Eggless Whole Wheat Cake Rusk

Since my childhood I have enjoyed Cake Rusk by dipping in my milk/tea. I just love them, I am sure many of you do😊 But since I stopped having eggs and became a pure vegetarian it was difficult to find eggless cake rusks 😒 But now that I make everything at home in a much healthier way so how could I forget my special Cake Rusk 😍

These are so crispy outside and chewy inside just like a Cake Rusk should be. I just can’t stop eating them😁 They have come out so good even with 100% whole wheat flour. So if you can make a cake healthy likewise you can make the rusks healthy. The recipe is very simple it’s just making a plain cake, slicing it and baking one more time


  • 1 & 1/2 cup whole wheat flour
  • 2 tbsp milk
  • 1 cup curd(at room temperature)
  • 3/4 cup sugar
  • 1/4 cup oil
  • 1/2 tsp vanilla extract
  • 1/2 tsp Turmeric/yellow food color
  • 3/4 tsp baking soda
  • 1/2 tsp baking powder
  • A pinch of salt


  • First of all mix curd and sugar in bowl very well, till the sugar dissolves.
  • Switch on the oven for preheating at 170 degrees
  • In another bowl sift together flour, baking powder, baking soda and saltIMG20170605132629
  • In the bowl of curd and sugar, add oil, vanilla and turmeric and whisk till everything becomes one
  • Now add this liquid mix to the flour mix and make a lump free batterIMG20170605133314
  • Add a tbsp or two of milk if you feel the mix is very thick
  • Line a rectangular baking pan with some parchment paper and pour in the batter, and bake at 170 degrees in a preheated oven for 25-30 minutes or till it passes the toothpick test(that is the toothpick inserted comes out clean)
  • Let the cake and the oven both cool completely
  • Slice the cake evenly in stripsIMG20170605152026
  • Line the ‘wire rack’ with a parchment paper and keep the cake slices over it
  • Now bake them in a cool oven at 150 degrees for 15-20 minutes each side, you can leave them in hot oven for adding some more crispiness
  • Cool completely and store in an airtight jar, it stays good up to a month at room temperature

Isn’t it a very simple goodness😊😊😊


Author: flavoredwithlovebypriyanka

A complete Foodie by heart who loves to eat and cook, and cook with all the seriousness and lots of love...

19 thoughts

  1. do v have to bake the cake like v bake a normal cake…. nd secondly u have written bake both sides for 20 minutes each….. so bake one side remove nd flip over the side and bake it once again ….. right…

    Liked by 2 people

  2. Hi…. awesome recipe…. Priyanka I tried it ..Tasted good but I felt that Rusk had become too hard not the crispy light kind…can you suggest where I went wrong? Thanks


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