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Make a soft, spongy eggless nuts and seeds cake without maida using whole wheat atta, curd, desi khand, and crunchy nuts. Perfect for Diwali and tea time.
Eggless Nuts and Seeds Cake Without Maida | Soft Whole Wheat Atta Cake Recipe
Looking for a delicious homemade cake to serve during Diwali or enjoy with your evening tea? This Eggless Nuts and Seeds Cake is a lovely option for anyone who enjoys soft, spongy cakes with a crunchy nutty topping.
Made with whole wheat atta instead of maida, fresh curd, desi khand, milk powder, and a combination of chopped nuts and seeds, this cake has a delightful texture and a warm cardamom flavour. A small amount of besan is the secret ingredient that adds an extra layer of nutty flavour.
This is an eggless cake recipe that you can prepare with everyday ingredients. Serve it at festive gatherings, offer it to guests, or enjoy a slice as an occasional homemade dessert.
Check out my other healthy homemade eggless cake collection– Christmas fruit cake, Rava mango cupcakes, Oats jaggery cake, Sugar free fig almond cake, and Pistachio cake
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Why You’ll Love This Nuts and Seeds Cake
- Made without maida: Whole wheat atta is the main flour used in this recipe.
- Eggless baking: Fresh curd helps provide moisture and contributes to the cake’s soft texture.
- Nutty flavour: Chopped nuts and seeds add flavour, texture, and a pleasant crunch.
- Aromatic cardamom: Elaichi gives the cake a lovely homemade Indian flavour.
- Perfect for celebrations: This cake works well for Diwali, birthdays, family gatherings, and tea-time treats.
Although it uses whole wheat flour and nuts, this cake still contains sugar and oil. Enjoy it in portions that suit your dietary needs.
You would also like my other healthy tea time snacks recipes.
Ingredients for Nuts and Seeds Cake
1. Whole wheat atta
Atta replaces refined flour in this recipe and gives the cake a wholesome wheat flavour. Measure the flour consistently, preferably by weight, because cup measurements can vary depending on how tightly the flour is packed.
2. Fresh thick curd
Curd adds moisture and a slight tang that balances the sweetness. Use fresh, non-sour curd for the best flavour. Its acidity also reacts with baking soda, helping the cake rise.
3. Desi khand
Desi khand provides sweetness and contributes to the cake’s colour and texture. It is still an added sugar, so it should not be considered sugar-free simply because it is less refined than some other sweeteners.
4. Oil
Oil helps keep the cake moist and tender. Use a neutral-flavoured oil so that the taste does not overpower the cardamom and nuts.
5. Milk powder
Milk powder adds a richer dairy flavour and helps give the crumb a pleasant texture. Measure the cup consistently; the actual weight depends on the product and how it is packed.
6. Besan
Besan is the special ingredient in this recipe. It adds a subtle roasted, nutty note that complements the chopped nuts and seeds. Use the specified amount to avoid making the cake too dense.
7. Chopped nuts and seeds
Use a combination of almonds, walnuts, cashews, pumpkin seeds, sunflower seeds, or other favourite varieties. Chop them finely so they distribute more evenly through the batter. Check for nut allergies before serving.
8. Milk
Milk adjusts the batter consistency. Add it gradually because different brands of atta and milk powder absorb different amounts of liquid.
9. Baking powder, baking soda, cardamom powder, and salt
Baking powder and baking soda help the cake rise. Cardamom gives it a festive aroma, while a pinch of salt balances the sweetness.
How to Make Eggless Nuts and Seeds Cake Without Maida
Step 1: Prepare the cake tin
Lightly grease a cake tin and line it with parchment paper. Preheat your oven to 180°C so it reaches the required temperature before baking.
Step 2: Mix the wet ingredients
In a bowl, combine the fresh curd, desi khand, and oil. Whisk until evenly mixed. Add cardamom powder and milk powder, then mix until the mixture is smooth and free of lumps.
Step 3: Sift the dry ingredients
Place a sieve on the bowl, sift whole wheat atta, besan, baking powder, baking soda, and salt in the sieve. Now add finely chopped nuts and seeds mixture and half of the milk.
Step 4: Prepare the batter
Fold gently while adding the milk gradually. Add the rest of the milk and mix.
If the batter feels too thick, add 1-2 tbsp more milk. The final batter should be thick but pourable, not stiff or watery. Avoid overmixing, as this can make a whole wheat cake dense.
Step 5: Fill and decorate
Transfer the batter to the prepared cake tin. Tap the tin gently on the counter to release large air bubbles. Sprinkle extra chopped nuts and seeds over the top.
Step 6: Bake the cake
Bake in the preheated oven at 180°C for approximately 35–40 minutes. Baking time varies with the tin size and oven.
Insert a toothpick into the centre. It should come out without wet batter; a few moist crumbs are acceptable. If needed, bake for a few additional minutes and check again.
Step 7: Cool and slice
Allow the cake to cool in the tin briefly before removing it. Cool completely on a rack before slicing. This helps the crumb set and gives you cleaner slices.
Tips for a Soft and Spongy Atta Cake
- Use fresh curd rather than sour curd for a balanced flavour.
- Measure the atta and besan accurately. Read more about for general guidance on measuring flour and baking.
- Add milk gradually instead of pouring it all in at once.
