Eggless Whole Wheat Cake – No Added Sugar

While Surfing the net I came across this interesting recipe of Whole wheat cake. I felt it worth giving it a shot. I prepared it with some of my personal modification. It turned out just awesome. No one could ever tell you if it is made from whole wheat & that too without any sugar added to it. Yes all natural sugar. This cake stood true to the regular one, it had the moistness, taste. It is healthy, guilt free & tasty. We rarely get all the 3 combination Healthy, Tasty, Guilt Free.




  • 1 ⅓ cup Whole Wheat flour
  • 325 gms. Pitted Dates
  • 1 tsp Baking Powder
  • 1 tsp Baking Soda
  • ¼ cup Butter (Room Temp)
  • 1 tbs Oil
  • 1-2 tbs. Splenda (Optional.)
  • A pinch Salt
  • Salt to taste
  • 1 tsp. Vinegar
  • 1 ½ cup Warm milk
  • 3-4 tbs. Unsweetened Cocoa powder
  • ½ cups Any Nuts (Walnuts, Almonds, Cashew, and Pistachio etc.)


  1. Pulse the Dates in a blender (Keep the consistency as per your preference. I completely crushed them)
  2. Pre-Heat Oven at 180 ° C or (350 ° F).
  3. In a bowl Add butter + Oil & Flour. Rub it with hands and ensure that the flour is moist.
  4. Add Cocoa powder + Salt + Baking Powder + Baking Soda + Splenda (Optional) & mix well.
  5. In half cup milk add Vinegar + Vanilla Essence
  6. Add the Dates mixture to the flour + 1/2 cup milk. Stir well
  7. Now add the remaining Milk to mix.
  8. Add half of the Nuts
  9. Pour the batter in a greased cake tin.
  10. Drizzle the remaining nuts over the batter.
  11. Bake the cake for 45-50 mins. (Keep checking the cake after 45 mins.)
  12. Insert a toothpick or knife. If it comes out clean remove from the oven.
  13. After 10 mins remove from the Tin
  14. Let it cool & then serve.

Eggless SugarFree Carrot Cake

One of my favorite tea time bites is the carrot cake. It comes out perfect every time and has a delectably amazing flavor of all spice along with the light & spongy texture. The best bet is that it is sugar free & you don’t really have to count the sugar calorie count. Here goes the recipe. Hope you enjoy making it.

Carrot cake



  • 1 cup All Purpose Flour
  • ¾ cup grated Carrot
  • ¾ cup Splenda (or any other sugar free powder)
  • 1 tsp chai powder
  • ½ tsp cinnamon powder
  • A pinch of salt
  • ½ tsp baking powder
  • ½ tsp baking soda
  • ¼ cup oil
  • ½ cup yogurt
  • 1 tsp vinegar
  • 1/3 cup Luke warm milk
  • 2 tbs walnuts chopped finely


  1. Preheat the oven at 180 degree Celsius
  2. Sieve all-purpose flour in a bowl, Add Salt + Baking powder + Baking Soda + Spice powder(Chai & cinnamon) + Splenda + grated carrot + walnuts. Whisk all these together.
  3. Mix yogurt + oil in a separate bowl, whisk together to combine.
  4. Pour the above wet mixture to the dry ingredients. Mix & combine well. Add milk & vinegar to the batter (Start by adding half the quantity of the milk & then add the rest based on the consistency. It shouldn’t be very thin)
  5. Grease the cake tin with oil
  6. Pour the batter in the cake tin and place it inside the oven. Bake for 25-30 mins
  7. Check the cake with a skewer after 25 minutes by poking it in. If it comes out clean, it’s ready. If not, keep for some more time.
  8. Take the cake out of the oven, and let it cool. Then using a knife, loosen the edges, and take the cake out. Serve with a dusting of powdered sugar or frost it with some cream cheese frosting and enjoy the light & spongy carrot cake with tea, coffee or just as it is!