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.
Time flies. And when are doing something you absolutely love… it flies faster. Recently while uploading a video on YouTube… I realized that I have uploaded 95 videos and am close to 100. Yes… I was happy; nothing but happy.
Do what you love and you will end up happy nothing but happy.
EGGLESS WHOLE WHEAT CHOCOLATE CAKE RECIPE
Prep Time 15 Minutes
Cook Time 45 Minutes
Servings 8 Persons
INGREDIENTS FOR EGGLESS 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 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.
Make this cake for any celebration or serve it to your kids with a glass of milk.
Make it a part of kid’s tiffin. Pack some healthy and kids’ friendly idli pakora and a piece of whole wheat chocolate cake.
Eggless Whole Wheat Chocolate Cake
Eggless Whole Wheat Chocolate Cake whole wheat chocolate cake is a yummy and delicious cake of chocolate which is loved by every generation people. This delicious cake recipe is mainly loved by the girls because they have a habit of eating sweet taste things. The yummy cake recipe step procedure is given on the recipe platform. Go through the process to make the delicious recipe of Chocolate Cake
Watch Vidoe – Eggless Whole Wheat Chocolate Cake | How to make whole wheat cake
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