Eggless Vegan Chocolate Whole Wheat Cake!

                Eggless Vegan Chocolate Whole Wheat Cake!

Hi Guys! I love Whole Wheat Cakes more than the All-Purpose Flour ones... it's healthier too! The texture of this cake is just perfect, and the taste is even better. Unbelievably soft and spongy, this recipe will satisfy chocolate lovers and cake lovers alike. Soft, moist and chocolaty, this chocolate cake a great base for various chocolate frostings and chocolate cake desserts. Not only does this cake taste good, it is also quite a bit healthier than your classic chocolate cake. However, even though healthier ingredients are used, the cake still has a soft and moist texture. So let's get started with this spongy delight! :)

Serves- 8-10 People (About 12 Slices)

Preparation Time- 5 minutes

Cooking Time- 45 minutes

Total Time- 50 minutes

Ingredients-

Whole Wheat Flour -  1 Cup (You can also use Maida/All-Purpose Flour)

Cocoa Powder         -  3 Tablespoons

Baking Soda            -  1/2 Teaspoon

Salt                          -  A Pinch

Sugar                       -  3/4 Cup

(Cold) Water            -  1 Cup (+1 Cup if needed...)

Oil                            -  1/4 Cup

Lemon Juice            -  1 Tablespoon

Vanilla Extract         -  1/2 Teaspoon

Milk                         -  1 and a 1/2 Cups-2 Cups (Optional, if needed...)

     Instructions-

1. Sieve the Whole Wheat Flour, Salt, Baking Soda and Cocoa Powder into a small bowl.
2. In a large bowl, take the Sugar and 1 Cup of the Cold Water. For this step, I used room temperature Water. Stir the Water so the Sugar dissolves. 
3. Add the Oil to this and stir briskly so that everything is mixed well. 
4. Now add the Lemon Juice and Vanilla Extract and stir well.
5. Mix the sieved dry ingredients into the wet mixture. Mix well and make sure there are no lumps.
6. Now, if your batter has not formed well and is too dry, this is where you add in the other 1 Cup of Water and the Milk. My batter came quite dry, so I had to add Water and Milk. First add the Water, and then add the Milk slowly as you don't want a watery batter. This step is only needed if your batter has become dry. Otherwise, skip this step.
7. This is the part where I added walnuts in my batter before putting the cake in the microwave. I took a proper handful and mixed it well in the batter. (Seen in the Light Brown Cake (Batter) in the photo below....)
8. Preheat your oven to 200C (I used my microwave and preheated it to 180C... yours might depend on the watt power), and grease a microwave safe bowl/pan/tin.
9. Pour your batter into the greased bowl/tin/pan, and pat a few times to release air bubbles. 
10. The batter should be thin if you Skipped Step 6, but a little thick if you Followed Step 6.
11. Bake the cake for 35-40 minutes. Yours might take less or more time, so keep checking.
12. After passing the toothpick test, let the cake cool down. If to apply frosting (I've posted a recipe for that- Homemade Vanilla Buttercream (Frosting)! 5 Ingredients!), let the cake cool down first.
13. Refrigerate if to eat later.
14. ENJOY!!!!!   :) 

I have a Page on this recipe... Check it out! I made a Double-Decker (Birthday) Cake with this recipe, and have posted about it too! The White "Covering" is Melted White Chocolate... This picture isn't photoshopped.. as many people tell me. You will be able to tell it isn't once you see my page for the Double-Decker Cake-  A Double-Decker Eggless Vegan Chocolate Whole Wheat Cake!  :)

                                      

                                      

              The Dark Brown one is Baked, and the Light Brown one is the Unbaked Cake (Batter).

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