Eggless Whole Wheat Jaggery Cake
Jul 16, 2020, Updated Dec 01, 2023
Made with basic pantry staples, this Whole Wheat Jaggery Cake is eggless and free of refined sugar. It is lightly sweetened and makes a great snack!
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Whole Wheat Jaggery Cake – a simple tea time cake made with atta (whole wheat) and jaggery.
Slightly flavored with cinnamon, this cake is lightly sweetened and is great for snacking or breakfast.
Tea time cakes are my favorite cakes to bake. I often run out of patience to frost and decorate a cake.
The only time I will take the effort to decorate and frost a cake is for anniversaries or birthdays. As for the rest of the days, I will bake a simple cake.
One which is lightly sweetened, is made with whole wheat and goes well with my chai.
This Whole Wheat Jaggery Cake ticks all those boxes and I am excited to share this recipe with you guys.
This Whole Wheat Jaggery Cake
✔ is made with whole wheat.
✔is free of refined sugar and also eggless.
✔lightly sweetened.
✔makes the perfect tea time cake.
✔eggless and easy to make with basic pantry ingredients.
I love cakes which can be made with basic pantry ingredients and this cake is just that.
To make this, you need atta (whole wheat flour), yogurt, milk and jaggery. Simple ingredients which you most likely will already have in your pantry.
I also flavor the cake with some cinnamon which goes really well. You can even add some cardamom powder to it.
For the crunch, there are some walnuts, but you can add any nuts of your choice or even skip the nuts if you don’t care for them.
This atta jaggery cake is very lightly sweetened so if you prefer sweeter cake, I would suggest increasing the jaggery in the recipe.
I have used 1 cup of jaggery powder here, which measured 130 grams after sifting. I like to sift the jaggery powder first to get rid of all the larger particles present in the powder.
Can you use ghee or butter for this cake? Maybe, I have only tested this recipe with oil, makes it really moist. So, I would suggest sticking to the oil. Use any flavorless oil like canola oil, vegetable oil avocado oil etc.
Can you bake this cake in a round pan? yes, of course, bake in a 7 or 8-inch round pan for maybe around 35 minutes.
How to store this cake? first of all this cake is very soft, so let it cool completely and then slice it with a sharp knife. Then keep it an airtight container. It should be okay at room temperature for 3 days.
However if it’s very warm where you live, then it’s better to refrigerate it.
Substitute for jaggery? if you don’t have jaggery, use brown sugar in place. However 1 cup of brown sugar is 200 grams so it will be much sweeter if you replace directly with a cup. Best will be to weight the sugar and then replace.
Hope you guys give this one a try!
Method
Pre-heat oven to 350 F degrees. Spray a 8 x 4 inch loaf pan with non-stick spray and set aside.
1- Sift the jaggery powder first, this will ensure all larger particles are removed and you have a smooth powdered jaggery for the cake batter. Set it aside.
2- In another bowl, sift together atta (whole wheat flour), baking powder, baking soda, cinnamon powder and pinch of salt. Set aside.
3- To your stand mixer (or use a hand mixer), now add oil, yogurt (whisk it before), jaggery powder and vanilla extract.
4- Now, using the paddle attachment of your stand mixer or using your hand mixer, beat until everything is well combined.
5- Add half of the flour mixture and mix.
6- Then add the milk and mix, followed by adding remaining half of the flour. You may add an additional tablespoon of milk here if batter looks too thick.
7- Fold in the chopped walnuts using a spatula.
8- Transfer batter to the prepared pan. Bake at 350 F degrees for 40 to 45 minutes until a toothpick inserted in the center of the cake comes out clean. My cake was done in 40 minutes.
Once done, remove the cake from pan and transfer it onto a wire rack to cool completely. Don’t try to slice it until it’s completely cool. Then slice and enjoy!
If you’ve tried this Eggless Whole Wheat Jaggery Cake Recipe then don’t forget to rate the recipe! You can also follow me on Facebook, Instagram to see what’s latest in my kitchen!
Eggless Whole Wheat Jaggery Cake
Ingredients
- 1.5 cups whole wheat flour atta, 195 grams
- 1.5 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon cinnamon powder
- pinch salt
- 1/2 cup oil 120 ml, I used canola oil
- 1/2 cup plain yogurt 120 grams, whisked and then measured
- 1 cup powdered jaggery 130 grams, measured after sifting the jaggery powder
- 1 teaspoon vanilla extract 5 ml
- 1/2 cup + 2 tablespoons milk 120 ml + 30 ml
- 1/2 cup chopped walnuts 50 grams
Instructions
- Pre-heat oven to 350 F degrees. Spray a 8 x 4 inch loaf pan with non-stick spray and set aside.Sift the jaggery powder first, this will ensure all larger particles are removed and you have a smooth powdered jaggery for the cake batter. Set it aside.
