Eggless Whole Wheat Jaggery Cake

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.

two slices of whole wheat jaggery cake in a plate with a cup of chai in the background

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.

stack of atta jaggery cake with the top sliced cut in half and cups of chai in the background

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.

step by step picture collage of making whole wheat jaggery cake

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.

step by step picture collage of making whole wheat jaggery cake

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!

overhead shots of whole wheat jaggery cake slices placed in two plates and cups of chai on the side

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 FacebookInstagram to see what’s latest in my kitchen!

Eggless Whole Wheat Jaggery Cake

two slices of whole wheat jaggery cake in a plate with a cup of chai in the background
Manali
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!
5 from 3 votes
Course Dessert
Cuisine Indian
Servings 8 slices
Calories 269 kcal

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/4 oz, 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 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.
    jaggery powder in a strainer
  • In another bowl, sift together atta (whole wheat flour), baking powder, baking soda, cinnamon powder and pinch of salt. Set aside.
    strainer with flour, cinnamon, baking powder
  • 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.
    steel bowl of stand mixer with oil, yogurt, jaggery powder
  • Add half of the flour mixture and mix.
    flour being added to a batter in the steel bowl of a stand mixer
  • 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.
    milk being added to a batter
  • Fold in the chopped walnuts using a spatula.
    walnuts being folded with a spatula into a batter
  • 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!
    cake better in a loaf pan

Notes

  1. This cake is quite soft, please wait for it to cool completely before slicing it.
  2. You can add any nuts of your choice here. Even chocolate chips will be a good addition. 

Nutrition

Calories: 269kcalCarbohydrates: 19gProtein: 5gFat: 20gSaturated Fat: 2gCholesterol: 3mgSodium: 85mgPotassium: 239mgFiber: 3gSugar: 2gVitamin A: 34IUCalcium: 88mgIron: 1mg
Keyword whole wheat jaggery cake
Tried this recipe?Mention @cookwithmanali or tag #cookwithmanali!

16 thoughts on “Eggless Whole Wheat Jaggery Cake

  1. 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.

    1. 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.

  2. 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 ?

    1. 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.”

    1. 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.

  3. 5 stars
    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??

    1. 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.

      1. 5 stars
        Have already tried making it with wheat flour. It was tasting amazing and even your chocolate cake I tried using wheat flour.
        Thankyou!!

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