atta cake recipe

wheat cake recipe with step by step photos – an easy and delicious recipe of eggless cake made with whole wheat flour (atta), sweetened condensed milk and butter.

i had got a few requests for an eggless sponge cake made without curd or apple sauce or aquafaba or any puree. so i created my own recipes to get a cake which is light, fluffy and soft like a sponge cake made from eggs. i have had sponge cake made with eggs many times as a kid and in fact even made them many times during my teens. so when developing eggless sponge cake recipes, the texture never came to the ones made with eggs. a few recipes were disasters.

again i tried to develop an eggless sponge cake recipe. before preparing the recipe, i was thinking whether to add whole wheat flour or all purpose flour. finally i decided to add whole wheat flour. the recipe was a success. it did not have a sponge cake like texture, but too good for a eggless whole wheat cake. decided to add this recipe as why not share a good recipe with good results with all of you. if i can prepare it, so can you. and it is indeed satisfying and fulfilling to bake cakes and breads for your family. more so when they have an additional health element in them.

the recipe makes for a 6×6 inches whole wheat cake and its a small cake. you can serve this wheat cake plain as a tea time snack or even as a dessert. you can also use this cake as base in trifle pudding and even frost it with any icing.

i have also used this recipe and made few changes to make sponge cake recipe in pressure cooker and also this egg free carrot cake recipe.

please do note that i have used organic chakki ground whole wheat flour in the recipe. its the same flour which i use for making chapatis.

if you are looking for more eggless cakes recipes then do check vanilla cake, chocolate cake, black forest cake, pressure cooker chocolate cake and eggless banana cake recipe.

atta cake or wheat cake recipe below:

eggless atta cake recipe
4.67 from 27 votes
print

wheat cake recipe | wheat flour cake recipe | eggless atta cake recipe

eggless wheat cake recipe - an easy recipe of cake made with whole wheat flour, sweetened condensed milk and butter.

course desserts
cuisine world
prep time 10 minutes
cook time 1 hour
total time 1 hour 10 minutes
servings 8 pieces
calories per serving 208 kcal
author dassana amit

ingredients (1 cup = 250 ml)

dry ingredients for wheat cake:

  • 1 cup whole wheat flour (atta) or 120 grams whole wheat flour
  • ½ teaspoon baking powder

wet ingredients for wheat cake:

  • ½ cup sweetened condensed milk or 125 ml or 125 grams sweetened condensed milk
  • 1 teaspoon vanilla extract or ½ teaspoon vanilla essence

for butter solution:

  • 80 grams unsalted butter or about ⅓ cup heaped chilled butter cubes. you can also use salted butter
  • ½ cup water
  • 4 tablespoons sugar

how to make recipe?

making wheat cake batter:

  1. grease a 6x6 inches square pan with softened butter. you can also use a 5 to 6 inches round pan.
  2. in a seive, add 1 cup whole wheat flour (120 grams atta) and 1/2 teaspoon baking powder. keep the sieve on top of a mixing bowl or pan.
  3. sift both the dry ingredients. also preheat oven at 180 degrees celsius for 20 minutes.
  4. now add 1/2 cup sweetened condensed milk (125 ml or 125 grams).
  5. add 1 teaspoon vanilla extract or 1/2 teaspoon vanilla essence
  6. do not mix. just keep aside.
  7. in another pan, take 80 grams butter and 1/2 cup water.
  8. add 4 tablespoons sugar.
  9. keep the pan on stove top and on a low flame heat this mixture.
  10. the butter will melt initially. do stir occasionally.
  11. bring this mixture to a boil.
  12. once the mixture comes to a boil, then remove the pan and pour the entire boiling hot mixture in to the flour mixture.
  13. with a wired whisk, begin to mix lightly.
  14. mix with light pressure, so that over mixing does not happen.
  15. mix to a smooth batter. if there are small tiny lumps, then let it be. do not over mix.
  16. now pour the cake batter in the greased square pan.

  17. gently shake the pan or tap the sides.

baking wheat cake:

  1. place the pan in a pre heated oven. bake at 180 degrees celsius for 45 minutes to 1 hour. 

  2. in my oven it took about 1 hour to bake. yes that long. oven temperatures are not same everywhere, so while baking do keep a check. 

  3. also please do not open the oven door till 3/4th of the cake is done. 

  4. the top should be golden and when you insert a tooth pick in the atta cake, it should come out clean.

  5. let the wheat cake become warm or cool completely, before you serve it.

  6.  in cooler climates, the wheat cake can be kept at room temperature for 1 to 2 days. do store in a box. 

