Eggless Wheat Cake Whole Wheat Milk Cake Recipe

Eggless Whole Wheat Cake

Finally I made the cake which many of my viewers requested. It is a healthy whole wheat, eggless cake which is so easy to put together. This is a simple cake, you need only a bowl and a wooden spoon or electric beater. If you are into more whole wheat baking, check my whole wheat honey cake, wheat fruit and nut cake and whole wheat beetroot cake.

About Wheat Cake (Whole Wheat Cake)

Whole wheat flour is made by milling the entire wheat grain rather than just the endosperm, as is the case with most flours. Wheat flour is popular these days in baking for its health benefits and nutrition. Whole wheat flours are higher in protein than all-purpose flours because they contain the bran and germ. Despite its high protein content, the presence of bran and germ makes whole wheat flour more difficult to produce as much gluten development and elasticity as all purpose flour or bread flour. This cake recipe has basic ingredients like milk, wheat flour, sugar, butter. It doesn’t need eggs. The recipe can be easily modified into vegan recipe by changing milk to soy milk or almond milk and melted butter to oil. This is a basic wheat milk cake which has a strong milk and vanilla flavour to it. I used tutti frutti in the cake batter, You can add some chocolate chips for extra taste. This cake is made without condensed milk, vinegar or curd. If you don’t have oven, you can check my pressure cooker cake.

Why Whole Wheat Flour is Better in Cakes?

Wheat flour is much healthier than all-purpose flour, so it makes this cake a healthier option. Wheat flour can be substituted for refined flour in any biscuit, cookie, or cake recipe. The only difference will be in the texture, which will be denser than products made solely from refined flour. But I have tried wheat flour in biscuits and it was delicious only. Check my wheat biscuits. Depending on the brand of wheat flour you use the texture may vary. I used aashirvaad wheat flour. You can use chakki atta or home ground wheat flour.

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Watch Wheat Cake Video

Wheat Cake Ingredients

Wheat Flour - I used whole wheat flour for this cake. Whole Wheat flour is much healthier than all-purpose flour, so it makes this cake a healthier option. But you can substitute all purpose flour for wheat flour. Sugar - refined sugar makes the cake soft and fluffy. Brown sugar will affect the texture of the cake. Baking Soda - Baking soda is a leavening agent that is commonly used in baked goods such as cakes, muffins, and cookies. When baking soda is combined a liquid ingredient, it gets activated. Salt - a pinch of salt enhances the taste of the cake. Milk - I used whole milk. But this recipe can be easily modified into vegan recipe by changing milk to soy milk or almond milk and melted butter to oil. Vanilla Extract - pure vanilla or vanilla powder can be used in this cake. Butter - for flavour use melted butter but you can use oil instead of butter. Optional - Tutti frutti, chopped candied fruits, nuts or chocolate chips can be used in this cake.

How to Make Whole Wheat Cake Soft

Using right wheat flour - I prefer using either home ground wheat flour (chakki atta) or store bought wheat flour. The texture of the cake depends on the brand of wheat flour you use. So you can experiment with different brands and stick to the one which you like. Over mixing - never ever over mix the batter. Over mixing the cake batter will result in gluten development in the batter which in fact makes the cake in a denser. So once the dry ingredients is mixed in, don’t over mix the cake batter. Choosing the right baking pan - I used a 6 inch square cake pan. If you are using large cake pan or loaf pan, the baking time will increase or decrease. If you find the cake getting too dark in colour when baking, place a sheet of aluminium foil on top mid way to prevent the cake getting too dark in colour. Swapping ingredients - you can easily swap few ingredients for the other. Instead of melted butter you can use oil. In that case use refined or any flavourless oil. Milk can be substituted with almond milk, soy milk, coconut milk or oat milk. Measuring ingredients - make sure you use the correct measuring cups or spoons to measure the dry ingredients. For more precise measurements I recommend you to opt for kitchen scale. Over Baking - never over bake cakes. Over baking will result in denser, tougher cakes.

How to make Wheat Cake (Stepwise Pictures)

Pre-preparation

1)Preheat oven to 180 degree C. Brush a baking tin with oil and dust it with flour. Tap of the excess and set aside till use. Or you can line the cake pan with parchment paper. Take wheat flour in a mixing bowl. I used shop bought whole wheat flour. You can use refined flour or home ground wheat flour as well. 2)Add in baking soda. This recipe doesn’t need baking powder. You need only baking soda | cooking soda. 3)Add in salt. Salt balances the taste of the cake. If you are using salted butter in the recipe, you can skip adding salt.

