Eggless Cinnamon Cake
This cake can also be called a guilt free cake, yes it doesn’t have eggs, butter and not even white flour. This is one of the best ever low cal/fat stuff that I ever had and believe me the taste is too good for a low fat stuff. This is pretty moist also. So all in all this is a must try for all those cake lovers who are worried about the high calories in the normal cake. I got the recipe from one of my friend’s. She got it from the internet, but she doesn’t remember the site, I googled it hoping to find the site, but couldn’t. Anyways here goes the recipe of this amazing low carb cake.
- Atta/Wheat flour – 2 cups
Cinnamon – 2 teaspoon
Jaggery/Brown sugar – 2 cups
Soda bicarbonate – 1 1/2 teaspoon
Baking powder – 1/2 teaspoon - Curd – 1 cup
Water – 3/4 cup
Cooking oil – 2/3 cup - Chopped nuts – for garnishing
Preheat the oven to 200 degrees. Mix all the dry ingredients in a large bowl. Blend curd,water & oil in another bowl. Add the dry ingredients to the wet ingredients and blend well. Bring it into dripping consistency. Add more water if required. Finally add the chopped nuts. Oil the bottom of s baking dish and pour the batter to the prepared tin. Bake for half hour. It can be stored in fridge for more than a week. Enjoy it!
Update: One of my readers, Sheen has tried this cake in microwave and it came out well for her. If you are interested in baking in MW, please refer to Sheen’s comment below.
Check out a healthy cookie recipe here.
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Hi Neetha,
I havent tried any substitutes for butter yet, but am sure there will be some and also these days you can find many recipes for healthy cakes online.
Hi Lotta
Thanks alot for visiting my blog and trying out this recipe. Ver happy to know that your family liked it. Adding choc chips is a wonderful idea, will try it next time I bake this cake :)
Hi Rashmi
Am really happy for you, so finally you got it right :).
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Hi, I visited ur website for the first time & I liked the cake recipe without butter, sugar & mainly white flour(I have always tried to refrain from all-purpose flour as it is void of any nutrition). I usually make cakes once in a month for my children rather than feasting on the stale readymade ones. But the taste of the cakes prepared by me dont much appeal to my husband & me, only my children enjoy it & literally finish it in 2 days. But I think this new cinnamon cake will be appreciated by my husband too. I had always longed to make healthy cakes especially using wheat flour & your recipe would be the first healthy one. I request U to suggest me more of some healthy version cakes using wheat flour. Can I substitute wheat flour instead of all-purpose flour in all the cake recipes known. Will it affect the consistency & the taste if I do so? Pl answer me so that I am free from the guilt of feeding my children unhealthy home made dessert every month.
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Maria
Reply: on June 11th, 2009 at 7:02 amHi Aradhana
Thanks for dropping in. Happy to know that you liked the healthy cake recipe, please do try it. I will try to post more healthy cake recipes.
Regarding substituting white flour with wholemeal, am not very sure about it. Sometimes it may affect the texture of the cake. However you can find many healthy cake recipes in the internet, which uses wholemeal flour itself.
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hi Maria,
i came up with this recipe while searching for my husband who’s a strict vegetarian, looks YUM! Just a quick question, in all your baking recipes do you use Celsius or Fahrenheit as units of oven temperature/ Ovens in USA are calibrated with Fahrenheit, and 200 seems kind of low.. so just checking! :-)
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Maria
Reply: on July 7th, 2009 at 4:31 pmHi Simi
Thanks for dropping in and so sorry for the delayed reply.
Its 200 degree celsius. Please do try out the cake and let me know.
Hope you will like it.
Cheers
Maria
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Hi Maria,
I tried this cake today using jaggery. In terms of sponginess it turned out to be ok (not excellent). It looked similar to the one in the picture above. A couple of snags in my preparation:
1. I found that the cake subsided a little while cooling.
2. The bottom of the cake seemed slightly undercooked, didnt rise well and tasted a little doughy.
Instead of a combination of nuts, I added grated carrot and chopped walnuts to this cake to make it more healthy for my kids :)
Reply
Gunjan
Reply: on July 31st, 2009 at 3:28 amI also want to add that I baked at 350 deg F for about 40 mins. and checked with a toothpick. I am a novice at baking, so maybe I did not have the correct consistency of mixture or the size of the cake pan.
If anyone has corrections or suggestions, please share.
