Whole Wheat Cake Recipe | Milkmaid Recipes

This eggless Whole Wheat cake recipe is my personal favorite. It is easy, simple and one of the many milkmaid recipes, which will give you a soft, moist and amazing cake.

I started baking when I was in college. I was in a hostel and whenever I would go home, I would always try this whole wheat cake recipe. It is so so easy and the cake would come out amazing. Never ever, has this recipe failed. I would also take this cake to hostel and all my friends would love to eat this. They always asked for this one recipe and whoever tried this cake recipe, it has never disappointed them. My college friends still ask for this recipe (and that makes me wonder why don’t they note it down somewhere??). Well, I am sure, with this recipe up in my blog, my friends, Rupa, Shelly, Sonu and Cherry, will definitely be glad, as now they won’t have to ask for it. Love you guys…college days were fun with you all!!

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This cake also holds a special place in my heart as I have packed it up many times and parceled it to my then fiance (and now husband 😉 ) to far off locations where he would be posted. It has survived the heat variations in the temperature of different places, while en route. Sometimes it took 15 days for it to reach him, but it has never gone spoiled. It sure is a great recipe!

Well, try it and find out yourself!!

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This Whole Wheat Cake Recipe…

This whole wheat cake recipe is,

✓ Healthy – Using whole wheat flour instead of refined flour, does increase the health quotient of this cake a bit.

✓ Nutty – I have added chopped nuts in it, which gives a great nutty aroma and a wonderful taste as well. I have used almonds, cashew nuts and raisins.

✓ Easy – When I say easy, it’s exactly that! No beating or whisking, just mix and bake. Isn’t that a great thing!

✓ Simple ingredients – Ingredients used in it are simple. Condensed milk and carbonated water or soft drink…that’s it!

✓ Leavening agents – It is eggless, so definitely we will need baking powder and baking soda both, and there’s no other alternative for these.

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Variation in Cake Recipe

This whole wheat cake recipe is amazing and quite versatile. With this one cake recipe, you can try so many variations.

1.Dry Fruits – Adding dry fruits in this recipe, just as I have made this here, is a great way to include nuts in the diet of your kids. My kids finish this cake just in a day and they don’t mind the crunchy nuts in it, which they otherwise don’t like much. Just chop the nuts, and add in the batter. To make sure these nuts don’t sit at the bottom of the cake pan while baking, do read step 5.

2.Candied fruits (tutti-frutti) – You can add in the tutti-frutti and make tutti-frutti cake. I am sure you’ll stop buying the fruit cakes from market, once you make it with this whole wheat cake recipe.

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3.Soaked dried fruits – During the Christmas time, you can take a variety of dried fruits like cranberries, raisins, black and red currants, dates, apricots etc and soak them in fruit juice. These soaked dried fruits added in the cake, will make a decent Christmas cake. Do give it a try that way!

4.Chocolate cake – To make it in chocolate flavor, add in the cocoa powder and reduce little flour. Adjust the consistency of the cake batter and voila…you have a wonderful chocolate cake!!

Other than this there are many variations that you can try out. Do comment below what other variations you can think of!

Some other interesting recipes;

• Mango Cake
• Chocolate Cake
• Chocolate Ganache Recipe
• Chocolate Cookies
• Tutti-frutti cookies
• Eggless Brownie Recipe (with curd)

Whole wheat Cake Recipe Video

Ingredients

• Condensed milk – 200 ml (at room temperature)
• Butter – 50 gms (at room temperature, not melted)
• Whole wheat flour – 1.5 cup
• Baking Powder – 3/4 tsp
• Baking Soda – 1/2 tsp
• Elaichi (cardamom) powder – 1 tsp
• Carbonated Water (uncolored soft drink) – 1 cup
• Chopped dry fruits – 1/4 cup + 2 tbsp

Method

1.Take condensed milk in a bowl.

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2. Add butter to it. Butter should be soft yet holding its form.

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3. Mix them nicely. There should be no lumps in this mixture.

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4. Take whole wheat flour, baking powder, baking soda and cardamom powder. Sieve them all once and mix together.

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5. Take 1 tsp flour and add it to the 1/4 cup chopped dry fruits and nuts. Coat them well with the flour.This will ensure that when we add the dry fruits in the batter they won’t sink at the bottom of the pan.

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6. Now add 3-4 tbsp of dry ingredients in the condensed milk mixture. Mix nicely using cut and fold method.

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7. Add in a tbsp of soft drink to make the mixing easier.

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8. Keep adding the dry ingredients and soft drink, alternatively in small quantities and prepare the cake batter.

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9. When the dry ingredients finish, the batter will be dry. Add soft drink carefully and make the batter. Do not whisk or beat the batter. Just mix everything nicely.

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10. Adjust the consistency. The batter won’t be runny. It has to be of dropping consistency. This is important and do check it properly.

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11. Add in the chopped dry fruits coated with flour into the batter.

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12. Mix everything and prepare batter.

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13. Grease a baking tin.

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14. Put in the whole wheat cake batter. Tap the tin to spread the batter evenly and remove air bubbles, if any.

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15. To make it look more delicious, add in about 2 tbsp chopped nuts on the top of the cake batter. Avoid adding raisins on the top, as they get charred during baking.

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16. Bake the cake in a pre-heated oven at 180 degrees, for about 35 – 40 min. The time will vary as per your oven settings.

17. Once baked, let it cool completely.

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18. Cut the slices and enjoy the moist cake.

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NOTE : From 1 cup soft drink, about 1 tbsp soft drink was left to make the batter.

I have been making this cake since last more than 20 years. It has always given me amazing results. The taste is awesome and the texture is perfect. It a great egg-less cake recipe.

Do try it out and let me know in the comments sections, how it turned out. I regularly update my culinary experiences on Facebook, Instagram, Pinterest and Stumbleupon. Follow me there to get my food stories, ” from my palate to your”.