How To Make Eggless Chocolate Cake | Whole Wheat Chocolate Cake?
This eggless chocolate cake is a rich and decadent treat that is perfect for any chocolate lover. Made with a combination of cocoa powder and chocolate chips, it has a deep, chocolatey flavor that is sure to satisfy your cravings. Despite being eggless, this cake is still incredibly moist and fluffy, thanks to the use of yogurt and baking soda. It’s finished off with a smooth and creamy chocolate frosting, making it the ultimate indulgence. Whether you’re looking for a special dessert for a party or just want to treat yourself, this eggless chocolate cake is sure to please.
Prep Time:10 mins
Cook Time:35 mins
Total Time:45 mins
Cook Time:35 mins
Total Time:45 mins
Ingredients:
Main Ingredients:
- 1 cup whole wheat flour – leveled, 120 grams or 1 cup all-purpose flour
- 3 tablespoons cocoa powder
- ½ teaspoon baking soda
- 1 pinch salt
- ¾ cup raw sugar or white sugar – 150 grams
- 1 cup cold water
- ¼ cup sunflower oil or any neutral tasting oil
- 1 tablespoon lemon juice – swap with apple cider vinegar or white vinegar
- ½ teaspoon vanilla extract or vanilla powder or ¼ teaspoon vanilla essence
For The Chocolate Frosting:
- 1 tablespoon sunflower oil or any neutral tasting oil
- 3 tablespoons cocoa powder
- ¼ cup Almond Milk or any nut milk
- ¼ cup raw sugar or white sugar
Preparation:
Instructions:
Step 1: First grease a round baking dish 7.5 inches in diameter and 2 inches high with sunflower oil.
Step 2: Preheat the oven to 392 degrees Fahrenheit (200 degrees Celsius).
Step 2: Preheat the oven to 392 degrees Fahrenheit (200 degrees Celsius).
Sift:
Step 1:Sift whole wheat flour, salt and baking powder into a plate or bowl. Place a plate, bowl or tray under the sifter before sifting. Use a good quality cocoa powder.
Step 2:Set the sifted dry ingredients aside.
Make a liquid mixture:
Step 1:Take the raw sugar into another pot or bowl.
Step 2:Add cold water and stir with a small whisk until the sugar has completely dissolved.
Step 3:Pour in the sunflower oil. Stir briskly so that everything is well mixed and a homogeneous mixture is formed.
Step 4:Then add the lemon juice and vanilla extract. Stir well again.
Preparation of the chocolate cake batter:
Step 1:Add the sifted dry ingredients to the wet mixture. Use a whisk to mix everything well.
Step 2:Make sure there are no lumps in the batter. This chocolate cake batter is a little thin and not thick.
Step 3:Pour the batter into the prepared mold.
Bake:
Step 1:
Tap the edge of the tin to allow the excess air bubbles to escape.
Step 2:
Bake in a preheated oven at 392 degrees Fahrenheit (200 degrees Celsius) for 35 to 40 minutes. As temperatures vary from oven to oven, keep an eye on them.
Step 3:
To bake in the convection mode of the microwave oven, preheat the oven to 180 degrees Celsius for 15 minutes. Then bake the cake at 356 degrees Fahrenheit (180 degrees Celsius) for 30 to 35 minutes.
Step 5:
Use a bamboo skewer or toothpick to check if the cake is cooked. The skewer or toothpick should come out clean. Place the tin on a wire rack to cool.
Step 6:
Once the chocolate cake has cooled to room temperature, carefully remove it from the pan and place it on a wire rack.
Step 7:
If the toothpick is sticky, put the cake back in the oven and bake for a few more minutes. Let the chocolate cake cool completely before icing.
Making the cocoa glaze:
Step 1:
Put the sunflower oil, almond milk and sugar in a small saucepan.
Step 2:
Keep the saucepan on a low heat and stir, stirring frequently, until the sugar has dissolved. Then add the cocoa powder. Stir on a low flame until the cocoa powder has completely dissolved. Switch off the flame.
Icing:
Step 1:
Pour the icing onto the chocolate cake while it is still hot, on the top and sides of the cake. Spread it evenly with a spatula. You can also cut the chocolate cake in half and spread the icing first in the middle and then on the top.
Step 2:
I usually wrap a medium-sized plate with aluminum foil and place the cake on it. This makes it easier to work with the icing.
Step 3:
Cover and leave the chocolate cake to set in the fridge for a couple of hours. You can use a dome-shaped bowl to cover the cake. Make sure there is enough space between the cake and the bowl you use to cover the cake.
Step 4:
The icing will set after a few hours.
Step 5:
The next day, sprinkle the cake with chocolate or cocoa shavings. You can also sprinkle some dried fruit or sprinkles on top. You can also sift some icing sugar and cocoa powder on the chocolate cake. This step is optional.
Step 6:
Slice the egg-free chocolate cake and serve it as a sweet dessert.
