Wheat Cake | Wheat Flour Cake (Without Eggs)

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This Wheat cake recipe is an easy and delicious recipe of eggless cake made with whole wheat flour (atta), sweetened condensed milk and butter.

wheat cake, atta cake

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 an eggless whole wheat cake. Later I made the recipe many times.

I decided to add this wheat cake recipe on the blog as why not share a good recipe with fabulous 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 cooker and also this Carrot cake.

Please do note that I have used organic chakki ground whole wheat flour in the recipe. It is the same flour which I use for making roti. You can easily use any brand of wheat flour.

How to make Wheat Cake

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

pan for atta cake recipe

2. In a sieve, 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).

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 into 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

Baking Wheat Cake

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

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
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wheat cake recipe, wheat flour cake recipe, eggless atta cake recipe

Wheat Cake | Whole Wheat Cake (Without Eggs)

4.96 from 44 votes
An easy recipe of cake made with whole wheat flour, sweetened condensed milk and butter. The wheat cake recipe is also made without eggs.
Prep Time 10 mins
Cook Time 1 hr
Total Time 1 hr 10 mins

Cuisine World
Course: Desserts
Diet: Vegetarian
Difficulty Level: Easy

Servings 8 pieces
Units

Ingredients

Dry ingredients for wheat cake

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

Wet ingredients for wheat cake

  • ½ cup sweetened condensed milk or 125 ml 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

Instructions

Making wheat cake batter

  • Grease a 6x6 inches square pan with softened butter. You can also use a 5 to 6 inches round pan.
  • In a seive, add 1 cup whole wheat flour (120 grams atta) and ½ teaspoon baking powder. Keep the sieve on top of a mixing bowl or pan.
  • Sift both the dry ingredients. Also preheat oven at 180 degrees celsius for 20 minutes.
  • Now add ½ cup sweetened condensed milk (125 ml).
  • Add 1 teaspoon vanilla extract or ½ teaspoon vanilla essence
  • Do not mix. Just keep aside.
  • In another pan, take 80 grams butter and ½ cup water.
  • Add 4 tablespoons sugar.
  • Keep the pan on stove top and on a low flame heat this mixture.
  • The butter will melt initially. Do stir occasionally.
  • Bring this mixture to a boil.
  • Once the mixture comes to a boil, then remove the pan and pour the entire boiling hot mixture in to the flour mixture.
  • With a wired whisk, begin to mix lightly.
  • Mix with light pressure, so that over mixing does not happen.
  • Mix to a smooth batter. If there are small tiny lumps, then let it be. Do not over mix.
  • Now pour the cake batter in the greased square pan.
  • Gently shake the pan or tap the sides.

Baking wheat cake

  • Place the pan in a pre heated oven. Bake at 180 degrees celsius 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. 
  • The top should be golden and when you insert a tooth pick in the atta cake, it should come out clean.
  • Let the wheat cake become warm or cool completely, before you serve it.
  • In cooler climates, the wheat 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 whole wheat cake stays good for about a week in the fridge.

Video

Notes

  • If you do not have unsalted butter, you can use salted butter too. 
  • 4 to 5 tablespoons oil can also be added instead of butter. Can use a neutral flavored oil like sunflower oil or even olive oil can be used. Ghee can also be used instead of butter.
  • Note that the approximate nutrition info is for 1 slice of wheat cake. 

Nutrition Info Approximate values

Calories: 210kcalCarbohydrates: 27gProtein: 4gFat: 10gSaturated Fat: 6gCholesterol: 28mgSodium: 27mgPotassium: 151mgFiber: 2gSugar: 16gVitamin A: 301IUVitamin B1 (Thiamine): 1mgVitamin B2 (Riboflavin): 1mgVitamin B3 (Niacin): 1mgVitamin B6: 1mgVitamin B12: 1µgVitamin C: 1mgVitamin D: 1µgVitamin E: 1mgVitamin K: 1µgCalcium: 73mgVitamin B9 (Folate): 9µgIron: 1mgMagnesium: 26mgPhosphorus: 122mgZinc: 1mg

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Dassana Amit

Meet Dassana

Welcome to Dassana's Veg Recipes. I share vegetarian recipes from India & around the World. Having been cooking for decades and with a professional background in cooking & baking, I help you to make your cooking journey easier with my tried and tested recipes showcased with step by step photos & plenty of tips & suggestions.

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140 Comments

  1. Hello there
    Beautiful cake but am really eager to know the substitute for condensed milk coz I want to make it for a diabetic person.
    Please please reply 🙂

    1. with any substitute, the recipe will change with the proportions of ingredients. so it is difficult to give a recipe which has not been tried or tested by myself before.

    1. this wheat cake cannot be made in the microwave mode of the oven. if you have convection mode in the microwave oven, then you can make it.

  2. Hi dassana,
    Is there any substitute for condensed milk that can be used as condensed milk is not a regular item in my house5 stars

    1. deepa i have replied to your comment. refresh the page and you will see your comment as well as my reply.

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

    Plz help5 stars

    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.

        1. Both top and bottom rods. Timing will vary. So after 30 or 35 minutes check with a bamboo skewer.

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