This easy wheat cake recipe is eggless and made with deliciously hearty whole wheat flour. Also known as atta cake, it is simple to make this recipe with only a handful of ingredients and is great for enjoying plain or with nearly any sweet spread or frosting.
Table of Contents
Why this Recipe Works
There are several good eggless sponge Cake Recipes out there that use alternative ingredients to create a tender, moist cake.
Many require ingredients like curd (yogurt), apple sauce, aquafaba, or other fruit/bean/nut purees. But I wanted to make something special that is particularly fluffy and just as soft as any cake made with eggs.
After several trials and failures, I finally developed this perfect wheat cake recipe using whole wheat flour and sweetened condensed milk.
The canned sweetened condensed milk makes the best cake texture! It creates a sponge that is moist and sweet, not too crumbly and light enough to enjoy anytime as a snack or dessert.
The same basic recipe is used to make this effortless Pressure Cooker Cake and also my favorite Carrot Cake.
Why whole wheat flour is good for baking cakes?
Because of the wheat flour this cake has a lovely, slightly earthy and almost nutty flavor that helps cut the sweetness of the condensed milk. But not only is whole wheat flour (also known as wholemeal flour) delicious for baking, it’s slightly healthier for you, too!
Although there isn’t much of a calorie difference versus all-purpose flour, wheat flour has a lot more vitamins and fiber. So you can feel good about eating this wheat cake filled with nutrients.
Note: I have used organic chakki (flour mill) ground whole wheat flour in the recipe, the same flour or atta I use for making Roti. Feel free to use whatever brand or type of wheat flour you prefer.
The atta cake recipe makes one small 6×6″ cake, which is enough for about 8 servings.
How to make Wheat Cake
Preparation
1. Start by greasing a 6×6″ square pan (or a 5 to 6″ round pan) with softened unsalted butter. Let the oven preheat to 350 degrees Fahrenheit or 180 degrees Celsius for 20 minutes while you prepare the cake batter.
2. Over a mixing bowl or pan add 1 cup of whole wheat flour (120 grams) and ½ a teaspoon of baking powder.
TIP: As baking powder is the only leavening ingredient used in the recipe, make sure it is fresh and active.
NOTE: For this recipe, I have used a measuring cup of 250 ml, but a 240 ml measuring cup also works fine.
3. Sift the flour and baking powder together into the bowl.
4. Now add ½ cup of sweetened condensed milk (125 ml or 4 oz).
5. Add either 1 teaspoon of vanilla extract or ½ teaspoon of vanilla essence.
6. Do not mix the ingredients together just yet. Set the bowl aside while you prepare the butter solution for the wheat cake batter.
Making butter solution
7. In another small skillet, add 6 tablespoons (80 grams) of butter and ½ cup of water (125 ml).
8. Then add 4 tablespoons of sugar.
9. Melt butter on the stovetop over low heat.
10. Stir occasionally to combine the melted sugar and butter.
11. Increase the stovetop heat slightly so that the mixture comes to a boil.
12. Immediately remove the hot butter and sugar mixture from the stove and pour it into the bowl with your dry ingredients.
Preparing whole wheat cake batter
13. With a wired whisk, begin to mix lightly.
14. Work gently and be sure that you do not over mix the batter. Because it is an eggless cake you want to keep as much air as possible in the mixture to allow a proper rise. This batter should be medium consistency, neither thin nor thick.
Depending on the wheat flour used you might need to add a splash of hot water if the batter becomes too thick. I recommend that you keep a ¼ to ⅓ of a cup of hot water nearby when making this recipe, just in case.
15. It is ok if your batter has small lumps. Leave them and do not mix the batter too much. To check the consistency of the batter, do check the video above or in the recipe card below.
Baking Wheat Cake
16. Next, pour the batter into the greased pan.
17. Give the pan a gentle shake and a light tap on the sides to settle any large air bubbles.
18. Place the pan in the preheated oven. Bake the wheat cake at 180 degrees Celsius (350 degrees Fahrenheit) for 45 minutes to 1 hour. As oven temperatures vary you want to keep an eye on it after 30 minutes or so. But do not open the door until the cake is ¾ of the way done!
19. When done the top of the cake will be a lovely golden brown, and a wooden skewer or toothpick inserted into the center should come out clean.
Serving suggestions
20. Let the wheat cake cool for several minutes, then turn it out from the pan and onto a cooling rack. It needs to cool completely before you slice or coat with frosting and serve.
Cut the eggless wheat cake into neat slices and enjoy as it is with milk, tea, or coffee. Or make your favorite frosting (chocolate, whipped cream, buttercream) and layer it on the atta cake. Allow the frosting to set by refrigerating the cake. Later slice and serve.
Storage
First, transfer the cooled cake to a box. In cooler climates, the cake can be kept at room temperature for 1 to 2 days. In warmer or hotter climates, refrigerate the cake immediately. This atta cake stays good for about a week in the fridge.
