As most of us are looking out for healthy recipes, but like to have desserts especially when it comes to cakes, who say no? So thought of making a healthy cake, this resulted in my vegan Coffee Cake with walnuts. Already I shared my Coffee Cake with Nutty crunch and this cake is very special and completely different from that as it has no eggs, no butter, no sugar, and no milk and prepared with wheat flour/atta.
This cake is very healthy dessert and good not only for weight watchers, but also for diabetes people. Also this tastes yum, and has the soft and fluffy texture which would be liked by everyone. Enjoy your winter by giving a try to this healthy and delicious Vegan Coffee Cake. Let me share the recipe…
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Awwww. Its Friday, taking my cake to Fiesta Friday #149 hosted by Angie@thenovicegarderner.
Vegan Coffee Cake with Walnuts
- Wheat flour / Atta – 1 ½ cups
- Baking powder – 1 tsp
- Cinnamon powder – ½ tsp
- Salt – ½ tsp
- Walnuts – ½ cup
- Oil – 1 cup
- Black Coffee – 1 cup
- Lemon Juice – 1 tsp
- Organic Brown Sugar – 1 cup
Making of Vegan Coffee Cake with Walnuts –
- Sieve the wheat flour, cinnamon powder, salt and baking powder, all together in a bowl. Keep it aside.
- Crush or finely chop the walnuts to pieces and keep it aside.
- Take a wide mouth bowl, pour oil, black coffee, lemon juice and add the organic brown sugar, mix it well until the sugar is completely dissolved.
- Take 2 tsps of sieved flour and keep it aside.
- Add the leftover sieved flour to the black coffee mixture, little by little and fold them well without any lumps.
- Meanwhile preheat the microwave to 180 degree C and grease the cake tray.
- Add the walnuts to the reserved sieved flour and mix it well. Make sure that the walnuts have got coated well with the flour.
- Add walnuts along with the flour to the cake batter and mix it well. Refer the above video for the consistency.
- Transfer the cake batter to the greased tray and bake it for 5 to 10 mins or until a tooth pick inserted in the centre of the cake comes out clean at 180 degree C.
- Once baked, let the cake rest for 5 mins and transfer the cake to a plate.
Serve hot or at room temperature or chilled. Perfect for a tea-time or perfect for brunch with a scoop of ice cream.
Sukku Malli Kappi is one among the traditional and authentic medicinal / herbal beverage among Tamilians. I am a great fan of this kappi from my childhood, my neighbor use to prepare this very often and so I use to have at their home. Sukku means Dried ginger, malli means Coriander – this sukka malli coffee is flavored with karupatti / palm Jaggery. As of now many of the people have forgotten this kappi, as we all look out for something which is very easy, simple and less time consuming, so we are behind instant coffee and never knew the values and taste of this kappi.
Everyone loves this coffee to the core including kids, because of its taste and aroma which fills not only the house but also pulls your neighbor. I would call it, “A Heavenly Drink”.
Health benefits: An excellent home remedy for indigestion and also prevents the bloated feeling in stomach, rich in iron because of the content of Palm jaggery in it, a comforting drink during cold and also helps in relieving chest congestion.
Do check out my Beverage recipe in this link: https://madraasi.com/recipes/beverages/.
Taking this to Fiesta Friday #88 hosted by Angie@thenovicegarderner.
Let us move on to the recipe…
Sukku Malli Kappi
- Coriander seeds – 1 tbsp
- Dry ginger / Ginger powder (Sukku) – a small pieces / 1 tsp
- Water – ½ litre
- Palm jaggery / Karupatti – 150 gm
- Filter Coffee powder – 1 ½ tsp
Making of Sukku Malli Kappi / Dry ginger Coriander Coffee –
- Crush the coriander seeds in a mortar and pestle.
- If you are using dry ginger, crush it together with coriander seeds in a mortar and pestle, I have used Dry ginger powder.
- Crush the palm jaggery into small pieces or crumbles.
- Heat the water in a sauce pan, add in the crushed palm jaggery when it starts boiling.
- After 5 mins, add in the crushed coriander seeds and dry ginger powder, cover and let it boil for 2 mins.
- Add in the coffee powder, cover and let it boil for 5 mins.
- Remove from fire, strain the coffee.
Water getting boiled
Palm Jaggery (Karupatti)
Getting boiled with palm jiggery (karuppati)
With dry ginger powder, crushed coriander seeds and coffee powder
Sukku Malli Kappi / Dry Ginger coffee
Note: You can adjust the quantity of the ingredients as per your taste, may be palm jaggery or dry ginger. You can substitute palm jaggery with regular (coconut jaggery) when you don’t have palm jaggery, but it tastes little different. You can also use palm sugar candy (panagarkandu) instead of palm jaggery.
The word Filter Coffee itself has a wonderful aroma and flavor in it. I never like to have coffee, but I love to have to filter coffee. Evenings are always special for me from my childhood, when I am back to home from school, the brewing smell of the coffee pulls me to kitchen. But my mom brews coffee using a pot. The very first time I had filter coffee during my travel to hometown in a Kumbakonam Filter Coffee shop.
After that I too got a filter at home and started brewing my coffee – “Filter Coffee”. Now daily evening I and my daughter never miss to have this Filter Coffee. No words for the taste and smell of the filter coffee.
Check out the recipe and join us and enjoy the Filter Coffee. Do Check out my other Beverage recipes in this link: https://madraasi.com/recipes/beverages/
Filter Kaapi / Filter Coffee
- Filter Coffee Powder (Narasus) – 4 tsp
- Water – 100 ml
- Rock Salt – a pinch (optional)
- Milk – 2 cups
- Sugar – as required
Coffee powder in the upper portion of the filter
With the filter handle
Water getting boiled
Poured over the filter
Decotion getting collected
Filter Kaapi / Filter Coffee
- Heat the water in a bowl, let it boil.
- In the top portion of coffee filter, add a pinch of rock salt and then the coffee powder.
- Place the long handle like filter over the coffee powder.
- Pour in the boiling water and close it with the lid for few mins.
- Boil the milk and keep in low flame.
- Remove the lid after 15 mins and check out if all the water is drained to the bottom portion of the filter.
- Carefully remove the upper portion of the filter, you could see the decotion collected at the bottom portion of the filter.
- Take ¾ cup of milk along with a tsp of sugar and pour in ¼ tsp of coffee decotion and start pouring the milk from one cup to another cup fastly, so that you could get lots of froth.
- Transfer the coffee to a tawara along with the froth.
Serve hot in the morning or evening.
- Add salt only in the filter not to the milk and this is optional as it avoids the bitter taste.
- Refrigerate the excess decotion for one day.
- Do not heat the decotion, heat the milk and then pour the decotion.
- Serve hot with froth.