Eggless Coconut Cake (Whole Wheat and Butter Free)

Best Ever Eggless Coconut Cake Recipe! Soft, Moist and Crumbly Tea Time Cake that is Butter Free and made with Whole Wheat Flour.

Eggless Coconut Cake (Whole Wheat and Butter Free)

If you recall, I had posted a recipe of Thengai Podi or Coconut powder for Idli Dosa last month using fresh coconut (excess coconut post Navratri). Blogging today about yet another recipe that uses fresh coconut and is darn delicious. Presenting – Eggless Coconut Cake. Besides being Eggless, the Cake is made with Whole Wheat Flour and is Butter Free.

The Eggless Coconut Cake is moist, crumbly, uses No Butter and made with Whole Wheat Flour instead of Maida. I was skeptical about the texture, but as you can see, I had nothing to worry about.

Eggless Coconut Cake Recipe (Whole Wheat and Butter Free)
Moist Eggless Coconut Cake

This tea time Eggless Coconut cake is ideal for gifting or can be made at home during occasions or celebrations like Birthday, Christmas etc with a suitable frosting. We, honestly prefer tea time cakes that are simple, have no frosting and can be enjoyed with a cup of tea or coffee.

Eggless Whole Wheat Coconut Cake Recipe
Crumbly texture with Whole Wheat Flour

What Do We Need to Bake Eggless Coconut Cake?

Equipment Required

  • Cake Tin (I have used 7 inches in Diameter and 2 1/4 inches in depth). You can opt for even an 8 inch cake tin.
  • Spatula, Whisk
  • Brush to grease the cake tin
  • Measuring Cups and Spoons
  • 2 separate bowls (wet and dry ingredients)
  • Oven (I have baked this in an OTG)

Ingredients

  • Whole Wheat Flour
  • Fresh Grated Coconut
  • Sugar ( I have used Raw Sugar here)
  • Milk
  • Olive Oil
  • Pineapple Essence and Cardamom Powder
  • Baking Powder and Baking Soda

I detest food wastage and use every bit of available ingredients at home to whip up something. Since I was left with excess coconut, I thought it was best to use it in a cake after all the savories were done.

Interesting Recipes that Use Excess Coconut at home

  • Coconut Rice (Thengai Sadam) – A Vegan Rice Recipe that makes best use of fresh grated coconut at home. My go-to option when there is excess coconut at home.
  • Coconut Coriander Chutney for Idli Dosa – Who can ever say no to fresh coconut chutney? This recipe has coriander too which makes it aromatic and way too delicious for your breakfast recipes.

I baked and packed this cake for husband’s team at work and it was gone in seconds and now they have demanded another batch.

I do not bake a lot of cakes at home and when I do, I ensure that we quickly distribute it to our friends or I pack it for my husband’s team at work – One less temptation to deal with.

However, I recommend you to try the Eggless Whole Wheat Chocolate Chip Muffin recipe made with whole wheat flour and the Eggless Banana Walnut Cake recipe that have been tried by readers as well.

This recipe is adapted from Tarla Dalal’s website – Eggless Coconut Cake Recipe and is suitably modified to our tastes and preferences at home.

Let us check out the detailed recipe for making this uber delicious, soft and crumbly Eggless Coconut Recipe at home

Eggless Coconut Cake Step By Step Recipe

Gather all the ingredients and preheat your oven at 180 degrees C for 10 minutes.

Now, take a bowl and Sift Whole Wheat flour (sift twice for best results) and keep aside.

Whole Wheat Flour

In another bowl add milk, oil, sugar and whisk well until the sugar dissolves.

Raw Sugar
Wet Ingredients for the Eggless Coconut Cake

Add the grated coconut to the milk/oil/sugar mixture along with cardamom powder and pineapple essence. Mix well.

Freshly grated coconut
Pineapple Essence and Cardamom powder

To the sifted Whole wheat flour, add baking powder and baking soda. Mix well.

Mixing the dry ingredients

Grease your cake tin with some olive oil and keep ready.

Greasing the cake tin

Add the whole wheat flour slowly into the wet ingredients. Mix well and pour into the greased cake tin.

