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Buckwheat (Fapar) and Carrot/ Pumpkin Cake

Updated: Mar 15, 2018

Delicious cake rich in fiber, protein, omega 3 and micro-nutrients with a healthier sugar substitute.   


  • 3 eggs

  • 1 cup vegetable oíl

  • 1/2 cup jaggery (sakkhar) or molasses (khudo) instead of sugar

  • 2 cups buckwheat flour (mithe fapar)

  • 1.5 teaspoon baking soda

  • 1.5 teaspoon baking powder

  • 1/2 teaspoon salt

  • 1 tablespoon ground cinnamon

  • 3 cups grated pumpkin or carrots 

  • 1 cup chopped walnuts (optional, makes it more nutritious!) 


  1. Preheat oven to 175 C. Grease a standard round or rectangle pan. 

  2. In a large bowl, beat together eggs, oil and jaggery which takes longer than sugar to dissolve.

  3. Mix in flour, baking soda, baking powder, salt and cinnamon.

  4. Add pumpkin/carrots and then walnuts. Stir again. Pour into prepared pan.

  5. Bake in the preheated oven for 35 minutes. Take out and let cool in pan for 5 minutes, then turn over onto a wire rack and cool completely.

  6. Tastes best after refrigerating for a couple of hours.

Buckwheat contains fiber, protein, minerals and is gluten-free.
Jaggery and molasses are far better than sugar in nutrients and health benefits as well as taste!
​Walnuts add essential omega 3 fatty acids.
Cake tastes good without frosting and minus the unnecessary calories! ​

1 Comment

Nice and informative, please keep it up

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