Eggless Baking

Mocha Cinnamon Oats Cake



Adapting fromSanjeetha’s blog, I made this Eggless Mocha Cinnamon Cake and the reviews were fabulous. Substituted half the Maida/ APF with wholewheat atta and Oats was a welcome change both in terms of texture and taste ! A great recipe for the sweet toothed , it doesn’t require icing as well, thereby eliminating hundreds of more calories. Hope you make this and enjoy too !

PinUpdate: Sending this to torviewtoronto’s Food palette Series Brown event


  • Maida / All Purpose Flour(APF) – ¾ cup

  • Quick rolled Oats  – ¼ cup ( I used Quaker)

  • Wholewheat Atta – ½ cup

  • White sugar and Demerera Sugar – ½ cup each, powdered

  • Vegetable oil – 6tbsp

  • PinInstant Mocha Coffee Powder – 1 ¼ tsp ( I used a Kenyan brand called Robert Timms)

  • Cinnamon Powder – 1 tsp

  • Baking Soda – 1 tsp

  • Salt – ½ tsp

  • Vanilla essence – 1 tsp

  • Sour curd – ½ cup (ensure its thick, not watery)

  • Strong coffee decoction – ½ cup

  • Choco chips – 2 tbsp (optional)


  • Preheat oven to 180 Degrees C and grease the pan

  • Sift flours , baking soda, coffee powder, cinnamon powder, salt. Once fully mixed, add oats and choco chips. Mix well and rest. Reserve some choco chips for topping.

  • Beat sugar powders with oil for 3 mins. Now blend the curd, coffee decoction, essence and mix well into a pouring consistency.

  • Make a well like depression in the flour-oats mixture and pour the above sugar mixture into it and fold gently. Do not use an electric beater for this. The resulting mixture should be a thick brown glazing mixture.

  • Pour into the greased pan and top with the remaining choco chips.

  • Bake for 20 mins. Cool and serve !



One Comment

  1. Torviewtoronto

    wonderfully healthy haven't had this combination thank you for linking

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