Cucumber Cake
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5 from 2 votes

Low-Fat Cucumber Cake, Indian-Style

Cucumber Cake, Indian-Style
Prep Time30 mins
Cook Time45 mins
Total Time1 hr 15 mins
Author: Vaishali Honawar


  • 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!