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Ginger-Nut-Coconut-Carrot Tea Time Cake


  • 2⅓ cups whole wheat flour
  • 1 tsp baking powder
  • 1 tsp baking soda
  • ¾ tsp unrefined salt
  • 2 tsp ground cinnamon
  • ½ tsp ground or freshly grated nutmeg
  • 1 cup soy milk/fruit juice
  • ¾ cup jaggery
  • ¼ cup date paste
  • 2 tsp pure vanilla extract
  • ½ cup sunflower seeds
  • ½ cup raisins
  • ½ cup almonds, roughly chopped
  • ½ cup walnuts, roughly chopped
  • ¼ cup grated fresh ginger
  • 1 cup desiccated unsweetened coconut or 2 cups grated fresh coconut
  • 2 cups grated carrots

For the Cream


Preheat the oven to 180 ºC (350 ºF). Line two 8″ round springform cake pans or one 9″×13″ baking pan or a cake loaf tin with parchment paper.

In a medium-sized mixing bowl, mix the flour, baking powder, baking soda, salt, and ground spices.

In a large mixing bowl, mix the soy milk (or pineapple juice), jaggery, date paste and vanilla. Add the dry ingredients to the wet and combine well with a hand mixer or a strong fork. Fold in the nuts, raisins, ginger, coconut and carrot.

Divide the batter evenly between the two round pans, or spread in the rectangular pan, and bake for 40 – 45 minutes. Allow to cool in the pans. Remove from the pans.

For the Cream

Blend the cashew nuts with the date paste until a drizzle consistency is obtained. Drizzle over the cake. Slice and serve.

Serves 12-14


This recipe contains jaggery and is not suitable for those who are working on disease reversal.


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