Healthy Eggless Wheat Cake
This Healthy Eggless Wheat Cake is made with jaggery and no refined sugars. It is a healthy wholemeal cake recipe which is also known as atta cake or jaggery cake. This healthy cake is easy to make and contains simple ingredients
About This Jaggery Cake
It is made using whole wheat as the main ingredient and contains a little bit of maida. This cake has no refined sugar but contains jaggery which is a healthier option
It is completely egg-free and yet turns out fluffy and moist. It contains simple ingredients and is easy to make.
Healthy cakes don’t always turn out delicious and moist, but this one does. We’re trying to bake healthy stuff for a while and this cake is definitely up my list. This Whole wheat Jaggery Cake is healthy and yet delicious. I can’t believe we’ve substituted a part of the all-purpose flour with whole wheat flour and refined sugar with jaggery. No eggs and yet so soft and moist is the best part of this cake healthy eggless wheat cake recipe
Ingredients (Healthy Eggless Wheat Cake)
Flour – Whole wheat flour is the main ingredient in this recipe. However, we have used a little all-purpose flour too. The reason we’ve still used some all-purpose flour is to keep up to the texture of the cake. Only whole wheat flour would yield a dense cake, combining it with all-purpose flour will yield a good fluffy and moist cake. Thus, the combination of flours for this jaggery cake
Jaggery – This recipe does not contain refined sugars. We’ve substituted it with organic jaggery. You can even use coconut sugar instead of jaggery. Jaggery adds a different flavor to this cake and gives it a traditional feel. Don’t forget to strain the melted jaggery before adding it into the batter
Oil– This recipe contains 6 tablespoons of oil. I’ve used regular cooking oil. You can use coconut oil too or simply substitute it with butter if you’d like that
How to Make A Healthy Eggless Wheat Cake
In a pan combine the chopped jaggery with water and boil until completely melted. Strain this mixture and let it come to room temperature
In another bowl, combine the whole wheat flour, all-purpose flour, baking powder, baking soda, and salt. Mix well
Add the jaggery liquid, vanilla essence and oil to the dry ingredients. Whisk well, making sure there are no lumps
Transfer the batter into a 7-inch baking dish lined with parchment. Sprinkle some almond flakes if you’d like. Bake at 180 degrees C for 40 mins or until an inserted skewer comes out clean
Healthy Eggless Wheat Cake
This Eggless Wheat Cake is made with jaggery and no refined sugars. It is a healthy wholemeal cake recipe which is also known as atta cake or jaggery cake
Ingredients
- 200 ml (3/4 cup) Water
- 240 grams - (1 cup) Jaggery, roughly chopped
- 110 grams (1 cup) Whole wheat flour
- 40 grams - (2 1/2 tbsp)- All-purpose flour
- 2 tsp - Baking powder
- 1 tsp - Baking soda
- 1/4 tsp - Salt
- 1 tsp - Vanilla essence
- 6 tbsp - Cooking oil
- 2 tbsp - Almond flakes for garnishing
Instructions
- In a pan combine the chopped jaggery with water and boil until completely melted. Strain this mixture and let it come to room temperature
- In another bowl, combine the whole wheat flour, all-purpose flour, baking powder, baking soda, and salt. Mix well
- Add the jaggery liquid, vanilla essence and oil to the dry ingredients. Whisk well, making sure there are no lumps
- Transfer the batter into a 7-inch baking dish lined with parchment. Sprinkle some almond flakes if you'd like. Bake at 180 degrees C for 40 mins or until an inserted skewer comes out clean
Nutrition Information:
Serving Size: 100gAmount Per Serving: Calories: 290kcalTotal Fat: 12.86gSaturated Fat: 1.002gTrans Fat: 0.049gUnsaturated Fat: 7.941gCholesterol: 0mgSodium: 14mgCarbohydrates: 43.07gFiber: 2.3gSugar: 26.66gProtein: 2.2g
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This cake looks so yummy! Love how great the texture looks without any eggs!
Yes !! It’s as fluffy and delicious, as the egg one’s
I am looking at your pictures, and I am impressed with the texture of the cake. It seems easy to make. I am gonna make it this weekend! Sharing the recipe with my sister as well.
Thanks, Irina.. So glad you like the recipe. I love the cake texture too
This is such an awesome cake, no eggs, and using jaggery sugar. I’ll be making this ASAP. 🙂
Thanks, Anita .. I’m glad you find this post interesting
I love that this cake is egg free. My little guy has a severe egg allergy and always misses out on the good stuff. Going to try this for him soon!
Glad you discovered this.. It’s egg-free and healthy for your little one
Gave this a try this weekend and my husband loved it! He asked that we make it again very soon!
Wow.. That’s good news… Hope you bake it soon for him again
The perfect cake for my family who doesn’t eat eggs!
So glad you eggless people discovered this. Hahah
I made this cake for dessert last night and it was incredible! Thanks so much for sharing the recipe!