  7. in warmer or hotter climates, refrigerate the cake. this whole wheat cake stays good for about a week in the fridge.

recipe notes

  • if you do not have unsalted butter, you can use salted butter too.
  • substitute for butter is 1/3 cup oil. can use a neutral flavored oil like sunflower oil or even olive oil can be used. ghee can also be used instead of butter.


making eggless wheat flour cake recipe:

1. grease a 6×6 inches square pan with softened butter. you can also use a 5 to 6 inches round pan.

pan for atta cake recipe

2. in a seive, add 1 cup whole wheat flour (120 grams) and ½ teaspoon baking powder. keep the sieve on top of a mixing bowl or pan.

flour for eggless atta cake recipe

3. sift both the dry ingredients. also preheat oven at 180 degrees celsius/356 degrees fahrenheit for 20 minutes.

atta flour for making eggless atta cake recipe

4. now add ½ cup sweetened condensed milk (125 ml or 125 grams).

making eggless whole wheat cake recipe

5. add 1 teaspoon vanilla extract or ½ teaspoon vanilla essence

vanilla for making eggless whole wheat cake recipe

6. do not mix. just keep aside.

making eggless whole wheat cake recipe

7. in another pan, take 80 grams butter and ½ cup water.

butter for making eggless whole wheat cake recipe

8. add 4 tablespoons sugar.

sugar for making eggless whole wheat cake recipe

9. keep the pan on stove top and on a low flame heat this mixture.

butter for making eggless atta cake recipe

10. the butter will melt initially. do stir occasionally.

butter for making eggless atta cake recipe

11. bring this mixture to a boil.

butter for making eggless atta cake recipe

12. once the mixture comes to a boil, then remove the pan and pour the entire boiling hot mixture in to the flour mixture.

making eggless atta cake recipe

13. with a wired whisk, begin to mix lightly.

making eggless atta cake recipe

14. mix with light pressure, so that over mixing does not happen. while mixing you will come to know if the batter is going to be thick or too thick.  the batter in this recipe is of medium consistency – neither thick nor thin. depending on the quality of flour, you may need to add less or more water. if the batter becomes thick, then do add ¼ to ⅓ cup more hot water. so do keep some hot water handy.

making eggless atta cake recipe

15. mix to a smooth batter. if there are small tiny lumps, then let it be. do not over mix.

preparing eggless atta cake recipe

16. now pour the batter in the greased square pan.

preparing eggless atta cake recipe

17. gently shake the pan or tap the sides.

preparing eggless atta cake recipe

baking whole wheat cake:

18. place the pan in a pre heated oven. bake the wheat cake at 180 degrees celsius/356 degrees fahrenheit for 45 minutes to 1 hour. in my oven it took about 1 hour to bake. yes that long. oven temperatures are not same everywhere, so while baking do keep a check. also please do not open the oven door till ¾ of the cake is done.

eggless atta cake recipe

19. here’s the whole wheat cake after baking. the top should be golden and when you insert a tooth pick in the center of the cake, it should come out clean.

baked eggless atta cake recipe

20. let the wheat cake become warm or cool completely, before you serve it. in cooler climates, the cake can be kept at room temperature for 1 to 2 days. do store in a box. in warmer or hotter climates, refrigerate the cake. this wheat cake stays good for about a week in the fridge.

eggless atta cake recipe, eggless whole wheat cake recipe




137 thoughts on “wheat cake recipe | eggless wheat flour cake recipe | atta cake recipe”

  1. Hi dassana,
    Is there any substitute for condensed milk that can be used as condensed milk is not a regular item in my house

  2. Hi dassana,
    Can we use sugar instead of condensed milk as this is not d ingredient which is always there at home

    Plz help

    1. deepa, in this recipe condensed milk is used as a substitute for eggs. so sugar won’t work as a substitute. if using sugar then the recipe has to be changed in regards to the type of ingredients and their proportions. it will need to be tested first.

  3. Its very simple to make it in home isn’t it???
    I think it will be yummy to taste…………………………………..

  4. I tried this cake today it came out very well!!! Thank you so much for such nice recipes.. could u pls telling me which icing will go well with this atta cake pls??

  5. Hello mam, i tried this atta eggless cake but turned dense. I noted that when i added boiled syrup (butter+sugar +water) & mixed, the batter consistency was not loose like dosa batter, it was hard so i boiled little water & added to the batter to get the consistency, is this could be a reason for getting it fluffy & spongy. My mom’s birthday is on 28th Aug, I want to make this cake for her, please help

    1. shalini, depending on the quality of atta, less or more water will be needed. some types of atta absorb a lot of water. so you can use 3/4th cup water instead of 1/2 cup water in the recipe. this could be the reason for the cake to be dense. also use fresh baking powder. if the baking powder is not fresh, the cake will become dense. to check the freshness, dissolve a pinch of baking powder in some water and it should fizz and bubble. hope this helps. do let me know if you face any other issues.

