Atta Cake is a soft, moist, and wholesome whole wheat cake. It is an eggless, zero-butter, one-bowl cake recipe. Be sure to watch the video!
Estimated reading time: 3 minutes
What is atta?
Atta is a Hindi term commonly used in India for whole wheat flour. Also known as gehun ka atta. Atta is a flour prepared with whole wheat grains (gehun). It is not refined flour.
Hence, it gives a roasted aroma, nutty flavour, and deep brown colour to the cake. Wheat flour has a high amount of gluten.
The same whole wheat flour is used to make chapati, roti, paratha, ladoo, or halwa (kada prasad).
Reasons To LOVE Whole Wheat Cake
Apart from the delicious taste and soft texture, here are the reasons to love this cake recipe:
- has no butter or all-purpose flour (maida)
- perfect teatime bake recipe for beginners.
- it requires a few basic ingredients
- quick and easy recipe
The whole process is easy to follow, does not involve an understanding of advanced or professional baking skills, and the final result is truly gratifying.
You can take the flavour of the cake up a notch by adding a teaspoon of garam masala. On many occasions, I have added a dash of tea masala (chai masala) to my wheat cake. It tastes amazing with the earthy aroma and flavour of spices.
If you love vanilla, add a teaspoon of pure vanilla extract to the cake batter.
FAQs Related To Whole Wheat Cake
Yes, you can substitute all-purpose flour with wheat flour in all cake recipes. Wheat flour is not refined flour. Hence, when used in cakes it gives a nutty taste and the texture of the cakes is slightly dense. In certain cake recipes such as chiffon cake or light sponge cake, using whole wheat flour might not give satisfying light and airy textured cake.
No, this is not a microwave-friendly cake recipe. You can bake atta cake either in an oven, OTG, or microwave convection. Baking temperature and time may vary in an oven and convection depending upon the size of the gadget. Usually, cakes get ready 10 – 15 minutes early in microwave convection.
Yes, you can use powdered jaggery, dark brown sugar, or granulated white sugar in this atta cake recipe.
Watch Atta Cake Video
More Eggless Recipes
- Eggless Ragi Cake
- Eggless Brownies
- Eggless Nankhatai
- Eggless Rava Cake
- Eggless Peach Cake
- Eggless Banana Bread
- Eggless Tutti Frutti Cake
- Eggless Vanilla Sponge Cake
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Eggless Atta Cake Recipe
- 9 inch loaf tin
Ingredients
1 Cup = 200 gram dry ingredient, 250 ml liquid
- 1 Cup whole wheat flour (gehun ka atta)
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- 1 teaspoon cinnamon powder
- 1 teaspoon green cardamom powder
- ¼ teaspoon salt
- 1 Cup brown sugar or jaggery powder
- 1 Cup thick curd or yogurt
- ½ Cup milk, at room temperature
- ½ Cup olive oil or refined oil
- ¼ Cup chopped almonds
- ¼ Cup chopped walnuts
Instructions
- Combine sugar, curd, milk, olive oil in a mixing bowl. Whisk for 5 – 6 minutes using a hand mixer or an egg beater. All the ingredients should mix well together.
- Sift together wheat flour, baking powder, baking soda, cinnamon powder, cardamom powder, salt. Mix nicely using a spatula.
- Gently cut and fold the batter using a spatula to mix nicely. Make sure no streaks of flour remain in the batter. Keep the batter aside to rest for 5 – 6 minutes.
- Preheat oven at 180 – degrees Celcius for 10 minutes. Grease a 9 – inch rectangular loaf pan with oil or line with parchment paper.
- Pour the cake batter into the tin. Tap the tin gently to release the trapped air. Sprinkle chopped nuts on top of the cake.
- Bake for 60 minutes in the middle rack of the oven. After 60 minutes, insert a toothpick and check the cake for doneness. Transfer to a wire rack to cool down completely.
- Serve eggless atta cake for the teatime.