Wet and Dry ingredients of the cake
Mixing the cake batter
Eggless Coconut cake ready to bake in the oven

Level the cake batter, tap the tin slightly and then place it inside the hot oven.

Bake the cake at 180 degrees C for 30 to 35 minutes.

Test it with a tooth pick and if the centre comes clean, the cake is ready. Cool it completely before slicing.

Eggless Coconut Cake is ready to eat

Recipe Alterations you can try –

  • For a Vegan Version of this recipe, add Coconut Milk instead of regular Cow Milk that I have used.
  • You can add APF or Maida instead of whole wheat flour. The cooking time of the cake would slightly reduce by 5 minutes or so. Keep an eye.
  • You can replace the olive oil with soft butter.
  • I have added both cardamom powder and pineapple essence as both goes well with Coconut flavor.
  • You can add nuts if you like. I have kept it very simple and let the coconut flavor shine.

Important Tips / Recipe Notes –

  • Always Sift your flour twice.
  • Before beginning the process of mixing ingredients, ensure you have switched on your oven and that preheating should be around 10 to 15 minutes.
  • No matter how tempting it is, in the first 15 minutes of baking, DO NOT OPEN THE OVEN DOOR.
  • In case of whole wheat bakes, always keep an eye after 25 minutes of baking time. You can check by inserting a toothpick. If it comes out clean, it has cooked. Else, pop it inside for few more minutes until done.
  • In place of Olive oil, you can use any neutral oil for baking.
  • I have used Organic Wheat Flour and Raw Sugar for baking. You can opt for icing sugar, refined white sugar or use honey too.
Eggless Coconut Cake, soft tea time cake recipe

Serve this cake slightly warm with some snacks and tea for your next party or get together at home and see the guests swooning over this cake.

Hot to Make Eggless Coconut Cake

Eggless Coconut Cake (Whole Wheat and Butter Free)

Vidya Narayan
Best Ever Eggless Coconut Cake Recipe! Soft, Moist and Crumbly Tea Time Cake that is Butter Free and made with Whole Wheat Flour.
4.93 from 13 votes
Prep Time 15 mins
Cook Time 35 mins
Total Time 50 mins
Course Dessert
Cuisine Baking, Indian

Equipment

  • Cake Tin (I have used 7 inches in Diameter and 2 1/4 inches depth). You can opt for even an 8 inch cake tin.
  • Spatula, Whisk and Brush
  • Measuring cups and spoons
  • 2 Separate bowls for wet and dry ingredients
  • Oven (I have baked this in an OTG)

Ingredients
  

  • 1 cup Whole Wheat Flour 1 cup is 250 ml measurement
  • 1/2 cup Milk
  • 1/2 cup Fresh Grated Coconut
  • 1/2 cup Sugar I have used Raw Sugar
  • 1/2 cup Olive Oil
  • 1/2 tsp Baking Powder
  • 1/2 tsp Baking Soda
  • 1 tsp Pineapple Essence
  • 1/2 tsp Cardamom Powder or Eliachi powder

Instructions
 

  • Before beginning the process of baking, preheat the oven at 180 degrees C for atleast 10 to 15 minutes.
  • Now, take a bowl and Sift Whole Wheat flour (sift twice for best results) and keep aside.
  • In another bowl, add milk, oil, sugar and whisk well until the sugar dissolves. You can use castor sugar or powdered sugar also but I have opted for Raw Sugar.
  • Add the grated coconut to the milk/oil/sugar mixture along with cardamom powder and pineapple essence. Mix well and keep aside.
  • To the sifted Whole wheat flour, add baking powder and baking soda. Mix well.
  • Grease your cake tin with some olive oil and keep ready.
  • Incorporate the whole wheat flour slowly into the wet ingredients. Mix well with a spatula and pour the cake mixture into the greased cake tin.
  • Level the cake batter, tap the tin slightly and then place it inside the hot oven.
  • Bake the coconut cake at 180 degrees C for 30 to 35 minutes.
  • Test it with a tooth pick and if the centre comes clean, the cake is ready. Cool it completely before slicing.

