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Eggless atta loaf cake sliced
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Atta Cake (Eggless Wheat Cake With Jaggery)

This eggless atta cake (whole wheat cake) is a nutty, soft and moist, delicious, tea time cake. You will love this healthy cake made without any refined flour, refined sugar, or even eggs
Course Breakfast, Desserts
Cuisine Indian
Keyword Atta Cake, Eggless Cake Recipes, Whole Wheat And Jaggery Cake
Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings 8 slices
Calories 287kcal
Author Freda Dias

Ingredients

Make sure all your ingredients are at room temperature!

Dry ingredients

  • 1.5 cups whole wheat flour 200 grams
  • 1.5 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 teaspoon pumpkin pie spice mix, refer notes to make your own spice blend

Wet ingredients

  • 1/2 cup yogurt 125grams
  • 1 cup jaggery powder 165 grams
  • 1/3 cup oil 66 grams
  • 1 teaspoon vanilla extract 5 ml
  • 3/4 cup whole milk 180 ml

Optional ingredients

  • 1 tbsp slivered pistachios
  • 1 tbsp slivered almonds

Instructions

  • Position a rack in the center of the oven. Preheat the oven to 180° C/350° F.  Grease and line a 9x5-inch loaf pan with parchment paper.
    Loaf pan greased and lined with parchment paper
  • Sift wheat flour, baking powder, baking soda, salt, and pumpkin pie spice mix in a large bowl.
  • Whisk until well-combined.
    Dry ingredients
  • In a medium-sized bowl, add jaggery powder and yogurt. Beat on medium speed until the jaggery has dissolved. I've used a hand mixer, but a regular whisk will also be fine.
    Jaggery and yogurt mixture
  • Add oil, and pure vanilla extract, beat on medium speed until incorporated.
    Oil and vanilla added to jaggery mixture
  • To the jaggery-yogurt-oil mixture, add dry ingredients and milk alternately, starting with flour and ending with flour.
    add dry ingredients and milk alternately to jaggery yogurt mixture
  • Add the flour in three additions and milk in two additions. Mix just until you see no more flour pockets. Do not overmix the batter! A few lumps are absolutely fine.
    Combining dry ingredients and milk with jaggery yogurt mixture
  • You can add a handful of chopped nuts at this point, and fold it gently. with a spatula.
  • Transfer the batter to the prepared cake pan. Smooth out the surface with a spatula. Tap the pan on the counter 3-4 times to eliminate any air bubbles.
  • Top with slivered pistachios and almonds or any other nuts of your choice.
    Batter transferred to a loaf pan and topped with nuts
  • Bake at 180° C/350° F for 40-45 minutes or until a toothpick inserted in the center of the cake comes out clean.
    Atta cake baking in the oven
  • Transfer to a wire rack. Cool the cake in the pan for 15 minutes, remove the cake from the pan and let it cool completely on the wire rack.
    Baked cake cooling on the wire rack
  • Slice and enjoy with a cup of tea or coffee!

Video

Notes

If you do not have pumpkin pie spice mix, use the following homemade spice mix- 1/2 teaspoon ground cinnamon, 1/4 teaspoon ground ginger, 1/8 teaspoon ground nutmeg, 1/8 teaspoon ground allspice  & a tiny pinch of ground cloves. You can also add 1 teaspoon of cinnamon instead. But I highly suggest adding some sort of warm spices, it elevates the taste of the cake.
 
Nutrition Disclaimer: Nutrition info listed are approximate values that are calculated using an online nutrition calculator. If you rely on them for your diet, please use your preferred nutrition calculator.

Nutrition

Serving: 1slice | Calories: 287kcal | Carbohydrates: 41.9g | Protein: 4.6g | Fat: 11.1g | Saturated Fat: 1.9g | Cholesterol: 3mg | Sodium: 185mg | Potassium: 301mg | Fiber: 0.9g | Sugar: 12g | Calcium: 269mg | Iron: 2mg