Mom’s Eggless Cake-Whole Wheat Version

When I started 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.


Prep Time           20 minutes

Cook Time           40 minutes


2 cups whole wheat flour

3/4 cup sugar

3/4 tsp baking soda

3/4 tsp baking powder

1 cup milk

1/2 cup Oil

1 tsp vanilla essence [or any flavour of your choice]

1 tbsp Cocoa powder [ optional]


  1. Pre heat the oven at 180 C 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. [You can use an 8 inch round tin for this recipe ]
  8. Bake in the preheated oven at 180 C for 35-40 minutes or until the skewer inserted comes out clean.
  9. After 10 minutes, invert the cake on 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.


  • 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.

 Posted originally on MAY 4, 2016


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