- Fold the batter gently and avoid excessive mixing.
- Always preheat the oven.
- Avoid opening the oven door too early in the baking process.
- Let the cake cool completely before cutting it.
- Store the cooled cake in an airtight container to help retain moisture.
Serving Suggestions
Serve this nuts and seeds cake with masala chai, plain tea, or coffee for an afternoon snack. For Diwali, arrange the slices on a festive platter with fresh fruit and other homemade treats.
You can also serve a small slice after a family meal as a dessert. For a more festive presentation, sprinkle a few extra chopped nuts over the serving platter rather than adding more sugar.
Storage Instructions
Once completely cool, store the cake in an airtight container. At room temperature, storage time depends on the weather and humidity; in warm conditions, refrigeration is a safer choice. Refrigerate leftovers promptly and consume within about 3–4 days for best quality. Keep the cake covered to prevent it from drying out.
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Frequently Asked Questions
1. Can I make nuts and seeds cake without maida?
Yes. This recipe uses whole wheat atta instead of maida. The texture may be slightly different from a cake made with refined flour.
2. Is this nuts and seeds cake eggless?
Yes. The recipe does not use eggs. Curd provides moisture and helps create a tender crumb.
3. Why is besan added to the cake?
Besan contributes a subtle nutty flavour that complements the nuts and seeds. Using too much may affect the cake’s texture.
4. Can I use jaggery instead of desi khand?
You can experiment with jaggery, but its moisture, flavour, and sweetness can affect the final result. The colour and texture may also change, so the substitution may need testing.
5. Why is my atta cake dense?
Common reasons include overmixing, inaccurate flour measurements, expired raising agents, an overly thick batter, or underbaking. Measure carefully and check the cake before removing it from the oven.
6. Can I make this cake without nuts?
You can omit the nuts and seeds or replace them with suitable alternatives. The flavour and nutritional values will change. Check allergy requirements before choosing substitutions.
7. Is this cake suitable for people with diabetes?
It still contains added sugar and flour, so whole wheat atta alone does not make it suitable for everyone with diabetes. Portion size and individual meal plans matter; consider a dietitian’s guidance.
Estimated nutritional value
Per piece (1 of 14)
154 kcal
3 g
Protein
7.2 g
Fat
19.3 g
Carbohydrates
1.6 g
Dietary fibre
Nutrition disclaimer: The nutritional values are estimated using a nutrition calculation software and may vary slightly depending on the ingredients, brands, and cooking methods used.
Recipe Card
Eggless Nuts and Seeds Cake Without Maida | Atta Cake
Ingredients
- 1¼ cups whole wheat atta
- ½ cup fresh thick curd
- 120 g desi khand
- 70 ml oil
- ¼ cup milk powder
- 2 tbsp besan
- ½ tsp cardamom powder
- 1 tsp baking powder
- ½ tsp baking soda
- A pinch of salt
- ½ cup chopped nuts and seeds +2 tbsp extra for garnishing
- ½ cup milk plus approximately 2 tbsp extra as needed
Instructions
Step 1: Prepare the cake tin
- Lightly grease a cake tin and line it with parchment paper. Preheat your oven to 180°C so it reaches the required temperature before baking.
Step 2: Mix the wet ingredients
- In a bowl, combine the fresh curd, desi khand, and oil. Whisk until evenly mixed. Add cardamom powder and milk powder, then mix until the mixture is smooth and free of lumps.
Step 3: Sift the dry ingredients
- Place a sieve on the bowl, sift whole wheat atta, besan, baking powder, baking soda, and salt in the sieve. Now add finely chopped nuts and seeds mixture and half of the milk.
Step 4: Prepare the batter
- Fold gently while adding the milk gradually. Add the rest of the milk and mix.
- If the batter feels too thick, add 1-2 tbsp more milk. The final batter should be thick but pourable, not stiff or watery. Avoid overmixing, as this can make a whole wheat cake dense.
Step 5: Fill and decorate
- Transfer the batter to the prepared cake tin. Tap the tin gently on the counter to release large air bubbles. Sprinkle extra chopped nuts and seeds over the top.
Step 6: Bake the cake
- Bake in the preheated oven at 180°C for approximately 35–40 minutes. Baking time varies with the tin size and oven.
- Insert a toothpick into the centre. It should come out without wet batter; a few moist crumbs are acceptable. If needed, bake for a few additional minutes and check again.
Step 7: Cool and slice
- Allow the cake to cool in the tin briefly before removing it. Cool completely on a rack before slicing. This helps the crumb set and gives you cleaner slices.
Video
Notes
- Use fresh curd rather than sour curd for a balanced flavour.
- Measure the atta and besan accurately.
- Add milk gradually instead of pouring it all in at once.
- Fold the batter gently and avoid excessive mixing.
- Always preheat the oven.
- Avoid opening the oven door too early in the baking process.
- Let the cake cool completely before cutting it.
- Store the cooled cake in an airtight container to help retain moisture.
This Eggless Nuts and Seeds Cake is a simple homemade bake with whole wheat atta, cardamom, and a generous nutty topping. It is a lovely recipe to try for Diwali celebrations or to enjoy with your evening tea. Also check out some of my healthy dessert to enjoy on festival time.
If you try this recipe, share your experience and let us know which nuts and seeds you used!
