atta cake recipe | eggless wheat cake recipe | healthy atta cake without sugar

Ingredients

• 1 cup (165 grams) jaggery / gud, grated
• ¾ cup (135 grams) olive oil
• ½ cup (125 grams) curd
• 2 cup (300 grams) wheat flour / atta
• ¼ tsp baking soda
• 1 tsp baking powder
• ¼ tsp cinnamon powder
• pinch salt
• ½ cup water
• 2 tbsp almonds / badam, chopped
• 2 tbsp raisins / kishmish
• 5 cashew / kaju, chopped
• 5 walnuts / akhrot, chopped
• 6 dates / khajoor, chopped

Steps

1. Put 1 cup jaggery, ¾ cup olive oil and ½ cup curd into a large mixing bowl.
2. Whisk the mixture thoroughly until the jaggery has completely dissolved.
3. Next add 2 cups wheat flour, ¼ tsp baking soda, 1 tsp baking powder, ¼ tsp cinnamon powder and a pinch of salt.
4. Sift the dry ingredients together so that no lumps remain.
5. Use a cut-and-fold motion to incorporate all the dry ingredients thoroughly into the mixture.
6. Add ½ cup water, or as much as needed to make a thick batter.
7. Add 2 tbsp almonds, 2 tbsp raisins, 5 cashews, 5 walnuts and 6 dates.
8. Fold gently to distribute the dried fruit and nuts throughout the batter.
9. At 180 degrees Celsius, bake the cake for 40 minutes.
10. Let the cake cool completely before cutting it into thick slices and serving.
11. Serve the atta cake or keep it in an airtight container.