Moist & Easy Eggless Whole Wheat Cake
55 minutes
993 reads
About Moist & Easy Eggless Whole Wheat Cake
Craving a wholesome dessert that's both incredibly moist and unbelievably easy? This eggless whole wheat cake is the answer, delivering a tender crumb and subtle sweetness perfect for any occasion.This guilt-free treat boasts a simple, foolproof method that even beginner bakers can master. The eggless batter comes together in a flash, promising a delicious and wholesome cake every single time.Experience the joy of baking with this delightful recipe – it's a must-try for anyone seeking a satisfying and healthy dessert option.
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Recipe Time & More
Prep15 minutes
Cook40 minutes
Total55 minutes
Ingredients
Dry Ingredients
- 1 cup Whole Wheat Flour whole
- 1 tsp Baking Powder
Wet Ingredients
- 100 gm Butter unsalted
- 400 gm Sweetened Milk condensed
- 1/4 cup Milk
- 1 tsp Vanilla Extract
Optional Topping
- 1-2 Almonds sliced
Instructions
- Preheat oven to 350°F (175°C). Grease and flour an 8-inch round cake pan. Lining the pan with parchment paper ensures easy removal later.
- Melt the unsalted butter in a microwave-safe bowl in 20-second intervals. Ensure the butter is fully melted but not hot.
- In a large bowl, whisk together the whole wheat flour and baking powder. This ensures the cake rises evenly.
- Add the melted butter to the dry ingredients. Mix until just combined.
- Pour in 300g of the sweetened condensed milk. Reserve the remaining 100g for later.
- Using a hand mixer or whisk, combine the wet and dry ingredients until a smooth batter forms. A hand mixer will make this process easier.
- Add 2-3 tablespoons of milk and the vanilla extract. Beat for a few seconds to incorporate.
- Add the remaining milk and condensed milk to the batter. Whisk until the batter is completely smooth and lump-free.
- Pour the batter into the prepared cake pan. Gently tap the pan on the counter to remove any air bubbles.
- Bake for 35-40 minutes, or until a toothpick inserted into the center comes out clean. The cake should be golden brown.
- Let the cake cool in the pan for 10 minutes before inverting it onto a wire rack to cool completely. Cooling on a rack prevents the bottom from becoming soggy.
- Once cooled, slice and serve. Enjoy this delicious whole wheat cake with a cup of tea or coffee.
Recipe Notes
Good To Know
- This recipe was shared by Prabhleen Kaur, a passionate cook with a love for creating delicious and visually appealing food.
- Prabhleen is a Punjabi who enjoys spicy food and aspires to be a Pastry Chef.
Expert Tips
- Adjust the spice level to your preference by adding more or less chili powder or other spices.
- For a richer flavor, consider using fresh herbs and spices whenever possible.
- Taste and adjust seasonings throughout the cooking process to ensure a balanced and flavorful dish.
Storage Instructions
- Store leftovers in an airtight container in the refrigerator for up to 3-4 days.
- Reheat gently on the stovetop or in the microwave until warmed through.
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Recipe Nutrition
Calories: 1233kcalCarbohydrates: 154gProtein: 25gFat: 61gSaturated Fat: 38gPolyunsaturated Fat: 3gMonounsaturated Fat: 16gTrans Fat: 2gCholesterol: 179mgSodium: 484mgPotassium: 1025mgFiber: 6gSugar: 111gVitamin A: 1838IUVitamin C: 5mgCalcium: 757mgIron: 3mg
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6 Comments
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I’m excited to try this recipe!
This looks incredible! I need to try it.
This is perfect! Can’t wait to taste it.
Thnk uh so much.. I made atta cake for the first time and the taste was just awesome.. do try this one 🙂 @Anju Bhagnari
Thnx for sharing Plattershare.
Super easy yet awesome recipe, Prabhleen
Looks incredible! Thanks for the details.