Notes

  • For a Vegan Version of this recipe, add Coconut Milk instead of regular Cow Milk that I have used.
  • You can add APF or Maida instead of whole wheat flour. The cooking time of the cake would slightly reduce by 5 minutes or so. Keep an eye.
  • You can replace the olive oil with soft butter.
  • I have added both cardamom powder and pineapple essence as both goes well with Coconut flavor.
  • You can use dessicated coconut instead of fresh coconut for the recipe. Add same quantity. 
  • You can add nuts if you like. I have kept it very simple and let the coconut flavor shine.
  • Always Sift wheat flour twice.
  • Before beginning the process of mixing ingredients, ensure you have switched on your oven and that preheating should be around 10 to 15 minutes.
  • No matter how tempting it is, in the first 15 minutes of baking, DO NOT OPEN THE OVEN DOOR.
  • In case of whole wheat bakes, always keep an eye after 25 minutes of baking time. You can check by inserting a toothpick. If it comes out clean, it has cooked. Else, pop it inside for few more minutes until done.
  • In place of Olive oil, you can use any neutral oil for baking.
  • I have used Organic Wheat Flour and Raw Sugar for baking. You can opt for icing sugar, refined white sugar or use honey too.
  • Cake Tin (I have used 7 inches in Diameter and 2 1/4 inches in depth). You can opt for even an 8 inch cake tin.
Keyword butter free cake recipe, eggless cake recipe, Eggless Coconut Cake, whole wheat cake recipe
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Thank you for visiting

Vidya Narayan

Views: 9145

Vidya Narayan

Hi Everyone, I am Vidya Narayan & Welcome to my blog MasalaChilli. Born in a Traditional Palakkad Iyer (South Indian) Family with strong value systems to an exceptionally strong and independent Single Mom, spent most of my childhood studying well (as most Iyer girls do).

This Post Has 34 Comments

  1. Ruchisvegkitchen

    Lovely healthy bake dear Vidya. Spongy , moist and delicious . Love coconut flavour . Loved the way you provided details .

    1. Vidya Narayan

      Thank you Ruchi, I was very happy with the texture as well.

  2. Sonal

    5 stars
    Your blog is amazing! I love your recipes. They are easy to follow and come out so good. Thank you 🙂

    1. Vidya Narayan

      Thank you so much for the kind words and motivation. Please keep posting such lovely feedback and thank you for stopping by.

      1. Norah

        5 stars
        Truly enjoyed this recipe. I used coconut oil, coconut sugar and almond milk. I also added cinnamon instead of cardamom powder. Thank you for sharing!

      2. Vidya Narayan

        Norah, I loved your take on the cake. Will try your flavors the next time I bake this cake at home. Thank you for the feedback. Appreciate it.

      3. Dia

        5 stars
        can I put coco powder in this recipe To make chocolate coconut and how about jaggery and honey for the sweetness if yes pls help me with the quantity too …thanks

      4. Vidya Narayan

        Hi, I have not added cocoa powder to this recipe anytime so wouldn’t know. You can replace sugar with honey and / or jaggery with the same quantity. While adding jaggery, please taste and check as some varieties are sweeter than the other. Thanks and hope this helps.

  3. Monika Bhatia

    5 stars
    Love the way you have detailed your recipe…Easy to understand and follow..?

    1. Vidya Narayan

      Thank you so much Monika. The goal is to make cooking simpler. Glad you liked it.

    2. Thanuja

      4 stars
      Thank you very much for that recipe. I wanted something healthy. I tried your recipe ‘whole wheat atta cake’ with brown sugar n vegetable oil. It was too delicious. My daughter loved it with coconut. However temperature time required is only 20- 25 mins. Superb.

      1. Vidya Narayan

        So nice to hear that Thanuja. Glad your daughter loved the cake. Thank you for the feedback, please keep visiting us for many more such recipes.

