Whole Wheat Jaggery Cake
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4.95 from 20 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)