Eggless Whole Wheat Chocolate Cake with step by step pictures
What is Eggless Whole Wheat Chocolate Cake?
Eggless Whole Wheat Chocolate Cake is a moist, absolutely delicious and very chocolaty cake made using whole wheat flour and without the use of eggs (as the name suggests :D). The texture of the cake is so beautiful that you might have a tough time convincing people that it is a whole wheat cake ;).
The eggless whole wheat chocolate cake is a perfect tea time cake and a great base cake. You can deck it up with your choice of frosting. I have frosted it with chocolate ganache.
Let’s talk about the ingredients for Eggless Whole Wheat Chocolate Cake
As the title suggests it is a whole wheat cake. No all purpose flour has been used. For the chocolate flavour, cocoa powder has been used. Cold water and melted butter have been used. I have prepared a simple and quick and my favourite frosting to dress up the cake i.e. chocolate ganache.
Eggless Whole Wheat Chocolate Cake
Prep Time 15 Minutes
Cook Time 45 Minutes
Servings 8 Persons
Ingredients for Eggless Whole Wheat Chocolate Cake
For whole wheat chocolate cake
- 1 cup or 120 g wheat flour (aata)
- 3 tbsp cocoa powder
- 1/2 tsp baking soda
- 1 pinch salt
- 3/4 cup or 150 g sugar
- 1 cup or 250 ml cup cold water
- 1/4 cup or 62.5 ml oil or melted butter
- 1 tsp lime or lemon juice can also use vinegar instead of lemon juice
- 1/2 tsp vanilla extract
For the chocolate ganache
- 100 g heavy cream
- 100 g dark chocolate shredded/finely chopped
- 1 tsp butter
- Handful of fresh strawberries
- Powdered sugar as required
How to make Eggless Whole What Chocolate Cake
Collect and measure all the ingredients.
Prepare a 7 inch cake pan and pre-heat the oven to 180⁰C (160⁰C in case of fan oven or convection oven).Tip: Line the cake tin with a greased parchment paper.
Place a sieve over a large bowl/plate.
Sieve 1 cup whole wheat flour, 3 tbsp cocoa powder, a pinch of salt and 1/2 tsp baking soda.
In another bowl take 3/4 cup sugar.
Add 1 cup cold water.
Till the sugar dissolves.
Add 1/4 oil or melted butter. I added melted butter, but since it’s cold here the butter had started solidifying… that is why it looks so.
Mix it. Give a vigorous stir.
- Add 1 tsp lemon juice.
Add 1/2 tsp vanilla extract.
Now add the dry ingredients to the wet ingredients.
Add in batches.Tip: Always add the dry ingredients in small batches. This ensures that the dry ingredients mix properly and don’t form lumps.
Mix till they are well combined.Tip: DO NO OVER-MIX. Otherwise even control + s won’t be able to save your cake ;). Mix till just combined.
Pour the batter in the greased pan.
Pat to get rid of the extra air bubbles.
Bake at 180⁰C (160⁰C in case of fan oven or convection oven) for 35-40 minutes or till the cake is done. Once done, let it cool and then demould.
Pack the cake in a cling wrap.
Refrigerate for 2-3 hours.
To prepare the ganache, heat 100 g heavy cream, till it simmers.
Once it simmers, switch off the flame and add 100 g shredded dark chocolate.
Add 1 tsp butter.
Let it sit so for 5 minutes.
After 5 minutes.
Give it a good stir. And the ganache is ready.
Place the cake on a wired rack.
Pour the ganache on the cake.
- And cover the whole cake with the deadly gorgeous ganache. Yes you can use the ganache on the plate. I recently used it in a very different way… shall post it soon.
Place the cake on the serving stand or plate and decorate with some fresh strawberries and powdered sugar.
Perfect your cake with these things to remember while baking a cake.
Watch Vidoe – Eggless Whole Wheat Chocolate Cake | How to make whole wheat cake
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