This is an eggless whole wheat cake flavored with cinnamon and cardamom. It is a perfect, soft, moist tea time cake and I have topped it with Vanilla Glaze. I’m sharing a detailed and step-wise recipe for the same.
Powdered sugar – 1 cup
Vanilla essence – 1/2 tsp
Melted unsalted butter – 1/2 tbsp
Milk – 2 tbsp
Method:
Combine powdered sugar, vanilla essence, butter and milk until mixture is creamy without any lumps.
Add this glaze on top of the eggless whole wheat cake cake and enjoy!!!!
You can also try out Eggless dates cake recipe from my blog.
Eggless Whole Wheat Cake - Atta Cake
Enjoy a tea-time eggless whole wheat cake drizzled with vanilla glaze.
Ingredients
- Whole wheat flour - 2 cups
- Castor Sugar - 1 cup (you can also use powdered jaggery)
- Yogurt - 1 cup
- Water - 1 cup + 2 tbsp (you can add more to bring the cake to dropping consistency)
- Baking powder - 2 tsp
- Baking Soda - 1 tsp
- Cinnamon powder - 1 tsp
- Green cardamom powder - 1 tsp
- Olive oil - 3/4 cup
- Chopped Walnuts - 2 tbsp (optional)
- Raisins - 2 tbsp (optional)
Instructions
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Preheat oven at 200 C.
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Sift wheat flour, baking soda and baking powder and keep it aside.
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Powder sugar. Add sugar, oil in a bowl and mix it well until sugar completely dissolves.
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Add yogurt and blend it well.
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Now add all wheat flour slowly to the mix and blend it well.
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Make sure there are no lumps in the batter. Add water and bring it to a dripping consistency. Add cinnamon powder, cardamom powder, raisins, walnuts and give a quick stir.
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Grease the cake tin with some oil evenly and add the batter to it. You can also use butter paper.
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Bake at 180 C for 50 minutes. Check after 50 minutes by inserting a toothpick at the center of the cake. If it comes out clean, then your cake is done or else continue baking for 5 more minutes and keep a watch on it.
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Once it has cooled down, invert it on a wire rack and let it cool down completely. Enjoy this cake drizzled with vanilla glaze. Check the post to learn how to prepare vanilla glaze.
Recipe Notes
- Only cut the cake once it has completely cooled down.
- Bring the batter to dripping consistency. I added 1 and 1/4 cup water.
- If you feel batter is too thick, add more water.
- Use 9 inch or 10 inch round/square pan.
that's a healthy treat…
very scrumptious looking!! you nailed it! very healthy an a simple recipe too.
Healthy and yummy recipe 🙂
Very healthy and absolutely tempting
The cake looks delicious, especially with the moistness the glaze brings to the top.
Visiting from UBC.
Most definitely going to try it next time I get into my 'super cooking mood' 😀
Richa
I'd love a bit of that with my cup of tea now.
This looks so sticky & gorgeous!
Looks very moist – especially for not having any eggs. Another winner 🙂
Great for those allergic to eggs thanks for sharing
healthy, moist, and delicious cake…
Just love this cake. All my family members look forward for it ????
healthy and yummy cake…must to try …
Hristiqn Nikolov –
Healthy and really yummy… I must definetely try this.
This looks really good! Thanks for sharing the recipe.
This looks so moist and so good! Excellent. Thanks for sharing this recipe!
i am loving this sweet healthy treat great work priya love :*
Thanks for the share hun..loved this recipe :*
This looks wonderful! Thank you for linking it up Friday at our Weekend Social on Kitchen Dreaming! We hope to see you again this week! 🙂
Eggless Whole wheat Cake / Atta Cake sounds great! I love the fact it does not contain any eggs! I can not wait to try!!!
Perfectly baked and love its whole wheat:-)
So moist cake priya .I don't need the glaze .Cake will be soft then ?
Thank you Sathya priya. the cake will be moist even without the glaze 🙂
What is unsalted butter?
Its same as cooking butter. I always use unsalted butter for baking.
first of all thank you for sharing such a wonderful recipe which is with out egg and maida. could you pls help me with some variations? what if i replace sugar with condensed milk and use milk instead of water and dahi? dose it come out the same or what do i need to take care of. please tell quantity as per above recipe if i can use. thank you. please reply.
