Whole Wheat Jaggery Cake

Whole Wheat Jaggery Cake

This whole wheat jaggery cake is a healthier take on the classic pound cake. This delightful cake is moist, light, and airy and a perfect companion for your evening tea!

What if I tell you that you can bake an amazingly delicious cake that requires less than 10 minutes to make the batter? What if I say the ingredients you need makes it much healthier than a regular pound cake? You would find it difficult to believe, isn’t it? This whole wheat jaggery cake is all that!

This recipe from the uber-talented Shreya of Sugar Dust – Dessert Amore is a keeper. Many of the recipes on this blog are usually the ‘take-it-easy’ version of authentic home recipes. I tailor the recipes I get from my friends, their moms and grand moms just a little to make it easier for you to cook. But this whole wheat jaggery cake is all Shreya’s. You are going to fall in love with this cake.

Whole Wheat Jaggery Cake
Whole Wheat Jaggery Cake

About this whole wheat jaggery cake

We are not using regular flour or sugar. Instead, we have healthier calories from whole wheat flour and jaggery. Instead of butter, the main ingredient is oil. The only butter in this recipe is for greasing the cake pan. By the way, did I tell you that this is an eggless cake as well?

Whole Wheat Jaggery Cake is ready
Whole Wheat Jaggery Cake is ready

If you live in Bangalore and want a specialised cake or dessert to celebrate your special day, reach out to Shreya on Sugar Dust’s Instagram handle or Facebook page.

If you liked this whole wheat jaggery cake, don’t forget to check out the following dessert recipes as well.

Whole Wheat Jaggery Cake
Print Recipe
5 from 3 votes

Whole Wheat Jaggery Cake

This whole wheat jaggery cake is a healthier take on the classic pound cake. This delightful cake is moist, light, and airy and a perfect companion for your evening tea!
Prep Time10 mins
Cook Time40 mins
Total Time1 hr
Course: Dessert
Cuisine: Global, Indian
Servings: 6 people


Dry ingredients

  • 1 1/3 cup wheat flour atta
  • 3/4 cup jaggery grated and coarsely powdered
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • salt a pinch

Wet ingredients

  • 3/4 cup milk
  • 1/2 cup yogurt
  • 1/2 cup oil rice bran
  • 1 teaspoon vanilla extract

To grease the pan

  • wheat flour as required
  • butter as required


  • Sift together the dry ingredients, excluding jaggery, into a mixing bowl.
  • Add the jaggery powder to the mixing bowl.
    Whole Wheat Jaggery Cake Step 1
  • I used a jaggery block, scrapped it with a knife, and coarsely ground to powder in a blender.
  • Now add the wet ingredients.
  • Combine just enough for all the ingredients to be evenly distributed.
  • Do not over-mix.
    Whole Wheat Jaggery Cake Steps - Cake batter is ready
  • Line the bottom of the baking pan with a parchment paper.
  • Grease and flour the sides.
  • I used a 7-inch round cake pan.
  • Spread the cake batter evenly into the baking pan.
    Whole Wheat Jaggery Cake Steps - Spread the batter
  • Preheat the oven.
  • Bake at 180 degrees Celsius for about 35-40 minutes.
  • You can take the cake out when a toothpick inserted into the cake comes out clean.
  • Allow cake to cool in the pan for 10 minutes.
  • Extract onto a wire rack to cool completely.


  • You can use any cooking oil. But nothing that has a strong aroma. That'll overpower the cake ingredients
  • Use a knife to level out the cup while measuring the flour. This will help you measure the correct amount of ingredients
  • If you prefer weighing your ingredients, use 171 grams of wheat flour, and 150 grams of jaggery (grated)


  1. Adilakshmi Shenoy

    Thank you so much for the recipe Arun. I had tried to bake this whole wheat and jaggery cake twice but turned out to be a disaster. Tried your recipe yesterday and it was awesome. My father in law was feeling nostalgic after having this cake. He remembered his olden days bakery cake. He said my cake tasted very much like those olden days bakery cake. I never wanted to use sugar and Maida as I am health conscious. Now I can bake and eat this cake without any worries. Thanks a ton

    • The Take It Easy Chef

      Hi Adilakshmi,
      I am elated going through your comment. This is a delightful note that you have shared! Especially the nostalgia bit!
      🙂 🙂
      Thank you.
      This recipe is all Shreya’s. I am glad I was able to interpret it to the easiest possible steps.

      This cake continues to be a family favourite of ours as well. It is healthy and doesn’t take any effort to bake this any day of the week.

  2. Hi could you also share the metric measurement for milk, curd and oil


  3. Can I add nuts of choice to this cake? Will the quantity of other ingredients change in this case?

    • The Take It Easy Chef

      Hi Anu,
      Yes. You can add nuts to this cake. We recently baked this with dates and cashew nuts. It came out well.
      No other changes to the recipe. All ingredients remains the same! 🙂

  4. Hi can i use coconut oil?

    • The Take It Easy Chef

      Hi Anju,
      You can use coconut oil, but the oil is going to add its own fragrance to the cake.
      To retain the expected aroma of the cake, I recommend using oils that doesn’t have a strong flavour/fragrance.

  5. 5 stars
    Hi , I tried this recipe and everyone at home loved it . Thank you!

    • The Take It Easy Chef

      Hi Devika,
      Thank you very much!! 🙂 🙂
      I am delighted to learn that the cake was well received!

  6. Divya Subramanya

    Is there any other substitute for rice bran oil?

    • The Take It Easy Chef

      Hi Divya, you can use any vegetable oil of your choice.
      It could be any oil that doesn’t have a strong/noticeable aroma so that the cake doesn’t smell like oil.

  7. Can we do it in a microwave oven with convection mode?

    • The Take It Easy Chef

      Yes, it should be possible to bake the whole wheat jaggery cake in a microwave oven with convection mode.
      I haven’t tried it myself. It should be possible.

      • Yes I always do in microwave convection and comes out so good. I substitute 1/3cup of whole wheat to oats.

        • The Take It Easy Chef

          Hi Preeti,
          That’s a good suggestion. I am going to try adding oats next time we bake this whole wheat jaggery cake.

  8. Sneha .J

    5 stars
    Love the recipe! I follow Shreya as well!

  9. 5 stars
    Thank you for sharing this delightfully easy, mouthwateringly delicious recipe. Have baked this cake several times since I first tried it a few weeks back and it’s been a huge success each time!

    • The Take It Easy Chef

      Thank you very much, Uma 🙂 We too bake this cake often!
      Like I have mentioned, this recipe is all Shreya’s. I have just listed the steps like how I do for all my recipes.

  10. Can we use ghee or butter instead of oil???

    • The Take It Easy Chef

      Thank you for checking out the jaggery cake recipe, Abirami.

      In recipes with butter and sugar, we have the creaming happening. But this is a different kind of cake altogether.
      It might be okay to use butter, but I don’t know how it’ll turn out to be.

  11. Baking it the second time. We all love it at home. Thank you for sharing a healthy and tasty recipe!!

    • The Take It Easy Chef

      Hello Amy,
      Thank you very much for trying out the wholewheat jaggery cake. It is a popular one at our home as well! 🙂
      We polished off the first two cakes we baked in one sitting!! Thanks to our good friend Shreya for this fantastic recipe.

  12. Tried and Tasted the cake. Fantastic.

  13. Moist cake and loved the ingredients involved. The Jaggery has not only lent sweetness but that lovely caramel colour to the cake post baking.

    • The Take It Easy Chef

      Thank you very much Vidya! 🙂
      That’s true. Jaggery is the soul of this cake.
      And we are calling it a “guilt-free” treat! 😀

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