Eggless Atta Cake Recipe | Eggless Wheat Cake Recipe

Eggless Atta Cake Recipe / Eggless Wheat Cake Recipe with stepwise pics and a short YouTube video. If you like my video, please share it and don’t forget to SUBSCRIBE to my channel. This cake is a super healthy one mainly for people who are reluctant to add All Purpose Flour / Maida and white sugar in their diet. Moreover, it is prepared with atta, jaggery, no butter and you can make it as a vegan version too by replacing milk with water + vinegar but the softness will be missing a bit. I have already used brown sugar or palm sugar in so many of my cake recipes, but this is the first time I trying my hands with jaggery, to the say the truth, I kept my finger crossed intense until I sliced the cake and tasted a bit. Yavvy! the taste, texture, flavour was marvellous and pillowy soft. Do try it, you all will, believe me, so my dear friends I am waiting for your feedback. If Interested check my 25+ Eggless Baked Goodies here and 100+ Lockdown Recipes also.

Check my other Eggless Baking Recipes like

1. Vanilla Birthday Cake
2. Karachi Bakery Cookies
3. Strawberry Cake
4. Marble Cake
5. Tutti Frutti Cake

Eggless Whole Wheat Cake

Eggless Atta Cake Recipe | Eggless Wheat Cake Recipe

Priya Santhamohan

Eggless Atta Cake Recipe / Eggless Wheat Cake Recipe is a super healthy one mainly for people who are reluctant to add All Purpose Flour / Maida and white sugar in their diet.

Print Recipe Pin Recipe

Prep Time 10 mins

Cook Time 0 mins

Baking Time 40 mins

Total Time 50 mins

Course Baking, Cake Recipes

Cuisine Indian

Servings 1 Loaf

Calories 170 kcal

Equipment

• OTG Oven / Microwave Oven
• Mixer / Blender

Ingredients

  

1 Cup = 250 ML, 1 tsp = 5 ML

Dry Ingredients

• 1½ Cup Wheat Flour / Atta
• 1 tsp Baking Powder
• ½ tsp Baking Soda
• ½ tsp Cinnamon Powder
• ¼ Salt
• ¼ Cup Dry Fruits & Nuts (Almonds, Cashews, Raisins)

Wet Ingredients

• 1 Cup Milk
• 1 tsp Vinegar
• 1 Cup Jaggery Powder
• ½ Cup Oil

Instructions

 

• First, measure and keep all the dry ingredients ready.
• Then, chop the cashews, almonds and walnuts finely. Additionally, you can add finely chopped pistachios, dates, figs etc.
• Keep the milk and vinegar ready to make buttermilk.
• To the milk, pour the vinegar and mix it well. After 5 minutes, it turns into buttermilk (you can watch my Atta Cake Video for more clarity)
• To a mixing bowl, add the powdered jaggery (ensure to use pure jaggery without any dust) and oil (flavourless).
• Mix the jaggery and oil well without any lumps, it takes around 3 to 4 minutes.
• In a wide bowl, place a sieve. Then, add the atta, baking powder, baking soda, cinnamon powder and salt.
• Sift everything for 2 times.
• To the sieved dry ingredients pour the buttermilk (milk + vinegar mixture).
• Now, pour the jaggery + oil mixture. Fold it gently and ensure there are no lumps or air pockets in the batter.
• Lastly, add the vanilla essence. By the meantime, preheat the oven for 10 minutes at 180c.
• To the chopped dry fruits and nuts, add 2 tsp of flour and mix it well. If you directly add the nuts and fruits to the batter, it sinks to the bottom of the cake.
• Add the dry nuts, fruits (reserve some to sprinkle on top) and quickly fold the batter once.
• Then, brush a baking tray with oil and dust little flour all over or line it with a butter paper. Transfer the batter to the baking tray, then level it with a ladle/spatula and shake the pan twice, so that the air bubbles releases (Bread loaf Tin Size that I used is, L-7 inch, B-4 inch and H-3.5 inch)
• Sprinkle the reserved nuts and dry fruits over the batter.
• Place the tray in a pre-heated oven and bake it for 35 to 40 minutes at 180c or a toothpick inserted in the centre comes out clean. Once cooled, invert the tray on a plate and gently tap to remove the cake. Then slice it with a sharp knife.