  6. I want to bake a bigger cake since it lasts only a day or two. What will be measurements for a bigger cake. Plz share

  7. Dear dassana… If using oil means …is method same as butter….oil.water sugar bringing it to boil na….can the water b mixed with oil n boil????

    1. yes same. yes water can be mixed with oil and let it come to a boil. basically an emulsion is formed when oil is mixed with water and its not exactly like oil is boiling. if you are worried, you can even just lightly heat the mixture and no need to boil. but it should be hot. hope this helps.

  8. Hello,
    I just want to know the recipe of egg less whole wheat cake without using condensed milk.
    Can you please post the same?

  9. Hi dassana i tried this cake today and it turned out really awsome thanks a lot for this recipe. it was not so spongy as looking yours but taste was really good

  10. i have 1 doubt…When we do cake with atta (whole wheat flour ) in pressure cooker( bcz i don’t have oven) ..will it bake perfectly..?

  11. This is the first time I’m trying your recipe…. and it was so delicious though little hard…….next time when I made this cake I doubled the quantity as I needed a bigger cake and at last stage (just before putting batter in cake tin) I added 1 tsp eno to it and mixed it with very light hand without overmixing it……. nd it came out so delicious,soft,and fluffy my whole family loved it. Thanks for sharing this healthy and lovely recipe.

    1. sudha, in the convection mode of a microwave oven, you can bake any baked items. you can use aluminium pan. but do use it only in the convection mode. if you use in the microwave mode or a combination mode, then arcing will happen and can damage the food as well as the oven.

  12. Can I make all these cakes in convection microwave? Should I use only a borosil glass tray or aluminium cake moulds are okay.I have IFB Convection microwave..pl.let me know.

    1. sudha, you can make in the convection mode of your microwave oven. you can use either borosil glass tray or aluminium pans. but do note that with a glass pan, the baking time will increase as compared to aluminium pan. since glass is not a very good conductor of heat.

  13. My cake became dense n doughy. I guess i over mixed it. Can i use this cake in any other way now? Coz i don’t want my family to eat this

    1. okay. try making cookies with it. it should work fine. or else if you see gluten strands, which means that the batter stretches like a dough, then knead very well to a dough. shape in small round shapes and bake them. they will taste like sweet crackers.

  14. Hello dassana,
    I made your whole wheat pound cake and it was very good. And i am planning to make this recipe. I am surprised here it says to add only baking powder, no baking soda is added. Will the cake turn out soft in absence of baking soda?

    1. thanks ishita. it does turn soft with baking powder. here there is no need to add baking soda as the amount of flour used is just 1 cup. both the condensed milk and butter does help in making the cake soft.

  15. Awesome the cake came out really soft and spongy. It was done in 30 in my oven. I was wondering if I could replacing sugar with Maple Syrup. If so how much to add.

  16. Also I added vinegar & baking soda. Didn’t have baking powder . N later even added some milk as the dough was very sticky

  17. Hi Dassana.
    Being a great fan of vegrecipesofindia, got motivated to start baking after looking at your cake recipes. I bought Morphy Richard 28 rss, and tried this whole wheat atta cake. Cake tastes really awesome. But it has not come spongy. Top layer turned golden color but its hard. Also cake in middle is like halwa ;). What might be going wrong in my case? I have kept pan in the middle rack. I used Nestle milkmaid for condensed milk. Which atta have you used in the provided recipe?
    Some thoughts here might help me in baking cake.

    Thanks
    Shwetha
    Shwetha

    1. Welcome Shwetha. Thanks for your kind words. The cake is not cooked from the center. May be your oven has uneven temperature. Just cook it with the bottom rod on. Don’t use top rod.

  18. Hello mam if u add half lemon and use hot water while mixing it will come out same as egg sponge cake

  19. Hi Dassana,

    I tried this recipe and my cake came out really well..didn’t know that we could make cake with wheat flour…My kid and husband loved the cake….
    Thanks a lot….Could u pls post a recipe of dates cake made with wheat flour…

    Great work…Good going…

    1. thank you nandita for sharing this. glad that your family liked the cake. i have taken a note of your recipe request and will try to add it in some time.

