Cranberry Sauce Chapati Bundt Cake

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Cranberry Sauce Chapati Bundt Cake


Cooking Time

Preparation Time :15 Min

Cook Time : 40 Min

Total Time : 55 Min


Serves : 12
  • 6 left over chapati

  • 1/2 cup wheat flour

  • 1/2 Cup cocoa powder

  • 1teaspoon baking powder

  • 1 /2 teaspoon baking powder

  • 1 teaspoon spring vanilla essence

  • 3/4 cup grated jaggery

  • 1/2Cup olive oil

  • 1/2 Cup curd

  • 1/2 cup milk

  • 1 cup craneberry sauce

  • Fir frosting 1 cup chopped white chocolate

  • 1/2cup freshcream

  • 1tsp sprig bourbonvanilla essence


  • tear apart leftover chapati to small pieces
  • add them to a Blender jar and grind them coarsely with pulse mode
  • transfer it into a big bowl
  • seive the rest dry ingredients together and mix the chapati flour in it
  • mix well and keep aside
  • take another bowl
  • add curd and jaggery together and whisk it till jaggery dissolved completely
  • add oil and cranberry sauce
  • mix it well
  • now add wet and dry ingredients together
  • grease The Bundt cake tin and keep aside
  • add milk as desired and make the cake batter like consistency do not over mix
  • now transfer the battle into bundt tin
  • bake In a preheated oven over 180 degrees centigrade for 30 to 40 minutes
  • allowed to cool in the tin
  • after cooling invert cake onto a wire rack
  • melt chocolate and fresh cream together in microwave for 30 seconds
  • Add sprig vanilla essence and mix it well
  • Now pour the frosting over bundt
  • Sprinkle some cake crumb over bundt.
  • Enjoy