Ingredients:

Dry Ingredients:

· 1 1/2 cups (180g) whole wheat flour (atta)

· 1 tsp baking powder

· 1/2 tsp baking soda

· 1/4 tsp salt

· 1/2 tsp ground cinnamon (optional, for a mild warm flavor)

· 1/4 tsp ground cardamom (optional, for extra fragrance)

Wet Ingredients:

· 1/2 cup (100g) sugar (you can use brown sugar, coconut sugar, or jaggery for a healthier option)

· 1/2 cup (120ml) vegetable oil (or melted butter for a richer flavor)

· 1/2 cup (120ml) milk (use plant-based milk for a vegan version)

· 1/4 cup (60g) yogurt (dairy or plant-based yogurt)

· 1 tsp vanilla extract

· 1 tbsp lemon juice (helps activate the baking soda)

Optional Add-ins:

· 1/4 cup (30g) chopped nuts (like almonds, cashews, or walnuts)

· 1/4 cup (30g) raisins or dried fruit (optional, for extra texture)

Instructions:

1. Preheat the oven:

· Preheat your oven to 180°C (350°F). Grease and line an 8-inch round or square cake pan with parchment paper or lightly dust it with flour.

2. Mix the dry ingredients:

· In a large bowl, sift together the whole wheat flour, baking powder, baking soda, salt, cinnamon, and cardamom (if using). Sifting helps evenly distribute the leavening agents and gives the cake a lighter texture.

3. Mix the wet ingredients:

· In a separate bowl, whisk together the sugar, oil, milk, yogurt, vanilla extract, and lemon juice until smooth and combined. The lemon juice will react with the baking soda to help the cake rise.

4. Combine wet and dry ingredients:

· Gradually add the wet ingredients to the dry ingredients. Mix gently with a spatula until everything is well combined. Be careful not to overmix the batter—stir just until the flour is incorporated.

5. Add optional ingredients:

· If you’re using chopped nuts or raisins, fold them into the batter.

6. Pour the batter into the pan:

· Pour the batter into the prepared cake pan and spread it out evenly. Tap the pan gently on the counter to release any air bubbles.

7. Bake the cake:

· Bake in the preheated oven for 30-35 minutes. Start checking the cake at 30 minutes by inserting a toothpick into the center. If it comes out clean, the cake is done. If not, bake for an additional 5-10 minutes.

8. Cool the cake:

· Once the cake is done, remove it from the oven and let it cool in the pan for about 10 minutes. Then, transfer the cake to a wire rack to cool completely.

Tips & Tricks:

1. Whole Wheat Flour:
If you're using regular whole wheat flour (atta), it can make the cake denser. If you want a lighter texture, you can mix half whole wheat flour and half all-purpose flour.

2. Sweetness:
The recipe uses moderate sugar, but you can adjust the sweetness according to your preference. If you want it healthier, you can reduce the sugar or use jaggery or maple syrup as natural sweeteners.

3. Vegan Option:
To make this cake vegan, use plant-based yogurt and non-dairy milk (such as almond milk or soy milk). You can substitute the yogurt with a little bit of applesauce or mashed banana for added moisture.

4. Flavor Variations:

o Add a pinch of nutmeg for a richer flavor.

o You can also add a few tablespoons of cocoa powder if you want to make it a chocolate version.

o For a fruity twist, add some fresh apple chunks or sliced bananas into the batter.

5. Frosting:
This cake is great on its own, but you can add a light glaze or cream cheese frosting for extra sweetness. For a healthier option, try a yogurt-based frosting or top it with fresh fruit.

Storage:

· Room temperature: Store the cake in an airtight container for up to 2-3 days.

· Refrigeration: If you want to keep it longer, refrigerate it for up to 1 week. Make sure it’s tightly covered to prevent it from drying out.

· Freezing: You can freeze the cake for up to 3 months. Just slice and wrap each piece in plastic wrap before placing them in a freezer bag.

Disclaimer:

The views and opinions expressed in this article are those of the author and do not necessarily reflect the official policy or position of any agency, organization, employer, or company. All information provided is for general informational purposes only. While every effort has been made to ensure accuracy, we make no representations or warranties of any kind, express or implied, about the completeness, reliability, or suitability of the information contained herein. Readers are advised to verify facts and seek professional advice where necessary. Any reliance placed on such information is strictly at the reader’s own risk.

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Balasahana Suresh

11/01/2026 12:08 PM