Skip to main content

How To Make Easy Eggless Wheat Cake Rusk at Home


eggless cake rusk
Today, what I am going to share with you all is a wheat cake rusk recipe close to my heart. You already know about my love for cookies, but what about cakes and rusks? Well, obviously, I do love these baked goodies and double-baked delights, but often refrain from indulging too much, for clear reasons - they are calorie rich.

eggless cake rusk recipe

But what is the need to indulge in? One eggless cake rusk a day would do you no harm, especially if made at home. Yes, now the question arises how to get that perfectly baked melt-in-mouth, soft yet crunchy tea rusk at home?

Well, trust me. I am going to break my silence on this eggless Indian cake rusk recipe that I have experimented with one day. Today, I will share the same with you, for I baked one batch yesterday and it reminded me that I had to do the sharing part with you all!

So, here I come with this super soft, yummy eggless cake rusk recipe that is a marriage of healthy grains, without white flour or maida. Of course, you know me by now that I do not bring maida home - for it only adds empty calories with zero health benefits. These are enough of reasons for me not to buy baked goodies outside, for bakeries use all-purpose flour and dalda- the two ingredients that are banned at my home.

eggless biscotti

Indian cake rusk recipe for eggless biscottis
Anyway, so you, too, must always pick healthy whole grains for your food, snacks, and bakes. Trust me, they bake pretty well and serve you with taste and health - of course, a healthier alternative to all-purpose or white flour.

 This will become your go-to eggless tea rusk recipe that you'll want to try every time you are looking to indulge in a guilt-free treat. Of course, this Indian cake rusk recipe gives you soft biscottis that you can have any time with a hot cup of tea or milk. This is by far my best cake rusk recipe. Any takers for this double baked delight? Trust me, you'll never buy eggless rusks again if you try this recipe.

how to make eggless wheat cake rusk at home


wheat cake rusk eggless



Eggless Tea Rusk Ingredients

Whole wheat flour - 1 cup
Milk powder - 2 tbsp
Besan - 1tbsp (optional for color)
Oatmeal - 1 tbsp
Roasted Suji (semolina) - 1 tbsp
Cream (malai) or butter -1/2 cup (I have used malai)
Olive oil or any other vegetable oil- 1/4 cup
Fennel seeds/powder, cardamom powder, cinnamon powder or any other spices for flavor
Baking powder- 3/4 tsp
Baking soda- 1/2 tsp
Salt- pinch
Jaggery powder /sugar powder - 4 tbsp (more or less depending on taste)
Lukewarm Water- 1tbsp for soaking oats
Nuts of your choice - I have used almonds and pistachio
Vinegar or apple cider vinegar- 1 tsp
Milk- 2 tsp (if required to make loose dough)
Grated ginger- 1 tsp
Curd- 1 tbsp (optional - I added)

How To Make Eggless Cake Rusk at Home 


Take 1 cup whole wheat flour.


dry ingredients
Gather all other whole grains.


Sieve whole wheat flour, besan, milk powder, salt, and roasted suji with baking powder.

DO NOT ADD BAKING SODA AT THIS STAGE.


Powdered oats



oatmeal+ water mix











Mix powdered oats with lukewarm water. Keep aside.


olive oil 

cream or butter


In another bowl, mix oil, cream or butter, jaggery powder until light & fluffy. Throw in the spices - fennel, cardamom, nutmeg, cinnamon. Mix again.



Add chopped nuts to the wet ingredients. Mix with 1 tbsp of curd. Mix again so that the nuts are coated well.



Add grated ginger to the wet ingredients.

It's time to add the oatmeal liquid mix to the wet ingredients. The wet mix will be of very thick consistency.

Time to mix wet with dry ingredients. Do not overmix the ingredients. I prefer to mix with hands.




Now add baking soda to the dough.


Immediately add vinegar or apple cider vinegar over baking soda.


Add milk if the dough feels dry or too thick. I added 1 tbsp only. You may add up to 3 tbsp.

Look at the dough consistency. Yes, it has to be this thick- reminds you of bread dough, isn;t it?

Going into the microwave/oven. Bake at 180 degrees for 12 minutes and then for 10-15 minutes at 170 degrees.




Allow the cake to sit until it is completely cooled. DO NOT REMOVE/INVERT IT UNTIL IT HAS COOLED DOWN COMPLETELY. Else, it may crumble.


Once it has cooled down completely, cut into thick bars. I made thin cuts and my thinner slices simply crumbled down. Then I made thick cuts, which retained their shape.


Wheat cake rusk bars going into the oven for double making. Obviously, this is still in cake form. Bake at 170 degrees for 10-12 minutes. Then let them sit in the oven for 5 more minutes without the heat on. After 5 mins, it's to change sides - turn each cake rusk upside down and bake for 10 minutes more at 170 degrees. If you still feel, the rusk are soft from inside, bake them a little longer. Allow them to cool down completely before munching on these eggless tea rusks with whole wheat.

