u003cstrongu003eCan I make this jowar cake without eggs?u003c/strongu003e

While this recipe depends on eggs for structure, you can try replacing eggs with u003cstrongu003e½ cup thick curd + ½ tsp baking sodau003c/strongu003e. However, the texture may be slightly denser.

Millet Cake, How to make Jowar Cake, Gluten free cake

Soft. Egg-based. Maida-free. Wheat-free. Just jowar and love.

If you’re searching for a soft and spongy millet cake recipe that’s gluten free, made with jowar flour, and has no maida or wheat flour, this one’s for you.

All content, including text, images, and recipes in this post are original creations of Sandyathome. This Millet Cake Jowar Millet Sponge Cake recipe is part of my personal Millet Revival journey, developed through hands-on testing and rooted in traditional Indian grains. Strictly no copying, reposting, or reproducing of this content is not permitted.

This jowar millet sponge cake is incredibly light, uses eggs for natural lift, and is sweetened gently to let the earthy beauty of sorghum flour shine through.

As part of my ongoing millet baking journey — which already includes Sorghum/ Cholam brownies and Eggless Bajra banana cake recipe — this cake holds a special place. It’s the kind of bake that feels old-world, soulful, and rooted in tradition, while still being soft, bakery-like, and refined.

If you’ve never tried baking with jowar, start here. It’s gluten-free, rich in fiber, and a wonderful Indian millet to showcase in everyday cakes. Made with sorghum flour, cornstarch, and whipped egg whites, this is a millet recipe worth bookmarking — especially if you love healthy egg-based cakes that are still soft and moist.

Jump to Recipe

Bite of History: Jowar in the Indian Kitchen

Long before wheat became the dominant grain in Indian households, jowar — known as cholam in Tamil, jonna in Telugu, and sorghum in English — was a daily staple across peninsular India. It was prized for its resilience in drought, its ability to nourish without fuss, and its role in feeding farming communities during lean months.

Unlike the soft rotis and cakes we know today, jowar was traditionally steamed, hand-patted into thick rotis, or ground into sattumavu-style porridges. Cakes, as we imagine them now, didn’t exist — but the idea of combining grain with local sweeteners and natural leavening did. In parts of Maharashtra and Karnataka, jaggery-sweetened jonna bhakri or millet dumplings were common festive fare.

By transforming jowar into a soft, egg-based sponge, we’re not just baking a cake — we’re reimagining an ancient grain through a modern lens, while honoring its roots.

This cake is a bridge between the forgotten and the familiar — soft like a bakery sponge, but still anchored in a tradition that once nourished generations without gluten, refined flour, or preservatives.

This recipe is part of my ongoing Millet Revival Series on Sandyathome — where I bring back lost grains like kambu, jowar, ragi, and thinai into our modern everyday cooking and baking. If you loved this jowar sponge, don’t miss my Sorghum Brownies and Kambu Cake.

Ingredient Role Table – Jowar Cake (100% Gluten-Free)

Ingredient	Role in Recipe
Jowar flour (sorghum)	Gluten-free base flour; provides structure and a mild, earthy flavor
Cornstarch	Lightens the crumb; mimics softness of refined cake flour
Baking powder	Leavening agent that helps the cake rise
Eggs (separated)	Yolks add richness; whipped whites create natural lift and airiness
Sugar	Sweetens the cake, adds moisture, and helps with browning
Unsalted butter	Adds fat for softness and a rich mouthfeel
Milk (full fat)	Moistens the batter and helps bind the ingredients
Vanilla extract	Adds warm aroma and flavor depth
Salt	Enhances overall flavor and balances the sweetness

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Millet Cake, How to make Jowar Cake, Gluten free cake

Recipe by Sandhya Riyaz

5.0 from 3 votes

Course: Dessert, Tea CakeCuisine: Indian, Millet RevivalDifficulty: Easy

Servings

servings

Prep time

minutes

Baking time

minutes

A soft, airy sponge millet cake made with 100% jowar flour, no wheat or maida. This gluten-free millet cake is mildly sweet, egg-based, and perfect for tea-time or healthy desserts.

Ingredients Millet Cake (Gluten-Free & Maida-Free)

1 cup, 1 Jowar flour (sorghum/ cholam)
1.5 tablespoon, 1.5 Cornstarch or arrowroot powder
¾ teaspoon, ¾ Baking powder
3 nos. 3 Eggs
(large sized, (whites and yolks separated)
½ cup, ½ Sugar
3 tablespoon, 3 Unsalted butter (softened)
(about 45 g)
¾ cup, ¾ Full-fat milk
(about 180 ml)
¾ teaspoon, ¾ Vanilla extract
Pinch of salt

Directions to Millet cake

Preheat Oven
Preheat to 170°C / 340°F. Grease and line a 7–8 inch square or round cake pan.
Separate Eggs
Carefully separate egg whites and yolks. Ensure no yolk mixes with whites.
Whip Egg Whites
In a clean bowl, beat egg whites +pinch of salt until stiff peaks form. Set aside.
Cream Yolks + Sugar + Butter
In another bowl, beat egg yolks, sugar, and butter until pale and creamy. Add vanilla and milk. Mix well.
Sift & Fold Dry Ingredients
Sift jowar flour, cornstarch, and baking powder. Gently fold into the yolk mixture.
Fold in Whipped Egg Whites
Add the whipped egg whites in 3 batches, folding gently with a spatula to keep the batter airy.
Bake
Pour into the prepared pan. Tap lightly to release air bubbles. Bake for 35–40 minutes or until a skewer comes out clean.
Cool and Serve
Cool in the pan for 10 minutes. Transfer to a rack and cool completely before slicing.

