Vegan Jackfruit Cake
A sweet, delicious, moist, soft, healthy jackfruit cake with chewy jackfruit bits. Egg-free, dairy-free and refined sugar free.
Servings Prep Time
8servings 30minutes
Cook Time Passive Time
50minutes 2hours
Servings Prep Time
8servings 30minutes
Cook Time Passive Time
50minutes 2hours
Ingredients
  • 400gm jackfruit arils(fully ripe, seedless jackfruit pulp pods)
  • 200gm all purpose flour(maida / refined white wheat flour)
  • 10gm baking powder
  • 200gm jaggery(unrefined cane sugar, best quality)
  • 150ml sunflower oil(refined)
  • 5pods cardamom
  • 225ml water
  • 10ml cooking oilto grease the baking tray / mould
Instructions
To prepare:
  1. Sieve the flour and the baking powder together, thrice, and set aside.
  2. Chop half of the jackfruit pulp pods (arils) to small pieces and set aside.
  3. Put the remaining jackfruit flesh into the wet-grind jar of your food processor. Pour in the water.
  4. Shell the cardamom and tip in the seeds. Crush the jaggery and put it in.
  5. Grind to fine paste (this will take a minute) and transfer to a mixing bowl.
  6. Keep your blender ready nearby.
  7. Grease a baking tray/mould. Turn your oven on to preheat at 180 °C (356 °F) for 3 minutes.
  8. Meanwhile, tip the sieved flour into the bowl and use your blender to beat the batter thoroughly for a minute.
  9. Sprinkle half of the remaining jackfruit pulp pieces (a quarter of the original quantity) uniformly at the base of the tray/mould.
  10. Pour the freshly beaten cake batter over the pieces and sprinkle the remaining jackfruit pieces on the top of the batter.
To bake:
  1. Put the baking tray/mould in the pre-heated oven and bake at 180 °C (356 °F) for 50 minutes.
  2. Take out and let the jackfruit cake cool at room temperature for 2 hours.
  3. Cut into pieces and serve fresh. Bon appétit!