Eggless Coconut Cake (Whole Wheat and Butter Free)

4.88 from 16 votes

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

Course Dessert

Cuisine Baking, Indian

Keyword butter free cake recipe, eggless cake recipe, Eggless Coconut Cake, whole wheat cake recipe

Prep Time 15

Cook Time 35

Total Time 50

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)

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.

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.