//Wheat Cake | Atta Cake

Wheat Cake | Atta Cake

slices of wheat cake kept neatly in a wooden bowl on a light grayish blue boardslices of wheat cake kept neatly in a wooden bowl on a light grayish blue board

This easy wheat cake recipe is eggless and made with deliciously hearty whole wheat flour. Also known as atta cake, it is simple to make this recipe with only a handful of ingredients and is great for enjoying plain or with nearly any sweet spread or frosting.

slices of wheat cake kept neatly in a wooden bowl on a light grayish blue boardslices of wheat cake kept neatly in a wooden bowl on a light grayish blue board

Why this Recipe Works

There are several good eggless sponge cake recipes out there that use alternative ingredients to create a tender, moist cake.

Many require ingredients like curd (yogurt), apple sauce, aquafaba, or other fruit/bean/nut purees. But I wanted to make something special that is particularly fluffy and just as soft as any cake made with eggs.

After several trials and failures, I finally developed this perfect wheat cake recipe using whole wheat flour and sweetened condensed milk.

The canned sweetened condensed milk makes the best cake texture! It creates a sponge that is moist and sweet, not too crumbly and light enough to enjoy anytime as a snack or dessert.

The same basic recipe is used to make this effortless Pressure Cooker Cake and also my favorite Carrot Cake.

Why whole wheat flour is good for baking cakes?

Because of the wheat flour this cake has a lovely, slightly earthy and almost nutty flavor that helps cut the sweetness of the condensed milk. But not only is whole wheat flour (also known as wholemeal flour) delicious for baking, it’s slightly healthier for you, too!

Although there isn’t much of a calorie difference versus all-purpose flour, wheat flour has a lot more vitamins and fiber. So you can feel good about eating this wheat cake filled with nutrients.

Note: I have used organic chakki (flour mill) ground whole wheat flour in the recipe, the same flour or atta I use for making Roti. Feel free to use whatever brand or type of wheat flour you prefer.

The atta cake recipe makes one small 6×6″ cake, which is enough for about 8 servings.

 

Step-by-Step Guide

How to make Wheat Cake

Preparation

1. Start by greasing a 6×6″ square pan (or a 5 to 6″ round pan) with softened unsalted butter. Let the oven preheat to 350 degrees Fahrenheit or 180 degrees Celsius for 20 minutes while you prepare the cake batter.

square metal pan greased with buttersquare metal pan greased with butter

2. Over a mixing bowl or pan add 1 cup of whole wheat flour (120 grams) and ½ a teaspoon of baking powder.

TIP: As baking powder is the only leavening ingredient used in the recipe, make sure it is fresh and active.

NOTE: For this recipe, I have used a measuring cup of 250 ml, but a 240 ml measuring cup also works fine.

flour and baking powder in a sieveflour and baking powder in a sieve

3. Sift the flour and baking powder together into the bowl.

sifted atta flour sifted atta flour

4. Now add ½ cup of sweetened condensed milk (125 ml or 4 oz).

sweetened condensed milk being poured on the sifted wheat floursweetened condensed milk being poured on the sifted wheat flour

5. Add either 1 teaspoon of vanilla extract or ½ teaspoon of vanilla essence.

vanilla extract being added with a measuring spoonvanilla extract being added with a measuring spoon

6. Do not mix the ingredients together just yet. Set the bowl aside while you prepare the butter solution for the wheat cake batter.

condensed milk, vanilla extract on top of wheat flour for making wheat cakecondensed milk, vanilla extract on top of wheat flour for making wheat cake

Making butter solution

7. In another small skillet, add 6 tablespoons (80 grams) of butter and ½ cup of water (125 ml).

chopped butter cubes and water in a panchopped butter cubes and water in a pan

8. Then add 4 tablespoons of sugar.

sugar added on top of the buttersugar added on top of the butter

9. Melt butter on the stovetop over low heat.

butter melting in panbutter melting in pan

10. Stir occasionally to combine the melted sugar and butter.

butter mixture being stirred with a green spatulabutter mixture being stirred with a green spatula

11. Increase the stovetop heat slightly so that the mixture comes to a boil.

butter water solution simmering in the pan to make atta cakebutter water solution simmering in the pan to make atta cake

12. Immediately remove the hot butter and sugar mixture from the stove and pour it into the bowl with your dry ingredients.

butter mixture being poured to the bowl with flour, condensed milk and vanillabutter mixture being poured to the bowl with flour, condensed milk and vanilla

Preparing whole wheat cake batter

13. With a wired whisk, begin to mix lightly.

mixing wheat cake batter with a wired whiskmixing wheat cake batter with a wired whisk

14. Work gently and be sure that you do not over mix the batter. Because it is an eggless cake you want to keep as much air as possible in the mixture to allow a proper rise. This batter should be medium consistency, neither thin nor thick.

