Eggless Multigrain Atta Cake Recipe

Cooking Directions

• STEP 1.Preheat the oven to 180°C and grease a cake tin.
• STEP 2.In a mixing bowl, combine the multigrain atta, baking powder, baking soda, and salt.
• STEP 3.In another bowl, whisk together the yogurt, oil, sugar, and vanilla extract until well combined.
• STEP 4.Gradually add the dry ingredients to the wet ingredients and mix until just combined.
• STEP 5.Fold in the chopped nuts and pour the batter into the greased cake tin.
• STEP 6.Bake for 30-35 minutes or until a toothpick inserted into the center comes out clean.
• STEP 7.Allow the cake to cool completely before removing it from the tin.
• STEP 8.Slice and serve the eggless multigrain atta cake as is or with a dusting of powdered sugar.

Cooking Tips

• Make sure all the ingredients are at room temperature for better mixing and baking results.
• Do not overmix the batter as it can result in a dense cake.
• You can add raisins or dried fruits to the batter for added sweetness and texture.
• To check if the cake is done, insert a toothpick into the center. If it comes out clean, the cake is ready.
• Store the leftover cake in an airtight container at room temperature for up to 3 days.

Storage and Serving

• This eggless multigrain atta cake can be stored in an airtight container at room temperature for up to 3 days.
• Serve the cake as is or with a dusting of powdered sugar for an extra touch of sweetness.
• Enjoy a slice of this cake as a healthy snack or dessert.