Atta Jaggery Tea Cake | Soft & Moist Whole Wheat Cake | Healthy Bakery Style

Soft, moist & healthy Atta Jaggery Tea Cake made with whole wheat flour and eggs 🍰
This bakery-style tea cake is naturally sweetened with jaggery, has a beautiful aroma, and a perfectly soft crumb.

Ideal for tea-time, breakfast, kids’ snack box, or simple home baking.
This recipe gives you a ~500 g cake, perfect for home ovens and small bakery batches.

✔ Whole wheat (atta)
✔ Jaggery sweetened
✔ Soft & moist bakery texture
✔ Perfect tea-time cake
✔ Beginner friendly

❤️eggless atta jaggery sponge cake
https://youtu.be/YIesJKxfWlA
🧾 INGREDIENTS

🥣 Dry Ingredients

Whole wheat flour (atta) – 150 g (1¼ cup)
Cornflour / Arrowroot – 20 g (2 tbsp)
Baking powder – 1 tsp (4 g)
Baking soda – ¼ tsp (optional, for extra softness)
Salt – 1 pinch
Cinnamon powder – ½ tsp (optional)

🥚 Wet Ingredients

Eggs – 3 medium (≈150 g without shell)
Jaggery powder (very fine, sieved) – 130–140 g (¾ cup)
Oil – 80 ml (⅓ cup) (or melted butter 90 g)
Water / milk – 80 ml (⅓ cup)
Vanilla essence – 1 tsp
Vinegar / lemon juice – 1 tsp

🌰 Optional

Chopped nuts – 2 tbsp
Raisins / dry fruits – 1 tbsp
🧁 METHOD

1️⃣ Preheat oven to 170°C. Grease and line the cake tin.
2️⃣ Whisk eggs + jaggery for 2–3 minutes until slightly thick and glossy.
3️⃣ Add oil, water/milk, vanilla & vinegar. Mix well.
4️⃣ Sieve all dry ingredients.
5️⃣ Add dry mix to wet in two parts. Fold gently.
6️⃣ Batter should be medium flowing consistency.
7️⃣ Pour into pan, tap once.
8️⃣ Bake at 165–170°C for 30–40 minutes.
9️⃣ Toothpick clean = done.
🔟 Cool 15 minutes → demould → cool completely before slicing.
⭐ TIPS

✔ Always sieve jaggery (very important for soft crumb)
✔ Do not over-mix after adding flour
✔ Batter should fall slowly like ribbon
✔ For extra softness: replace 20 ml water with fresh orange juice
✔ Cake tastes even better next day
❤️❤️❤️❤️❤️👇👇👇👇❤️❤️❤️❤️❤️
You can easily make this cake without eggs 😊

👉 Replace 3 eggs with:
• Thick curd (yogurt) – ¾ cup (180 g)
• Milk / plant milk – ¼ cup (60 ml)
• Vinegar / lemon juice – 1 tsp

Whisk everything well until smooth and creamy, then use exactly like eggs.
⚠️ In this eggless version, do NOT add the extra 80 ml liquid mentioned in the egg recipe.
Only adjust later 1–2 tbsp milk if batter feels too thick.
This gives a soft, moist, bakery-style tea cake
🙏🙏🙏🙏🙏🙏🙏🙏🙏🙏🙏🙏🙏🙏
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