Making Whole Wheat Cake Batter

4)Take butter in a sauce pan or microwave safe bowl. Pop it into the microwave and cook for 20 to 30 seconds till the butter is melted. Set aside so it cools a little. Add in cooled melted butter into the flour. You can use oil instead of butter, but butter has better flavour. 5)Add in vanilla extract. This is clear vanilla extract. In the video above I have used vanilla powder instead of vanilla extract, in that case use 1 tsp of vanilla powder. You can use vanilla paste or pure vanilla extract. 6)This is regular milk. You can use boiled or raw milk in this cake. Pour milk straight into the flour. 7)Use an electric beater or hand whisk to mix the batter into a smooth texture. If you are using a hand whisk, make sure you mix gently and not over mix the batter. If using electric beater mix it for 1 minute. 8)Batter is ready. If you find the batter too thick, you can add few spoon of extra milk to adjust the consistency. In the video, I added some tutti frutti in the batter. You can add it if you want too.

Baking Wheat Cake

9)Transfer the batter into the prepared pan. Spread evenly. Place it into the oven and bake for 35 to 40 minutes till the cake is completely baked. Pro Tip: To check whether the cake is baked, insert a toothpick in the centre of the cake. It should come out clean. 10)Now the cake is baked. Allow the cake to cool for 10 minutes in the cake tin. Then invert it to a cooling rack and let it cool completely. 11)Once the cake is cooled, slice into desired pieces and serve.

Variations

Whole Wheat Cake with Cornstarch

This version of wheat cake is one of the first recipe which I made using wheat flour. Cake flour is available in the market which results in lighter and fluffier cake in general. Cake flour is nothing but regular plain flour mixed with some cornstarch to create the tender crumbs in cake. I took that concept and used it in my wheat cake recipe. I added some cornstarch into the flour which makes a fluffy wheat cake.

Ingredients Used

1 ¼ cup Wheat Flour ¼ cup Cornstarch 1 tsp Baking Soda ¼ tsp Salt 1 cup Sugar powdered 1 cup Milk ½ cup Oil 1 tsp Vanilla Extract ½ cup Tutti Fruitti

How to Make Whole Wheat Cake

Preheat oven to 180 degree C. Line a 18 cm square cake pan with parchment paper and grease it with oil. Set aside. Take tutti fruity in a bowl and add a tbsp of wheat flour and toss it well with the flour and set aside. This step prevents the tutti fruitti sinking to the bottom of the cake when baked.
Take a sieve add in whole wheat flour, cornstarch. 3)Add in baking soda, salt in a sieve and sift it well. This sifting mix the dry ingredients well. Take this in a bowl. 4)Now add in powdered sugar to the wheat flour mixture in the bowl. 5)Now add in all the wet ingredients into the wheat flour. First pour in milk. 6)Add in oil and vanilla extract. 7)use an electric beater or normal whisk to mix the batter into a smooth batter. 8)Add in tutti frutti into the wheat batter and mix gently. 9)Pour this into the prepared cake pan and bake for 50 to 60 mins till a toothpick inserted comes out clean. 10)Remove it from oven and cool it for 15 mins in the pan. Gently Un mould the cake and allow it to cool completely. 11)Slice into pieces once the cake is cooled. 12)Serve.

Expert Tips

Depending on the brand of wheat flour you use the texture may vary. I used aashirvaad wheat flour. Instead of melted butter you can use oil. Always use unsalted butter, salted butter may sometimes make the cake taste salty. Using too much vanilla can make the cake bitter. Instead of regular milk, you can use soy milk, almond milk or oat milk. I used a 6 inch square cake pan. If you are using large cake pan or loaf pan, the baking time will increase or decrease. If you find the cake getting too dark in colour when baking, place a sheet of aluminium foil on top mid way to prevent the cake getting too dark in colour.

What does wheat cake taste like?

wheat cake taste healthy and delicious. Making cake with wheat flour is actually easy and the cake turns out soft as well. Most importantly you cannot find the difference at all.

Are wheat cakes healthy?

Wheat flour is much healthier than all-purpose flour, so it makes this cake a healthier option. Wheat flour can be substituted for refined flour in any biscuit, cookie, or cake recipe.

What is the difference between maida cake and Atta cake?

Maida cake is made using refined flour also known as All purpose flour. Atta cake is made with whole wheat flour or whole meal. The only difference will be in the texture, which will be denser than products made solely from refined flour. But I have tried wheat flour in biscuits and it was delicious only. Check my wheat biscuits.

Why is wheat cake dense?

Over mixing the cake batter, over baking the cake will result in gluten development in the batter which in fact makes the cake in a denser. So once the dry ingredients is mixed in, don’t over mix the cake batter.

Can I use Atta instead of maida for cake?

You can substitute atta for maida in any cakes or cookies. The only difference will be in the texture, which will be denser than products made solely from refined flour.

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