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eggless chocolate cake recipe, whole wheat eggless chocolate cake recipe

eggless chocolate cake recipe with step by step photos – a simple, easy and delicious recipe of eggless whole wheat chocolate cake. yes the cake is made from whole wheat flour. so one can have the cake and eat it too 🙂

i have already made this cake a couple of times to use it a basic cake for various chocolate frostings. i have even made eggless black forest cake from this basic chocolate cake.

the texture of the chocolate cake is soft and moist. not very moist like the eggless chocolate cake recipe i have already posted. the recipe is also vegan as i have used oil. but you can add melted butter too.  you can also check this chocolate cake recipe in pressure cooker.

i have also shared the method of cocoa frosting which is very easy. you can serve the cake as it is plain or with the chocolate frosting. but with the chocolate frosting its better 🙂

if you are looking for more eggless recipes then do check banana cake, eggless vanilla cake, chocolate chip cookies, baked doughnut and eggless banana bread recipe.

eggless chocolate cake recipe below:

4.66 from 167 votes
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eggless chocolate cake recipe
prep time
10 mins
cook time
35 mins
total time
45 mins
 

eggless chocolate cake recipe - yummy eggless chocolate cake recipe made with whole wheat flour. the cake is soft and moist and can be used a base cake for various chocolate frostings.

course: Dessert
cuisine: world
servings: 12 pieces
calories: 164 kcal
author: dassana amit
ingredients (1 cup = 250 ml)
for chocolate cake:
  • 1 cup whole wheat flour (atta), levelled OR 120 grams atta (you can use all purpose flour-maida also)
  • 3 tablespoons cocoa powder
  • ½ teaspoon baking soda
  • 1 pinch salt
  • ¾ cup sugar or 150 grams sugar
  • 1 cup cold water, 250 ml
  • ¼ cup oil or melted butter, 62.5 ml
  • 1 tablespoon lime or lemon juice (can also use vinegar instead of lemon juice)
  • ½ teaspoon vanilla extract or vanilla powder or vanilla essence
for the cocoa frosting:
  • 2 tablespoons unsalted butter at room temperature
  • 4 tablespoons cocoa powder
  • 3 tablespoons milk
  • 4 tablespoons sugar or add as required
how to make recipe
for making chocolate cake:
  1. first grease a round baking pan of 7.5 inches diameter x 2 inches height with oil. preheat your
  2. oven to 200 degrees celsius/392 degrees fahrenheit.
  3. seive 1 cup whole wheat flour, 3 tbsp cocoa powder, a pinch of salt, ½ tsp baking soda in a plate. use good quality cocoa powder.
  4. in another pan or bowl, take ¾ cup sugar.

  5. add 1 cup cold water and stir so that the sugar dissolves.
  6. now add ¼ cup oil or melted butter. i added oil. stir briskly so that everything is mixed well.

  7. next add 1 tbsp lime juice. stir again.
  8. now add ½ tsp vanilla extract or powder.

  9. add the sieved dry ingredients to the wet mixture. using a wired whisk, mix everything well.
  10. there should be no lumps in the cake batter. the batter is not thick but thin.
  11. pour the cake batter in the prepared cake pan.
  12. tap the sides of the cake pan so that the extra air bubbles are let out.
  13. bake the chocolate cake in a preheated oven for 200 degrees celsius/392 degrees fahrenhiet for 35 to 40 mins. since temperatures vary from oven to oven, do keep a check. for baking in a convection mode of microwave oven, preheat the oven at 180 degrees celsius/356 degrees fahrenheit for 15 minutes. then bake the cake at 180 degrees celsius /356 degree fahrenheit for the 30 to 35 minutes.

  14. for doneness check the cake with a tooth pick. the tooth pick should come out clean. once the chocolate cake becomes warm or cools down, unmold and place it on a wired rack. 

  15. if the tooth pick is sticky, then place the cake back in the oven and continue to bake for some more minutes. before frosting let the chocolate cake cool completely.

for chocolate frosting:
  1. take 2 tbsp butter and 4 tbsp sugar in a saucepan.
  2. heat and melt the butter. also the sugar should dissolve. once the sugar has dissolved switch off the stove top. the sugar should be just dissolved. we don't need to cook the sugar in its various stages.
  3. next add 4 tbsp cocoa powder.
  4. with a spatula stir so that the cocoa powder gets mixed evenly with the butter-sugar mixture.
  5. add 3 tbsp milk. stir very well. to make a slightly thick frosting, you can also add 2 tbsp milk. the cocoa frosting is ready.
  6. while still hot, spread the frosting on the chocolate cake as well as the sides with a spatula. you can also slice the chocolate cake in halve and spread frosting in the center and then on the top. 

  7. usually i wrap a medium sized plate with aluminium foil and then keep the cake on it. this make the frosting work easier. this time i just kept the cake directly on the plate. keep the chocolate cake covered in the fridge for the frosting to set. you can use a dome shaped bowl to cover the cake. make sure the there is enough space between the cake and the bowl which you are using for covering the cake.

