Cakes are unsurprisingly everyone’s favorite, be it a birthday, anniversary or any other occasion or just have a slice of cake with tea or coffee. This cake is a delicious, sinful cake that is healthier, tastier, and eggless, butterless – Isn’t it wonderful? Made with whole wheat flour make it healthier with the crunch of dry fruits. This cake recipe is easy, super moist, and rich in chocolate flavor. This is everything that makes a cake all the more exciting.
Whole wheat flour adds more nutrition, fiber, nutty and tasty flavor, to baked goods and other flours based ( all-purpose flour) recipes. However, this flour can sometimes make the finished product seem drier and produce a coarser texture than using a more refined all-purpose flour.
Adding the right of liquid is essential when baking with whole wheat flour, as the flour tends to absorb liquid more slowly. The general rule of thumb is to add an extra teaspoon of liquid (water, milk, or buttermilk) for each cup of whole wheat flour used.
No Egg, No All Purpose Flour, No Butter | Healthy Chocolate Cake
Don’t have an Oven or Microwave? Don’t worry, you can still bake this chocolate cake in your stovetop. Baking at home also gives you control over the quality and quantity of ingredients that go into the making of the cake. This eggless chocolate cake recipe makes it easier and fuss-free to make the classic cake for people with inhibitions over eggs that too without compromising on its flavor. Eggless cakes can be tricky, but they don’t always have to be complicated. This one here is sweet chocolatey flavor and light moist texture make it perfect to celebrate any occasion 🙂
Whole wheat flour – 1 & 1/2 cups + 2 tsp
Brown sugar – 3/4 cup or 1 cup
Cocoa powder – 1/4 cup
Milk – 1 cup
Mix of nuts & seeds – 1 & 1/2 cups
Refined oil – 1/4 cup
Baking powder – 2 tsp
A pinch of Himalayan pink salt
- Dry ingredients – Sieve whole wheat flour, baking powder, cocoa powder, salt.
- Toss chopped dry fruits with flour. Then add chopped dry fruits and mix them well. Keep mixture aside.
- Wet ingredients – In a grinder mix brown sugar, oil, milk and grind them until smooth mixture.
- Mix both dry and wet mixtures together. Now cake batter is ready.
- Now mix wet ingredients with dry ingredients well.
- Put prepared batter into a greased square pan. Add dry fruits of your choice over batter and with help of spatula press nuts gently.
- Tab the pan on a countertop to release any large air bubbles.
- Put the pan into the preheated wok and bake it for 1 hour 10 minutes.
- Adjust sugar according to your taste.
- Baking time may vary.
- If baking in Oven: Bake in the preheated oven at 180 deg Celsius or around 360 Fahrenheit for about 60 minutes. The baking time may vary. So keep checking the cake after 40 to 45 minutes.
HOW TO BAKE THE CAKE IN KADAI (WOK)
In a heavy bottom kadai add a cup of salt or sand. Place a steel stand in a wok. Cover and preheat the kadai on high heat for about 8 minutes. (Adding salt at the bottom ensures that the kadai doesn’t burn. Heavy bottom kadai acts as oven and ensures even cooking from all sides). I never used salt in my baking because I use a heavy bottom kadai (Prestige Brand) and I am baking for the past 2 years in the same kadai. It works perfectly fine. But, it depends on the brand, quality of the kadai.
After 8 minutes, lower the heat and put baking tin in a kadai. Cover a lid and bake bread for 60 minutes. After 60 minutes check cake with a knife, if the mixture does not stick, it means the bread is done. If batter still sticks to knife then again bread for another 10 minutes.
Categories: Cooker Cake