Whole Wheat Flour – Eggless Cake #ChristmasSpecial

Since Christmas is around the corner, I thought of sharing a healthy cake recipe that you can bake this season and indulge with friends and family without worrying about putting on any holiday weight.

Homemade cakes are healthy and tasty. Today many people prefer eggless cakes and want to avoid maida. This recipe avoids both while turning out a moist, spongy and soft cake. I have given it a novel twist by using oats and choco chips for the topping. Of course you can use icing, but this looks very attractive!

I have used a 25 cm oval baking dish for this cake and used a normal tea cup to measure the ingredients to make it easier.


Whole wheat flour (aata) – 2 cups
Fresh cream                       – 1 cup
Milk powder                      – 1 cup
Powdered sugar                – 1cup
Baking powder                 – ¾  tsp
Soda bicarb                       – ¾  tsp
Vanilla essence                 – ¼  tsp
Cocoa powder                   – 2 tbsp
Curd                                    – 2 tbsp
Oats                                     – 1 tbsp
Choco chips                       – 1 tbsp
Milk                                     – 1 + ¼  cup



1. Take wheat flour, baking powder, soda bicarb, milk powder and cocoa powder and sieve it three times to mix them up well.
2. Take fresh cream, powdered sugar, curd and half cup milk in a bowl and whisk it for 2-3 minutes. Add vanilla essence.
3. Now slowly add flour mixture, making sure that everything combines well. Add required quantity of milk to make a creamy, smooth batter of dropping consistency.

The batter should be creamy, smooth and dropping consistency.
The batter should be creamy, smooth and dropping consistency.

4. Grease the cake tin and dust it with wheat flour. Pour the cake batter into it, lightly tap it so batter spreads evenly. Sprinkle oats and choco chips and press very lightly with your fingers.

Sprinkle oats and choco chips
Sprinkle oats and choco chips

5. Keep the low rack in oven and preheat the oven at 1800 C. Once preheated place the baking dish and bake it for 40 minutes.
6. Check cake with a fork and if it comes out clean the cake is done. Else, bake for 5-10 more minutes.

Cake is ready
Cake is ready

7. Remove the dish from the oven. After about 15 minutes, take the cake out from the container and cool it on a wire rack.

Dish out the cake

8. Enjoy the delicious and healthy cake with your evening tea!

I have used the convection mode of a microwave oven to bake the cake but it can be baked in a microwave oven too, using the same ingredients.

To bake in a microwave oven:

The same measurements are good for the microwave recipe too. Just transfer the batter to a microwave-safe baking dish and microwave it for 6 minutes on full power.

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