- In another bowl, sift together atta (whole wheat flour), baking powder, baking soda, cinnamon powder and pinch of salt. Set aside.
- To your stand mixer (or use a hand mixer), now add oil, yogurt (whisk it before), jaggery powder and vanilla extract.Now, using the paddle attachment of your stand mixer or using your hand mixer, beat until everything is well combined.
- Add half of the flour mixture and mix.
- Then add the milk and mix, followed by adding remaining half of the flour. You may add an additional tablespoon of milk here if batter looks too thick.
- Fold in the chopped walnuts using a spatula.
- Transfer batter to the prepared pan. Bake at 350 F degrees for 40 to 45 minutes until a toothpick inserted in the center of the cake comes out clean. My cake was done in 40 minutes.Once done, remove the cake from pan and transfer it onto a wire rack to cool completely. Don't try to slice it until it's completely cool. Then slice and enjoy!
Video
Notes
- This cake is quite soft, please wait for it to cool completely before slicing it.
- You can add any nuts of your choice here. Even chocolate chips will be a good addition.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
I made this and I must say it tasted delicious! you cannot tell it’s a whole wheat cake or that jaggery was used had a wonderful slight cinnamon spiced taste, great with tea, thanks a bunch will make this lots!!!!
welcome Nikki!
Hi Manali. Hope you are doing well, Manali, I have a question. If we make this tea cake in bulk and keep it in the refrigerator. Can we advice our client to microwave the cake for a bit before devouring it?
I am not sure, this cake tastes best when consumed within 2 days.
Hi Manali. I don’t have a 8 by 4 inch cake tin. Can I use 8 inch or a 7 inch round pan to make this cake ?
yes sure will work
Cake turned out perfect. Thank you so much for the recipe. Was very easy to make
Awesome recipe… made it for my friends birthday it turned out to be very tasty.. thank you
glad to know Lakshmi!
I chanced upon this recipe today. Can I use all purpose flour? Instead of whole wheat?
yes for sure!
Hii Manali, can i substitute Egg instead of oil and Curd. If yes, how many eggs.
I would still add oil, you can try 2 eggs in place of yogurt. I haven’t tested this recipe with eggs so if you do let me know how it worked out.
I made this for my in laws anniversary cake as i was searching for something full healthy. I came out so well and tasted good too..loved the recipe.
glad to know!
Het Manali can you please tell me what to use in place of curd
Thanks
Hi Anubha, you may try with sour cream but other that, I haven’t tested the recipe with anything else. Sorry.
Hi. Can we add more walnuts if we wish to ?
sure
Hola. For how many days does this cake stay good ?
best consumed within 2 days but should last for 3-4 days
The cake came out very well. I’ve been looking for sugar alternatives for a while (already switched to wheat flour long ago). Wasn’t confident of jaggery. But tasted surprisingly good though a little different than when using sugar. And mine got done in 30 minutes. Thank you for the clear explanation!
glad to know Priya!
I know this is a tea time cake, but i have actually made it for birthdays and anniversaries because this is foolproof! Delicious and healthy for older folks as well 🙂
Great recipe!
Glad to hear Aditi
Can I use dried dates powder instead?
haven’t tested, try it if you want
Can we do this in cooker? Can you tell the timings for baking it in cooker?
sorry I have not much experience baking in stove top pressure cooker.
I tried the recipe for my husband’s Birthday today . He is diabetic and also was down with Covid though no symptoms. So was at a loss to decide what to make. I chanced upon this recipe and tried it. Everyone in the family loved it. I had to reduce the temperature to 165 and kept it for 35 minutes . It came out perfect and really yummy. Thank you so much for this recipe. Take care and be safe. Look forward to try out more of your recipes.
glad to hear and hope he gets well soon, take care
Amazing recipe…….Thank you so much
Amazing recipe . I tried it today and it turned out super soft and had a wonderful taste. I have tried many wheat cake recipes but they never worked. This is the best recipe…Thank you so much
Very nice recipe!! May i pls know, what will be the weight of the cake, made using this measurement?
sorry I have never weighed the cake after baking it
Hi Manali, i baked this wholewheat jaggery cake today. It turned out amazing. We all loved it. Thank you for this healthy cake recipe. Looking forward to more😊
Can I use half wholewheat and half all purpose flour??..if I use all purpose flour for the whole recipe do I have to reduce the liquid?
you may, the liquid should remain same
Hi i tried the recipe today the cake is kinda mushy inside , could it happen if i used a bit extra of the liquid contents ?
my guess is your cake isn’t cooked through, it shouldn’t be mushy. check oven temperature settings please with a oven thermometer. If your oven is running hot, the edges will get cooked faster and the middle will still be uncooked.
Looks yummy..