  20. Hi Mam,
    I am a true fan of your recipes. Just want to give one suggestion. If you could make a recipe channel on youtube. That will help us more to learn about the recipe.
    I am highly grateful to you. That you showed us the all new perspective about cuisines.
    All recipe are impeccable and delicious.

  21. Hi Dassana,
    I have tried many cakes and other recipes from this website.every thing turns so perfect.I just blindly go with your measures.eggless dates and walnut cake I tried recently.it came out so nice .next day it was tasting much better.:)
    Do you have any recipe for eggless fondant?

    1. thanks lavanya. glad that the cake recipes you have tried so far have turned out good. i do not have any recipe for eggless fondant. whenever i develop, test and try eggless fondant recipe, i will add on the blog.

  22. i am fan of all your recipes….all of them turn out awesome….this cake was yummy and healthy too…my son liked it…the picture demonstration of ur recipe is awesome…thankyou soooo much…

  23. Yes . The texture was dense and doughy . I baked at 360 F . I am thinking reading your previous answers , that may be I should bake at a lower temp like 330F . What do you think ?

    1. okay. then the culprit can be either too much mixing or the freshness of the baking powder – meaning the baking powder is slow in reacting or won’t fizz when mixed with the rest of the ingredients. too much mixing will create gluten strands in the batter which will ruin the texture. so when mixing, mix applying less pressure from your hands and do not mix too much. here the temperature is not the reason for the cake to turn out dense, so you can bake at 360 degrees F.

  24. Hey dasanna , I baked this cake today and it failed royally . All the Sides were done but not inside . I baked at 360 and for an hour. What could have gone wrong ? I baked banana bread and that came out beautifully .

  25. Hi…
    I want to know if I can add dessicated coconut to it? If yes..can u plz guide about the propotions?

  26. Thank you very much dassana?will try to bake it at 150.bcz last time i baked it at 160.but still there ws same problem.so dis time i will bake it at lower temp

  27. Hi!!!i m a huge fan of urs.i tried ur a lot of recipes and every recipe turned out so gud.thankew very much for sharing ur wonderful recipes.
    My problem is with baking.i mean whenever i bake a cake,it doesnt come out as it should b.like i bake cake exactly as u say.same proportions of ingredients,same temp,same utensils.but still when i bake,outer crust becomes hard,and from inside it remains uncook.wether its maida cake or whole wheat cake.i dont know whr i go wrong?pls pls pls pls help.as my kids really lv cakes

    1. preet, try baking at a low temp. meaning if a recipe mention 180 degrees celsius, then bake at 160 to 165 degrees celsius. could be that the temperature in the oven which you are using is high. so the sides gets done whereas the centre is undone. also keep both the top and bottom heating elements on if using an OTG and keep in the centre rack of the oven.

  28. Hi Dassana.. I tried this recipe the convection oven.. I preheated the oven n baked the cake for 30Mins though the toothpick came out clean wen I inverted the cake the last layer was not baked and the top layer became crusty n cracked.. what wud u suggest so that it doesn’t crack n cooks well next time? Thanks in advance.

    1. yamini, looks like in your oven the heat is coming from the top and not the bottom. thats why the bottom layer has not baked. did you use a metal pan or a glass pan for baking? let me know.

      while baking in a convection oven where the heating element is on the top, its better to use a metal pan as glass is not a good conductor of heat. also do not keep the pan very close to the top heating element. another thing you can do is cover the pan with an aluminium foil right from the beginning, so that the top does not get over baked. while checking the doneness, the toothpick has to be inserted till the bottom of the pan and always check in the center. usually the sides get baked faster, but the center takes some time. hope these suggestions help.

  29. Hi Dassana,

    Can you please tell me how big the cake will be?
    I mean in KGs/serving portions. I am planning on making this for our anniversary, but i only have 16L OTG, so not sure if this will bake properly.

    Also, i tried your butter cookies yesterday, they turned out really well. Thanks!

    Sowmya

    1. i did not weigh the cake. but i guess it will be around 250 to 300 grams. not more than this. i used to have a 18 litre oven and i would bake larger cakes in it. even at times cake weighing 1 kilo. so i think you can make this cake in the 16 litre oven too. keep in the center rack. half way through the baking, cover the pan with a foil, so that the cake does not get too browned from top.

      thanks for the feedback on the butter cookies. nice to know.

  30. All your cake recipes are coming out real good, and am trying new ones all the time. Thanks. I would like to know if I can replace brown sugar with the regular one? Is there an option to avoid the sugar and replace with something else?

