Atta Cake is a soft, moist, and wholesome whole wheat cake. It is an eggless cake that has no butter or maida (all-purpose flour). With a handful of basic pantry staples, you can bake a healthy cake to satiate those teatime sweet cravings! It is a one-bowl cake recipe.
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 flavor, and deep brown color to the cake. Wheat flour has a high amount of gluten.
Reasons To LOVE Atta Cake:
Apart from delicious taste and soft texture, here are the reasons to love this cake recipe:
it requires a few basic ingredients
has no butter or all-purpose flour (maida)
quick and easy recipe
This wheat cake is a perfect teatime bake recipe for beginners.
The whole process is easy to follow, does not involve an understanding of advance or professional baking skills, and the final result is truly gratifying.
You can take the flavor 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 flavor my wheat cake. It tastes amazing with the earthy aroma and flavor of spices.
If you love the flavor of vanilla, add a teaspoon of pure vanilla extract to the cake batter.
FAQ’s Related To Whole Wheat Cake
Can I use wheat flour in all cake recipes?
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.
Can I bake this cake in a microwave?
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.
Can I use jaggery or white sugar instead of brown sugar?
Yes, you can use powdered jaggery, dark brown sugar, or granulated white sugar in this atta cake recipe.
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Eggless Atta Cake Recipe
- 1 Cup whole wheat flour (gehun ka atta)
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon cinnamon powder
- 1 teaspoon green cardamom powder
- 1/4 teaspoon salt
- 1 Cup brown sugar or jaggery powder
- 1 Cup thick curd or yogurt
- 1/2 Cup milk, at room temperature
- 1/2 Cup olive oil or refined oil
- 1/4 Cup chopped almonds
- 1/4 Cup chopped walnuts
- 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.
- 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.