Reply
Maria
Reply: on August 2nd, 2009 at 9:32 pmHi Gunjan
Thanks for trying out the cake.
Before going on to the other points, let me say something, am not a baking expert, so my explanations/clarification may not be very accurate.
Regarding the sponginess of the cake, this cake is less spongy compared to the normal cakes. It may be because of the ingredients used.
Am not very sure about the reason for cake subsiding.
Regarding the cake didn’t rise well and other stuff, did you keep the cake in the middle rack? Middle rack baking ensures uniform baking.
Hope it comes out perfectly next time. Also, thanks for sharing the tip about adding grated carrots.
Happy baking :)
Cheers
Maria
Reply
Gunjan
Reply: on August 4th, 2009 at 5:04 pmYes the cake was in the middle rack. I am thinking I opened the oven a few times to check if the cake was done, that might have caused it to remain undercooked and subside a wee bit.
I am totally sold to this recipe because of its nutritiional value. I am definitely going to try it out many more times.
Thanks!
Hi Gunjan
hhmm, now I’ve an idea why the cake was undercooked and subsided. If you open the oven door frequently, this can happen.
I’ve read in some baking books, that you should not open the oven during the first 20-25 minutes of baking. (I used to do the same thing when I started baking initially)
Anyways, all the best for next time :)
Cheers
Maria
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Hey Maria,
I made this cake, and I was very surprised at how soft it was! Very nice, I hope you stumble across more such recipes!
Neetha.
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Maria
Reply: on September 23rd, 2009 at 2:35 pmHi Neetha
Thanks a lot for your feedback. Am on the look out for such recipes, will def post if I get some really good recipes.
Btw, did you study in St.Joseph’s Kalamassery by any chance?
Cheers
Maria
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um, yes… long ago. I actually got to your site from Ammu’s blog… Ammu was my classmate… But how did you know?
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maria
Reply: on September 24th, 2009 at 10:41 amHi Neetha
I did my schooling in St.Joseph’s. Your mom was my class teacher in 8th & 9th std.
Your name sounded very familiar to me and ammu mentioned to me recently that you were in US after wedding, anyways it was a wild guess :)
Hows your mom doing now? Please convey my special regards to her, dont knw whether she remembers me.
Anyways, happy to meet you here :)
Cheers
Maria
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Oh! I shall give links to your site to Amma. She’ll be very happy to see it. What was your full name in school? And which batch were you in? (Amma needs stuff like to that remember…) She stopped teaching some time ago. But we keep running into her students all the time… She now spends her time cooking, gardening and praying for all of us.
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Maria
Reply: on September 30th, 2009 at 1:50 pmHi Neetha
Sorry for the delayed reply, am in India now for holidays.
Btw, Ansa miss mailed me other day. Thanks a lot dear for sending her the link. I was very happy to receive her mail :)
Cheers
Maria
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:) ok… enjoy your holiday!
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hi what type of pan was uesd?could u pls measure it..i mean in inches and round/rectangle/square…
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Maria
Reply: on November 16th, 2009 at 8:25 pmHi Lincy
I baked this cake in an 8 inch non stick square shaped baking pan.
Cheers
Maria
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I just baked the cake today and it actually turned out really good. I was unsure about the cooking oil so I used 1/3 cup Butter and 1/3 cup cream. I didn’t have any baking powder and still only used 2 teaspoons of baking soda. I did add a teaspoon of vanilla and topped it with slivered almonds and choclate chips.
Even though i fattened it up a bit it felt nice to know it was made of Atta/Wheat flour.
Would love more recipes like this!
Thank you!
Shalini
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i just visited now, the recipe sounds great. Am just going to try now.
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Maria
Reply: on February 15th, 2010 at 8:32 pmHi Sujatha,
Thanks for visiting!! Hope you’ll like the cake. Please do share your feedback.
Happy baking :)
Cheers
maria
Reply
sujatha
Reply: on March 20th, 2010 at 5:18 pm@Maria,
hi maria,
the cake turned out well, although am not that great at baking. am on constant hunt for new recipes..will try even more from yours. nice meeting you
good day!
sujatha
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Maria
Reply: on April 27th, 2010 at 7:11 amHi Sujatha,
Thanks for the comment. So sorry for the delayed reply, I missed it somehow :(
Happy to know that the cake came out well :)
Cheers
Maria
Hi Maria,
Made this cake after ages for a party and had EVERYONE asking me for the recipe! Must add that we were all over 40 which is when people start thinking about health!! I made it without the baking powder and it still came out brilliantly. Wanted to chk the microwave comments but it must be an older posting and I dont have the time … will do so later. Thanks once again for a fantastic recipe.
