Palm Jaggery Cake Recipe

Palm Jaggery cake also known as karupatti cake is a healthy alternative to regular cakes made with white sugar. Palm jaggery is high in iron hence this cake is nutritious for kids like my eggless wheat cake and ragi cake. Learn how to make delicious and healthy no maida palm jaggery cake or cake made with karupatti with step by step pictures and video.

Palm Jaggery Cake

One of my friend gave me this idea of making palm jaggery cake with wheat flour for this Christmas. And i sure liked it and noted it down. When I came back from our trip the first thing came to my mind is to bake this. Finally I made it today and loved it so much. The texture is perfect, not too sweet, just right. I made this cake in a loaf pan and it was perfect. I was able to slice it perfectly and the palm jaggery added a nice molasses like taste to the cake which was yummy. This cake is perfect to make for this Christmas. In fact you can add any dried fruits and nuts in this cake.

Jump to:

• What is Palm Jaggery?
• Watch Karupatti Cake Video
• About Palm Jaggery Cake (Karupatti Cake)
• Palm Jaggery Cake Ingredients
• How to Make Karupatti Cake (Stepwise Pictures)
• Expert Tips
• 📖 Recipe Card

We use karupatti often in our house specially to make my grandma's (aachi's) famous karupatti kaapi.

What is Palm Jaggery?

Palm jaggery is also called palmyra jaggery, patali gur, khejur gur, and karupatti, / black jaggery. It is a non-centrifugal sugar made from the sap of palm trees such as coconut, date, nipa, palmyra, and sugar palm trees.

Natural Palm Jaggery Powder (karupatti) is used in Indian and Southeast Asian cuisine and it is a healthier alternative to refined sugar because it has iron and calcium.

Karupatti is highly used in the southern part of India. There are many traditional sweets made using palm jaggery like my karupatti mittai, karupatti seedai and halwa. It has a molasses almost smoky caramel like flavour and dark brown colour similar to chocolate.

Watch Karupatti Cake Video

About Palm Jaggery Cake (Karupatti Cake)

Palm jaggery cake also known as palmyra cake, khejur gur cake or karupatti cake. This cake is a healthy alternative to the cakes made with refined sugar. Karupatti is a natural sweetener which is high in iron and calcium. It also adds a caramel like taste to the cake. For more healthy cakes, Make sure to check my dates cake, millet cake and ragi cake.

Karupatti cake makes a healthy cake for kids since it has wheat flour used instead of refined flour. The cake is made with oil and has eggs in them. You can try substituting melted butter or ghee instead of oil.

The cake gets a chocolate like colour because of the palm jaggery and spongy texture which makes it so delicious. Specially it makes a great tea time cakes with a cup of tea or coffee. If you are looking for sweet treats to put in your kids lunch box, then this cake is the answer.

Similar Cake Recipes,

Banana Cake

Banana Chocolate Cupcakes

Tutti Fruitti Muffins

Palm Jaggery Cake Ingredients

Wheat Flour - wheat flour also known as atta makes a great substitute for refined flour especially in cakes. Since the flour contains more fibre, it makes the cake wholesome.

Palm Jaggery | Karupatti - The cake gets a chocolate like colour and caramel (molasses) like flavour because of the palm jaggery and spongy texture which makes it so delicious.

Raising Agents - I used a combination of baking powder and baking soda which makes the cake light and airy.

Eggs - eggs are mandatory in this recipe, it makes the cake rise and helps create spongy texture.

Oil - I used flavourless vegetables oil or refined oil in the cake. You can try substituting melted butter or ghee instead of oil.

Spices - since this cake has a caramel molasses like flavour, I used cinnamon and nutmeg spice which compliments the flavour profile in the cake. Ground ginger and cardamom is a great addition too.

Palm Jaggery Cake | Karupatti Cake in 5 Easy Steps

Pre-preparation - Preheat oven to 180 degree C | 360 degree F. Line a 9x5 loaf baking pan with parchment paper and set aside.

Making Syrup - Take palm jaggery in a sauce pan, add in water and heat till jaggery melt. Strain the mixture using a fine sieve and set aside to cool. You can place it in fridge to make it cool faster.

