Eggless Whole Wheat Cake with Chocolate Buttercream Frosting Recipe

byBooks •
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Preparation time

  • Total: Approximately 60 minutes
  • Preparation: 20 minutes
  • Cooking: 40 minutes

Ingredients

  • 2 cups Whole Wheat Flour
  • 1 teaspoon Baking powder
  • 1/2 teaspoon Baking soda
  • 3/4 cup Extra Virgin Olive Oil
  • 1 cup Brown Sugar (Demerara Sugar)
  • 1/2 cup Hung Curd (Greek Yogurt)
  • 1 cup Water - (adjust)
  • 1 teaspoon Cinnamon Powder (Dalchini)
  • 1 tablespoon Vanilla Extract
  • 1/2 cup Walnuts - chopped (or use any dry fruits you like)
  • Cinnamon Powder (Dalchini) - (for dusting and garnish)
  • Icing Sugar - (for dusting and garnish)
  • 6 tablespoon Cocoa Powder
  • 3 tablespoon Butter (unsalted) - or coconut butter
  • 6 tablespoon Sugar - (adjust)
  • 4 tablespoon Milk - (adjust)

Instructions

  1. To prepare Eggless Whole Wheat Cake with Chocolate Buttercream Frosting Recipe, preheat Oven to 350 degrees Fahrenheit
  2. Combine the flour, baking soda and baking powder in a medium size mixing bowl
  3. Mix curd and oil in another large bowl and whisk to form a homogenous mixture
  4. Add sugar, vanilla extract and cinnamon powder
  5. Mix well with a spatula till it forms a smooth creamy mixture
  6. Now add the flour in batches into the creamed mixture
  7. Continuously stir, scraping the sides and mix, till the flour is completely folded into the mixture before adding the next batch of flour
  8. I added the flour in 5 batches
  9. Make sure that the mixture is lump free
  10. Once all the flour is incorporated into the cake batter, add water (I used a little less than one cup) slowly into the mixture to bring it to the dripping consistency
  11. Add and fold in the chopped walnuts in the cake batter
  12. Pour the batter into a greased baking dish and bake in the preheated oven for 35-45 minutes or until the cake is cooked
  13. Insert a toothpick into the cake at 2-3 places and if it comes out clean, then the cake is cooked
  14. Allow the cake to cool in the pan
  15. In the meantime, prepare the chocolate buttercream frosting
  16. Add butter and sugar in a saucepan
  17. Cook on low medium heat till the butter melts and the sugar dissolves
  18. Turn off the heat
  19. Now add the cocoa powder and the milk into the Saucepan
  20. Stir and whisk continuously till you get a smooth and slightly thickened frosting
  21. While the cake is still warm, spread the buttercream frosting over the top of the cake
  22. Refrigerate the cake for at least 2 hours for the frosting to set
  23. Serve this delicious and moist Eggless Whole Wheat Cake with Chocolate Buttercream Frosting Recipe during tea time or after Delicious Italian Chicken Cacciatore Recipe with Mushrooms & Olives dinner meal served as dessert

Other informations

The table below shows servings values and other necessary informations.

  • Servings
  • Cuisine
  • Course
  • Diet
  • 4
  • Continental
  • Dessert
  • Vegetarian
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