  Enjoy a slice of this Eggless Atta Cake Recipe during Teatime.

Video

Notes

Tips for Eggless Wheat Cake Recipe

1. Sieving the dry ingredients is a must for even mixing.
2. For vegan version, milk can be replaced with water + vinegar. But the soft texture will be missing a bit.
3. Ensure to use pure jaggery without any dust or dirt.
4. Use any flavourless oil only, else the cake smells bad, otherwise oil can be replaced with melted butter too. 
5. I used unflavoured oil, it can be replaced with olive oil too, it gives a nice texture to the cake.
6. Don't skip cinnamon powder as it lends a nice aroma and zing to the Eggless Atta Cake Recipe.
7. The same batter can be used to prepare Atta Muffins but bake for only 15 to 20 minutes.
8. Always cool the cake and then slice it, else it gets crumbled.
9. In Microwave: Preheat it and bake the cake in convection mode at 180^c for 30 to 35 minutes.
10. This Eggless Wheat Cake Recipe stays good for 2 to 3 days at room temperature and 1 week under refrigeration, but warm it before eating.

Common Tips in Baking

1. Baking powder cannot be substituted with baking soda, both are different.
2. Ensure baking powder and baking soda are within the expiry date, else the cake won't raise and turns spongy.
3. Don’t over whisk the batter, otherwise the cake becomes hard.
4. Once you prepare the batter, bake it immediately, else the baking powder de-activate and the cake won't raise.
5. Choose correct sized baking tray, if not while baking itself the cake overflows. To avoid this fill the batter to 1/2 of the tray.
6. If the cake doesn’t get baked in the centre, cover the tray with an aluminium foil or butter paper and bake for another 10 minutes.

Keyword Atta Cake, Atta Cake Recipe, Eggless Atta Cake Recipe, Eggless Wheat Cake Recipe

Atta Cake Recipe

Method for Eggless Atta Cake Recipe

1. First, measure and keep all the dry ingredients ready.

2. Then, chop the cashews, almonds and walnuts finely. Additionally, you can add finely chopped pistachios, dates, figs etc.

3. Keep the milk and vinegar ready to make buttermilk.

4. To the milk, pour the vinegar and mix it well. After 5 minutes, it turns into buttermilk (you can watch my Atta Cake Video for more clarity)

5. To a mixing bowl, add the powdered jaggery (ensure to use pure jaggery without any dust) and oil (flavourless).

6. Mix the jaggery and oil well without any lumps, it takes around 3 to 4 minutes.

7. In a wide bowl, place a sieve. Then, add the atta, baking powder, baking soda, cinnamon powder and salt.

8. Sift everything for 2 times.

9. To the sieved dry ingredients pour the buttermilk (milk + vinegar mixture).

10. Now, pour the jaggery + oil mixture. Fold it gently and ensure there are no lumps or air pockets in the batter.

11. Lastly, add the vanilla essence. By the meantime, preheat the oven for 10 minutes at 180c.

12. To the chopped dry fruits and nuts, add 2 tsp of flour and mix it well. If you directly add the nuts and fruits to the batter, it sinks to the bottom of the cake.

13. Add the dry nuts, fruits (reserve some to sprinkle on top) and quickly fold the batter once.

14. Then, brush a baking tray with oil and dust little flour all over or line it with a butter paper. Transfer the batter to the baking tray, then level it with a ladle/spatula and shake the pan twice, so that the air bubbles releases (Bread loaf Tin Size that I used is, L-7 inch, B-4 inch and H-3.5 inch)

15. Sprinkle the reserved nuts and dry fruits over the batter.

16. Place the tray in a pre-heated oven and bake it for 35 to 40 minutes at 180c or a toothpick inserted in the centre comes out clean. Once cooled, invert the tray on a plate and gently tap to remove the cake. Then slice it with a sharp knife.

Enjoy a slice of this Eggless Wheat Cake Recipe during Teatime.

Eggless Atta Cake Recipe