Whole wheat eggless chocolate cake

Chocolate cake was the beginning of my baking journey. It was the first thing that I ever baked, as a birthday cake for hubby dear. At the time, I didn’t have an oven, so had gone in search of recipes that gave instructions to bake without oven. Later, after getting my oven, and some baking experience that didn’t involve disasters, ventured into trying other ingredients. Stumbled upon an eggless recipe and ended up tweaking it a bit. This is my all-time favourite and easy recipe for chocolate cake.
The most important thing is that, it is made with whole-wheat flour! And, I don’t have to remember to keep eggs and butter out to bring them to room temperature, because this recipe doesn’t need eggs and butter either. Yup – there’s no egg, butter, or milk needed in this recipe.

When baking, do remember to use good quality ingredients. Make sure your baking soda is not past its use-by date, get coco powder of a reputed brand, and whole wheat flour ground at home is truly the best 😊. 

Without further blah from me, here’s the recipe.
Ingredients
Dry ingredients (I use 250 ml cup)
  • Whole wheat flour – 1 cup
  • Coco powder – 2 Tbsp
  • Baking soda – ½ tsp
  • Salt – A pinch 
Wet Ingredients
  • Sugar – ¾ cup
  • Water – 1 cup
  • Any flavourless oil – ¼ cup (60 ml)
  • Lemon juice – 1 Tbsp (or you can use Vinegar too. I've tried with Apple Cider vinegar)
  • Vanilla Essence – 1 tsp
Icing 
Now, this is optional. Even without icing, this cake tastes really good. I add icing only for special occasions 😃. If you are adding icing, keep it ready first. Here's how you can easily make truffle icing.
  • Fresh cream – 250 ml ( I make my fresh cream at home, saving the cream of milk daily and finally grind in Mixi)
  • Cooking chocolate - 250 gms
  • Melted butter – 1 tbsp
  1. To make the icing, chop the chocolate into small pieces. Add to a bowl.
  2. Heat the fresh cream, switch off flame before it starts boiling. 
  3. Pour this hot cream onto the chopped chocolate. Add butter, and let it sit for two minutes.
  4. Stir gently, make sure no lumps are formed. 
Leave this for a couple of hours. 

Method to make cake:
  1. Pre heat your oven to 180 degree Celsius for 10 minutes.
  2. Prepare your cake pan by oiling it. 
  3. Sieve together all dry ingredients and keep in a bowl. 
  4. In another bowl, add 1 cup water and ¾ cup sugar. Mix well until sugar dissolves.
  5. Add 60 ml oil and mix well.
  6. Add 1 tbsp lemon juice (or vinegar) and 1 tsp vanilla essence. Combine well.
  7. Add little by little of the sieved dry ingredients and gently mix. The batter will be watery. 
  8. Bake in pre-heated oven for 40 minutes at 180 degrees C with heat only from bottom. Depending on your oven, remember to adjust the time and temperature.
Cake is ready when toothpick inserted at its center comes out clean. Let it cool, and add icing if you want to. Enjoy the whole-wheat chocolatey goodness 😊.

Note: You can use the same batter for making cup cakes. Line the muffin pan with oil, and pour batter into it. Bake in pre-heated oven for 20 minutes at 180 degrees C with heat only from bottom.

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