Dry & Wet Ingredients - Take eggs, oil, melted cooled palm jaggery in another bowl and mix well. This is your wet ingredients. Take wheat flour, baking powder, baking soda, salt, cinnamon and nutmeg in a bowl and whisk well. This is your dry ingredients

Cake Batter - Now pour the wet ingredients into the dry and gently mix using a whisk or spatula.

Baking Cake - Spoon this into the loaf pan and place into the oven. Bake for 30 to 40 minutes until a tooth pick inserted in the centre comes clean.Once baked, remove from oven and allow them to cool in the pan for 10 minutes before de moulding. Let them cool completely, slice and serve.

How to Make Karupatti Cake (Stepwise Pictures)

Pre-preparation

1)Prepare all the ingredients required for baking in advance. Measure the ingredients and have it ready for baking. Preheat oven to 180 degree C | 360 degree F. Line a loaf pan with parchment paper and set aside. You can use a 9x5 inch sized loaf pan for this recipe. Instead of loaf pan, you can use 8 inch round or square cake pan as well.

Palm Jaggery Syrup

2)Palm jaggery (karupatti) tends to have dirt in them, so you have to melt them and strain before using it in recipes. If you have large mounds of karupatti, use a sharp knife to shred them before heating.

Here I am using small mounds of karupatti. Take them in a sauce pan.

3)Add in ½ cup of water into the sauce pan.

4)Cook them gently on low heat stirring often to ensure nothing burns. Allow the palm jaggery to melt completely.

5)Once the palm jaggery is melted, strain them using a fine sieve. Straining is important for palm jaggery or regular jaggery since there will be fine dust particles in them.

6)This is your palm jaggery syrup. You have to allow them to cool completely. I usually place them in fridge to cool faster.

Wet Ingredients

7)Now let's mix the wet ingredients in a small bowl. Take oil in a bowl. The cake is made with oil and has eggs in them. You can try substituting melted butter or ghee instead of oil.

7)Add in 2 eggs into the oil.

8)Whisk it together so the eggs and oil is completely mixed.

9)Pour in the cooled karupatti syrup. Make sure your syrup is cooled a bit. It can be slightly warm, but not scorching hot. Because if you pour hot syrup into the eggs, it might scramble.

10)Now whisk this all together till the oil, eggs and syrup is emulsified. This is your wet ingredients. Set this aside.

Dry Ingredients

11)Now let's mix the dry ingredients. Take wheat flour in a bowl.

12)Add in baking soda.

13)Add in baking powder.

14)You have to add a pinch of salt.

15)Now add in spice powders, here I am using ground cinnamon and ground nutmeg. You can use ground ginger or cardamom as well.

16)Mix this together till the dry ingredients is combined.

Making Karupatti Cake Batter

17)Now pour the karupatti syrup which we mixed earlier into the dry ingredients.

18)Mix it gently till it is combined. Don't over mix the batter else the cake make turn dense. Always gently mix it using a spatula or whisk.

Baking Cake

19)Pour the batter into the prepared loaf pan. Make sure to scrape the bowl using a spatula to transfer all the batter into the pan.

20)Gently tap the loaf pan on counter to remove any air bubbles. Now place the loaf pan into the preheated oven and bake for 30 to 40 minutes, until a toothpick inserted in the centre of the cake comes out clean.

21)Now the cake is baked, let the cake cool in the loaf pan for 10 minutes before un moulding. Allow the cake to cool completely before slicing.

22)Slice and serve.

Expert Tips

• Cook the palm jaggery on low heat, so it melts evenly without getting too thick. Make sure to strain the mixture to remove fine dust.
• Allow the jaggery syrup to cool before mixing into the eggs.
• Don't over mix the batter, else it may turn dense.
• You can use ground ginger, cardamom or any of your favorite spice mix like pumpkin pie spice or all spice in the cake.
• Chopped nuts and dried fruits can be added in the cake.
• Instead of baking cake in loaf pan, you can bake it in a round or square cake pan. But the baking time might vary. 

Serving & Storage

This karupatti cake is best served with a cup of tea or coffee. The cake stays good for 2 to 3 days at room temperature. You can store in fridge upto a week. Reheat in microwave for 10 seconds before serving. 

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