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Atta Cake is a soft, moist, and wholesome whole wheat cake. It is an eggless cake that has no butter or maida. Learn how to bake eggless whole wheat cake in a few simple steps. Combine sugar, curd, milk, olive oil in a mixing bowl. Whisk for 5 – 6 minutes using a hand mixer or an egg beater. All the ingredients should mix well together.
Ingredients of Eggless Atta Cake: A handful of ingredients such as whole wheat flour, baking powder, cinnamon powder, curd along with gur and whole lot of nuts like walnuts and raisins, makes for a fluffy, delectable cake to relish with a cup of tea.
Atta is a flour prepared with whole wheat grains (gehun). It is not refined flour. Hence, it gives a roasted aroma, nutty flavor, and deep brown color to the cake. Wheat flour has a high amount of gluten. The same whole wheat flour is used to make chapati, roti, paratha, ladoo, or halwa (kada prasad).
In cooler climates, the cake can be kept at room temperature for 1 to 2 days. In warmer or hotter climates, refrigerate the cake immediately. This atta cake stays good for about a week in the fridge. Flour: My recipe is for a whole wheat cake.
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