Easy Eggless Palm Jaggery Steamed Cake Recipe – Indian Dessert

Last Updated on 4 months by Neha Deshmukh

Easy Eggless Palm Jaggery Steamed Cake Recipe – Indian Dessert

Hey everyone! If you’re anything like me, you’re always on the lookout for a dessert that’s both comforting and a little different. This Eggless Palm Jaggery Steamed Cake is exactly that. It’s a recipe I stumbled upon while exploring my grandmother’s old cookbook, and it’s been a family favorite ever since. It’s wonderfully moist, subtly sweet, and has this incredible aroma of cardamom that just fills the kitchen. Plus, it’s surprisingly easy to make!

Why You’ll Love This Recipe

This steamed cake is a delightful treat for so many reasons. It’s eggless, making it perfect for those with allergies or dietary restrictions. The palm jaggery gives it a unique, caramel-like sweetness that’s so much more complex than regular sugar. And honestly, the steaming process makes it unbelievably soft and fluffy. It’s a little slice of Indian comfort food!

Ingredients

Here’s what you’ll need to whip up this delicious cake:

• 6 large eggs
• 400 gm palm jaggery
• ¾ cup thick coconut milk (about 180ml)
• ½ tsp cardamom powder
• 10-15 roasted cashewnuts

Ingredient Notes

Let’s talk ingredients for a sec, because getting these right makes all the difference!

Palm Jaggery: Source and Flavor Profile

Palm jaggery (also known as karuppatti in Tamil) is unrefined sugar made from palm sap. It has a beautiful, smoky sweetness and a lovely dark color. You can usually find it at Indian grocery stores. If you absolutely can’t find it, dark brown sugar is the closest substitute, but it won’t have quite the same depth of flavor.

Coconut Milk: Choosing the Right Consistency

We want thick coconut milk for this recipe. The kind that’s almost creamy. If you’re using canned coconut milk, chill the can overnight and scoop out the thick cream from the top, leaving the watery liquid behind. Homemade is always lovely if you have the time!

Cardamom Powder: Freshly Ground vs. Store-Bought

Freshly ground cardamom is always best – the aroma is incredible! But good quality store-bought cardamom powder works just fine. Just make sure it smells fragrant. If it doesn’t, it’s probably time to replace it.

Regional Variations in Steamed Cakes

Steamed cakes are super popular across South India, with each region having its own twist. In Kerala, you’ll find variations with bananas or even jackfruit. My friend’s mom in Tamil Nadu adds a touch of grated ginger to hers, which is amazing. Feel free to experiment and make it your own!

Step-By-Step Instructions

Alright, let’s get baking (or rather, steaming!).

1. First, crack the 6 large eggs into a bowl. Using a hand mixer (or a whisk if you’re feeling energetic!), beat them until they’re nice and smooth.
2. Now, add the 400 gm of palm jaggery. It’s okay if it’s a little chunky – it will melt as you mix.
3. Pour in the ¾ cup (180ml) of thick coconut milk and the ½ tsp of cardamom powder. Mix everything together until it’s beautifully combined and the jaggery has dissolved.
4. Grease an 8-inch round pan really well. You can use oil or butter. Then, pour the cake mixture into the pan.
5. Sprinkle the 10-15 roasted cashewnuts evenly over the top. These add a lovely crunch!
6. Now for the steaming! Fill your steamer with water and bring it to a boil. Carefully place the pan into the steamer, cover it, and steam for 15-20 minutes.
7. To check if it’s done, gently insert a toothpick into the center. If it comes out clean, it’s ready!
8. Let the cake cool completely in the pan before slicing and serving. It tastes amazing chilled, but it’s also delicious at room temperature.

Expert Tips

Here are a few things I’ve learned over the years to make this cake perfect every time:

Achieving the Perfect Texture

Don’t overmix the batter! Overmixing can develop the gluten and make the cake tough. We want it light and fluffy.

Preventing Cracks in the Steamed Cake

Sometimes, steamed cakes can crack. To help prevent this, try placing a clean cloth inside the steamer lid to absorb condensation.

Adjusting Sweetness Levels

Palm jaggery’s sweetness can vary. If you prefer a less sweet cake, you can reduce the amount of jaggery slightly.

Variations

Want to switch things up? Here are a few ideas:

Vegan Palm Jaggery Steamed Cake

Substitute the eggs with a flax egg (1 tbsp flaxseed meal + 3 tbsp water, let sit for 5 minutes). It works beautifully!

Gluten-Free Adaptation

Use a gluten-free flour blend in place of regular flour. I’ve had good results with a blend that includes rice flour and tapioca starch.

Spice Level Adjustment (Adding Ginger or Nutmeg)

A pinch of grated ginger or nutmeg adds a lovely warmth. My aunt always adds a tiny bit of nutmeg, and it’s divine.

Festival Adaptations (Onam, Diwali)

This cake is perfect for festivals! During Onam, it’s a lovely addition to the sadya. For Diwali, it’s a unique and delicious sweet treat.

Serving Suggestions

This cake is wonderful on its own with a cup of chai. You can also serve it with a dollop of coconut cream or a sprinkle of chopped nuts.

Storage Instructions

Store leftover cake in an airtight container in the refrigerator for up to 3 days. It actually tastes even better the next day!

FAQs

Let’s answer some common questions:

What is Palm Jaggery and can I substitute it?

Palm jaggery is an unrefined sugar made from palm sap. It has a unique smoky sweetness. Dark brown sugar is the closest substitute, but the flavor won’t be exactly the same.

Can I use store-bought coconut milk or does it need to be homemade?

You can definitely use store-bought coconut milk! Just make sure to use the thick cream from the top of the can for the best results.

How do I know when the cake is fully steamed?

Insert a toothpick into the center of the cake. If it comes out clean, it’s done!

What if I don’t have a steamer? Can I bake this cake?

While traditionally steamed, you can bake this cake. Bake at 180°C (350°F) for about 30-35 minutes, or until a toothpick inserted into the center comes out clean. The texture will be slightly different – a bit more like a traditional baked cake.

Can this cake be frozen for later?

Yes! Wrap the cooled cake tightly in plastic wrap and then in foil. It will keep in the freezer for up to a month. Thaw overnight in the refrigerator.