A copycat recipe of the Britannia cake, made healthier by using wholewheat,semolina,yogurt and tutti frutti/candied fruits. Made with ingredients easily available at home, it’s a breeze to make.
This cake doesn’t require any eggs and is made with wholewheat flour/ atta, semolina/sooji, yogurt and brown sugar. I jokingly tell all mommies, if your kid doesn’t want to eat rotis/parathas, feed them a slice of this cake! Seriously, its made up of all healthy ingredients and even the white sugar is replaced with brown sugar.
This recipe was shared on one of the food groups on facebook by my friend and foodie Ranjini Iyer. I had book marked this recipe even before I started my own blog. The first time I made it, I used an 8 inch square pan and the cake came out great, except it looked a little thin and the baking time was a little less. I had also used the flour coated tutti frutti on top, which just didn’t look as pretty!
The next time I used a 6 inch round pan which gave it the height that I was looking for, I just had to bake it a little longer to make sure the cake was cooked through. I also sprinkled some tutti frutti/candied fruits on top. I was worried that they might sink to the bottom without coating them in flour, but because the batter is thicker than most cakes they stayed on top and looked perfect! I made one change to her recipe,I increased the brown sugar from 3/4 cup to 1 cup.This cake can also be made in a loaf pan.
Some of my other eggless cakes are- Spiced cake with Streusel topping, Vegan Chocolate Cupcakes, Red Velvet Cupcakes, Mango Mousse without gelatin or Agar Agar and Instant Apple Crisp. Moving on to the recipe
Here is the written recipe followed by the step by step pictorial one-
Whole Wheat Eggless Tutti Frutti Britannia Style Cake
Equipment
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1 bowl
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1 measuring cups and spoons
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1 egg beater or whisk
Ingredients
- 1 cup Whole wheat Flour/Atta
- 1/2 cup Fine semolina/Rawa/sooji
- 1 cup thick fresh yogurt/curd
- 1/2 cup any unflavored oil I used canola oil
- 1 cup packed Brown Sugar light or dark
- 1/2 cup Tutti frutti/candied fruit
- 1 1/2 tsp Baking powder
- 1/4 tsp Baking soda
- 1 tsp Vanilla extract/essence
- Standard American Measuring cup used where 1 cup is 250 ml
Instructions
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Preheat oven to 390 F for 10 minutes and then REDUCE temperature to 340 F
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Dust and flour a 6 inch baking tin.Line the bottom of the pan with wax/parchment paper(optional)
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Add a spoonful of whole wheat flour to the Tutti Frutti/candied fruit in a small bowl and coat the tutti frutti/candied fruit well
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Sieve wholewheat/atta,semolina/rava/sooji with baking soda and baking powder,3-4 times
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Mix yogurt/curd,sugar,oil and vanilla and beat at medium speed with hand blender for 1-2 minutes
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Add dry ingredients to the wet ingredients,part by part,mixing at the lowest setting of the hand blender, till mixed in
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Add the coated tutti frutti/candied fruit,folding it in gently
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Tap the baking pan a few times to remove any air bubbles
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Top with additional tutti frutti pieces/nuts if desired
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Bake for 45-50 minutes, or till toothpick inserted in center comes out clean
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Cool in pan on a wire rack for 20-25 minutes and then remove from pan and cool completely
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Lasts for a 7-8 days in the refrigerator
Notes
Never scoop and fill the measuring cup, always use a spoon and fill cup and then level it off.
Here is the step by step pictorial recipe-
Ingredients
Mix yogurt,sugar,oil and vanilla and mix well at medium speed for few minutes
Mix in the dry ingredients part by part,using lowest speed setting
Pour into a 6 inch pan and top with additional tutti frutti/candied fruit
Bake for 45-50 minutes, or till toothpick inserted in center comes out clean
Cool in pan on a wire rack for 20-25 minutes and then remove from pan
Enjoy healthy,moist delicious cake with coffee/tea
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If You try my recipes, please share your feedback on my blog or my facebook page with a comment or picture. Would love to hear back from you.
Neha
Lovely receipe. Will surely try this. However can we make this in microwave convention mode.please share the settings.thanks
Aanchal Gupta
Hi Neha, thanks for the appreciation. I have not made it in the microwave, so not sure how it would turn out or what the settings should be.
Ritu
Nice recipe but can we use jaggery in place of brown sugar if yes then how much.
Aanchal Gupta
Hi Ritu, haven’t tried with jaggery so don’t know how it would turn out or how much is needed. I would start with powdered jaggery and with 3/4 cup. Do a taste test, if it seems less, add another 1/4 cup. Please share how it turns out. Thanks
Pavithra
For some reason, my wheat cakes always turn out bitter. Is there any way I can avoid this?
Aanchal Gupta
Hi Pavithra, not sure why your wheat cakes turn out bitter. Please try this recipe, it will not turn out bitter, it’s been tried and tested many times. Thanks for visiting my blog.
Manjula
Hi there
Can we use egg. If so how many.
Thanks in advance
Manjula
Aanchal Gupta
Hi Manjula, haven’t tried with egg, so don’t know. Thanks for visiting my blog.
Priyanka jain
Hi Aanchal,
Recipe seems to be nice. Will definitely try it. Any replacement for Brown sugar. Also brown sugar is powdered one or normal. If we try try normal sugar then what will be the measurement.
Aanchal Gupta
Hi Priyanka, you can replace with white sugar. Brown sugar is powdered brown sugar. We get powdered one here. Thanks for visiting my blog. Please share and let me know how it turns out.
Ritu
Hi aanchal, aj maine cake bnaya brown sugar ki jagah powder jaggery use kri or ye bhut accha bna.
Aanchal Gupta
Hi Ritu, thanks for trying out the recipe. Happy to know it turned out great with jaggery instead of brown sugar.
Payal M
Hi, instead of tutty fruity can I make it a chocolate cake? If so, what proportions of cocoa powder can I use?
Aanchal Gupta
Hi Payal, I haven’t tried a whole wheat chocolate cake. But I make very good vegan chocolate cupcakes. Please follow that recipe. Normally if have to add an ingredient, I reduce the flour by that much. So remove 2 tbsp of whole wheat and replace with 2 tbsp cocoa powder. I personally haven’t tried it but I think that should work. Please share your feedback with pictures and let me know how it goes.
Juhi
Hi, i tried this cake it came out super tasty. Thank you for the recipe.
My only concern is it burnt frm d top wat to do to avoid this. As this is a big cake have to keep it for 50 mins at 180 degrees.
Thank you
Aanchal Gupta
Hi Juhi,happy to know that the cake came out well. I have not had the issue of the top burning. What size cake pan did you use? Maybe last 10 minutes of baking time cover the top of the cake with a foil, like a tent. This will let the cake cook yet not burn the top.
Sangeeta Sethi
Lovely healthy recipe..wud definitely try this
Aanchal Gupta
Thank you so much Sangeeta Di, I look forward to your feedback. Please share some pictures as well.
Mansi
Do I need to use baki g powder and baking soda both? I only have baking soda. Can I use only that? If yes, what’s the measurement for above recipe?
Aanchal Gupta
Hi Mansi, if you don’t have baking powder, try using 1 tsp baking soda with 1 tbsp white vinegar. The two react and give a very moist and soft cake. I use it in a lot of my eggless cakes. I think it will work. Please share your feedback with a picture and let me know how it goes. Thanks
Abk
Tried the recipe. Came out really good. Thanks for sharing.
Aanchal Gupta
Thank you for sharing your feedback. So happy to hear that the cake turned out good.