I’m super excited to share a healthier cake recipe with you guys! This eggless atta cake is made with 100% whole wheat flour and naturally sweetened with jaggery. A celebration is incomplete without some sort of cake in my opinion, be it birthdays or anniversaries or any other special day. And if you refrain from enjoying a piece of cake due to various dietary restrictions, then you definitely need to try this healthier alternative. I was always under the impression that cakes made with wheat flour are just not that great. But guess what? I was so wrong! That perception changed when I tried this eggless date and walnut whole wheat cake. While there isn’t much difference in calories between refined flour i.e all-purpose flour (maida) and whole wheat flour, the latter is relatively healthier as it contains fiber, vitamins, and minerals. I love baking simple tea-time loaf cakes, as they are hassle-free and require less effort as compared to a frosted cake. I lack the patience for those kinds of bakes but do reserve them for special occasions.
Recipe inspiration
I actually tasted this eggless whole wheat jaggery cake for the first time just a couple of weeks ago when my friend, Aarti prepared it for one of our neighbor’s send-off to Kenya. It was so good that I requested her for the recipe to which she happily obliged. I have been wanting to share a healthier cake recipe for quite some time now and this atta cake fits the bill perfectly! Just look at that beautiful crumb 🙂 While I have nothing against eggs, I thought of skipping them here since a lot of you prefer eggless bakes.
Why you will really love this whole wheat jaggery cake?
Ingredients needed for this homemade atta cake recipe
You need simple ingredients to make this delicious wheat and jaggery cake. Let’s have a look at them; Whole wheat flour: Whole wheat flour is known as gehu ka atta or chakki atta in India. It is made by grinding whole wheat grains into a fine powder. This atta is used in making rotis, chapatis, parathas, and other Indian flatbreads. Jaggery: Also known as ‘gur‘ in Hindi. It is a healthier substitute for refined sugar and works really well in this recipe. It lends a deep and rich flavor to the cake. Leavening agents: These are the usual ingredients i.e. baking powder and baking soda. I don’t suggest skipping either as they help the cake rise. Salt: A small pinch to bring out the other flavors of the cake. Flavoring agents: I’ve used pumpkin pie spice mix which is a blend of cinnamon, ginger, allspice, nutmeg, and cloves. I love the warm flavors it adds to this simple atta gur cake. The spices compliment the deep and rich flavors of the jaggery really well! I’ve also added some pure vanilla extract! Yogurt: This is a substitute for the eggs in this recipe and it works really well. You won’t miss the eggs! Additionally, it also helps in making the cake soft and moist. Fat: I’ve used sunflower oil in this recipe because it makes the cake moist. You can use any other neutral cooking oil like canola, corn oil, etc. Don’t use olive oil in this recipe as wheat flour is quite nutty and that will sort of clash with the strong flavor of the olive oil. Liquid: I’ve used whole dairy milk for the liquid part in the recipe.
How to make eggless atta cake – Step by step process
Make sure all your ingredients are at room temperature!
Step 1: Prepare the cake pan
Position a rack in the center of the oven. Preheat the oven to 180° C/350° F. Grease and line a 9×5-inch loaf pan with parchment paper. (The dimensions of my loaf pan are 10 x 4.5 inches) (Photo 1)
Step 2: Sift the dry ingredients
Sift 1.5 cups of wheat flour, 1.5 teaspoons of baking powder, 1/2 teaspoon of baking soda, 1/2 teaspoon salt, and 1 teaspoon of pumpkin pie spice mix in a large bowl. (Photos 2 to 7) Whisk until well-combined. (Photo 8)
Step 3: Liquid ingredients
In a medium-sized bowl, add 1/2 cup of yogurt and 1 cup of jaggery powder. Beat on medium speed until the jaggery has dissolved. I’ve used a hand mixer, but a regular whisk will also be fine. (Photos 9 to 11)
Add 1/3 cup oil, 1 teaspoon pure vanilla extract, beat on medium speed until incorporated. (Photos 12 to 15)
Step 4: Add dry ingredients and milk alternately
To the jaggery-yogurt-oil mixture, add dry ingredients and milk alternately, starting with flour and ending with flour. (Flour in 3 additions and milk in two additions). Mix just until you see no more flour pockets. Do not overmix the batter! A few lumps are absolutely fine. (Photos 16 to 25) You can add a handful of chopped nuts at this point, and fold it gently. with a spatula.
Transfer the batter to the prepared cake pan. (Photo 26) Smooth out the surface with a spatula. (Photo 27) Tap the pan on the counter 3-4 times to eliminate any air bubbles. (Photo 28) Top with slivered pistachios and almonds or any other nuts of your choice. (Photo 29)
Step 5: Bake
Bake at 180° C/350° F for 40-45 minutes or until a toothpick inserted in the center of the cake comes out clean. (Photo 30)
Transfer to a wire rack. Cool the cake in the pan for 15 minutes, remove the cake from the pan and let it cool completely on the wire rack. (Photos 31 and 32)
Slice and enjoy with a cup of tea or coffee!
Serving suggestions
Serve a slice of this eggless atta cake as such, it is delicious on its own, or pair it alongside tea/coffee or milk for kids. For a decadent treat, spread some butter, or any nut butter, drizzle a little honey. Chocolate hazelnut spread such as Nutella is also a good option. You can also bake the cake in a round pan, slice the cake into two layers and frost it with your favorite icing recipe. But that would beat the purpose of keeping it healthy IMHO.
