so many different ways. Almost every part of the pumpkin is beneficial to our health, from the skin, to the pulp, to the slimy seeds inside. There are so many different ways to incorporate pumpkin into our diet – so lets start with something sweet.

Pumpkin desserts are always autumn favorite. The golden colors and sweet flavors of pumpkin are wonderful in all kinds of autumnal dishes. Pumpkins contain about 90% water and a minimum of calories. Pumpkins are an excellent source of vitamin A and with a combination of whole wheat flour – It’s an excellent and healthy treat for autumn.

Made With Pumpkin Jam

Perfectly spiced, moist, and with a hint of sweetness, this spiced pumpkin jam cake will quickly be a party favorite. Even better, it’s super easy to transport so that you can steal the show with this cake. You won’t have any leftovers :)It is spiced, moist and perfect with a cup of coffee or tea for breakfast or afternoon snack.

Autumn Theme Cake

The pumpkin really is the star of this cake. This cake is packed with whole grains, fresh pumpkin flavor, and spiced with little cinnamon powder, cloves. In this cake recipe I used fresh homemade spiced pumpkin jam. Also this cake is made with whole wheat flour. It’s best to start substituting whole wheat flour for all-purpose flour slowly to get used to the taste and texture. Whole wheat flour is high in fiber and cakes made with whole wheat flour are more filling and healthy.


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Ingredients :
Whole Wheat Flour – 1 & 1/2 cups + 1 tsp
Pumpkin jam – 1 cup
Grated carrot – 1 cup
Milk – 1/2 cup
Greek yogurt – 1/4 cup
Oil – 1/4 cup
Baking powder – 1 & 1/2 tsp
Baking soda – 1/4 tsp
Roasted pumpkin seeds – 3 tbsp
A mixture of black raisins, red cranberries, dried apricot (chopped) – 3/4 cup (1/4 cup each)
A pinch of salt

Method:

  1. In a bowl add black raisins, red cranberries, dried apricot (chopped) and mix with 1 tsp of flour.
  2. Dry Ingredients – Shift whole wheat flour, baking soda and baking powder, salt. Keep it aside.
  3. Wet Ingredients – Mix grated carrot sugar, oil and water in a grinder until smooth.
  4. Mix both dry and wet mixtures. Mix them well and make a smooth batter.
  5. Put batter into a greased pan. Sprinkle black raisins, red cranberries, dried apricot (chopped), roasted pumpkin seeds over prepared cake batter and with help of spatula press gently.
  6. Tap the cake pan on a countertop to release any large air bubbles.
  7. Put the cake pan into the preheated wok and bake it for 1 hour 15 minutes.
Tea Time Cake

Tips:

  1. You can use 3/4 cup of milk or greek yogurt.
  2. Baking time may vary.
  3. If cake batter looks dry, add 2- 4 tbsp of water or milk.
  4. If baking in Oven: Bake in the preheated oven at 180 deg Celsius or around 360 Fahrenheit for about 1 hour 30 minutes. The baking time may vary. So keep checking the cake after 40 to 45 minutes.
HOW TO BAKE THE CAKE IN KADAI (WOK)

In a heavy bottom, kadai add a cup of salt or sand. Place a steel stand in a wok. Cover and preheat the kadai on high heat for about 8 minutes. (Adding salt at the bottom ensures that the kadai doesn’t burn. Heavy bottom kadai acts as oven and ensures even cooking from all sides). I never used salt in my baking because I use a heavy bottom kadai (Prestige Brand) and I am baking for the past 2 years in the same kadai. It works perfectly fine. But, it depends on the brand, quality of the kadai.

After 8 minutes, lower the heat and put the baking tin in a kadai (wok). Cover a lid and bake bread for 60 minutes. After 60 minutes check the cake with a knife, if the mixture does not stick, it means the bread is done. If batter still sticks to the knife then again bread for another 10 minutes.

Autumn Theme Decor

Whole Wheat Carrot Banana Cake | Healthy Carrot Cake | Wholesome Fruit Cake

Got a ripe banana or two sitting around? Lets Bake. Ripe and overripe bananas are a superhero of whole-food, plant-based baking, keeping things moist while adding flavor and natural sweetness. Super ripe bananas and freshly grated carrots work best in this recipe. I swapped all-purpose flour with regular whole wheat flour and it gives a perfect grainy texture.

Whole Wheat Carrot Banana Cake

A bright orange root vegetable that’s versatile, sweet, and nutritious. They come in different colors but – Orange may be their best-known color, but they also come in other hues, including purple, yellow, red, and white. This versatile veggie may taste slightly different depending on the color, size, and where it’s grown. The sugar in carrots gives them a slightly sweet flavor which makes them perfect for baking.

Summer Holiday Treat

I also posted a banana cake recipe with cocoa powder ( Eggless Banana Choco Cake ) and dates (Eggless Whole Wheat Banana Walnut Dates Cake). This time I tried with Carrots and it turned out a delicious treat. Combining two classic flavors in one super moist CAKE and it’s a perfect treat for kids in the summer holidays. It’s made with whole wheat, banana, carrots that make this cake packed with nutrients and a delicious flavor.