  8. the frosting will set after some hours. i kept overnight.
  9. next day, sieve some icing sugar and cocoa powder on the cake. this is optional.
  10. slice and serve the the eggless chocolate cake.

recipe notes

substitutions:

  • instead of lime juice, add same quantity of white vinegar or apple cider vinegar.
  • you can use ½ teaspoon eno instead of baking soda.
  • you cannot use baking powder instead of baking soda.

this approximate nutrition info is per piece:

Nutrition Facts
eggless chocolate cake recipe
Amount Per Serving
Calories 164 Calories from Fat 63
% Daily Value*
Total Fat 7g 11%
Saturated Fat 1g 5%
Cholesterol 5mg 2%
Sodium 52mg 2%
Potassium 85mg 2%
Total Carbohydrates 25g 8%
Dietary Fiber 2g 8%
Sugars 16g
Protein 2g 4%
Vitamin A 1.3%
Vitamin C 0.6%
Calcium 1.1%
Iron 4.2%
* Percent Daily Values are based on a 2000 calorie diet.


step by step eggless chocolate cake recipe:

for the eggless chocolate cake:

1. first grease a round baking pan of 7.5 inches diameter x 2 inches height with oil. preheat your oven to 200 degrees celsius/392 degrees fahrenheit.

2. seive 1 cup whole wheat flour (you can use all purpose flour/maida also), 3 tbsp cocoa powder, a pinch of salt, ½ tsp baking soda in a plate. use good quality cocoa powder.

3. here are the sieved dry ingredients.

4. in another pan or bowl, take ¾ cup sugar.

5. add 1 cup cold water and stir so that the sugar dissolves.

6. now add ¼ cup oil or melted butter. i added oil. if using butter, the let the butter come at room temperature after you melt it. or you can also use butter which has softened at room temperature. then you just have to mix and whip them till the mixture looks homogeneous – meaning the water and butter should not look separate. you can also use an electric beater if required. the butter will solidify due to the cold temperature of water, so the only way to mix it evenly with the water is by briskly beating with a wired whisk or with an electric beater. use a wide deep bowl, so that the mixture does not spill out while mixing with the electric beater.

7. stir briskly so that everything is mixed well.

8. next add 1 tbsp lime juice. stir again.

9. now add ½ tsp vanilla extract or powder. here i added vanilla powder.
tip from reader manasi – you can also add chocolate extract or chocolate essence instead of vanilla.

10. add the sieved dry ingredients to the wet mixture.

11. using a wired whisk, mix everything well.

12. there should be no lumps in the cake batter. the batter is not thick but thin.

13. pour the cake batter in the prepared cake pan.

14. tap the sides so that the extra air bubbles are let out.

15. bake the cake in a preheated oven for 200 degrees celsius/392 fahrenhiet for 35 to 40 mins. since temperatures vary from oven to oven, do keep a check. for baking in a convection mode of microwave oven, preheat the oven at 180 degrees for 15 minutes. then bake the cake at 180 degrees celsius for the 30 to 35 minutes.

16. for doneness check the cake with a tooth pick. the tooth pick should come out clean. once the chocolate cake becomes warm or cools down, unmold and place it on a wired rack. if the tooth pick is sticky, then place the chocolate cake back in the oven and continue to bake for some more minutes. before frosting, let the chocolate cake cool completely.

for the cocoa frosting:

17. take 2 tbsp butter and 4 tbsp sugar in a saucepan.

18. heat and melt the butter. also the sugar should dissolve. once the sugar has dissolved switch off the stove top. the sugar should be just dissolved. we don’t need to cook the sugar in its various stages.

19. next add 4 tbsp cocoa powder.

20. with a spatula stir so that the cocoa powder gets mixed evenly with the butter-sugar mixture.

21. add 3 tbsp milk. to make a slightly thick frosting, you can also add 2 tbsp milk.

22. stir very well. the cocoa frosting is ready.

23. while still hot, spread the frosting on the chocolate cake as well as the sides with a spatula. you can also slice the chocolate cake in halve and spread frosting in the center and then on the top. usually i wrap a medium sized plate with aluminium foil and then keep the cake on it. this make the frosting work easier. this time i just kept the chocolate cake directly on the plate. keep the chocolate cake covered in the fridge for the frosting to set. you can use a dome shaped bowl to cover the cake. make sure the there is enough space between the cake and the bowl which you are using for covering the cake.

24. the frosting will set after some hours. i kept overnight.

25. next day, i sieved some icing sugar and cocoa powder on the cake. this is optional.

26. the eggless chocolate cake is ready to be served. for more delicious chocolate recipes, you can check this collection of 21 eggless chocolate recipes.




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This post was last modified on July 5, 2017, 8:52 pm

    Categories Eggless CakesInternational CuisinesKids RecipesVegan Recipes