Recipe Notes:
- Instead of cinnamon powder, you can use chai masala or garam masala powder.
- Allow the cake batter to rest for 5 – 6 minutes before baking. This way gluten strands formed during mixing will relax. Hence, the cake will not be hard.
- Do not mix the cake batter for too long.
- Make sure all the ingredients are at room temperature especially milk and curd before adding in the cake batter.
Indrani says
This sure is healthy.
Great pics.
Anonymous says
Eggless possible?
Rishika says
Absolutely possible! Eggless cake tastes no different than egg ones. One can easily substitute egg with curd or flax seed gel (this is a best substitute). Most of the people do not prefer eggs and then in case curd or flax seed gel works very well.
FunFoodand Frolic says
Never tried eggless cake with whole wheat
Tisha says
This recipe is good one gonna try it soon.
To everyone : Don’t just avoid maida(all purpose flour) but also white sugar & white salt, instead use brown sugar, muscovado sugar(khadsari), Jaggery
or honey(not dabur or any filtered one but raw & unfiltered honey) & for salt use rock salt(pink salt), sea salt not that usual white salt.
Hina Gujral says
Totally agree with you 🙂
Shruthi says
Amazing this is!!
Hina Gujral says
thank you!
Priya JC says
I have butterscotch crush. How can i use it for a butterscotch cake?
Vartika says
Can we cook it in a microwave? No convection mode. Just microwave.
Hina Gujral says
This is not a microwave cake recipe.
Konika Garg says
Hi, i tried this recipe for the first time and the result is amazzzzinggg..i didn’t expect the result to be this nice since there was a presumption in my mind that whole wheat cake can never be as good as a cake with refined flour.. But the cake turned out superb… Sponginess, sweetness everything is accurate. Thanks for the recipe
Hina Gujral says
I am so happy to hear your feedback. And so great to know that the recipe changed your perspective about the whole wheat cakes. Lots of love!
Rashmi says
This was fantastic recipe. My cake was no less than some famous bakery’s cake- super soft and delicious.
Hina Gujral says
You made my day with such sweet feedback. Lots of love!
Sam says
Hi…. The recipe looks great… please help with the measurement…what is your 1 cup equivalent to in gms
Hina Gujral says
My 1 Cup is 250 ml for liquid ingredients.
Akshatha Shetty says
Hi. I don’t have a microwave. Can I make the same in the cooker . If yes at what flame and timing? Thanks in advance
Hina Gujral says
Sorry cannot help you in that department. never baked this cake in a cooker.
Rishika says
You can easily make this cake in cooker. All you need to do is : Take a deep pan or kadhai and keep either a stand or spread a layer of salt over it. Cover it with lead and allow it to pre heat for 10 minutes at high flame. You need to add stand or salt so that baking tin does not get in direct contact with kadhai. After preheating , keep the cake tin inside it and cover the lead. Flame should be low. It takes 30-35 minutes to bake. You can check if cake is done using a knife or toothpick. If still raw, allow it to bake for another 5-10 minutes.
Vartika says
Hey, nice recipe!!
I am very very new to baking. Just starting off.
I have a query.. Might sound like a stupid one ????
What is the cake tin size you have used for this recipe?
In general also, what is the most commonly used cake tin size and shape?
Hina Gujral says
I have used a 9-inch rectangular loaf pan (as mentioned in the recipe and video). Cake tin comes in different sizes and shapes according to the recipe requirements. Most cakes are baked in 8 inch or 9-inch cake tin.
Vartika says
My first attempt at baking a cake!!! And wat a result ????????????????
I did make a few mistakes, but the cake tasted sooo good!!
My family loved loved loved it… It was finished in the cake tin itself ????
Thanku soo much Hina for such an amazing and healthy recipe ????
Hina Gujral says
I am so happy to know that you tried the recipe and loved it. Never forget, with our mistakes we make great learning. So I hope next time the cake will turn out perfectly. Love, Hina
Shaveta says
This looks like an awesome recipe. Want to bake today itself. One question, I want to bake a bigger sized cake, in my round 24-inch diameter cake tin, should I double all the ingredients? Please reply, will bake only after I get your reply
Hina Gujral says
Yes, for baking a large size cake you need to double the quantity of ingredients. And increase the baking time as well.
