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Eggless whole wheat cake

Eggless Whole Wheat Cake - Atta Cake

Enjoy a tea-time eggless whole wheat cake drizzled with vanilla glaze.

Course Dessert
Cuisine continental
Keyword cake, eggless cake
Prep Time 15 minutes
Cook Time 1 hour
Servings 8
Author Priya Shiva

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

  1. Preheat oven at 200 C.

  2. Sift wheat flour, baking soda and baking powder and keep it aside.

  3. Powder sugar. Add sugar, oil in a bowl and mix it well until sugar completely dissolves.

  4. Add yogurt and blend it well.

  5. Now add all wheat flour slowly to the mix and blend it well.

  6. 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.

  7. Grease the cake tin with some oil evenly and add the batter to it. You can also use butter paper.

  8. 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.

  9. 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.