TASTY TREATT

HEALTHY CAKES
(Mix of gluten-free,
healthy, diabetic-
friendly and vegan
cakes)
 DATE CARROT WALNUT CAKE

INGREDIENTS:
Dates 170gms
Milk 200ml
Whole Wheat Flour 160gms
Oil 70ml
Baking Soda 1tsp
Baking powder 1/2tsp
Walnut 1/2 cup
Carrot 60gms

PROCEDURE:
1. Soak seedless dates in warm milk for a couple of hours or until they soften.
Remove the seeds if not using seedless. Save a few dates to be folded in the
batter.
2. Blend the soaked dates into a paste along with the milk in which it was
soaked.
3. Add oil in the date and milk mixture and mix well.
4. Sift together whole wheat flour and baking soda and baking powder. Line the
tin with parchment paper.
5. Chop the walnuts and few dates, coat it with little whole wheat flour.
6. Add the flour to the dates and milk mixture. Mix just until no more flour
pockets are visible. Do not over mix the batter. A few lumps are okay. Gently fold
in the walnuts and dates.
7. Bake the cake in a greased loaf pan for 35-40min on 160 degree.
8. Transfer to a wire rack and let it cool in the tin for 15-20 minutes, then
unmold it and let it cool completely before slicing.
 RAGI BANANA JAGGERY
CHOCOLATE CAKE

INGREDIENTS:
Ripe banana 2
Jaggery 75gms
Oil 110gm
Vinegar 1tsp
Vanilla Essence 1tsp
Whole wheat flour 80gms
Ragi flour 80gms
Baking powder 1tsp
Baking soda 1/4th tsp
Cocoa Powder 30gms
Salt A pinch
Milk 120ml

PROCEDURE:
1. Grind ripe bananas.
2. Mix jaggery, vanilla essence and oil.
3. Add vinegar mix well. Then add shifted wheat flour, ragi four, cocoa
powder, baking powder, baking soda and salt.
4. Gradually add milk again mix well. Decorate with fresh bananas.
5. Bake in a preheated oven for around 30 -40 min.
 Diabetic Friendly Brownie
INGREDIENTS:
Almond Flour 12gms
Oats Flour 50gms
Wheat Flour 38gms
Ragi 30gms
Cocoa powder 1tbsp
Baking powder 1/2tsp
Baking soda 1/2tsp
Curd 110gms
Vanilla 1/2tsp
Date syrup 80gms
Milk 40gms
Sugar Free Chocolate 60gms
Butter 60gms

PROCEDURE:
Take a bowl and sieve all dry ingredients.
Add melted sugar free chocolate and butter.
Add all remaining ingredients.
Pour in lined 8 by 10 inch tin.
Bake in preheated oven at 180 degrees (both coil on) for 25 to 30 min.

NOTE- You can drizzle some date syrup or you can drizzle sugar free chocolate
ganache. For sugar free chocolate ganache:
Take 2:1 ratio sugar free chocolate and Amul cream.
Microwave and mix sugar free sweetener or date syrup in the ganache.
 STRAWBERRY CAKE WITH SUGAR
FREE FROSTING
INGREDIENTS:
Jowar Flour 50gms
Oats Flour 50gms
Chickpea Flour/Besan 50gms
Wheat Flour/ Oats Powder 50gms
Salt A pinch
Curd 225gms
Oil 60gms
Sugar free 20gms
Baking Powder 1 tsp + ¼ tsp
Baking soda ½ tsp
Milk 80ml
Vanilla essence 1tsp

PROCEDURE:
Whisk curd, add sugar free.
Add baking powder and baking soda and mix it
Keep aside for 2 min.
Add oil and essence.
Sieve all dry ingredients and add salt.
Mix it in the above wet ingredients.
Divide batter in three 7 inch tin.
Bake in preheated oven at 160 degrees for 8 to 10 min.
FROSTING-
Cashew butter 100gms
Cream cheese 100gms
Sugar free 10gms
Vanilla/strawberry essence
PROCEDURE:
• Beat cashew paste, cream cheese, essence and sugar free until it becomes
smooth and creamy.
 GLUTEN FREE VEGAN MINI LOAF
(DIABETIC FRIENDLY)
INGREDIENTS:
DRY INGREDIENTS
Jowar flour 90gms
Oats Flour 30gms
Almond Flour 40gms
Coconut flour
/Desiccated coconut 60gms
Corn flour 10gms
Baking Powder 1 tsp
Baking Soda 1/4 tsp
Salt 1/8 tsp
WET INGREDIENTS:
Diabliss Sweetener 100gms
Almond Milk 200gms
Lemon Juice 10gms
Lemon Zest 1 tsp
Apple Sauce 30gms
Oil 60ml
Coconut essence/Lemon essence 1tsp

