Sweet, inviting, and made for sharing, atta cake recipe | eggless wheat cake recipe | healthy atta cake without sugar is a vegetarian Indian cake made with (165 grams) jaggery / gud, grated, (135 grams) olive oil, and (125 grams) curd in about 50 minutes. The recipe lays out the ingredients and each cooking step clearly, so you can adjust seasoning, texture, and serving size for your own kitchen.
Recipe Snapshot
- Prep time: 10 minutes
- Cook time: 40 minutes
- Total time: 50 minutes
- Yield: 1 loaf
- Category: cake
- Cuisine: Indian
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)
Method
- firstly, in a large mixing bowl take 1 cup jaggery, ¾ cup olive oil, ½ cup curd.
- whisk well making sure jaggery dissolves completely.
- further, add 2 cup wheat flour, ¼ tsp baking soda, 1 tsp baking powder, ¼ tsp cinnamon powder and pinch salt.
- sieve all together making sure there are no lumps.
- mix well with cut and fold method until all the dry ingredients combine well with the mixture.
- also, add ½ cup water or as required and prepare a thick batter.
- furthermore, add 2 tbsp almonds, 2 tbsp raisins, 5 cashew, 5 walnuts and 6 dates.
- fold gently making sure the dry fruits are mixed well.
- bake the cake at 180 degree celsius for 40 minutes.
- further, allow the cake to cool completely and later cut into thick slices and serve.
- finally, serve the atta cake or store in an airtight container.
Kiyaan Singh’s Kitchen Note
Keep this recipe as a working base: cook once as written, then adjust spice, texture, and serving style for your own table.
