Ekadashi cakes

Ekadashi-Friendly Coconut Almond Cake

Ingredients:

• 1 cup water chestnut flour (singhara atta) or buckwheat flour (kuttu atta)

• ½ cup powdered jaggery or fasting-approved sweetener

• 1 tsp cardamom powder

• 1 cup coconut milk

• ¼ cup almond flour

• 2 tbsp coconut oil or ghee

• 1 tsp baking soda (optional, based on your fasting rules)

• 2 tbsp chopped nuts (almonds, cashews) or raisins

Instructions:

1. Preheat the oven to 350°F (175°C) and grease a small cake pan with coconut oil or ghee.

2. In a bowl, mix water chestnut flour, almond flour, cardamom powder, and baking soda.

3. Add coconut milk, powdered jaggery, and coconut oil. Mix well to form a smooth batter.

4. Fold in the chopped nuts or raisins.

5. Pour the batter into the prepared cake pan.

6. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.

7. Let it cool before slicing.

   
   

Ekadashi-Friendly Sweet Potato Cake

Ingredients:

• 1 cup sweet potato (boiled and mashed)

• ½ cup arrowroot flour

• ½ cup powdered jaggery

• 1 tsp cardamom or cinnamon powder

• ½ cup coconut milk or almond milk

• 2 tbsp coconut oil or ghee

• 2 tbsp chopped nuts or desiccated coconut

Instructions:

1. Preheat the oven to 350°F (175°C) and grease a cake pan.

2. In a large bowl, mix mashed sweet potato, arrowroot flour, and powdered jaggery.

3. Add coconut milk, cardamom powder, and coconut oil. Blend well until smooth.

4. Stir in the chopped nuts or desiccated coconut.

5. Pour the batter into the greased cake pan and spread evenly.

6. Bake for 30-35 minutes or until the cake is firm and lightly golden.

7. Let it cool before serving.

   
   

Ekadashi Banana Coconut Cake

Ingredients:

• 1 cup mashed ripe bananas

• ½ cup water chestnut flour (singhara atta)

• ½ cup coconut flour

• ½ cup powdered jaggery or fasting-friendly sweetener

• ½ cup coconut milk

• 2 tbsp coconut oil or ghee

• 1 tsp cardamom powder

• 1 tsp baking soda (optional, check fasting rules)

Instructions:

1. Preheat the oven to 350°F (175°C) and grease a cake pan.

2. In a bowl, mix mashed bananas, jaggery, and coconut milk until smooth.

3. Add water chestnut flour, coconut flour, and cardamom powder. Mix well.

4. Stir in coconut oil and mix until the batter is smooth. Pour the batter into the greased pan and bake for 25-30 minutes.

5. Allow the cake to cool before serving.

These cakes are light, delicious, and align with Ekadashi dietary guidelines!

Jambavati