NO OVEN COFFEE ATTA CAKE

There’s something incredibly satisfying about indulging in a slice of homemade coffee cake, especially when it’s not just delicious but also made with wholesome ingredients. This no oven coffee atta cake ticks all the boxes: no oven required, no eggs, no refined flour—just pure, simple goodness.

Made with whole wheat flour (atta), this cake brings a nutty, wholesome flavor that pairs perfectly with the bold, rich taste of coffee. The best part? You don’t need an oven to enjoy it! This recipe requires a saucepan and a flat pan to deliver a cake that’s moist, fluffy, and deeply satisfying.

Whether you’re looking for a quick, fuss-free dessert or an afternoon treat with a cup of tea or coffee, this coffee atta cake won’t disappoint. It’s proof that you don’t need fancy equipment or ingredients to create something truly delectable. Perfect for those who love the aroma of freshly brewed coffee and the simplicity of no-oven baking!

WHAT YOU’LL LOVE ABOUT THIS

• No oven
• Eggless
• Rich coffee flavour
• Quick and simple
• Healthier choice

INGREDIENTS USED IN MAKING NO OVEN COFFEE ATTA CAKE

• Yogurt

Yogurt is a fantastic ingredient in eggless baking because it provides moisture and tenderness to the cake. It works as a natural leavening agent, helping the cake rise by reacting with the baking soda. Additionally, yogurt lends a subtle tang that enhances the overall flavor, making the cake light and fluffy, just like it would be with eggs. You can house homemade dahi or store bought yogurt as well.

• Sugar

Sugar doesn’t just sweeten the cake; it also helps in developing a moist texture. It draws moisture into the batter, allowing the cake to stay tender while balancing the strong coffee notes. It also plays a key role in creating that sweet contrast to the coffee’s boldness.

• Oil

Instead of butter, oil is used to keep the cake soft and moist. Oil tends to retain moisture better than butter in cakes, ensuring that the texture remains tender, even after cooling. It also makes the cake lighter, without weighing it down, which is important when baking without eggs.

• Milk

Milk is essential for bringing the batter together. It helps in dissolving the sugar and spreading the flavors evenly throughout the cake. In this recipe, milk adds richness and moisture, creating a smooth batter that results in a well-structured and tender cake.

• Whole wheat flour

Whole wheat flour is the key to making this cake healthier. It’s unrefined and packed with nutrients like fiber and protein. Atta has a slightly nutty flavor, which pairs beautifully with coffee. While it can sometimes make cakes denser than all-purpose flour, the right balance of leavening agents ensures a soft and fluffy texture.

• Leavening agents

Baking powder and baking soda are vital in making the cake rise. The reaction between the yogurt (which is slightly acidic) and the baking soda helps the cake become airy and soft. Baking powder ensures that the cake rises evenly, while baking soda provides an extra lift, ensuring that the cake has a good rise and texture, even without eggs.

EQUIPMENTS USED IN MAKING NO OVEN COFFEE ATTA CAKE

Measuring Cups and Measuring Spoons are the first thing that anybody needs. The right quantities will help in the desired outcome so these two things are a must. You will need mixing bowls as well to combine the ingredients.

Other basics  that are required are mixing spoons, whisks and spatulas for an easy process.

A 6inch saucepan to bake the cake

A flat pan or tawa on which you’ll place the saucepan

OTHER RELATED RECIPES FROM THE BLOG

1. ATTA JAGGERY CAKE IN SAUCEPAN
2. 7 MINUTES RED VELVET CAKE
3. CHOCOLATE CAKE IN A SAUCEPAN

TIPS TO MAKE NO OVEN COFFEE ATTA CAKE

1. Use a heavy-bottomed non-stick saucepan. This ensures even heat distribution and prevents the cake from sticking.
2. Grease the saucepan with a thin layer of oil or butter, and line the bottom with parchment paper. This helps in easy removal of the cake and prevents sticking.
3. Ensure all dry and wet ingredients are well combined before adding them to the saucepan. This helps in achieving a uniform batter consistency.
4. Cook the cake on a very low flame. Cover the saucepan with a lid to create a mini-oven effect and ensure that the cake cooks evenly. Avoid high heat to prevent burning the bottom while the inside remains raw.
5. Use a toothpick or skewer to check if the cake is done. Insert it into the center of the cake; if it comes out clean, the cake is ready.
6. Let the cake cool in the saucepan for a few minutes before transferring it to a wire rack. This prevents it from breaking apart and helps it set properly.

NO OVEN COFFEE ATTA CAKE

 

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Ingredients

• ½ cup milk, hot
• 2 tbsp instant coffee
• ½ cup yogurt/dahi
• ½ tsp baking soda
• ½ tsp vanilla extract
• ¾ cup sugar
• ¼ cup sunflower oil
• 1 + ¼ cup wholewheat flour (atta)
• 1 tsp baking powder
• ¼ cup whole walnuts
• For the glaze-
• 1 cup icing sugar
• 1 tbsp coffee
• 3 tbsp milk

Instructions

1. Begin by adding coffee to the milk and stirring well until combined.
2. In a bowl add yogurt and baking soda , give it a good mix and let it rest for couple of minutes. You will see that the yogurt will begin to fluff up and form small bubbles.
3. At this point add milk coffee mixture, vanilla extract, sugar and oil and whisk it till everything is nicely combined.
4. Lastly sift in your atta and baking powder and combine together to make a lump free cake batter. Do not overmix at this stage.
5. ⁠Pour the batter in a 6 inch heavy bottom saucepan greased with oil or butter and lined with parchment paper. Add whole walnuts on top.
6. ⁠Now, take a tawa or frying pan set over low to medium heat and place the saucepan over it and cover it with a lid. Cook it for 40-45 mins or until a skewer inserted in the centre comes out clean.
7. For the glaze, add icing sugar in a bowl and gradually pour in the milk and coffee mixture. Stir until smooth.
8. Once the cake has cooled to room temperature, drizzle the glaze over the top and enjoy.

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