Depending on the wheat flour used you might need to add a splash of hot water if the batter becomes too thick. I recommend that you keep a ¼ to ⅓ of a cup of hot water nearby when making this recipe, just in case.

whisking wheat flour cake batterwhisking wheat flour cake batter

15. It is ok if your batter has small lumps. Leave them and do not mix the batter too much. To check the consistency of the batter, do check the video above or in the recipe card below.

prepared wheat cake batter with whisk in itprepared wheat cake batter with whisk in it

Baking Wheat Cake

16. Next, pour the batter into the greased pan.

pouring atta cake batter in the greased square panpouring atta cake batter in the greased square pan

17. Give the pan a gentle shake and a light tap on the sides to settle any large air bubbles.

square pan with the whole meal cake battersquare pan with the whole meal cake batter

18. Place the pan in the preheated oven. Bake the wheat cake at 180 degrees Celsius (350 degrees Fahrenheit) for 45 minutes to 1 hour. As oven temperatures vary you want to keep an eye on it after 30 minutes or so. But do not open the door until the cake is ¾ of the way done!

cake pan kept in the oven for bakingcake pan kept in the oven for baking

19. When done the top of the cake will be a lovely golden brown, and a wooden skewer or toothpick inserted into the center should come out clean.

baked whole wheat cake in the panbaked whole wheat cake in the pan

Serving suggestions

20. Let the wheat cake cool for several minutes, then turn it out from the pan and onto a cooling rack. It needs to cool completely before you slice or coat with frosting and serve.

Cut the eggless wheat cake into neat slices and enjoy as it is with milk, tea, or coffee. Or make your favorite frosting (chocolate, whipped cream, buttercream) and layer it on the atta cake. Allow the frosting to set by refrigerating the cake. Later slice and serve.

Storage

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

slices of wheat cake kept neatly in a wooden bowl on a light grayish blue boardslices of wheat cake kept neatly in a wooden bowl on a light grayish blue board

Tips

Expert Tips

Ingredient Notes and Swaps

  • Flour: My recipe is for a whole wheat cake. But you can make this wheat cake recipe with all-purpose flour as well as pastry flour.
  • Butter: While I usually prefer unsalted butter in my baking recipes, but if you do not have it, then make the cake with salted butter too. 
  • Fats: If you do not prefer butter, include 4 to 5 tablespoons of oil. Use a neutral-flavored oil like sunflower oil. If you like ghee flavored goodies, then replace butter with 80 grams of ghee in this wheat cake recipe.
  • Sweetened condensed milk: You could include sweetened condensed milk from any brand. Evaporated milk works as a substitute for condensed milk – simply add ½ cup sugar in the step where you make the butter and water solution. The sugar must be completely dissolved.

Recipe Notes

  • Scaling: Make a large cake easily by doubling this recipe. If you plan to make a layered frosted cake for birthdays, then I recommend baking the cake in two pans.
  • Baking: No two ovens have the same temperature. While baking, it will take less or more time to bake this atta cake – this depends on your oven size and type. Usually, convection ovens bake faster. Consider a time period of 30 minutes to 1 hour for baking this cake.
  • Batter consistency: The batter has a medium flowing consistency. If your batter looks thick, add ¼ to ½ cup hot water to loosen it.

FAQs

Is wholemeal flour the same as whole wheat flour?

Yes! These are the same ingredients, just with two different names.

What goes well with eggless whole wheat cake?

Enjoy eggless wheat cake plain for a scrumptious snack. Or top with frosting or icing, serve with butter and preserves, or drizzle with a chocolate ganache or melted peanut butter for a sweet dessert treat. It is delicious with a cup of tea or coffee, too!

Can we use wheat flour instead of all purpose flour in a cake?

Yes, you can use wheat flour instead of all-purpose when making cakes or cookies. However, keep in mind that cakes made with wheat flour have a nutty taste and can verge on being dense, if you overwork the batter. The substitution may not work well depending on the recipe and other ingredients in it. If you are worried about the texture, then I suggest to include equal proportions of both all-purpose flour and wheat flour.

Can I make this atta cake in a stove-top pressure cooker?

Yes, you can! To check how it is done, do check my detailed recipe post on Pressure Cooker Cake.

More Whole Wheat Cakes For You!

If you made this recipe, please be sure to rate it in the recipe card below. If you’d like more delicious Indian vegetarian recipes delivered straight to your inbox, Sign Up for my email newsletter. You can also follow me on Instagram, Facebook, Youtube, Pinterest or Twitter for more vegetarian inspiration.

