Whole Wheat Chocolate Cake Recipe | Eggless Chocolate Sponge Cake without oven
Whole Wheat Chocolate Cake Recipe | Eggless Chocolate Sponge Cake without oven recipe with step by step pictures and instructions. Whole wheat chocolate cake is soft and spongy cake made with wheat flour. It is free of refined flour as well as refined sugar so you can enjoy them guilt free. It is so moist and no one can find out it is made with wheat flour.
I use this cake recipe as base for other cakes with frosting. If you are regular visitor of my blog, you would know my love for chocolate cakes. Same is true with my kids as well and my hubby who don’t eat much cakes will eat only chocolate sponge cake. I always try to avoid refined flour and sugar when baking for kids. This makes healthy snacks for your kids.
Monday again and theme for this week Foodie Monday Blog hop group is #273MyfamilyFav suggested by Priya who blogs at sweetspicytasty. Her blog contains lot of traditional South Indian recipes. I have bookmarked her vegetable molagootal to try soon. Sharing our family’s favorite chocolate cake for the theme.
Do try and let me know your feedback. You can also try the below recipes
Serves 5-6
Whole wheat chocolate cake is soft and spongy cake made with wheat flour.
15 minPrep Time
45 minCook Time
1 hrTotal Time
Save Recipe5 based on 9 review(s)
Ingredients
- Wheat flour 2 cup
- Cocoa powder 1/2 cup
- Baking soda 1 tsp
- Brown Sugar 1 1/4 cup
- Vinegar/Lime juice 2 tsp
- Milk 1 1/2 cup
- Vanilla essence 2 tsp
- Oil 1/2 cup
Instructions
- Sieve wheat flour, cocoa powder and baking soda together for 5-6 times and keep it aside.
- Take milk and add sugar to it. Mix it till sugar is dissolved completely.
- Now add oil, vineger and vanilla essence.
- Mix till it is nicely combined and keep it aside for 5 minutes.
- Add the dry ingredients to wet mixture in batches and combine without forming lumps.
- Grease the tin with butter and dust it with little flour.
- Fill the tin till 3/4 and tap to release air.
- Heat pan and place plate with holes in it, close the lid and preheat for 5 minutes.
- Then place the cake tin in the kadai.
- Close it with lid and bake in low flame for 45-50 minutes till tooth pick inserted comes out clean.
- Allow the cake to cool down completely and then slice as pieces and enjoy.
- Chocolate sponge cake is ready.
Notes
If you are using oven, preheat the oven to 180°C and bake in the same temperature for 35-40 minutes till tooth pick inserted comes out clean.
Baking time and temperature will vary. So always keep an eye after 30 minutes.
You can add some choco chips and nuts to the batter and bake.
Always cool the cake completely before cutting or decorating
Calories
Fat
Carbs
Protein
How to make Whole Wheat Chocolate Cake with step by step pictures
Sieve wheat flour, cocoa powder and baking soda together for 5-6 times and keep it aside.
Take milk and add sugar to it. Mix it till sugar is dissolved completely.
Now add oil, vineger and vanilla essence.
Mix till it is nicely combined and keep it aside for 5 minutes.
Add the dry ingredients to wet mixture in batches
Combine together without forming lumps to form smooth batter.
Grease the tin with butter and dust it with little flour. Fill the tin till 3/4 and tap to release air.
Heat pan and place plate with holes in it, close the lid and preheat for 5 minutes. Then place the cake tin in the kadai.
Close it with lid and bake in low flame for 45-50 minutes till tooth pick inserted comes out clean.
Allow the cake to cool down completely and then slice as pieces and enjoy.
Chocolate sponge cake is ready.
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