Step 1

Mix the whole wheat flour, baking powder, baking soda, cinnamon and nutmeg powder well in a bowl. You can also sift the above ingredients.

Step 2

Add the ginger paste and candied ginger and mix again.

Step 3

In a separate bowl, whisk the yogurt with ¼ cup water till smooth. Then add the oil to it and mix thoroughly. Keep aside.

Step 4

Remember to preheat the oven for 15 minutes at 180 degrees C/356 degrees F.

Step 5

Heat ½ cup water till its just hot (no need to boil) in a microwave or on stove top.

Step 6

Add jaggery to the hot water and stir until the jaggery is dissolved. If there are impurities in the jaggery syrup, strain it using a fine mesh strainer.

Step 7

Pour the yogurt and oil mixture to the flour mixture.

Step 8

Then add the jaggery syrup.

Step 9

Fold the ingredients well and make a smooth batter.

Step 10

Pour into a greased baking round pan or loaf pan and bake in a preheated oven at 180 degrees C/356 degrees F for 35 to 40 mins. It took me 41 minutes to bake the cake.

Step 11

If the top gets browned quickly while baking, cover with parchment paper or aluminium foil and then continue to baking.

Step 12

Check the baked cake with a bamboo skewer and it should come out clean.

Step 13

Place the cake pan or a wired tray to cool completely.

Step 14

Once cooled, remove the cake from the pan and place on a board or plate.

Step 15

Dust some icing sugar or confectioner's sugar on the cake if you prefer.

Step 16

Slice the eggless gingerbread and serve as is or with some whipped cream.