Wholewheat & Jaggery Cakes
My signature cakes are crafted without maida or refined sugar, using only wholewheat flour and jaggery. From classic almond tea cakes to rich Belgian chocolate loaves, everything is 100% eggless and baked fresh in my Pitampura kitchen.
A close-up of my Aata Jaggery Belgian Chocolate Cake before it gets packed. I use high-quality Belgian chocolate chips that melt beautifully into the wholewheat and jaggery base.
This is my wholewheat double chocolate cake, sweetened only with jaggery. It’s incredibly rich and moist, proving that you don't need refined flour or sugar for a truly decadent dessert.
This is my classic wholewheat jaggery cake, generously topped with sliced almonds for a wonderful crunch. It's a simple, wholesome tea cake that's perfect with a cup of chai.
I created this Aata Panjiri cake as a healthy twist on a traditional flavour. It's made with wholewheat flour and desi khand, and topped with a crumbly, nutty panjiri mix.
You can celebrate special occasions guilt-free. Here is one of my wholewheat jaggery almond cakes decorated with flowers and a 'Happy Birthday' topper for a client's celebration.
This is my creamy, moist vegan chocolate cake with a homemade peanut butter chocolate ganache. It's one of my proudest creations, and seeing happy messages from clients makes all the effort worthwhile.
A fresh batch of my wholewheat jaggery Belgian chocolate tea cakes, ready to be shipped out. I bake them in these eco-friendly loaf pans, perfect for gifting or enjoying at home.
About Wholewheat & Jaggery Cakes
The biggest doubt I hear from new clients is 'pta ni taste kaisa hoga' (I'm not sure how it will taste) when they hear it is a healthy bake. I get that. These cakes have a rustic, dense crumb that is quite different from light, airy commercial sponge cakes because I rely on wholewheat and jaggery instead of refined flour and sugar. They are designed to be enjoyed slowly, preferably with a hot cup of chai.
Baking With a Twist
When I started, I wanted desserts that actually fit my health goals but still felt like a treat. That is why I am strict about what goes into my oven. You will never find maida or refined white sugar in my kitchen. Instead, I use wholewheat flour (aata) and sweeteners like jaggery or desi khand.
The Menu
- Classic Tea Cakes: These are my go-to. Think wholewheat and jaggery base with a generous topping of crunchy almonds. It is a simple, wholesome staple.
- Belgian Chocolate: I use high-quality Belgian chocolate chips in my wholewheat batter. It melts beautifully, providing a rich, dark flavour without the guilt of refined ingredients.
- Panjiri Fusion: This is my personal experiment. I combine wholewheat flour and desi khand with a traditional nutty panjiri mix for a crumbly, nostalgic texture that feels like home.
Practical Details
Because I avoid preservatives, these cakes are best enjoyed fresh. They typically last for 2 to 3 days at room temperature, or you can refrigerate them to make them last up to a week. If you choose a loaf, it comes in a disposable paper mold, making it easy to store or gift. Everything is baked right here in my Pitampura kitchen and I can deliver across Delhi NCR. If you want something specific, just let me know.
Looking for something else?
You can find other bakes or custom treats here.
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