Low-Fat Cucumber Cake, Indian-Style
Cucumber Cake, Indian-Style
Prep Time30 mins
Cook Time45 mins
Total Time1 hr 15 mins
- Dry Ingredients:
- 1 cup whole-wheat flour
- 1 cup brown rice flour
- 1 cup all-purpose flour
- 1 tsp baking powder
- 1 tsp baking soda
- 1/2 tsp salt
- 2 tsp powdered cardamom
- Wet Ingredients:
- 2 cups very finely grated jaggery (don't leave in any lumps here)
- 3 tbsp flaxmeal mixed with 9 tbsp water
- 3/4 cup applesauce
- 1/2 cup grated coconut
- 4 tbsp canola or other vegetable oil
- 1 large cucumber (2 1/2 cups), seeded and grated
Whisk all of the dry ingredients together in a large bowl.
In another bowl, mix all of the wet ingredients.
Add the wet ingredient mixture to the dry, and mix until everything comes together. Pour the batter into a bundt pan and smooth the top.
Bake in a preheated 350-degree oven for 45 minutes or until a toothpick in the center comes out clean.
Unmold 10 minutes after removing from the oven. Cool thoroughly on a rack, then slice and enjoy!