Whole Wheat Jaggery Cake (no egg)

Whole wheat jaggery cake is an absolutely delightful eggless tea time cake made with whole wheat flour, milk, nuts & jaggery powder (gud). It is easy to make, vegetarian and healthier than regular cakes as it has no maida, no butter & no refined sugar.

With crunchy nuts, hints of cinnamon & bursts of sweetness from raisins, this wheat flour cake is a great option for guilt free indulgence without compromising on taste. The wheat jaggery cake recipe shared here is:

• Eggless
• Made with whole wheat (atta)
• Loaded with dry fruits & nuts
• Perfect for tea time or evening snack
• Uses jaggery as sweetener (no refined sugar used)

Wheat cake Ingredients:

Flour: The cake is made with whole wheat flour or aata (atta) which we also commonly use for making roti or paratha for everyday meals.

Jaggery Powder: Also known as ‘gud’ in hindi, it is basically unrefined sugar extracted from sugarcane or palm. It is a natural sweetener and generally available in block or powder form. If you are not able to find jaggery, you can use brown sugar also.

The first time I used jaggery in baking, I was bit hesitant as it has a peculiar aroma which I thought could be overpowering in cake. However, I was myself surprised as the cake smelled so good (almost like a Christmas cake) because of the presence of molasses in it.

Aromatics: Vanilla extract and cinnamon powder give a lovely aroma to cake. Instead of cinnamon powder, you can even use cardamom (elaichi) powder.

Yogurt (Curd): You can use store bought or homemade yogurt (curd) for making the cake. Please taste it once before using as it should not be sour. Yoghurt works as wonderful egg replacer and makes the cake soft & tender.

Nuts & Raisins: The nuts like almonds, cashews, pistachios, walnuts add wonderful crunchy texture to the cake and make it more wholesome. I also like to add golden raisins (kishmish) to it. Feel free to add any nuts of your choice or other dry fruits like dried strawberries, blueberries or cherries.

Oil: Use any flavourless odourless oil like sunflower oil, avocado or canola oil. If the oil has any taste or smell of its own, it will reflect in cake also. Melted butter can also be used but oil based cakes turn out softer in general.

Milk: Use whole milk (full fat milk) for richer taste or skimmed milk (toned milk) as per your liking. Plant based milk like oat milk, soy or almond milk can also be used. The quantity of milk used can vary slightly depending on the quality of flour.

This post is a special one as with it we are celebrating 5 year anniversary of “Kuch Pak Raha Hai”. I am using the word “We” as there are so many people who have directly & indirectly helped me in building this blog for the past 5 years. I can’t thank my mother enough without whose constant support & motivation this wouldn’t have been possible.

Everyday cooking tricks from my nani, photography tips by my husband & such encouraging feedback from so many readers, have made it a great learning & sharing experience. This year is extra special as we have started our youtube channel too.

The focus will be on sharing more & more cooking techniques which any reader would otherwise find difficult to comprehend just by reading. With a heart filled gratitude and positivity, I hope our culinary journey will continue like this for many more coming years.

Youtube Video:

I have also shared a YouTube video for this eggless whole wheat cake recipe. In case you are not able to understand any step or want to take an idea about the consistency of batter, then you can refer to this video.

More snack recipes with whole wheat (without egg):

• • Pumpkin Cake
  • Dates & Walnut Cake
  • Whole Wheat Crackers
    
  • Chocolate Banana Bread
  • Apple Cinnamon Muffins

Ingredients:

• Whole Wheat Flour (Atta) – 1 & 1/2 cups
• Jaggery powder- 3/4 cup
• Yogurt (Curd)- 1/2 cup
• Sunflower Oil- 1/2 cup
• Vanilla Extract- 1 tsp
• Baking Powder- 1 tsp
• Baking Soda- 1/2 tsp
• Salt- A pinch
• Cinnamon Powder- 1/4 tsp
• Milk- 3/4 cup
• Chopped Nuts & Raisins – 1/2 cup
• For prepping cake pan:
  • Sunflower Oil – 1/2 tsp
  • Wheat Flour – 1 tsp

Notes:

1. Cake Tin Used: 7″ square aluminium tin.
2. Measuring Cup: 1 cup = 250 ml
3. You can use any nuts of your choice like almonds, walnuts, cashews and pistachios.

Directions:

Step 1:
Take yogurt (curd) in a mixing bowl and add jaggery powder to it. Mix well till jaggery is completely dissolved. Add vanilla essence, oil to it and mix once again with a whisker. Keep this bowl aside.

Step 2:
Prepare the cake tin for baking. Brush 1/2 tsp oil inside the cake pan using silicon brush. Sprinkle 1 tsp of flour in it and tap it from all directions to dust the pan evenly (It prevents the cake from sticking to the cake tin). Keep it aside.

Step 3:
Divide chopped dry fruits & raisins in two parts- one for cake batter & the other part for garnishing. To the part which we are going to add in cake batter, add 1/2 tsp of wheat flour and gently mix with spoon so that all nuts are coated with it. This will not let the dry fruits sink to the bottom. Keep these aside.

Step 4:
Take a bowl or plate & sieve wheat flour (atta), salt, cinnamon powder, baking powder & baking soda. Keep these dry ingredients aside.

Step 5:
Before we start mixing the wet & dry ingredients, set the oven for pre-heating at 180°C (356°F). By the time oven is preheating, lets move to next step.

Step 6:
Add the dry ingredients & milk into the wet ingredients bowl gradually in 2 or 3 parts. The quantity of milk can slightly vary depending on the quality of wheat flour you are using. If the batter seems too thick, add 1-2 tbsp of milk more. Its consistency should not be too thin or thick. Towards the end, add the ‘flour dusted nuts’ into the batter.

Step 7:
Once the batter is ready, transfer it to the prepped baking tin. Garnish with remaining chopped nuts. Bake in preheated oven at 180°C (356°F) for 35 minutes.

Check its centre with a skewer or knife after the baking time is finished; it should come out clean else bake for 2-3 minutes more. Once done, let the cake cool down in cake pan for 10-15 minutes & then transfer it over a wire rack to cool completely.

Slice and enjoy this soft spongy cake with tea or coffee. It can easily be stored in an airtight container in fridge for 2 to 3 days.

If you try this wheat jaggery recipe & share pics on social media, don’t forget to tag us on Facebook, Instagram or use #kuchpakrahahai.

• More eggless recipes
  • Chocolate Cupcakes
  • Red Velvet Cupcakes
  • Lemon Blueberry Muffins

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(3 votes, average: 5.00 out of 5)

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