Whole Wheat Eggless Chocolate Cake Recipe, Whole Wheat Chocolate Cake

August 24, 2015

Chocolate cake is perhaps, the most common cake recipes. A simple and easy recipe of eggless "Whole Wheat Chocolate Cake". The texture of the cake is soft and moist.....not very moist like the Chocolate Cake recipe I have already posted. The recipe is also vegan as I have used oil, but you can add melted butter too.

It might sound tricky, but trust me it’s easy and healthy too...because its eggless and butter free cake recipe.

The second theme for "Foodie Monday Blog Hop" of this week is Whole-wheat or Multi-grain , so I choose Whole-wheat and posting my sinful chocolate cake recipe using whole wheat flour.

I haven't taken too much photos as I have posted for my earlier posts, it's made in a short notice :P today it's our theme party :D

You can make end number of cake which I have tried and tested like chocolate biscuit cake, chocolate cake, Orange Chiffon cake, vanilla-chocolate swirled marble cake, rainbow swirl cake, chocolate fudge

A soft and light cake. Let's start step by step eggless chocolate cake recipe with step by step photos.

Measuring cup used, 1 cup = 240 ml, 1 tsp = 5ml, 1 tbsp = 15ml

Ingredients :

Whole wheat flour/Atta - 1.5 cups,
Good Cocoa powder - 1/4 cup
Baking powder - 1 tsp
Baking soda or cooking soda - 3/4 tsp
Salt - a pinch
Powdered sugar - 1 cup
Freshly squeezed lemon juice- 1 tbsp
Vegetable oil- 1/3 cup
Warm water - 1 cup
Good quality vanilla extract or powder - 1 tsp
Sweet Coco powder - 1 tbsp for sprinkle

Preparation Method :

1. Before you begin, pre-heat your oven to 170 degrees centigrade and grease a cake tin with little bit butter evenly on the base and edges of the tin and also dust the inside of the tin with a little flour to help the cake can come outside smoothly from cake tin and not burn also.

2. Take all the dry ingredients, sieve them well and mix them together. Keep aside, while you get set to whip up the liquid batter.

3. In a clean bowl, take the liquids, as in the warm water, powdered sugar, oil and lemon juice and stir well.

add vanilla essence and stir well for few more minutes make sure all ingredients mix well.

4. Now slowly and steadily, add the liquid batter, into the dry mixture, in installments.

Keep stirring in, to prevent the formation of lumps.

5. Soon, you will have a dark, sinister looking thick batter. No matter how sinister the batter looks, you will be surprised at the quantum of goodness that comes out in the finale.

6. Pour the cake batter in the prepared cake pan. Tap the sides so that the extra air bubbles are let out.

7. Bake the cake in a preheated oven for 170 degrees Celsius for 30 to 35 mins. take toothpicks, insert it in a cake, if it comes clean it means your cake is ready or if not you can cook for more 5 more minutes.

8. Let the cake sit in the tin for 5 minutes, then gently run a knife around the edge and turn the cake out onto a wire rack to cool. Serve dusted with sweet coco powder or if you don't have sweet coco powder u can dusted with powdered sugar, it will also looks good and yummy.