PROCEDURE:
Shift all the dry ingredients together.
Mix wet ingredients in another bowl.
Now add the dry ingredients to the wet ingredients and mix well.
Pour in a min loaf tin and bake in a preheated oven for around 30 min at 180
degrees.
 GLUTEN FREE VEGAN APPLE
BANANA CHOCOLATE CAKE
INGREDIENTS:
Mashed Banana 70gms
Apple Sauce 60gms
Oil 2 tbsp
Diabliss Diabetic Sugar 90gms
Baking Soda ¾ tsp
Baking Powder ¾ tsp
Salt ¼ tsp
Almond Milk 180ml
Coffee Powder 1tsp
Cocoa Powder 40gms
Corn flour 30gms
Rice flour/Jowar flour 50gms
Jowar Flour 80gms
Almond Flour 50gms
Vanilla 1 tbsp

PROCEDURE:
Blend banana and apple sauce.
Add Diabliss sugar, oil and vanilla till well combined.
Add coffee to little hot water.
Shift all the dry ingredients in one bowl.
Add the dry ingredients to the banana mix along with almond milk and coffee
mixture.
Bake in a preheated oven for 40 min at 160 degrees.
 GLUTEN FREE VEGAN VANILA CAKE
WITH VEGAN MANGO FROSTING
GLUTEN FREE AND VEGSAN VANILLA SPONGE
INGREDIENTS:
DRY INGREDIENTS
Rice flour/Oats flour 140gms
Almond meal 110gms
Tapioca Starch 70gms
Baking powder 1tsp
Baking soda 1tsp
Salt A pinch
Xanthum gum 1/4tsp
Raw sugar 160gms
Almond milk/Soy milk 180gms
Oil 90gms
Vanilla extract 1tsp

PROCEDURE:
Melt the raw sugar,vanilla into the soy milk or almond milk.
Sieve together all the dry ingredients and mix them well.
Add oil to the flour and mix well.
Add liquid ingredients to flour and oil mixture.
Pour batter into the prepared moulds and bake at 180degree for Approximately
40 to 45 mins.
FROSTING- MANGO GANACHE

INGREDIENTS:
Cashew butter 60gms
Sugar 30gms
Cocoa butter 40gms
Mango Puree 50gms
Salt A pinch
Vanilla 1-2drops

PROCEDURE:
Warm the mango puree and sugar till the sugar melts.
Whisk in cocoa butter till well incorporated.
Add cashew butter, vanilla and salt and whisk till well incorporated.

VEGAN FROSTING
INGREDIENTS:
Almond milk 200gms
Sugar 75gms
Tapioca starch 19gms
Melted Cocoa butter 100gms
Cashew butter 44gms

PROCEDURE:
Warm almond milk and sugar till sugar melts.
Add a part of this mixture to tapioca starch and mix well to form a lump free
mixture.
Put this back into the main bowl and cook whisking vigorously till the mixture
thickens up and starts bubbling.
Take off heat.
Whisk in cashew butter.
Whisk in cocoa butter till well incorporated.
Grind for a few seconds to create a strong emulsion.
Transfer to a bowl, cover and refrigerate overnight.
Let the frosting rest at room temperature for about 30mins before using. It
should be at spreading consistency.
 GLUTEN FREE PROTIEN RICH NUTS
& SEEDS CAKE
INGREDIENTS:
Apple Sauce 130gms
Milk 250ml
Oats Flour 70gms
Almond Powder 70gms
Oil 25gms
Corn Flour 10gms
Baking Powder 1 Tbsp
Sugar free/Diabliss Sugar 10gms
Salt A pinch
Stevia 30-40gms

PROCEDURE:
1. Mix all dry ingredients sieve it
2. Mix all wet ingredients
3. Mix both.
4. Pour in tin.
5. Dust flour in mix nuts.
6. Sprinkle over cake.
7. Bake in a preheated oven at 160 degrees.
 GLUTEN FREE VEGAN DIABETIC
FRIENDLY FUDGY BROWNIE

INGREDIENTS
Almond flour 25gm
Ragi flour 25gm
Jowar flour 25gm
Oats flour 25gm
Cocoa powder 22gm
Diabliss sugar 75gm
Apple sauce 95gm
Xanthum gum 1/4th tsp
Baking powder 1/4th tsp
Salt pinch
Oil 80ml
Vanilla essence 1tsp

PROCEDURE
1.Sift all the dry ingredients.
2.Mix oil, sugar, apple sauce and vanilla essence.
3.Mix dry ingredients to the wet ingredients.
4.Pour in 6 inch brownie tin.
5.Bake in a preheated oven for around 25 to 30 min.