This easy wheat cake recipe is eggless and made with deliciously hearty whole wheat flour. It is simple to make with only a handful of ingredients and is great for enjoying plain or with any sweet spread or frosting.
Grease a 6x6 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.
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.
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.
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.
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.