Cucumber Cake (Indian-Style)

(24 slices)
Dry Ingredients:

2 cups whole wheat flour
1 cup rice flour
1 teaspoon baking powder
1 teaspoon baking soda
½ teaspoon salt
2 teaspoons powdered cardamom
¾ cup cashews (lightly toasted)


Wet Ingredients:
2 cups very finely grated jaggery
3 tablespoons flaxmeal (powdered flaxseeds whisked together with 9 tablespoons water)
¼ cup apple juice
½ cup coconut milk
4 tablespoons coconut oil
3 cups cucumber peeled, deseeded & grated


Whisk the dry ingredients together in a bowl. Keep aside.
Mix the wet ingredients in a bigger bowl.
Add the dry ingredients to the wet and mix together.
Pour the batter into a cake pan and smooth the top.
Bake in a preheated oven at 350 degrees for 45 minutes, check by pricking a toothpick in the center so it comes out clean.
Remove from the oven and unmold after 10 minutes.
Wait till it cools thoroughly before cutting.