Storage instructions
Slice the cake and store the slices in an airtight container for 1 to 2 days. Honestly, it never lasts that long around here 😀 Refrigerate for up to 5 days to prolong its shelf life, especially since it’s so hot and humid these days. Bring to room temperature before serving.
My top tips to make the wheat cake
The spoon and sweep method to measure out the flour: Fluff the flour within the container, then spoon it into your dry measuring cup, level it off with the back of a knife. I prefer using my weighing scale when it comes to baking. But I’ve also included measurements in volume for those of you that use standard measuring cups Jaggery: My powdered jaggery was not lumpy, so I used it as such, straight out of the packet. If your jaggery has big lumps, then it is best to sift it before using it in the recipe. This will ensure that the jaggery powder dissolves well in the batter. Milk quantity in batter: Wheat flour needs extra hydration because it contains wheat germ and bran which absorb more liquid. The quality of atta differs from one brand to another. So if you feel the batter is too thick, add a few tablespoons more of milk. Refer to the video for an idea of the batter consistency. Avoid overmixing: Never overmix a cake batter. Overmixing will result in a really dense cake. Mix only until you see no flour pockets in the batter. Let the baked cake rest: It is important to let the cake rest in the tin for at least 15 minutes. Then transfer to a wire rack to cool down completely. The cake is delicate after it is out of the oven and trying to remove it out of the pan may cause it to crack and fall apart. Oven temperature and timing: Every oven is different. I always use an oven thermometer while preheating the oven to make sure I’m baking at the right temperature. I use a 52-liter OTG, and my cake was done in 40 minutes. Keep a tab after 35 minutes. Avoid opening the oven door frequently as that will result in a temperature fluctuation affecting the cake.
How to make this atta cake without the oven?
You can make this atta cake in the pressure cooker instead. Use a 5-liter pressure cooker, remove the gasket and the weight. Cover the bottom of the cooker with about a cup of salt. Place a heat-proof stand. Close the cooker with the lid, and preheat on medium heat for 10 minutes. Depending on the size of your cooker, a loaf pan may or may not fit. So use a round or square baking pan. Place the cake pan (no need to cover the cake pan) carefully with the help of tongs. Excercise precaution as the cooker is hot. Secure the lid of the cooker tightly (no gasket nor weight). Cook on medium heat for 35 minutes. Check for doneness test with a toothpick. If it is not done after 35 to 40 minutes, bake it for 5-10 minutes more.
How to make a vegan version of this cake?
Swap the yogurt and milk with your favorite plant-based alternatives.
Can I use ghee instead of oil in this recipe?
Yes, you most certainly can. I tested this recipe with melted ghee and it worked just as well. So why haven’t I finalized that in the recipe? Simply because I found that the finished product was much better with the inclusion of oil. The cake was moister as compared to the one I made with ghee. It’s totally your call, you can use either. The quantity stays the same. You can also use melted butter if you wish to.
I don’t have powdered jaggery, can I use regular jaggery?
Yes, you can! Grate the jaggery and use the same amount stated in the recipe.
Can I bake this atta cake in a round or square cake pan?
Yes, you can. Use a 7 or 8-inch round or square cake pan. Baking time will reduce because of increased surface area, so keep a tab after 35 minutes.
Can I make this wheat cake with eggs instead?
Yes, you most certainly can. Substitute the yogurt with 2 eggs. The rest of the process and recipe will stay the same.
What can I substitute the yogurt with?
I have not tried another substitute here. But 2 overripe mashed bananas would work as a great substitute, but it will also lend some banana flavor to the cake. Flax egg might also work, though I’ve yet to try that alternative.
Why does the top of this wheat cake crack?
A cracked top is absolutely normal for such cakes or quick breads (eg: pumpkin bread, banana bread, etc). This wheat cake is a type of quick bread. Quick bread is any type of bread that is leavened by baking powder or soda instead of yeast. This happens because the crust sets faster than the insides of the cake. As the cake continues to bake and rise, it pushes through the crust thus causing it to crack. This phenomenon does not alter the texture nor taste of the final baked good. In fact, it is a good sign for quick breads. I think the crack makes the loaf look rustic adding a lot of character to it. You won’t observe much of a crack in a round or square pan, as you have a larger surface area as compared to a loaf pan.
Why does my cake taste bitter?
Also, make sure, your atta flour is fresh. Avoid using sour yogurt.
Is this cake dense? How can I make this cake less dense?
You have to understand that this cake is made entirely with wheat flour, so expect it to be slightly dense. But it is not dry or crumbly. Rather it is soft, moist, and delicious at the same time. You can do a couple of these things to make it less dense if you wish to;
You may also enjoy these tea-time loaf cakes
Rava cake Eggless marble cake Eggless mango loaf cake Banana bread without eggs Pumpkin bread without eggs ★ If you try this easy wheat cake with jaggery recipe, I would love to hear from you! I’d appreciate it if you could rate and leave a review below in the comments. Your reviews help others know the recipe better too. Feel free to share your feedback and suggestions at [email protected]. Thanks so much 🙂 You can also follow me on Facebook, Pinterest, Instagram & Twitter