Can we replace yogurt with something else ( keeping it eggless at the same time)
I am not sure, you need yogurt in this recipe 🙂
I tried it many times and each time it came really well. Thank you so much
welcome! 🙂
HI Manali,
When I put jaggery in the cake and combined with wheat flour, even if I keep for longer time, the cake seems uncooked kind of , like other than crust. the rest seem like solid halwa kind of , any idea why. Can you please help me to understand.
Thanks
seems like an issue with oven temperature. Please get that checked else no reason why cake wouldn’t bake.
Thank u ?
Hey!!
Can u tell me if we can incorporate chocolate (cocoa powder in this) I want this healthy option for my toddler. And he loves chocolate, without chocolate he calls it potato cake. ?
maybe replace 1/4 cup flour with cocoa powder
Awesome recipes Manali, keep uploading more… You make it so easy for all of us ❤️
Much love …Anubha
Thanks Anubha!
Can we skip the vanilla extract
it’s for flavor, if you don’t want it sure
Made this cake yesterday turned out to be perfect yummy thanks for the recipe..Today shall try Jaggery cookies
awesome!
Hi manali
If i tohave use butter instead of oil how many gms of butter i should use pls suggest
you can try with the same amount, but I would suggest using the oil, works better with this recipe
Hey Manali
Thank you for posting awesome recipes…
Please let me know how to make eggless browine and pastry sheets.look forward for more eggless recipes ?
Thanks !!❤️
eggless brownies: https://www.cookwithmanali.com/eggless-brownies/
puff pastry: https://www.cookwithmanali.com/easy-puff-pastry/
Hi manali ji,
Tried this cake, came out good,but even after using hand mixer my jaggery didn’t mix in oil,didn’t become creamy. I used shekker,organic powdered jaggery.
Pls guide
it’s okay, just mix in all the wet ingredients together as directed. You only need the wet ingredients to form a homogenous mixture so that it all comes together easily when dry ingredients are added. I am not sure why that happened (mine mixes easily with oil and I also use jaggery powdeR) but as long as the cake came good, I wouldn’t bother so much about it.
Cake came out well…only thing I replaced milk with warm water. Tried many cake recipes online your proportions of the ingredients are perfect and cake was very soft and moist…thanks for d Recipe ???
glad to know Gayathri!
I loved ur recipe…can I use 20 percent multigrain aata in the recipe..
hmm the texture might change, so you can try but keep that in mind. I haven’t tried this recipe with multigrain atta.
Love your recipes! They are so awesome. This one is for my next weekend cooking 🙂 Quick check- can we replace yoghurt with home-made Dahi?
you may, just make sure it isn’t very thin
Hello Mam,
I tried this recipe and it turned out fantastic. Sweetness, Softness and Tastes perfect. Thanks a lot for sharing your knowledge ♥️
awesome!
Hi can i use regular jaggery as i dont have it in powder form. If yes, how much do i use for this recipe.
You can grate the jaggery and use, the quantity is mentioned in the recipe
Hey Manali!
Can we add butter instead of oil here??
And what changes do I need to make in this cake if I want it as chocolate cake???
And I have always loved yur eggless recipes like they never get failed you knw!?
Lastly, can I add whole wheat flour instead of all purpose flour for your other eggless cakes???
Like will the proportion be same or different??
I have not tested this recipe with butter, I would suggest sticking to the oil, makes the cake more moist. For chocolate cake, try replacing some of the flour with cocoa powder, I can’t say the exact amount until I have tried it myself. And until and unless I try it I can’t suggest replacements, you can definitely replacing all purpose with wheat flour but resulting cake will be denser.
Have already tried making it with wheat flour. It was tasting amazing and even your chocolate cake I tried using wheat flour.
Thankyou!!
I tried it today and it came out so well .
Tried this one and its cracked from top. Any idea why that happens?
cake can crack from top if the oven is too hot , you can check your oven temperature settings during an over thermometer. Or maybe you over mixed the batter. Either way, I would not care too much about a crack on top of the cake, as long as it tastes good, it should be all fine.
Hi Manali,
Can I try this cake in round cake pan or a Bundt cake pan, if so will there be any difference I. The oven temperature or time ?
says in the post iself “Can you bake this cake in a round pan? yes, of course, bake in a 7 or 8-inch round pan for maybe around 35 minutes.”
Hi Manali,
If I’m halving the recipe and baking in 6×2 inch pan in a convection microwave, what should be the time and temperature for baking?
I love to try different desert recipes from your site, and also love your content!
Stay blessed and happy!
Yashika.
Hi Yashika, thanks for your kinds words. Have you baked my cakes in your microwave before? Then please follow the same. Because I don’t even have a microwave so have no idea about time and temperature in microwave and how that works.
hI Manali, how much would the jaggery quantity be in cups?
1 cup jaggery powder
Hi Manali, can we use regular jaggery if we don’t have the powder?
yes grate it fine and then use
The cake looks wholesome! I love that you have used 100% wholewheat flour here…and yoghurt adds so much moist. An awesome recipe, Manali.
Thanks Angie 🙂