Aishwarya Singh says
How much is 1 cup in terms of measurement in gms.
Hina Gujral says
My 1 Cup is 200-gram flour and 250 ml liquid.
Smriti Gupta says
The cake turned out to be too good. Loved the recipe. Healthy and tasty very rare combination but with this recipe it’s possible. ????
Hina Gujral says
Thank you Smriti ji for such sweet and kind feedback.
Karthika says
Hi Hina, the cake came out well, but the top portion was slightly burnt. It happened with my banana cake as well. Could you think of nay possible reason for this? Thanks.
Hina Gujral says
The top portion of the cake gets burned when the cake is placed too close to the top heating rods of the oven or microwave. It should always be placed in the middle rack or at medium height. And at times if you see too much browning, cover the cake with the aluminum foil halfway through.
Divya says
This cake is superb in taste…but my cake broke while taking out from the tin, though i greased the tin before putting the batter. And while cutting the pieces also after cake got completely cooled , it was breaking as it was very delicately soft from inside. Pls suggest as i dont want to miss this yummy cake recipe. I baked this cake at 160 C for 1 hr as my OTG burns the cake beyond this temp.
Hina Gujral says
After bringing out from the oven, let the cake sit in the tin for the next 20 – 30 minutes before inverting. At times, cake crumble while taking out of the tin because it is very hot and moist.
Gurleen Gujral says
Hi, I really liked this recipe. However my cake turned dense and gooey. Wish I could attach a photo! I have used double ingredients to make a big batch. I’m wondering what could have happened?
Hina Gujral says
When you double the ingredients of a cake then I hope you increased the baking time accordingly and used a bigger pan to bake it. Usually, a cake is gooey and dense when the batter is not mixed properly or the measurement of ingredients is not correct.
Gurleen Gujral says
Thanks for the feedback Hina. I used a big pan and my measurement was also correct. So I suppose it must be baking time as I had increased that by 15 mins only. Could you please suggest the correct baking time and temperature for double ingredients? I also noted that the cake was rising quite slowly as opposed to the banana bread I bake. The flavour is pretty awesome though! Do you have a quick hack or recipe for utilising this dense cake somehow????☺️
Hina Gujral says
If you have correctly double the quantity of ingredients, then I would suggest divide the batter in two baking pans of equal size and bake for 60 minutes. Please use a hand mixer or stand mixer for combining the batter.
Meena says
Hello Hina, the cake looks great! I would like to try it. But I was wondering of I can use date syrup, instead of sugar. If yes, then how do I make the substitution, since it will be liquid (date syrup) vs powder (sugar)?
Thank you,
Hina Gujral says
Use only 1/4 Cup of date syrup. Reduce the amount of curd to 1/2 Cup otherwise cake batter will be too liquid to bake. Hope it works out for you!
Adriana says
First of, I have to say the taste is amazing. Unfortunately my recipe didn’t turn out good, and here’s why. You don’t use the same “cup” measurements for all your ingredients. For example, you use a coffee mug for the milk, and what looks like a half cup of a measuring cup for the curd. If I’m seeing correctly, you used 1/2 curd instead of 1 cup. The measurements in the recipe appear to be off. My batter was definitely not of the same consistency as yours. Will make it again and tweak the amounts.
Hina Gujral says
Thank you for your feedback. But what I don’t understand if the written measurements are given in the recipe card (cups and gram) as well as the video there should not be any confusion. Every ingredient showcased in the video is measured as per the recipe irrespective of the utensil used.
Sejal shah says
Can ghee be used in place of oil
Hina Gujral says
Yes, you can use ghee. Make sure it’s melted and not hot.