  4. Simintini Patil

    5 stars
    Easy to bake and healthy recipe . Cake was delicious. Love the coconut flavor. Baked in a 8 inch diameter cake tin in a OTG for 22 minutes at 180 degrees Celsius . Tweaked your recipe to suit my preferences. Used freshly grated coconut, whole-wheat flour, organic sugar, melted butter, milk, vanilla extract, butter scotch essence, pinch of himalayan pink salt, baking powder and baking soda. Thank you for sharing the recipe.

    1. Vidya Narayan

      Thank you so much for the feedback and I loved your tweak with butterscotch and vanilla. Cheers.

      1. Simintini Patil

        5 stars
        Baked a fifth batch of eggless coconut cake using whole wheat flour, freshly grated coconut and melted butter. This time I used pineapple mauritius along with creamy coconut flavour . Earlier I have tried baking this cake once with Vanilla extract and once with butterscotch flavour. I have once experimented using organic cane syrup as sweetner. The cakes turned out delicious and with a lovely aroma . Presently this is the most frequently baked cake in my kitchen for sharing with relatives and friends. It is easy to bake and everyone who has tasted these cakes have loved them. Hence I have given a 5 star rating for this recipe.

      2. Vidya Narayan

        Thank you for your wonderful feedback. Much appreciated. There is nothing satisfying as such feedback from readers like you, who make this whole experience of blogging such a treat.

  5. jayshree chaumal

    5 stars
    Very nice recipe can we use dry coconut instead of fresh one

    1. Vidya Narayan

      Yes, you can use Dry Coconut or Desiccated Coconut for the recipe. Same quantity. Thank you so much.

  6. Don

    5 stars
    Firstly this is the only blog I take time to read as the information and tips are so helpful.
    I tried this and firstly it’s so easy to follow and most of these ingredients are easily available at home so I feel no pre planning is required. It was exactly as mentioned. A keeper recipe for sure! Thanks Vidya!!!

    1. Vidya Narayan

      Thank you so much for the wonderful feedback.Hope you keep visiting the blog often and try many more of our creations. Cheers!

  7. Nisha Shailesh

    5 stars
    Tried this easy peasy yet very very tasty coconut cake…. Will be baking this again and again…. Thank you so much for the recipe… Keep up the good work…

    1. Vidya Narayan

      Thank you Nisha for your lovely feedback, motivation and super happy that you liked the cake.

  8. SomA

    Good one

    1. Vidya Narayan

      thank you Soma.

  9. Surya Parekh

    Hi Vidya, thanks for your lovely recipe. I tried it today substituting sugar with jaggery and olive oil by coconut oil, rest followed the recipe Totally. But the cake didn’t rise as such. Do you think it is because of the substitution. Please could you help ?

    1. Vidya Narayan

      Hi Surya, Did you check the quality / expiry date of the baking soda and the powder? Sometimes if the batch is not fresh, the cake doesn’t rise. Otherwise I don’t see any reason for the cake not rising with the substitutes (oil and jaggery) and that you have mentioned. Hope this helps.

      1. surya

        Thank you so much Vidya for the quick reply, really appreciate it. Yes the baking soda seems to be a bit old.

        Will try again using fresh baking soda. Thank you ?

      2. Vidya Narayan

        Most welcome. Please try again and I am sure, the results would be amazing. PS – A small tip – Store the baking soda and powder in the refrigerator. Stays fresh for longer.

  10. Nisha

    5 stars
    This is a wonderful share , will look forward to making it!

    1. Vidya Narayan

      Thank you Nisha, I hope you enjoy baking this.

  11. Dia

    5 stars
    Tried it .came out very well ..just wanted to no can we make muffins out of it ..if yes what will b the baking time

    1. Vidya Narayan

      Thank you so much for sharing your feedback. For muffins, using the same batter, bake at 180 Degrees C for 30 minutes. Do not fill the muffin cups up to the brim, leave some space. You can sprinkle some coconut on top of the muffins before baking.. It would taste amazing. Test with a toothpick to check whether they have cooked in the centre. Hope these tips help.

      1. Dia

        Tried it with muffins exact 30 min it took and they were awesome too?

      2. Vidya Narayan

        Thank you so much for trying and sharing your feedback with us.

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