Expert Tips
Ingredient Notes and Swaps
- Flour: My recipe is for a whole wheat cake. But you can make this wheat cake recipe with all-purpose flour as well as pastry flour.
- Butter: While I usually prefer unsalted butter in my baking recipes, but if you do not have it, then make the cake with salted butter too.
- Fats: If you do not prefer butter, include 4 to 5 tablespoons of oil. Use a neutral-flavored oil like sunflower oil. If you like ghee flavored goodies, then replace butter with 80 grams of ghee in this wheat cake recipe.
- Sweetened condensed milk: You could include sweetened condensed milk from any brand. Evaporated milk works as a substitute for condensed milk – simply add ½ cup sugar in the step where you make the butter and water solution. The sugar must be completely dissolved.
Recipe Notes
- Scaling: Make a large cake easily by doubling this recipe. If you plan to make a layered frosted cake for birthdays, then I recommend baking the cake in two pans.
- Baking: No two ovens have the same temperature. While baking, it will take less or more time to bake this atta cake – this depends on your oven size and type. Usually, convection ovens bake faster. Consider a time period of 30 minutes to 1 hour for baking this cake.
- Batter consistency: The batter has a medium flowing consistency. If your batter looks thick, add ¼ to ½ cup hot water to loosen it.
FAQs
Yes! These are the same ingredients, just with two different names.
Enjoy eggless wheat cake plain for a scrumptious snack. Or top with frosting or icing, serve with butter and preserves, or drizzle with a chocolate ganache or melted peanut butter for a sweet dessert treat. It is delicious with a cup of tea or coffee, too!
Yes, you can use wheat flour instead of all-purpose when making cakes or cookies. However, keep in mind that cakes made with wheat flour have a nutty taste and can verge on being dense, if you overwork the batter. The substitution may not work well depending on the recipe and other ingredients in it. If you are worried about the texture, then I suggest to include equal proportions of both all-purpose flour and wheat flour.
Yes, you can! To check how it is done, do check my detailed recipe post on Pressure Cooker Cake.
More Whole Wheat Cakes For You!
Cake Recipes
Cake Recipes
Please be sure to rate the recipe in the recipe card or leave a comment below if you have made it. For more vegetarian inspirations, Sign Up for my emails or follow me on Instagram, Youtube, Facebook, Pinterest or Twitter.
Wheat Cake Recipe
Ingredients
Dry ingredients
- 1 cup whole wheat flour or 120 grams
- ½ teaspoon baking powder
Wet ingredients
- ½ cup sweetened condensed milk or 125 ml
- 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 or 125 ml
- 4 tablespoons sugar
Instructions
Preparation
- Grease a 6×6 inches square pan with softened butter. You can also use a 5 to 6 inches round pan.
- In a seive, take the whole wheat flour and baking powder. Keep the sieve on top of a mixing bowl or pan.
- Sift both the dry ingredients. Preheat yout oven to 180 degrees celsius (350 degrees Fahrenheit) for 20 minutes.
- Add sweetened condensed milk to the sifted flour.
- Add vanilla extract.
- Do not mix. Simply set aside.
Making butter solution
- In another small frying pan or skillet, take unsalted butter, water and sugar.
- Keep the pan on a stovetop 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.
Making whole wheat cake batter
- 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 cake pan.
- Gently shake the pan or tap the sides.
Baking wheat cake
- Place the pan in a preheated oven. Bake at 180 degrees celsius (350 degrees Fahrenheit) for 45 minutes to 1 hour.
- Oven temperatures are not same everywhere, so while baking do keep a check. Keep a time span of 30 minutes to 1 hour for baking this cake. You can check after 30 minutes if the cake is done or not.
- Also please do not open the oven door until ¾ of the cake is done.
- The top should be golden and when you insert a tooth pick or wooden skewer in the atta cake, it should come out clean.
- Let the wheat cake cool completely, before you serve it.
Serving suggestions
- Slice and serve wheat cake as it is with milk, tea or coffee. You can also enjoy it as a sweet snack.
- Or you can spread your favorite frosting (chocolate, whipped cream, buttercream) on the cake. Allow the frosting to set by refrigerating the cake. Later slice and serve.
Storage
- First, transfer the cooled cake to a box. In cooler climates, the cake can be kept at room temperature for 1 to 2 days.
- In warmer or hotter climates, refrigerate the cake immediately. This cake stays good for about a week in the fridge.
Video
Notes
Ingredient Notes and Swaps
- Flour: You can make this wheat cake recipe with all-purpose flour as well as pastry flour.
- Butter: While I usually prefer unsalted butter in my baking recipes, but if you do not have it, then make the cake with salted butter.
- Fats: If you do not prefer butter, then add 4 to 5 tablespoons of oil. Use a neutral-flavored oil like sunflower oil. You can also replace butter with 80 grams of ghee.
