Cucumber Cake, Indian-Style
A delicious, low-fat Cucumber Cake made with fresh cucumbers, whole wheat, cashews and coconut sugar. This cake is based on an Indian cake made by people on the Konkan coast, called Tausali or Tavsali.
Prep Time30 mins
Cook Time45 mins
Total Time1 hr 15 mins
Servings: 24 slices
- 2 cups coconut sugar (or very finely grated jaggery)
- 3 tbsp flaxmeal (whisked together with 9 tbsp water)
- 1/2 cup applesauce
- 1/2 cup coconut milk
- 4 tbsp coconut oil
- 2 cucumbers (approx. 2 1/2 cups, grated. English cucumbers, with very tiny seeds, are the easiest to use here, but if you use another kind with large seeds, be sure to deseed first)
Whisk all of the dry ingredients together in a bowl.
In a large bowl, mix all of the wet ingredients.
Add the dry ingredients to the wet 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!
Calories: 165kcal | Carbohydrates: 27g | Protein: 3g | Fat: 6g | Saturated Fat: 3g | Sodium: 129mg | Potassium: 148mg | Fiber: 2g | Sugar: 10g | Vitamin A: 18IU | Vitamin C: 1mg | Calcium: 22mg | Iron: 1mg