wheat cake recipe, wheat flour cake recipe, eggless atta cake recipe
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4.93 from 28 votes

Wheat Cake

An easy recipe of cake made with whole wheat flour, sweetened condensed milk and butter.
Prep Time10 mins
Cook Time1 hr
Total Time1 hr 10 mins
Course: desserts
Cuisine: world
Servings: 8 pieces
Calories: 208kcal
Author: Dassana Amit

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 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

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 1/2 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 1/2 cup sweetened condensed milk (125 ml or 125 grams).
  • Add 1 teaspoon vanilla extract or 1/2 teaspoon vanilla essence
  • Do not mix. Just keep aside.
  • In another pan, take 80 grams butter and 1/2 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 3/4th 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.

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.

Nutrition

Calories: 208kcal | Carbohydrates: 27g | Protein: 3g | Fat: 10g | Saturated Fat: 6g | Cholesterol: 28mg | Sodium: 97mg | Potassium: 150mg | Fiber: 1g | Sugar: 16g | Vitamin A: 300IU | Vitamin C: 0.5mg | Calcium: 73mg | Iron: 0.6mg