Patty says
Are the measurements for the wet ingrediants correct? Are you using.1 cup yogurt or 1/2 cup? Its been 1hr and 5 min since I put the cake in the oven and the center is still not done. The outside smells like its burnt. I make cakes every week and this is first time my cake turned out not done.
Hina Gujral says
My 1 Cup = 250 ml liquid, 1 teaspoon = 5 ml. And yes, the measurements are absolutely correct, the recipe tried/tested by my team and thousands of readers who love it.
Rakthi V says
Hi mam, can you please tell.me the shelf life of this cake
Hina Gujral says
You can store it at room temperature for 24 hours. And in the refrigerator for 1 week.
Rakthi says
Thank you mam!
Navi says
Hi. Planning to make this tomorrow and wanted to know if I do want to substitute egg, can I use 1 egg instead of your recommended yogurt amount?
Thanks so much!
Hina Gujral says
You need to use 2 eggs instead of yogurt.
poornima says
Hi
It was awesome..I tried egg version of this..I added 3/4 cup sugar..still I felt much sweet..very soft, lite and fluffy..but sinked in center..what might be the problem.
Hina Gujral says
Glad you liked the recipe. Thank you for sharing feedback with us.
Raghav says
Your recipe is flawed in that it says one cup of atta which usually one wd weigh at 110-120 grams. You should have specified that you meant ‘Patiala Cup’ because I dont know a cup that weighs flour at 200 grams. Landed up wasting a whole lot of precious olive oil and other ingredients and what the final outcome was like an olive oil elaichi halva! Sorry to say this but my pets turned their noses away when i tried to give it to them. Had to throw it away. Kindly specify in your recipe that one cup is 200 grams. No one has the time to read the comments section to know that
Hina Gujral says
In each country the cup measurement when converted to gram is different. And if you would have stick to the written recipe measurements rather than focussing on what cups I am using in the video for styling your recipe would have worked. I am not sure which country you live in, but if you have standard baking measuring cups and spoons then this recipe would not go wrong.
Monisha Bhatia says
What happens if we add cold curd to the batter?
Hina Gujral says
The cold or chilled ingredients make the texture of the cake tough.
raju says
Thanks For Sharing this amazing recipe. My family loved it. I will be sharing this recipe with my friends. Hope the will like it.
Hina Gujral says
Great 🙂
Khushboo Agrawal says
Hi!
Love the recipe. Very easy to follow. Can I use a glass dish instead of an aluminium mould? If so, what changes in time and temperature will I have to make? Would appreciate a prompt response as I am planning to bake it today.
Thank you
Hina Gujral says
You can use an oven-proof glass dish for baking this cake. However, the shape and size of the glass dish might change the baking time. Usually, a glass dish takes lesser time to get hot. I would suggest checking the cake after 40 minutes for doneness.
LAXMI says
Your recipe is awwwwsm, I also love this cake and tried it many times, I bake it in the cooker and it raises very nicely.
Hina Gujral says
I am so happy that this cake recipe worked out perfectly for you. Thanks for sharing your feedback.
priyanka nagar says
I tried it and the result was suprb ..thanx for sharing amazing recipe.i have a query Can we use condensed milk instead of curd?
Hina Gujral says
I would not recommend in this recipe as curd is used as substitute of eggs.
Deon says
Thank you for the recipe! My husband and I love the wholesome taste of the cake. Our cake was just a little crumbly though. Because I am gluten and dairy intolerant, we have replaced milk with plan-based almond milk, and tried to thicken it with ground flaxseed and almond powder. The result was a bit crumbly on the texture. For our second attempt on the recipe, I am now wondering if we can use coconut milk to replace cow’s milk and ground flaxseed to replace the yogurt. Will you recommend that we try to do so? If it is alright, what would be the ratio for the substitutes? Thanks very much in advance! 🙂
Hina Gujral says
Substitutions in a baking recipe are a bit tricky because it changes the texture of the dish. Almond milk is not a problem. However, instead of yogurt you can use dairy free thick yogurt or vegan yogurt to get the same result.