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.

Prep Time 10 mins

Cook Time 40 mins

Total Time 50 mins



Servings 8 pieces

Preparation

  • Grease a 6×6 inches square pan with softened butter. You can also use a 5 to 6 inches round pan.

  • In a seive, take the whole wheat flour and baking powder. Keep the sieve on top of a mixing bowl or pan.

  • Sift both the dry ingredients. Preheat yout oven to 180 degrees celsius (350 degrees Fahrenheit) for 20 minutes.

  • Add sweetened condensed milk to the sifted flour.

  • Add vanilla extract.

  • Do not mix. Simply set aside.

Making butter solution

  • In another small frying pan or skillet, take unsalted butter, water and sugar.

  • Keep the pan on a stovetop and on a low flame heat this mixture.

  • The butter will melt initially. Do stir occasionally.

  • Bring this mixture to a boil.

  • 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

  • With a wired whisk, begin to mix lightly.

  • Mix with light pressure, so that over mixing does not happen.

  • Mix to a smooth batter. If there are small tiny lumps, then let it be. Do not over mix.

  • Now pour the cake batter in the greased cake pan.

  • Gently shake the pan or tap the sides.

Baking wheat cake

  • Place the pan in a preheated oven. Bake at 180 degrees celsius (350 degrees Fahrenheit) for 45 minutes to 1 hour. 

  • 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.

  • Also please do not open the oven door until ¾ of the cake is done. 

  • The top should be golden and when you insert a tooth pick or wooden skewer in the atta cake, it should come out clean.

  • Let the wheat cake cool completely, before you serve it.

Serving suggestions

  • Slice and serve wheat cake as it is with milk, tea or coffee. You can also enjoy it as a sweet snack.

  • 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

  • First, transfer the cooled cake to a box. In cooler climates, the cake can be kept at room temperature for 1 to 2 days.

  • In warmer or hotter climates, refrigerate the cake immediately. This cake stays good for about a week in the fridge.

Ingredient Notes and Swaps

  • Flour: You can make this wheat cake recipe with all-purpose flour as well as pastry flour.
  • Butter: While I usually prefer unsalted butter in my baking recipes, but if you do not have it, then make the cake with salted butter. 
  • Fats: If you do not prefer butter, then add 4 to 5 tablespoons of oil. Use a neutral-flavored oil like sunflower oil. You can also replace butter with 80 grams of ghee.
  • Sweetened condensed milk: You could include sweetened condensed milk from any brand. Evaporated milk works as a substitute for condensed milk – simply add ½ cup sugar in the step where you make the butter and water solution. The sugar must be completely dissolved.

Recipe Notes

  • Measuring cup: For this recipe, I have used a measuring cup of 250 ml, but a 240 ml measuring cup also works fine.
  • Scaling: Make a large cake easily by doubling this recipe. If you plan to make a layered frosted cake for birthdays, then I suggest baking the cake in two pans.
  • Baking: No two ovens have the same temperature. While baking, it will take less or more time to bake this cake – this depends on your oven size and type. Usually, convection ovens bake faster. Consider a time period of 30 minutes to 1 hour for baking this whole wheat cake.
  • Batter consistency: The batter has a medium flowing consistency. If your batter looks thick, add ¼ to ½ cup of hot water to loosen it.
  • Note that the approximate nutrition info is for 1 slice of wheat cake.

Nutrition Facts

Wheat Cake Recipe

Amount Per Serving (1 wheat cake slice)

Calories 210 Calories from Fat 90

% Daily Value*

Fat 10g15%

Saturated Fat 6g38%

Cholesterol 28mg9%

Sodium 27mg1%

Potassium 151mg4%

Carbohydrates 27g9%

Fiber 2g8%

Sugar 16g18%

Protein 4g8%

Vitamin A 301IU6%

Vitamin B1 (Thiamine) 1mg67%

Vitamin B2 (Riboflavin) 1mg59%

Vitamin B3 (Niacin) 1mg5%

Vitamin B6 1mg50%

Vitamin B12 1µg17%

Vitamin C 1mg1%

Vitamin D 1µg7%

Vitamin E 1mg7%

Vitamin K 1µg1%

Calcium 73mg7%

Vitamin B9 (Folate) 9µg2%

Iron 1mg6%

Magnesium 26mg7%

Phosphorus 122mg12%

Zinc 1mg7%

* Percent Daily Values are based on a 2000 calorie diet.

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This whole wheat cake post from the archives (September 2016) has been republished and updated on 23 January 2021.