Eggless Khapli Wheat Apple Cake With Jaggery

This cake brings together soft apples, caramel-like jaggery, and the nutty flavor of khapli wheat. Its moist, whole-grain crumb makes it a comforting bake to serve without elaborate decoration.

Try this eggless khapli wheat apple cake with your next batch of apples. Share how it turned out, especially if you've used fruit from your own garden.

Using homegrown Irish Apples

I have made this cake with my homegrown Irish apples. It's a lovely way to use a garden harvest, especially apples that aren't perfectly shaped.

Wash the apples, peel them, and remove the cores before weighing them. Cut away bruised areas and discard any fruit with mold or signs of rot.

Sweet apples give a mellow sauce, while tart apples bring a sharper flavor. Either works here because cooking softens the fruit before it goes into the batter.

What is Khapli Wheat Flour

Khapli wheat flour is emmer wheat flour. Emmer is an older cultivated wheat variety used in baking. This is my first recipe for a cake using Khapli wheat flour; however, I do make Khapli wheat roti and Khapli wheat dosa regularly.

For this cake, choose finely milled, whole-grain khapli flour. Whole emmer grains, sometimes sold as farro, aren't a substitute for flour.

Because whole-grain flour includes bran, it produces a more substantial crumb than all-purpose flour.

Khapli also contains gluten, so this cake isn't suitable for a gluten-free diet.

What You'll Need for Eggless Khapli Wheat Apple Cake

Khapli is emmer wheat flour, with a nutty flavor that suits apples and jaggery. This recipe uses a 6-inch cake tin, so have that ready before mixing.

Ingredients for the Cake Batter and Topping

For the batter and pan, gather:

• 1 cup khapli wheat flour, plus a little extra for dusting the tin.
• ½ teaspoon baking powder.
• ¼ teaspoon baking soda.
• Half a batch of prepared homemade butter-spiced apple jaggery sauce.
• ¼ cup room-temperature milk to start, plus extra as needed.
• 1 ½ tablespoons vegetable oil, plus a little extra for greasing.
• 1 teaspoon vanilla extract.

For the topping, you'll need thin apple slices, chopped walnuts, and jaggery powder, with quantities to suit your taste. Keep the apple slices thin so they soften during baking.

Have the Apple Jaggery Sauce Ready

Measure out half of your prepared batch of butter-spiced apple jaggery sauce. Reserve the remaining sauce if you'd like to serve some alongside the finished cake or use it in these Eggless Oats Apple Pancakes.

The sauce should be at room temperature, rather than hot from cooking or cold from the refrigerator. Stir it before adding it to the flour.

Because homemade sauce varies in thickness, the milk measurement is a starting point. Keep extra milk nearby, but wait until you've mixed the batter before deciding how much more it needs.

How to Make the Apple Cake Step by Step

Once the sauce has cooled and your ingredients are measured, mixing takes only a few minutes. Have the topping ready so the batter can go into the oven promptly.

Prepare the Pan and Mix the Batter

Preheat the oven to 180°C (350°F). Grease a 6-inch cake tin, then dust the inside lightly with khapli flour. Tap out any loose flour.

Sift the flour, baking powder, and baking soda into a mixing bowl. If coarse bran remains in the sieve, return it to the bowl rather than discarding it.

Add the room-temperature sauce, ¼ cup milk, vegetable oil, and vanilla. Fold gently with a spatula, scraping the bottom of the bowl to incorporate dry flour.

Add more milk one tablespoon at a time until the batter falls easily from the spatula. The recipe video used ½ cup milk in total, but your batter may need a different amount.

Add the Topping and Bake Until Done

Transfer the batter to the prepared tin and level the surface gently. Arrange the thin apple slices on top, add chopped walnuts, and finish with a light sprinkling of jaggery powder.

The jaggery adds sweetness and helps create a crisp, caramelized top. Keep the topping spread across the surface rather than piled in the center.

Bake for about 30 to 35 minutes. Don't open the oven during the first 30 minutes.

Then insert a toothpick into the center, avoiding an apple slice. It should emerge clean or with a few moist crumbs. If wet batter clings to it, bake a little longer and check again.

Get a Soft, Moist Crumb and Serve It Well

The sauce provides moisture, while careful mixing and cooling help the cake hold together. Give each stage a little attention, especially when adjusting the milk.

Key Baking Tips for Khapli Wheat Flour

Khapli flour can absorb different amounts of liquid depending on its grind. Meanwhile, a thick apple sauce needs more milk than a looser sauce.

Watch the batter instead of treating ½ cup milk as a fixed requirement. It should fall easily from the spatula without becoming thin and watery.

Add milk to loosen a stiff batter; extra stirring won't correct a lack of moisture.

Fold only until the ingredients come together and no dry flour remains. Vigorous or prolonged mixing can make a wheat-flour cake tougher.

