This easy wheat cake recipe is eggless and made with deliciously hearty whole wheat flour. It is simple to make with only a handful of ingredients and is great for enjoying plain or with any sweet spread or frosting.

Recipe Snapshot

  • Prep time: 10 minutes
  • Cook time: 40 minutes
  • Total time: 50 minutes
  • Yield: 8 · 8 pieces
  • Category: Desserts
  • Cuisine: World

Ingredients

  • 1 cup whole wheat flour (or 120 grams)
  • ½ teaspoon baking powder
  • ½ cup sweetened condensed milk (or 125 ml)
  • 1 teaspoon vanilla extract (or ½ teaspoon vanilla essence)
  • 80 grams unsalted butter (or about ⅓ cup heaped chilled butter cubes. you can also use salted butter)
  • ½ cup water (or 125 ml)
  • 4 tablespoons sugar

Method

Preparation

  1. Grease a 6x6 inches square pan with softened butter. You can also use a 5 to 6 inches round pan.
  2. In a seive, take the whole wheat flour and baking powder. Keep the sieve on top of a mixing bowl or pan.
  3. Sift both the dry ingredients. Preheat yout oven to 180 degrees celsius (350 degrees Fahrenheit) for 20 minutes.
  4. Add sweetened condensed milk to the sifted flour.
  5. Add vanilla extract.
  6. Do not mix. Simply set aside.

Making butter solution

  1. In another small frying pan or skillet, take unsalted butter, water and sugar.
  2. Keep the pan on a stovetop and on a low flame heat this mixture.
  3. The butter will melt initially. Do stir occasionally.
  4. Bring this mixture to a boil.
  5. Once the mixture comes to a boil, then remove the pan and pour the entire boiling hot mixture in to the flour mixture.

Making whole wheat cake batter

  1. With a wired whisk, begin to mix lightly.
  2. Mix with light pressure, so that over mixing does not happen.
  3. Mix to a smooth batter. If there are small tiny lumps, then let it be. Do not over mix.
  4. Now pour the cake batter in the greased cake pan.
  5. Gently shake the pan or tap the sides.

Baking wheat cake

  1. Place the pan in a preheated oven. Bake at 180 degrees celsius (350 degrees Fahrenheit) for 45 minutes to 1 hour.
  2. Oven temperatures are not same everywhere, so while baking do keep a check. Keep a time span of 30 minutes to 1 hour for baking this cake. You can check after 30 minutes if the cake is done or not.
  3. Also please do not open the oven door until ¾ of the cake is done.
  4. The top should be golden and when you insert a tooth pick or wooden skewer in the atta cake, it should come out clean.
  5. Let the wheat cake cool completely, before you serve it.

Serving suggestions

  1. Slice and serve wheat cake as it is with milk, tea or coffee. You can also enjoy it as a sweet snack.
  2. Or you can spread your favorite frosting (chocolate, whipped cream, buttercream) on the cake. Allow the frosting to set by refrigerating the cake. Later slice and serve.

Storage

  1. First, transfer the cooled cake to a box. In cooler climates, the cake can be kept at room temperature for 1 to 2 days.
  2. In warmer or hotter climates, refrigerate the cake immediately. This cake stays good for about a week in the fridge.

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.