Healthy Slices

Healthy Carrot Cake | Wholesome Fruit Cake

This delicious Wholesome Cake recipe is made with bananas, grated carrots bringing the best of both worlds to one bake. Add a variety of dried fruit like red cranberries to pack this cake full of flavor and top with toasted sesame seeds a special finish.

Healthy Carrot Cake

Ingredients :
Ripe Banana – 4 (small size)
Whole Wheat Flour – 1 & 1/2 cups
Brown sugar – 1/4 cup
Refined Oil – 1/4 cup
Grated carrot – 1 cup
Dried cranberries – 1/2 cup
Baking powder – 1 tsp
Baking soda – 1/2 tsp
Sesame seeds and Dried cranberries (3 tbsp each) toppings
A pinch of Himalayan pink salt

Wholesome Fruit Cake

Method:

  1. Soak dried red cranberries in a 3/4 cup of warm water for 20 minutes.
  2. Remove water and dry them completely. Keep them aside.
  3. Dry Ingredients – Sieve whole wheat flour, baking soda, baking powder, salt, directly in the bowl. Add grated carrot with soaked red cranberries and mix them well.
  4. Wet Ingredients – In a mixer add bananas, brown sugar, oil, and grind until smooth.
  5. Now mix wet and dry ingredients well. Put the batter into a greased pan and tap the cake pan on a countertop to release any large air bubbles.
  6. Sprinkle topping over batter and with help of spatula press nuts gently.
  7. Tab the pan on a countertop to release any large air bubbles.
  8. Put the pan into the preheated pressure cooker and bake it for 1 hour.
  9. When the cake is done, allow to cool for 10 minutes. Remove the cake from the pan and set them on a rack set over a tray or sheet pan.
  10. Allow the cake to cool completely before slicing and enjoy.
Pressure Cooker Cake

Tips:

  1. Adjust brown sugar according to your taste.
  2. Baking time may vary.
  3. If cake batter looks dry, add 2- 4 tbsp of milk.
  4. If baking in Oven: Bake in the preheated oven at 180 deg Celsius or around 360 Fahrenheit for about 1 hour. The baking time may vary. So keep checking the cake after 40 to 45 minutes.
Tea Time Cake

Pressure Cooker Method:

Grease the baking tin with oil and dust it by sprinkling whole wheat flour over greased surface evenly. Pour the mixture into the greased baking tin.

Important Notes:

  • Use the baking tin of 6 inches in diameter, so that it can easily get into the pressure cooker.
  • Use a 5-liter pressure cooker. It should be big enough to hold the baking pan.
  • Baking Tin should be made of Aluminium.
  • If baking tin comes into direct contact with the base of the pressure cooker, it can burn ( overbake ) the cake. So use pressure cooker container which has big holes in it or any aluminum small stand.
  • No gasket and whistle are needed. Remove them before baking.
  • Don’t add water to the pressure cooker.
Carrot & Banana Cake

How to Bake In A Pressure Cooker?

  1. Heat the pressure cooker on high heat for 2 minutes. Use sea salt or sand as a layer inside a cooker. Put a steel stand on a layer of salt or sand.
  2. Now put the cake tin containing the cake batter ( Do not put water inside the pressure cooker).
  3. Close the pressure cooker lid and do not put the whistle on the lid. Remove the gasket (rubber ring) from the lid.
  4. Lower the flame after 2 minutes. Let it bake for 50 -60 minutes on low flame. After 60 minutes check cake with a knife, if the mixture does not stick, it means the cake is done.
  5. If batter still sticks to knife then again bake for another 10 minutes. Do not open the lid immediately.
  6. Eggless Pressure Cooker Cake is ready.
Whole Wheat Cake with Carrots & Banana

Angoor Kishmish Chutney (Black Grapes Raisins Dip) – Fruit Dip

With just a few ingredients, you can make this grapes raisins chutney. This chutney is sweet and spicy. You can serve this chutney with paratha or samosa or any chaat. The best thing about this chutney it has very less sugar because all sweetness comes from grapes and sourness from raisins.

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Black Grapes

Angoor Kishmish Chutney (Black Grapes Raisins Dip) – Fruit Dip

Ingredients :
Black Grapes – 250 gms
Raisins – 1/4 cup
Water – 1/4 cup
Sugar – 4 tbsp

Spices:
Roasted cumin seeds – 1 tsp
Black pepper powder – 1/2 tsp
Red chili powder – 1/2 tsp
Black salt – 1/2 tsp

Method :

  1. Put all black grapes, raisins, and water in a deep saucepan. Cook for 10 minutes on a medium-low flame.
  2. Put all spices, sugar and cook chutney on low flame till to right and little thick consistency.
  3. Keep aside to cool. Grind it into a smooth paste and store in a glass jar.

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Fruit Dip

Tip :

You can have the consistency of the sweet chutney as per your choice. Simply alter the amount of water and make the chutney thin or thick as per your requirements.

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Tangy & Sour Chutney