Eggless Whole Wheat Chocolate Cake is a super soft, spongy, moist and sinfully delicious cake. It is absolutely easy to make with easily available pantry ingredients that even a novice can easily bake it for family and friends.
My first blog post and I am going to share my superhit Eggless Whole Wheat Chocolate Cake. It is an easy, simple and delicious cake made of whole wheat flour with simple chocolate frosting.
And yes it is eggless. I love baking eggless cakes so you will come across as most of my bakes as eggless bakes.
The texture of the cake is super soft, moist and spongy. So explore the recipe, try it and enjoy the sinful delicious chocolate cake.
Read also: Eggless Chocolate Cake With Chocolate Ganache
IF YOU’RE LOOKING FOR MORE EGGLESS CAKE RECIPES, YOU MAY ALSO LIKE
• Chocolate Wine Fruit Cake
• Multigrain Banana Cake
• Vegan Coconut Cake
• Banana Chocolate Cake
• Semolina Carrot Cake
• Protein Rich Nuts & Seed Cake
•Banana Walnut Cake
• Berry Jam Cake
• Custard Powder Cake
• Mawa Pistachios Cake
• Chocolate Vanilla Cake
• Hot Milk Suji/Semolina Cake
• Eggless Malai Cake/ Eggless Cream Cake
• Double Chocolate Coffee Cake
You can frosting and decorate the sponge with chocolate ganache
So guys do try this moist and spongy eggless chocolate cake and share your thoughts about the with me too. Now let’s jump to the recipe.
☆ Measuring cup used is 240 ml
☆ Cake pan used is 6×2 inches
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Cake Stand – Turntable Revolving Cake Decorating Stand
MEASURING CUPS & SPOONS SET
Muskan Collection roti Paper wrap Eco-Friendly, Non-Bleached, Non-Wax, Non-Stick Butter Paper for Cooking Parchment Paper Babking Paper (10×10-inch) – Pack of 100 Sheets by Muskan Collection
Ingredients to make whole wheat chocolate cake:
- Whole Wheat flour – 1 cup
- Chocolate – 40 grams ( You can use chocolate chips too)
- Sugar – 100 grams (½ cup)
- Cocoa powder – 2 tbsp
- Baking Soda – ½ tsp
- Baking Powder – 1 tsp
- Curd/Yogurt – ½ cup
- Oil – 60 ml (¼ cup)
- Vanilla Essence – ½ tsp
- Milk – ½ cup (120 ml)
For Frosting:
- Chocolate – 20 grams
- Butter – 3 tsp
- Cocoa powder – 2 tsp
- Sugar – 5-6 tsp
- Milk – 2-3 tsp
- Cocoa powder for dusting
You may purchase the cocoa powder and chocolate chips from by clicking the image below 👇
Ossoro Cocoa Powder, 250 GMS
Pramix Combo of Rainbow Sprinkles, Dark & Milk Choco Chips (Chocolate Truffle) 300 gm
VANILLA ESSENCE
How to make eggless whole wheat chocolate cake:
Grease a cake pan and set aside. Preheat @180° C for 10 minutes.
Take the chocolate and cut them into small chunks. Mix with ½ tsp flour and set aside.
Seive the flour, cocoa powder, baking soda, baking powder in a mixing bowl, mix well and set aside.
In a large mixing bowl, take curd and sugar, whisk nicely and mix well till the sugar is melted. Add vanilla essence, milk, oil and stir well.
Add in the flour mix and fold gently and make a smooth batter without lumps. Add the chocolate chunks and stir gently.
Pour the batter into the greased pan. Preheat the oven at 180° C for 10 minutes and bake the cake for 30-35 minutes. Start checking from 30 minutes. A tooth pick inserted should come out clean.
Remove it from the oven, let it cool down and invert it.
To make the chocolate frosting:
Take the butter, chocolate and sugar in a sauce pan and heat it for few seconds and switch off the flame immediately when the chocolate starts to melt. Add the cocoa powder and milk, mix well till both sugar and chocolate is melted completely and everything is combined well and smooth. Set aside. Your frosting is ready.
Now take the cake and evenly spread the frosting all over the cake with the help of a stapula or knife and finally dust the cocoa powder over the cake. Cut and serve.
RECIPE CARD
Eggless Whole Wheat Chocolate Cake
Equipment
- OTG
- Mixing bowl
- 6 inches cake tin
- 240 ml measuring cup set
Ingredients
- 1 cup (128 grams) whole wheat flour
- 40 grams (approx ¼ cup) chocolate
- ½ cup (100 grams) sugar
- 2 tablespoon (15 grams) cocoa powder
- ½ teaspoon baking soda
- 1 teaspoon baking powder
- ½ cup curd / yogurt
- ¼ cup (60 ml) oil
- ½ teaspoon vanilla essence
- ½ cup (120 ml) whole milk
For Frosting:
- 20 grams chocolate
- 3 teaspoon butter
- 2 teapoon cocoa powder
- 5-6 teaspoon sugar
- 2-3 teaspoon milk
- As required cocoa powder for dusting
Instructions
Making the cake:
- Preheat oven @180° C for 10 minutes. Grease a cake pan with oil or butter and line parchment paper or dust with flour.
- Take the chocolate and cut them into small chunks. Mix with ½ tsp flour and set aside.
- Sieve the flour, cocoa powder, baking soda, baking powder in a mixing bowl, mix well and set aside.
- In a large mixing bowl, take curd and sugar, whisk nicely and mix well till the sugar is melted.
- Add vanilla essence, milk, oil and stir well.
- Add in the flour mix and fold gently and make a smooth batter without lumps.
- Add the chocolate chunks and give a quick gently stir. Do not over mix the batter.
- Pour the batter into the greased pan. Tap the pan for couple of times to release any air bubbles trap inside.
- Bake the cake for 30-35 minutes. Start checking from 30 minutes. A tooth pick inserted should come out clean.
- Remove it from the oven, let it cool down for 5-10 minutes and then demould it. Allow the cake to cool down completely in a cooling rack.
Making the frosting:
- Take the butter, chocolate and sugar in a sauce pan and heat it for few seconds and switch off the flame immediately when the chocolate starts to melt.
- Add the cocoa powder and milk, mix well till both sugar and chocolate is melted completely and everything is combined well and smooth. Set aside. Your frosting is ready.
Frostimg the cake:
- Now take the cake and evenly spread the frosting all over the cake with the help of a stapula or knife includingbthe sides.
- Fnally dust the cocoa powder over the cake. Cut and serve.
Well, if you make this eggless whole wheat chocolate cake, please do leave a feedback in the comments box below or snap a photo and tag Akum Raj Jamir on Facebook and akumrajjamir on Instagram with hashtag #atmykitchen. I would love to see your creations.
Thank you so much for stopping by my blog. I hope you liked the recipe. Your valuable feedbacks are always welcome, I love hearing from you guys and always do my best to respond to each and every one of you.
Happy cooking!
Love Akum
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Morphy Richards 23 L Convection Microwave Oven (23MCG, Black)