Ah !! Never thought of having this one for dessert but glad you did .. Thank you !!
I’m always on the lookout for eggless cakes (due to an allergy). So glad i found this one. I didn’t even know about jaggery before reading this.
Thanks, Laura.. Glad you find this interesting
Hi.. I tried the cake, but was too mushy on the inside.. You text over the recipe says 3 tbsp oil and the recipe says 6 tbsp.. i used 6.. could that be the reason? cause i really liked the taste..
Hi Khushali
Glad to know you tried the recipe out and liked the taste of it. Yes the oil is 6 tbsps (not 3, a correction done out there)
So the cake turning mushy is not due to the oil. This cake is a little mushy due to the melted jaggery mixture, not too much thou. Was the batter consistency just like mine when you made it ??
Also, look into the baking, maybe it needed a few more minutes in the oven
Hope this helps !!
I really liked the texture of the cake. Looks yummy, will be trying it today. Wanted to knw, we dont need to preheat the oven ?? N my kids love chocolate touch to any cake. So if adding cocoa powder than how much shd I add?? Or anything else which can give it a touch ??
Hi .. It’s essential you preheat your oven for every cake you bake. I’m not sure if the cocoa powder would taste good with this one as this cake has different ingredients, but if you plan to add some, I think 1 tbsp of it should work. A handful of chocolate chips should go well with this one as compared to cocoa powder
Hi. My 5 year old daughter and I baked this cake yesterday. Today, she made it all by herself. It’s so easy to make. We added a little coffee decoction, it was delicious. Thanks for sharing this recipe.
Thankyou Shagufa
So happy to hear this ..
Your 5-year-old is so talented, so glad you tried a variation to this one too
Hello.
I would love to try this cake. If I need to use coconut sugar instead of jaggery, what will be the quantity? And do i need to mix cocunut sugar with water or milk?
Hey Moni
Use the same amount of coconut sugar (240 grams) instead of jaggery.
Follow the same process of dissolving the coconut sugar with water, just like we did with jaggery in this recipe
Hi Alisha
I tried your baked yoghurt and that turned a super hit so now I am baking this eggless cake. Hoping it turns out well. However I had two questions
1. If this turns out well can I do some frosting on it? If so which one? I wanted a simple one with no chocolate and no food colours. I was planning to make it again for my 2 year olds birthday in a few days.
2. Can the carrot cake be made eggless ?
Hi Pooja .. Glad the baked yogurt was a super hit. I could have it for dessert as well
1. The wheat cake is more like a healthy chai time cake. I can’t think of any frosting that would go with it since its normally consumed just like that. You may try buttercream frosting with some homemade caramel added to it. May go well with the wheat cake
2. Yes !! Just add flaxseed eggs instead of normal eggs to make an eggless version of the carrot cake. How to make a flaxseed egg – 1 normal egg = 1 tbsp flaxseed powder with 3 tbsps warm water. Mix well, set aside for 5 mins and use as required instead of an egg.
Hii
What is the substitute of vanilla essence.
You could use either vanilla extract or vanilla pod but if you don’t have either just skip it. No need to add even the vanilla essence. The essence is normally added to cover the whiff of certain ingredients like eggs or simply for an aromatic cake. If you do not have it, just skip it
Hi, I baked this for my daughter’s 3rd birthday yesterday and it turned out to be so good. I was very impressed with the texture, it was unbelievable!!! I however thought it needed more vanilla essence but otherwise an excellent cake. This recipe is a sure keeper👍🏼. I had a question, can we tweak the amount of baking powder and soda used here? I thought it was a bit more. I am also aware that the texture might not be as great if we reduce the leavening agents, but still wanted to know. Thanks again.😊👍🏼
Ho Ashwini .. Glad you liked the cake so much
Go ahead and add more vanilla if you’d like that. The quantity of vanilla totally depends on the brand you use. Yes !! You can reduce the baking powder and baking soda a bit, it would influence the texture as you said, as this is a wheat cake and wheat flour is heavier. But a little bit of reduction in the quantity should be fine
Tried this cake blindly for a guest, but cake turned out very mushy and sank to an inch. I if anyone trying this in a hurry, please reduce the amount of water and replace with milk. If your experimenting then please follow the recipe. Thank you.
Hi Feleina .. Thanks for letting me know
This cake normally turns slightly mushy cos its a made with jaggery and wheat flour (that’s different from the regular) Just slightly mushy tho. It shouldn’t sink, I feel there was a problem with the baking temperature. And yes !! You can replace with milk. We wanted to keep it simple and light thus used water. Milk makes it a bit heavy as compared to water
Hi.. I tried this cake and it’s very oily. Is rhe oil measurement correct? When i took it out. The parchment paper is oily and the plate on which i took it out is oily 🙁
This shouldn’t be the case as many have tried it too and no complains yet .. Maybe there’s a mistake while doing it.. Which flour did you use ?? Even the flour matters