Notes

1 cup = 250 ml

Directions to to Make Jowar Cake with step by step images

Preheat Oven and Separate Eggs
Preheat to 170°C / 340°F. Grease and line a 7–8 inch square or round cake pan.
Carefully separate egg whites and yolks. Ensure no yolk mixes with whites.
Whip Egg Whites
In a clean bowl, beat egg whites + pinch of salt until stiff peaks form. Set aside.
Cream Yolks + Sugar + Butter
In another bowl, beat egg yolks, sugar, and butter until pale and creamy.
Add vanilla and milk. Mix well.
Sift u0026 Fold Dry Ingredients
Sift jowar flour, cornstarch, and baking powder. Gently fold into the yolk mixture.
Fold in Whipped Egg Whites
Add the whipped egg whites in 3 batches, folding gently with a spatula to keep the batter airy.
Bake
Pour into the prepared pan. Tap lightly to release air bubbles. Bake for 35–40 minutes or until a skewer comes out clean.
Cool and Serve
Cool in the pan for 10 minutes. Transfer to a rack and cool completely before slicing.

Egg-based jowar millet cake with airy sponge texture and golden top.

Pro Tips for Best Millet Cake

Whip egg whites to stiff peaks:
This is crucial for structure and airiness since jowar has no gluten. Make sure the bowl is clean and grease-free.
Do not overmix after folding in egg whites:
Fold gently to retain the air. Overmixing will deflate the batter and make the cake dense.
Use fresh jowar flour:
Slightly bitter or earthy taste often comes from old flour. Always store millet flours in the fridge if not used regularly.
Sift your dry ingredients well:
It helps remove lumps from millet flour and improves cake texture.
Rest the cake after baking:
Wait until the cake cools completely before slicing. It firms up and cuts cleanly without crumbling.
Adjust sugar based on preference:
Use ⅓ cup for mild sweetness, ½ cup for tea cakes, and ¾ cup for a classic sponge taste — no need to change any other ingredients.
Flavor twist?
Add ¼ tsp cardamom or a pinch of cinnamon for Indian warmth, or orange zest for a fresh note.

Healthy millet sponge cake using jowar flour, butter, and whipped eggs.

Serving Suggestions for Jowar Millet Cake

Serve as-is with chai or filter coffee
This sponge is mildly sweet and pairs beautifully with strong South Indian-style filter coffee or cardamom tea.
Top with jaggery powder or nattu sakkarai
Lightly dust the cake with powdered jaggery just before serving for an earthy, rustic touch.
Drizzle with ghee or homemade nolen gur syrup
For festive serving, a light drizzle of warm ghee or liquid jaggery adds both shine and flavor depth.
Pair with banana slices or seasonal fruits
Fresh fruits like banana, guava, or figs complement the soft sponge and highlight the millet base.
Make it breakfast-friendly
Toast leftover cake slices and serve with a spoon of peanut butter or coconut cream for a nourishing start.

Millet cake made without maida or wheat, sliced and served on a banana leaf.

FAQ – Gluten free Cake (Jowar, Egg-Based)

Can I make sponge cake with only jowar flour and no wheat?

Yes! This recipe is made with 100% jowar (sorghum) flour and contains no wheat or maida. Whipping the egg whites separately gives it a soft and airy sponge texture despite being gluten-free.

Is jowar cake healthy?

Yes. Jowar is a whole grain rich in fiber, iron, and antioxidants. This cake is also low in sugar, has no refined flour, and uses simple, clean ingredients — making it ideal for guilt-free baking.

Can I make this jowar cake without eggs?

While this recipe depends on eggs for structure, you can try replacing eggs with ½ cup thick curd + ½ tsp baking soda. However, the texture may be slightly denser.

Why did my jowar cake turn out dense or dry?

This often happens if the egg whites were under-whipped or over-folded. Also, overbaking or using old millet flour can lead to dryness. Always fold gently and check doneness early.

Can I use jaggery instead of sugar in this millet cake?

Yes! You can substitute powdered jaggery or coconut sugar in equal quantity. Just ensure it’s finely ground and well combined to avoid clumps.

How do I store cholam sponge cake?

Store it in an airtight container at room temperature for 2–3 days. For longer shelf life, refrigerate and warm lightly before serving.

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