Eggless Nuts and Seeds Cake Without Maida | Atta Cake
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.
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.