Mom’s Eggless Cake-Whole Wheat Version

 

When I started off baking, a little less than a year back, this is the recipe I played around with. Being a part of a healthy baking group made me try a whole wheat version of my mom’s classic cake. It wasn’t difficult at all because her recipe is versatile. Just a tiny change and I had these super duper smooth topped delicious cakes.

Its my mom and dad’s 32nd wedding anniversary today so well I thought let me go a little out of my comfort zone. So here’s what I ended up doing-

 

 

A 3 tiered cake with three different flavours- pineapple, chocolate and vanilla, filled with eggless custard cream. I know it isn’t the prettiest looking but it sure tastes yum.

I simply chose to dress these simple cakes for the occasion but they taste super lovely on their own too. And you could always throw in some nuts and raisins or chocochips in the cake batter. Like I said this is a versatile recipe. Go ahead and make your favourite flavour.

 


Print Recipe
Mom's Eggless Cake-Whole Wheat Version
Delicious egg free and wholewheat cake
Prep Time 20 minutes
Cook Time 40 minutes
Servings
Ingredients
Prep Time 20 minutes
Cook Time 40 minutes
Servings
Ingredients
Instructions
  1. Pre heat the oven at 180 degrees for 10 minutes.
  2. Sieve the whole wheat flour, baking powder and baking soda 15-20 times. [Yup you read it right]
  3. Mix the sugar and milk together [until the sugar dissolves completely].
  4. Add oil and beat the mixture well. [You may use your electric mixer for this. Just give it one or two churns]
  5. Add the sieved flour and fold in gently until no lumps remain.
  6. Add the essence and give it a mix.
  7. Pour into a greased baking tin . [This recipe makes an 8 inch round cake / two 6 inch cakes]
  8. Bake in the preheated oven at 180 degrees for 35-40 minutes or until the skewer inserted comes out clean.
  9. After 10 minutes, invert the cake onto a wire rack and allow to cool completely before slicing.
  10. For marble cake- Pour the 3/4th of the cake batter into the greased tin and add the cocoa powder to the remaining batter. Pour this over the vanilla layer and draw marble like pattern using a fork.
  11. I made 3 different flavours using the same recipe. After folding in the flour divide the batter into 3 parts. Add vanilla essence to one, pineapple to another and cocoa powder to the third. Easy isn't it? - I used a 6 inch , 4 inch and a large cupcake mold.
  12. For frosting/decorating the cake - Once the cakes cool down completely wrap them up with cling film and refrigerate for an hour. Use a sharp serrated knife to slice the cakes horizontally. After removing the dome or the top , slice each cake into 2 equal halves.
  13. Moisten the cake layers with sugar syrup and dress it up with the frosting of your choice. I used some eggless custard cream and pineapple slices between each layer.
Recipe Notes
  • Oven temperature and time may vary. Bake until the cake starts to leave the sides of the tin.
  • Sieving is a very important step to bring in lot of air into the batter. This makes the cake nice and fluffy.
  • I used the syrup in my pineapple tin to moisten the cake. In case you plan to frost it similarly, you can do this too.
  • Don't throw away the cake scraps [or the dome that you sliced off]. Crumble it and shape it into smooth balls or cut out shapes with a cookie cutter like I did. Dip these into some melted dark chocolate and let them set. Yummy cake pop's right?
  • You can see the Eggless Custard Cream recipe under Cooking Add On's.
  • Frosted cakes need to be refrigerated.

 

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16 Comments Add yours

  1. uma mohan says:

    can u give measurements in gms so that we are exact. cup is vague

  2. Akila Subramanian says:

    Uma I use the 250ml =1cup measurement for all my bakes… dont worry it turns out perfect

  3. uma mohan says:

    Thanks Akila nice n great to hear from you

  4. uma mohan says:

    what abt grams? is 250gms = 1 cup

  5. uma mohan says:

    i am tempted to attempt it but dont want to go wrong. waiting for ur reply

  6. Akila Subramanian says:

    I usually use cup measurements like in this one. Do go ahead with the recipe. it works

  7. alka says:

    Hi! Thanks for your excellent and healthy recipe. Soft, moist. beautiful texture. It came out very well. Your tips were very useful .

  8. Akila Subramanian says:

    thats great to here Alka

  9. Akila Subramanian says:

    thankyou for trying

  10. Sujatha YegnaNarayanan says:

    awesome recipes

  11. Akila Subramanian says:

    thanks so much Sujatha

  12. Ritu Sharma says:

    It is beat cake I have come across…i tried this recipe and tge results were wonderful…had replaced sugar with jaggery….result was amazing and was happy that I am serving very healthy cake to my family ….thanks for such an easy to follow recipe

  13. Akila Subramanian says:

    Thankyou so much Ritu. That is so lovely to hear.

  14. Rohini says:

    Hi,
    Don’t you need to use curds? I have read in many eggless recipes that you use curd instead of eggs.

    1. Akila Subramanian says:

      Rohini there are several ways to make really nice eggfree cakes which range from using curd / vinegar/ baking soda. But there is no hard and fast rule that these ingredients have to be present in an eggfree recipe. Also note I mostly create recipes that are eggfree and seldom convert an egg based one to eggfree. So yes if one needs to ‘replace eggs’ in a recipe then there are options like -curd, bananas, flax-eggs etc.

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