Reply
Maria
Reply: on April 27th, 2010 at 7:12 amHi Rashmi,
Thanks again dear :)
Cheers
Maria
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hai nice ,healthy receipe what substitute can i have with curd neither i want 2 use egg is curd important?
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Maria
Reply: on May 13th, 2010 at 7:30 pmHi Rashmi,
Thank you.
I guess you can use buttermilk or sour cream or sour milk instead of yogurt. However I haven’t tried baking without yogurt.
I think if you dont use yogurt, it might affect the texture of the cake.
Hope this helps…
Cheers
Maria
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hi maria, i tried making this cake the upper part of the cake diidnt take much time to bake but the lower part of the cake was undercooked and moist i didnt keep the cake for a longer time thinkin it would burn .. i kept the cake in d upper part of the oven n kept checking it constantly and i had heated only the upper side of the oven .. i read ur previous comments n realised that i shouldnt do that .. but am i suppose to turn on the heating of the upper and the lower side of the oven?
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Maria
Reply: on May 19th, 2010 at 8:09 pmHi Disha,
It’s usually recommended to keep the cake in the middle rack of the oven while baking, so that it’s evenly baked. Btw, is your oven a gas or electric oven?
Though these days I use electric oven, I have tried baking in gas oven. In that case, I used to heat only the lower side of the oven and used to keep the cake in the middle rack and it used to come out well. However I suggest you use 2 layers of parchment/baking paper to line the cake tin to prevent the bottom from burning.
However if you think that if the upper side is browning fast and bottom is not cooked, cover the cake with a layer of al.foil. It prevents from over browning of the cake.
Hope I didnt confuse you more :)
All the best. I do really hope that your cake comes out well next time.
Happy baking!
Cheers
Maria
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Hi Maria !
wow!, wonderful receipe !, healthy, i tried this cake in MW, it came out well just that i used milk instead of curd coz i ran out of my stock of curd, its very soft and no doubt healthy, not at all guilty in having one more piece. keep up the good job, and like sheen i looking up for a good receipe for apple pie, iam sure once u have that u will love apples… heheheh :-)
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Maria
Reply: on May 22nd, 2010 at 8:15 amHi Rashmi,
Thanks again dear :) Yes, you can have not 2 may be more number of pieces without feeling guilty ;)
I will keep in mind the apple pie recipe. I’ve bookmarked an apple cake recipe, which is almost like a pie, will post it if it turns out good :)
Cheers
Maria
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I have microwave oven. When setting the temp, should we set it on heating or convection. I am making cake first time.
I have tried once and the top gets hard due to overheating
I want a very soft cake with fruits. Can I do that.
Thanks
Reply
Maria
Reply: on August 10th, 2010 at 6:23 pmHi Nirmal,
First of all, I’m so sorry for the delayed rep. I missed your comment somehow :(
Please check out the following link, it explains in detail about baking in MW.
http://chefinyou.com/2010/05/baking-in-microwave-convection-oven/
Hope it helps you…
Cheers
Maria
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is it necessary to include the curd in this cake ?Can i use any alternative , [if there is any ]
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Maria
Reply: on August 10th, 2010 at 6:25 pmHi lakshniranidevidasi,
It will be good if you use curd. However I think you can substitute curd with a mashed ripe banana. Since I havent tried it myself, I cant guarantee the results. But I’ve seen similar recipes.
Hope it helps…
Cheers
Maria
Reply
Hi Maria,
I really like this recipe and want to try it. Can you post the metric measurements of the ingredients? It will be easy else cup size may differ..
Or if you could specify your cup size…
Thanks
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Maria
Reply: on August 10th, 2010 at 6:27 pmHi Shelly,
Here is the details of the cup I used:
1 cup = 237 ml.
Hope you find it easy now. Happy baking :)
Cheers
Maria
Reply
Shelly
Reply: on August 12th, 2010 at 1:01 amThanks Maria,
I treid your recipe.. It came out wonderfully.. evrybody liked it, more when they realised it so healthy…
keep posting more recipes like this…
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