Eggless Whole Wheat Teatime Cake with Dried Fruits
50 minutes
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About Eggless Whole Wheat Teatime Cake with Dried Fruits
Indulge in a slice of pure teatime bliss with this Eggless Whole Wheat Cake. Light, fluffy, and bursting with the sweetness of condensed milk and chewy dried fruits, it's the perfect healthy treat for any occasion.Made with wholesome whole wheat flour, this surprisingly airy cake is both egg-free and butter-free, making it a guilt-free pleasure for those with dietary restrictions. The simple recipe is easy to follow, even for beginner bakers.Savor the warm, comforting flavors of this delightful cake alongside your afternoon cup of tea or coffee. It's a simple yet satisfying indulgence you won't soon forget.
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Recipe Time & More
Prep10 minutes
Cook40 minutes
Total50 minutes
Ingredients
Dry Ingredients
- 1 cup Whole Wheat Flour 130g, whole
- 1/2 tsp Baking Powder
- 1/4 tsp Baking Soda
- 1/4 tsp Salt
Wet Ingredients
- 3/4 cup Milk 200g, condensed
- 1/4 cup Oil refined, olive, or any other
- 1/2 tsp Vanilla Extract
- 1/4 cup Club Soda + 2 tbsp
Mix-ins
- 1/4 cup Fruits And Nuts tutti frutti, chopped nuts, dried
Instructions
- Preheat oven to 350°F (175°C). Grease and flour an 8x4 inch loaf pan. This prevents the cake from sticking.
- In a large bowl, sift together the whole wheat flour, baking powder, baking soda, and salt at least three times. Sifting aerates the dry ingredients, resulting in a lighter cake.
- Reserve 1 teaspoon of the dried fruits and nuts for topping. Toss the remaining dried fruits and nuts with the dry ingredients to coat them evenly. This prevents them from sinking to the bottom of the cake during baking.
- In a separate bowl, whisk together the condensed milk, oil, and vanilla extract until well combined.
- Gradually add the dry ingredients to the wet ingredients, mixing gently until just combined. Be careful not to overmix.
- Add the club soda and mix until the batter is smooth. The club soda adds a light and airy texture to the cake.
- Pour the batter into the prepared loaf pan and sprinkle the reserved dried fruits and nuts on top.
- Tap the pan gently on the counter to remove any air bubbles. Bake for 35-40 minutes, or until a wooden skewer inserted into the center comes out clean.
- Let the cake cool in the pan for a few minutes before inverting it onto a wire rack to cool completely. Cooling on a wire rack prevents the bottom of the cake from becoming soggy.
- Once cooled, slice and serve. This cake is delicious with tea or coffee. Store leftover cake in an airtight container at room temperature for 2-3 days or in the refrigerator for longer storage.
- For gifting, bake the cake in a disposable baking pan.
Recipe Notes
Good To Know
- Use standard measuring cups and spoons for accurate results.
- You can substitute all-purpose flour (maida) for the wheat flour, or use a half-and-half mixture. Adjust the amount of aerated soda water if using all-purpose flour – it will require less.
- Most oils work well in this recipe, except coconut oil due to its strong flavor.
- Mix dried fruits into the dry ingredients to ensure even distribution.
- Add the soda water last, right before baking, and transfer the batter to the oven immediately.
- Baking times vary; start checking for doneness around 25 minutes.
- Always cool the cake on a wire rack to prevent a soggy bottom.
- Adjust the amount of dried fruits or substitute with nuts like almonds, cashews, walnuts, raisins, or dates.
- Salt enhances the sweetness, so don't omit it.
- No additional sugar is needed due to the condensed milk.
- If the top cooks faster than the bottom, cover it with aluminum foil.
- Disposable baking pans can be used without greasing or lining.
- The recipe uses a standard cup size of 250 ml.
Expert Tips
- For a richer flavor, toast the nuts before adding them to the batter.
- A touch of citrus zest, like lemon or orange, can brighten the cake's flavor profile.
- Check for doneness by inserting a toothpick into the center; it should come out clean.
Storage Instructions
- Store leftover cake in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to a week.
Also See
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Recipe Nutrition
Calories: 318kcalCarbohydrates: 38gProtein: 6gFat: 16gSaturated Fat: 3gPolyunsaturated Fat: 3gMonounsaturated Fat: 9gTrans Fat: 0.04gCholesterol: 13mgSodium: 230mgPotassium: 201mgFiber: 1gSugar: 21gVitamin A: 103IUVitamin C: 1mgCalcium: 136mgIron: 1mg
Samira Gupta
Articles: 31
6 Comments
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Thanks for the inspiration! Looks tasty.
I’m excited to make this at home!
Hi..You have mentioned Wheat flour as 130 gms as 1 cup…what is exact measurement–250 gms or 130 gms?
What a delicious recipe! Thanks for posting.
This cake reminds me of my childhood when we used to buy a tutty-fruity cake from the bakery. Its simple and very well explained.
This looks divine! Can’t wait to make it.