Also, use the baking time as a guide. Ovens and cake tins heat differently, so check the center before taking the cake out.

Cool, Slice, and Serve the Cake

Let the cake rest in its tin for 10 to 15 minutes. Then loosen the edges gently, turn it out carefully, and place it on a wire rack.

Allow it to cool completely before slicing. A warm cake is more fragile, and the soft apple-rich crumb needs time to settle for neat pieces.

Serve it plain, spoon over extra apple jaggery sauce, or add ice cream. If you're avoiding refined sugar, check the ingredients in any accompaniment.

For guests with allergies, remember that this cake contains wheat, milk, and walnuts. The FDA's food allergen guidance identifies wheat, milk, and tree nuts as major allergens. Eggless doesn't mean dairy-free or gluten-free.

Eggless Khapli Wheat Apple Cake With Jaggery

A moist, eggless apple cake made with khapli wheat flour and homemade buttery spiced apple sauce with jaggery. Topped with apple slices, walnuts, and a light sprinkle of jaggery, this small cake makes a lovely teatime treat.

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Course: Dessert, Snacks

Keyword: apple jaggery cake, eggless apple cake, emmer wheat cake, Fruits, Garden Harvest Recipes, khapli wheat cake

Prep Time: 15 minutes minutes

Cook Time: 35 minutes minutes

Servings: 1 6-inch Cake

Author: Renu Agrawal-Dongre

Equipment

• 6-inch cake tin
• Mixing bowl
• Sieve
• Measuring Cups and Spoons
• Spatula
• Wire rack
• Toothpick or cake tester

Ingredients

Cake Batter

• 1 cup khapli wheat flour emmer wheat flour
• ½ teaspoon baking powder
• ¼ teaspoon baking soda
• ½ cup buttery spiced apple sauce with jaggery at room temperature
• ¼ cup milk at room temperature, plus more as needed (see notes)
• 1½ tablespoons vegetable oil
• 1 teaspoon vanilla extract

Topping

• Thin apple slices as needed
• Chopped walnuts to taste
• Jaggery powder for a light sprinkling

For the Cake Tin

• Vegetable oil for greasing
• Khapli wheat flour for dusting

Instructions

Prepare the oven and tin.

• Preheat the oven to 180°C (350°F).
• Grease a 6-inch cake tin with a little oil.
  Vegetable oil
• Dust lightly with khapli wheat flour and tap out the excess.
  Khapli wheat flour

Sift the dry ingredients.

• Sift the flour, baking powder, and baking soda into a mixing bowl.
  1 cup khapli wheat flour, ½ teaspoon baking powder, ¼ teaspoon baking soda
• Return any coarse bran left in the sieve to the bowl.

Add the wet ingredients.

• Add ½ cup of room-temperature apple sauce, ¼ cup milk, vegetable oil, and vanilla extract.
  ¼ cup milk, 1½ tablespoons vegetable oil, 1 teaspoon vanilla extract, ½ cup buttery spiced apple sauce with jaggery
• Fold gently with a spatula.
• Add more milk, one tablespoon at a time, if needed.
• The batter should fall easily from the spatula without becoming thin or watery.
• Fold only until no dry flour remains.

Fill and top.

• Transfer the batter to the prepared tin and gently level the surface.
• Arrange thin apple slices on top. Scatter over the walnuts and finish with a light sprinkling of jaggery powder.
  Chopped walnuts, Jaggery powder, Thin apple slices

Bake.

• Bake for approximately 30 to 35 minutes.
• Do not open the oven during the first 30 minutes.
• Insert a toothpick into the center, avoiding the apple slices. It should come out clean or with a few moist crumbs.
• If wet batter remains, bake a little longer and check again.

Cool.

• Leave the cake in the tin for 10 to 15 minutes.
• Gently loosen the edges, remove it from the tin, and place it on a wire rack.
• Allow it to cool completely before slicing.

Video

Notes

Apple sauce: Use ½ cup of my Buttery Spiced Apple Sauce With Jaggery. It contains jaggery, butter, milk, cinnamon, and nutmeg. Plain, unsweetened applesauce is not a like-for-like substitute.

Milk: Start with ¼ cup. I used ½ cup milk in total in the video, but the amount needed will depend on your flour and sauce consistency.

Mixing: Fold gently. Overmixing can make the cake tough.
Topping: Keep the apple slices thin and spread the topping evenly rather than piling it in the center.

Serving: Enjoy plain, or with Ice Cream or with a little extra apple jaggery sauce.

Dietary information: Eggless, but not vegan or gluten-free. Contains wheat, dairy, and walnuts. Made with jaggery instead of refined sugar, but not sugar-free.

 

 

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Disclaimer: I am not a nutritionist. The nutritional information is provided as a courtesy and is an estimate only. It varies depending upon the product types or brands.

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