This Wheat cake recipe is 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 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.
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.
3. Sift both the dry ingredients. Also preheat oven at 180 degrees Celsius (356 degrees Fahrenheit) for 20 minutes.
4. Now add ½ cup sweetened condensed milk (125 ml).
5. Add 1 teaspoon vanilla extract or ½ teaspoon vanilla essence
6. Do not mix. Just keep aside.
7. In another pan, take 80 grams butter and ½ 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 into the flour mixture.
13. With a wired whisk, begin to mix lightly.
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 â…“ cup more hot water. So do keep some hot water handy.
15. Mix to a smooth batter. If there are small tiny lumps, then let it be. Do not over mix.
Baking Wheat Cake
16. Now pour the batter in the greased square pan.
17. Gently shake the pan or tap the sides.
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.
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.
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.
More Cakes recipes for you!
Wheat Cake | Whole Wheat Cake (Without Eggs)
RECIPE VIDEO
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 â…“ 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.Â
- 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.Â
- In warmer or hotter climates, refrigerate the cake. This whole wheat cake stays good for about a week in the fridge.
Notes
- If you do not have unsalted butter, you can use salted butter too.Â
- 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.Â
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 🙂
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.
good
Hi can it be cooked in a microwave instead? if yes, then for how long?
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.
Hi dassana,
Is there any substitute for condensed milk that can be used as condensed milk is not a regular item in my house
deepa i have replied to your comment. refresh the page and you will see your comment as well as my reply.
Hi dassana,
Can we use sugar instead of condensed milk as this is not d ingredient which is always there at home
Plz help
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.
Thank you dasanna for such wonderfully recipe my husband nd 1 year old really loved it thanks.
Welcome Richa. Glad to know this.
Its very simple to make it in home isn’t it???
I think it will be yummy to taste…………………………………..
yes suwarana, atta cake is simple and easy to prepare. the taste is also good.
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??
thanks preethi for sharing this feedback. with atta cake, i would go for a butter icing or chocolate icing. even a ganache frosting would be good.
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
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.
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
arpita, just double the proportions of the ingredients.
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????
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.
Thank you dassana ….ya I got the point…
welcome shubha. i had hoped you get what i was trying to convey and good to know you got the message.
Can we use olive oil instead of butter
Kiran, yes you can use olive oil.
Hello,
I just want to know the recipe of egg less whole wheat cake without using condensed milk.
Can you please post the same?
shweta, have taken a note of the same and will try to add.
What can I use instead of condensed milk?
condensed milk is required in the recipe.
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
thanks pratiksha. nice to know. happy baking.
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..?
yes it bakes perfectly. just don’t over do the mixing or folding the batter when making cakes with atta.
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.
thanks aakriti for sharing tips and the variation of adding eno. i have never tried adding eno in cake batter. i will give a try. thanks again.
I have anIFB Convection microwave
can I make all kinds if cakes in that.can I use alum cake bowl?
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.
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.
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.
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
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.
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?
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.
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.
Thanks Poornima. I don’t know how the cake will turn out. You have to experiment.
Also I added vinegar & baking soda. Didn’t have baking powder . N later even added some milk as the dough was very sticky
pooja, looks like the batter has got mixed too much. secondly baking soda or powder has to be fresh and not near its expiry date.
Hi , mine turned out stiff & dense n not at all spongy / fluffy. Where did I went wrong ?
It turned out very dense … Donno where I went wrong … Can you please tell me
krupa, if the cake turns out dense then it could be because of baking powder may not be fresh. Or because of mixing the batter too much.
Thanks I ll try again
welcome krupa.
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
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.
Hello mam if u add half lemon and use hot water while mixing it will come out same as egg sponge cake
thanks a lot gulshan for this suggestion. i will try this way to make an eggless sponge cake.
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…
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.
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.
Thanks Prashant for your kind words and suggestion. Making a professional youtube channel and maintaining website side by side is very difficult.
Lots of spam sites opening when I’m trying to read a recipe.please fix!
you see spam sites in the app or in the browser on a desktop? let me know.