Did I say this is one of the yummiest cake rusks you will ever have. Believe me, you will never buy tea rusk eggless from the market again.
soft whole wheat cake rusk recipe

This Indian cake rusk recipe will come in handy all the time every time. 
If you are looking for cake recipes in Hindi, please translate this page using the translate button available -should be easy to follow it step by step.

I have a few ideas on mind - let's try making a banana cake rusk next time. What do you say? How will banana taste in tea rusk? Any ideas! Do drop in your suggestions!

Here comes the first feedback on this tea rusk recipe:


More feedback on this whole wheat almond biscotti:



Comments

  1. Can I substitute butter with any nut butter...wull the recipe still work?

    ReplyDelete
    Replies
    1. Well, I am afraid it won;t work dear, primarily because these are double baked. Nut butter comes from roasted nuts, and baking it twice would turn it bitter.You may rather replace the same with condensed milk or even any vegetable oil.

      Delete
  2. Hello.. Have you baked them in otg or microwave convection mode..?? I m planning to bake in convection mode.. Thanks

    ReplyDelete
    Replies
    1. I use my microwave (convection) and airfryer. You can always bake cakes and rusks in microwave convection.

      Delete
  3. The first time when we bake how should t top look like?? Every machine works differently and in 12 mins I don't think they ll b baked at all in my machine.. Thanks

    ReplyDelete
    Replies
    1. Dear, it reads "Going into the microwave/oven. Bake at 180 degrees for 12 minutes and then for 10-15 minutes at 170 degrees."
      So you need to bake at 180 for 12 mts and then lower the temperature to 170 and bake for 10-15 mts. Hope that helps.

      Delete

Post a Comment

Popular posts from this blog

Can we use the soaked water for millets? Does millet need to be soaked?

Do millets contain anti-nutrients? Yes, they do. In fact, all whole grains, including oats, contain phytates, which bind to minerals and make their absorption difficult for the body.  Soaking is the first step toward reducing anti-nutrients from millets. Soak for at least 6-8 hours to make digestion easier. Discard the soaked water and then proceed to the next step of cooking. Remove foam from top to reduce gassy elements from millets. why you should not eat millets unsoaked #shortsfeed #shortsvideo #shorts  Is it necessary to soak millets? How long do you need to soak millet? Can you eat soaked millet? How long does millet take to digest? Why soak millets for constipation benefits of soaking millet how to soak millet overnight little millet soaking time should foxtail millet be soaked before cooking how long should millet be soaked foxtail millet soaking time can we use millet soaked water Unlocking Millets' Nutritional Potential Through Soaking Beyond enhancing taste and textur

How To Make Jowar Roti Without Breaking With Rolling Pin at Home [Sorghum Flour Recipes\Benefits]

Is Jowar good for weight loss? Is Jowar better than wheat? Is Jowar good in summer? Is Jowar good for thyroid? Is Jowar better than Bajra? Can Jowar be eaten everyday? Well, these are some of the most common questions people ask about sorghum flour. Well, sorghum benefits health in more ways than one. First, if you are wondering how to make jowar roti without breaking with a rolling pin at home, let's dig into it and see how to do that easily. The method I follow for making soft, fluffy jowar rotis came up in my mind after my successful trial of ragi jowar chocos at home. I was making sorghum flour chapati earlier as well. Back then, I would struggle to gather the dough and it would often break. But this method has been a revelation of its own. I am happy to share it with you all.  Jowar is heat or cold  Jowar or sorghum has a cold potency so that means you can enjoy it during summers as a coolant. I won't mind enjoying jowar or sorghum flour recipes during winters too because

Making Dahi Without Starter | बिना जामन के दही | How to Make Curd at Home Without Curd

Ever imagines how to make curd without curd (with almonds) बिना जामन के दही ? Well, I am sure such use of almonds as a curd starter is nowhere in your thoughts, right? Perhaps we are not used to thinking on these lines until it happens incidentally and you want to share your experiment with others. I am happy to say that I have experimented with making curd without starter and it gives me creamy and sweet curd. बिना जामन के दही | How to Make Curd at Home Without Curd A Little About my Curd Love Give me a bowl of rich, creamy curd and I do not need anything else on my dining table. Perhaps as a Punjabi, born and brought up into a Punjabi family, I have that special love and fondness for curd. My parents have inculcated in me good eating habits - home food is the best, they would day, preach and practice. This has become ingrained in my thoughts. I detest outside food, and yes, I dub it as market junk. One reason I love all homemade stuff - mommade food is the best. But w