    1. thanks jagruthi for the feedback on the cake recipes. you can use brown sugar. brown sugar has more moisture than white sugar, so you can consider reducing the liquids by a few teaspoons in the recipe. you can also use jaggery. but with jaggery, the taste changes. another option is to use unrefined cane sugar. this is what i use in all the cake recipes. since its not unrefined its a better option than refined sugar.

  31. Thank you much Dassana Ji I would keep this in mind. Also just for an idea can we do the chocolate frosting on this cake? The kind you have done in the eggless chocolate cake at the end so as to also give a little chocolaty flavour or to use it in trifle pudding ??

  32. Hello Dassana Ji , I tried out this cake and it turned out well . But I have two questions. One the battar after adding the boiling mix was very gluey or thick. I added a little more hot water . And due to this my second question is my cake dint have the crumbley , holes kind of look that your cake shows in the picture. So what should be done the next time?

    1. amandeep, depending on the quality of flour, less or more water needs to be added. its good you added more hot water, but i feel some more hot water was required. the batter is medium consistency. and if the batter is mixed too much, it will become dense with no porousness in the cake texture. for the next time, i would suggest adding overall 2/3rd to 3/4th cup water.

    1. avish, i tried eggless swiss roll three to four times, but the only issue comes while rolling. the swiss roll would break while rolling. till now i have tried recipes without condensed milk. so will give a try with condensed milk. hopefully should work out.

      1. Yes you were right, I used a bigger pan and it baked beautifully, perfect, thanks for the recipe and the advice too

  33. Hi Dassana, i have been following your site and most of the recipes turn out to be really nice, i however have recently shifted out of India and have an oven which is along with induction top and does not have a fan inside. My question is which rack should i put the cake mix and which rod to turn on? Upper or bottom. Thanks

  34. you can make condensed milk at home. one reader had shared the recipe. so you can try. i have not yet tried this recipe. take 1 litre whole milk, 350 grams sugar and 1 pinch of baking soda. take a non stick pan. mix all ingredients & cook on high flame for 35 min with non-stop stirring. it can store 4 to 5 month in frigde.

  35. Hi Dassana,
    Can i make the same cake using the same quantity of maida? Which one will taste better? Trying to bake for the first time. Is it fine to use aluminium foil instead of butter paper? Thank you very much for nice and well explained recipes. Keep it up!

    1. veena, taste wise both atta or maida cakes are good. but maida ones will be more spongy and light than atta ones. health wise atta is better. you can use the same quantity of maida, but then reduce water to 1/3rd cup, as maida needs less water than atta.

      thanks a lot veena 🙂

      1. Thank you. I tried yesterday with atta, and it came out well. I did not have the weighing scale, so the measurements were not too perfect which resulted in less sweetness. Otherwise it was very tasty. Also, the dough became hard, so i added more water to it. Please post salt butter cookies recipe! 🙂

        1. fine veena. glad to know this. if you bake regularly, then i would suggest you to buy a weighing scale and measuring cups & spoons. for baking cakes and breads, a weighing scale always helps. plus basic baking recipes are more on proportions of ingredients used, so when doubling or tripling any recipe, the weighing scale helps. i have taken a note of your request and will add the recipe in some time.

  36. Dear Dassana,
    I am excited to see this recipe! I had been looking for an eggless wheat cake recipe for a while now to make pastries . I have made chocolate pastries from your basic chocolate cake recipe before and it turned out good. I plan to bake this tomorrow to make pastries for my daughter’s birthday.
    Is it alright to double quantities as they are for a bigger cake?

    1. thank you ranjani. you can double the recipe. but i would suggest you to keep some hot water handy. at times atta can be a menace especially while doubling or tripling recipes. so once you add the hot butter solution. just give a light mix. if the batter looks thick, then add some more hot water to get a medium consistency smooth flowing batter. also avoid too much mixing as with atta batters, if gluten strands form, then the cake texture becomes doughy and dense.

  37. Hi which butter did u use for this cake? I have always had this question. What is the effect of using salted butter for baking?

  38. Hello dassana…..i am a beginner in baking….can u plz tell me the specifications of your OTG as i was planning on buying a new one….
    .and also which baking pans and accessories to buy….any online shopping links would be really appreciated.
    Thanks.

    1. hina, i have recently purchased a bajaj 35 litre OTG and its a good one. all the pans etc i have brought them locally. only one pan i purchased from amazon india. you can check on amazon.in and buy pans which are aluminium ones. avoid non stick baking pans.

  39. Very nice receipe Dassana
    Can you please suggest me what can i used instead of sweetened condensed milk? Is there any other way to make it w/o oven.

Comments are closed.