- Sweetened condensed milk: You could include sweetened condensed milk from any brand. Evaporated milk works as a substitute for condensed milk – simply add ½ cup sugar in the step where you make the butter and water solution. The sugar must be completely dissolved.
Recipe Notes
- Measuring cup: For this recipe, I have used a measuring cup of 250 ml, but a 240 ml measuring cup also works fine.
- Scaling: Make a large cake easily by doubling this recipe. If you plan to make a layered frosted cake for birthdays, then I suggest baking the cake in two pans.
- Baking: No two ovens have the same temperature. While baking, it will take less or more time to bake this cake – this depends on your oven size and type. Usually, convection ovens bake faster. Consider a time period of 30 minutes to 1 hour for baking this whole wheat cake.
- Batter consistency: The batter has a medium flowing consistency. If your batter looks thick, add ¼ to ½ cup of hot water to loosen it.
- Note that the approximate nutrition info is for 1 slice of wheat cake.
Nutrition Info (Approximate Values)
This whole wheat cake post from the archives (September 2016) has been republished and updated on 23 January 2021.
Hi ,
Thanks for great recipe.
Which size cake pan should be used when doubling the recipe?
Does size of cake pan matters while baking?
Thanks
Welcome, Vani. You can either use a 9 to 10 inches pan when doubling the recipe. Or if making a layered frosted cake, you can use two 6 inches pans to bake. Divide the batter equally in both the pans. Yes, the size of the pan does affect baking.
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.
In OTG, for 45 minutes should both top and bottom rods be on? Or only bottom rod?
Both top and bottom rods. Timing will vary. So after 30 or 35 minutes check with a bamboo skewer.
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.
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?
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.
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…
nice to know shweta. thanks for sharing your feedback on the atta cake. happy cooking 🙂
I ate the crust ?. It was tasty ?.
me smiling 🙂
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 ?
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.
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 .
360 fahrenheit? how was the texture from inside. was it dense and doughy?
Hi Dassana,
Can I bake this cake using pressure cooker like sponge cake?
Gloria, yes you can bake it.
Hi…
I want to know if I can add dessicated coconut to it? If yes..can u plz guide about the propotions?
you can add desiccated coconut. add 2 to 3 tablespoons.
Thanks 🙂
I tried ur recipe today..widout coconut…n it came out WOW…
welcome vini. glad to know this. thanks for letting me know.
Can I replace butter with oil??
you can use oil.
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
welcome preet. do let me know the results whenever you have time.
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
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.
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.
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.
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
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.
Hi dassana,
Can I do regular icing on the cake?
And also can i sprinkle sugar solution on cake?
you can do any icing on this cake. you can also sprinkle sugar solution.
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?
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.
Dassana, I baked my cake and it was gummy, what went wrong
did you bake in convection mode of microwave oven or in a regular oven or OTG?
Can the recipe b doubled….n can it b used in cup cake moulds….
shubha, i am not sure about doubling the recipe as i do not know if the cake would still turn out good. you can use in cup cake moulds.
I prepared Palak Paneer, and it was really good with accurate time taken. Thanks.
thanks for this feedback DSP.
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 ??
welcome amandeep. yes you can do a chocolate frosting on this cake. you can also use it in trifle pudding.
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?
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.
yes please do give a try.. may it come out good..
will do and i wish myself all the best this time 🙂
Hi Dassana.. can you please share some… swiss roll cakes recipe?? ☺
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.
My cake swelled up a lot and finally bursted like a big bubble, what might have gone wrong ??
pooja, which size pan you used. i am guessing it could be due to the pan. otherwise i do not think any other reason for this happening.
Yes you were right, I used a bigger pan and it baked beautifully, perfect, thanks for the recipe and the advice too
thanks pooja for letting me know and you are welcome 🙂
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
pallavi, heat both the rods and keep the pan in the center rack.
Wow tats great reply from yu 🙂 all Yur reply make me feel really good thanks alot
welcome always harshya 🙂 thanks
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.
Looks very tempting
thanks ria 🙂
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!
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 🙂
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! 🙂
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.
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?
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.
Thanks so can i make it home …as we so for barfi or kova
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?
deepti, i used amul unsalted butter. but you can use salted butter too. i will add this point in the notes. salted butter also works well in cake recipes.
Did u use salted butter or unsalted
mohit, i used unsalted butter. but you can even use salted butter.
hello….
kya microwave mei bhi 1hour k lie bake krna hoga???
tripti, in the convection mode of microwave, you can bake. it will take less time than 1 hour. in the microwave mode, i am not sure how the cake will turn out.
Good one n long waited is ter any alternative for condenses milk
thanks harshya, no alternative to condensed milk.
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.
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.
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.
there is no substitute for sweetened condensed milk. you can make in a pressure cooker, but will take a long time.
I hv a doubt.. can I use a glass tray for baking. I don’t hv cake tray
you can use a glass tray. but in a glass tray, it will take more time as glass is not a very good conductor of heat.