Enjoy a deliciously moist and wholesome cake with this healthy atta cake, made without refined sugar or eggs. This recipe swaps out maida for whole wheat flour and sweetens naturally with jaggery, making it a guilt-free treat you can enjoy any time of the day. Finely chopped almonds, cashews, walnuts, raisins, and dates are folded into the batter, adding both nutrition and bursts of flavor in every bite. Lightly spiced with a hint of cinnamon, this cake delivers hearty, comforting bliss perfect for breakfast, snacks, or as a satisfying dessert.
Simple to prepare and made with everyday pantry staples, this cake is a great way to introduce a healthier baking alternative without compromising on taste or texture. The batter comes together with olive oil and curd, resulting in a soft, tender crumb that stays moist for days. Serve thick slices with your morning tea or coffee, or pack it in your kid’s lunchbox for a nourishing snack. With its natural sweetness and blend of nuts and fruits, this atta cake is a welcome addition to any wholesome meal plan.
Healthy Atta Cake Without Sugar
Print RecipeIngredients
- 1 cup (165 grams) jaggery, grated
- ¾ cup (135 grams) olive oil
- ½ cup (125 grams) curd
- 2 cups (300 grams) wheat flour
- ¼ tsp baking soda
- 1 tsp baking powder
- ¼ tsp cinnamon powder
- Pinch of salt
- ½ cup water
- 2 tbsp almonds, chopped
- 2 tbsp raisins
- 5 cashews, chopped
- 5 walnuts, chopped
- 6 dates, chopped
Instructions
In a large mixing bowl, combine jaggery, olive oil, and curd. Whisk thoroughly until the jaggery is fully dissolved.
Add wheat flour, baking soda, baking powder, cinnamon powder, and a pinch of salt. Sift these ingredients directly into the wet mixture to avoid lumps.
Using the cut and fold technique, gently mix until the batter is just combined.
Gradually pour in water to achieve a thick, smooth batter.
Gently fold in chopped almonds, raisins, cashews, walnuts, and dates to evenly distribute them.
Transfer the batter to a prepared cake tin and bake at 180°C (350°F) for 40 minutes, or until a toothpick inserted comes out clean.
Let the cake cool completely before slicing. Serve fresh, or store in an airtight container.
Notes
Tips:
You can substitute olive oil with any neutral cooking oil or melted butter for a different flavor., For added texture, toss extra nuts or seeds on top of the batter before baking., Jaggery can be replaced with coconut sugar or brown sugar if needed., Be careful not to overmix the batter to maintain a soft crumb., This cake can be baked in a pressure cooker if you don’t have an oven.
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