Whole Wheat Chocolate Cake Recipe | Eggless Chocolate Sponge Cake without oven
Whole wheat chocolate cake is soft and spongy cake made with wheat flour.
Servings 0
Ingredients
- Wheat flour 2 cup
- Cocoa powder ½ cup
- Baking soda 1 tsp
- Brown Sugar 1 ¼ cup
- Vinegar/Lime juice 2 tsp
- Milk 1 ½ cup
- Vanilla essence 2 tsp
- Oil ½ 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 ¾ 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