You can replace sugar with jaggery. You can also try other variations in my blog like eggless whole wheat coconut cake – http://priyakitchenette.blogspot.in/2014/11/eggless-whole-wheat-coconut-cake.html
You can also try eggless orange whole wheat cupcakes – http://priyakitchenette.blogspot.in/2013/12/eggless-whole-wheat-orange-cupcake.html
you can also try eggless whole wheat strawberry cupcakes – http://priyakitchenette.blogspot.in/2014/02/eggless-whole-wheat-strawberry-cupcake.html
Hi, Thanks for this recipe. Couldn't resist and started preparing choclate version of it. However, I have a simple query regarding the measurements of baking powder and baking soda. Should it be tsp or tbspoon. Kndly let me know. Thanks
Chocolate tempting Ruchi!! The measurement is in Tsp.
Thanks Priya..I reduced the quantity of both bkng soda and pwdr..still came out awesome..super soft. Thanks for the wonderful recipe.
Thats great Ruchi. I also learn from my readers and if you mention the exact measurement, I can try with the same. I'm glad you tried the cake and liked it. Thank you Ruchi 🙂
Hi priya…I made this cake last night and kept it to cool before I cut it today morning. It tastes good but is a little dry and not as fluffy… What could be the reason. I did not add any dry fruit.
Hi Latika! Thank you for trying my recipe. There are 2 main reasons why cake gets dry. Either you overbaked it or the moisture in the batter is not enough. Try adjusting the consistency of the batter next time or bake for lesser time as each oven is different. As you keep baking you will understand your oven. Happy baking 🙂
Hi Priya,
I tried this cake and it came out very soft, fluffy , moist and yum. I tried it with jaggery and used less baking powder and soda yet it doubled in size. Family voted this higher than the egg cake. Thanks for d healthy recipe.
Thank you Reema for the feedback. Great idea to use jaggery!
Hi, can I make cupcakes using this recipe?
Thanks!
Yes you can Smita. You can also check out this recipe for making orange cupcakes using whole wheat flour – https://priyakitchenette.com/2013/12/eggless-whole-wheat-orange-cupcake/
Can I substitute the yogurt with ripe bananas?
Or can you suggest any substitutes?
substitute with sour cream or buttermilk
Its super healthy cake.. gonna try it soon..
Thank you 🙂
Hi Priya,
Even though you know this, I have to tell you what an AMAAZINGGGGG recipe this is!
I’ve been very very skeptical of WWF cakes because all my past attempts have resulted in a refined ‘Atta Halwa’ … but this recipe ROCKS!!!
The cake is soft, crumb is spongy and the taste… mmmm heavenly!
I am a home baker and conduct classes too. Recently I have taught my students how to make this cake and I just wanted to let you know that when I gave them a copy of the recipe, I added your page link on it.
Thanks again for sharing this super recipe!
Aaw..thats so sweet Gitanjali! Thank you for sharing the feedback. You made my day <3
woww..nice recipe…and nice blog too..Presentation is also good..I tried it out with Surabhi Atta…It came out really good..My husband really liked it very much..Healthy Whole Wheat Atta will makes this recipe a grand success..
nice to hear that 🙂
Can we substitute oil with butter…or can you specify the oil you used as using sesame oil gave a peculiar smell n taste…thank you…
I would suggest you use olive oil or canola oil which is neutral in taste.
I just made this, thanks for the recipe! I used my own vegan sour milk made from oats and some soya yogurt. Added in some chopped dried apricots and some extra spice for a perfect winter cake. Thanks again for sharing your recipe!
That sounds great! Glad to hear thr feedback 🙂
Hi Priya, I made this cake today. It was rising well while baking, but afterwards sank down, and did not become fluffy at all. What could be the reason?
Hi Sheetal, Did you open the oven during baking? If you open the oven while baking, it changes temperature and cake will not rise properly.
I baked this cake yesterday. Just replaced sugar with jaggery. Came out super moist and soft. It’s amazing. Thanks for sharing your recipe ????
wow! I’m glad that you loved it 🙂