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Whole wheat Pound Cake

A moist and delicious pound cake made without eggs
Prep Time10 mins
Cook Time45 mins
Total Time55 mins
Course: Snack
Cuisine: European
Keyword: eggless cake, tea time recipe, wholewheat cake, wholewheat recipe
Servings: 12 slices
Calories: 230kcal


  • 250 grams Whole wheat Flour
  • 1 teaspoon Baking Soda
  • ¼ teaspoon Baking Powder
  • Pinch Table salt
  • 100 grams Powdered Sugar
  • cup Chocolate Chips
  • 120 ml Milk
  • 100 ml Condensed Milk
  • 75 ml Water
  • 1 teaspoon Vanilla Extract
  • 40 ml Melted Butter
  • 50 ml Oil
  • 1 tablespoon White Vinegar


  • Measure and sift the dry ingredients like flour, leavening, sugar and salt. After sifting, add the chocolate chips to the dry ingredients.
  • Melt the butter and let it cool.
  • Combine the condensed milk, milk, oil and Vanilla Extract. Add the melted butter which has cooled down.
  • Now add these wet ingredients to the dry ingredients and mix gently. Add water and vinegar. Combine well but gently.
  • Preheat the oven for 10 minutes at 180°C and line a 9 by 5 inch loaf pan.
  • Transfer the batter in to the loaf pan and once the preheating is done, bake for 45 minutes at 160°C. Do not increase the baking temperature to avoid over baking on the top. Take the cake out of the oven once the toothpick comes out clean.
  • Let the cake cool completely. Slice and serve moist and soft whole wheat pound cake.



Instead of or in addition to chocolate chips, you may also use walnuts, almonds, blueberries, tutti-frutti, etc