This easy (one-bowl!) Eggless Chocolate Cake is a simple vegan recipe you’re sure to come back to time and again. Unbelievably soft and light, you won’t believe that this decadent, chocolatey sponge cake is actually made with healthy whole wheat flour. Make this Chocolate Cake today (with or without frosting) following my video and detailed recipe with stepwise photos.
Why You’ll Love This Eggless Chocolate Cake
Soft, moist and deeply chocolatey, this eggless chocolate cake makes an excellent starting point for a multitude of chocolate cake-based desserts and a perfect vehicle for any number of delicious frostings. In fact, I make my Black Forest Cake from this spongy vegan chocolate cake recipe!
Not only does this recipe taste good, it is also quite a bit healthier than your classic chocolate cake. Don’t worry though.
Even though healthier ingredients are used, this sponge cake still has a soft and moist texture. So yes, my friends. You can have your cake and eat it too. You’re quite welcome!
Table of Contents
My eggless chocolate cake is also super easy to put together. Made in just one bowl and without a mixer, this cake batter is a lazy baker’s dream!
With just about 10 minutes of active prep time, you can have a rich, dark, delectable chocolate cake in the oven. How amazing is that?
You’ll have to bake this eggless cake to really believe it – it’s insanely moist, perfectly spongy and is just the thing to cure your chocoholic cravings.
And while you’re more than welcome to serve this it plain, I’ve also included a recipe for a vegan chocolate glaze. As I’m sure you’ve guessed, it tastes better with the chocolate frosting!
Making Eggless Cakes is always a challenge as it can be hard to achieve the perfect, light consistency we associate with good cakes without using eggs.
Adding to that challenge, the addition of whole wheat flour can often cause a cake to be much denser and stodgier than those made with all-purpose flour.
The secret to achieving the light and spongy consistency in this vegan chocolate cake is the reaction between the baking soda and lemon juice.
These two ingredients work together to cause the cake to rise perfectly, giving it the soft, moist texture that we’re looking for.
Note: This recipe may resemble chocolate wacky cake or depression cake, but it is not the same. The ingredients’ proportions for this eggless chocolate cake are different from the wacky cake.
My eggless chocolate cake is also made up of whole wheat flour that is never added to a wacky cake. Moreover cold water is also not included.
Ingredients & Possible Substitutions
- Cocoa Powder: The most important ingredient contributing to the flavor of the eggless chocolate cake is cocoa powder. It is important to use a good quality, naturally processed cocoa powder as this will affect the overall taste and consistency of the cake. Do not use dutch-process cocoa powder, or you might end up with a dense, stodgy result.
- Whole Wheat Flour: This vegan chocolate cake is incredibly light and soft. If you were only to judge the cake based on texture, you would never guess that it was made with whole wheat flour.
That said, the choice of healthy whole wheat flour will provide an almost nutty flavor in the cake. This recipe has been tried and tested with the Indian wheat flour (used to make roti) and the wheat flour available in USA and Europe. Use any good quality whole wheat flour. You can also opt to substitute all-purpose flour instead. - Baking Soda: The most important ingredient affecting the texture of the cake is the baking soda, so it is important that it is fresh. If the baking soda is not fresh or is past its shelf life, the cake will not rise.
In the FAQ section below, I cover how to test the freshness of your baking soda. Please note: Baking powder cannot be used instead of baking soda. You can use eno (fruit salt) instead of baking soda in this eggless chocolate recipe. I would suggest adding about ½ to ⅔ teaspoon of eno. - Lemon Juice: As explained earlier, the lemon juice is also crucial in causing the vegan chocolate cake to rise properly. However, if you don’t have lemon juice, white vinegar or apple cider vinegar can be used for the same effect.
- Oil: Use oil which has neutral flavors for the best result. For all my cake recipes, I always use sunflower oil as it is neutral and leaves no aftertaste in the cake. Other options include vegetable oil, corn oil, grapeseed oil or avocado oil. Oil also helps in making the cake soft and moist.
- Flavorings: Vanilla powder can be added instead of vanilla extract. You can even add vanilla essence instead of vanilla extract.
- Liquids: The only liquid I have added to the cake batter is water. Milk (dairy or vegan milks like almond milk, cashew milk or soy milk) can be added instead of water. Make sure that the milk is cold and chilled.
- Sweeteners: For the sweeteners, you can opt to use raw sugar (like I have done) or swap in white sugar or brown sugar. You can also add jaggery, maple syrup, coconut sugar or palm sugar instead but the taste of the cake will be different. Avoid adding honey. According to Ayurveda, honey should not be heated as it becomes toxic.
How to make Eggless Chocolate Cake
Prep Pan and Sift Dry Ingredients
1. First grease a round baking pan of 7.5 inches diameter x 2 inches height with oil. Preheat your oven to 200 degrees Celsius (392 degrees Fahrenheit) for 15 minutes.
2. Sieve 1 cup whole wheat flour (you can also use all-purpose flour) and 3 tablespoons cocoa powder. Keep a plate or tray below the sieve.
3. Add a pinch of salt and ½ teaspoon baking soda.
4. Sift the ingredients on to a plate.
5. Keep the sieved dry ingredients aside.
Make the Liquid Mixture
6. In another pan or bowl, add ¾ cup sugar. I have used raw, unrefined cane sugar, however regular white sugar can also be used. Add 1 cup cold water. The water has to be very cold.
7. Stir with a small whisk till the sugar dissolves.
8. Now add ¼ cup oil. I added sunflower oil.
Note: I would not suggest adding butter as a few readers did tell me that the butter solidifies and it becomes difficult to get it to a homogenous mixture. Stick with oils that are not solid at room temperature for this cake.
9. Stir briskly so that everything is mixed well.
10. It should be a homogenous mixture.
11. Next add 1 tablespoon lemon juice. Stir again.
Tip: No lemon? No problem. We just need something acidic here. You could use 1 tablespoon of apple cider vinegar or white vinegar in place of lemon juice.
12. Now add ½ teaspoon vanilla extract. Feel free to add chocolate extract or chocolate essence instead of vanilla.
13. Mix very well.
Make Chocolate Cake Batter
14. Add the sieved dry ingredients to the wet mixture.
15. Using a wired whisk, mix everything well.
16. There should be no lumps in the cake batter. The batter should also be slightly thin, not thick like a brownie batter.
17. Pour the eggless chocolate cake batter into the prepared cake pan.
18. Tap the sides so that the extra air bubbles are let out.
Bake Eggless Chocolate Cake
19. Bake the eggless chocolate cake in a preheated oven for 200 degrees Celsius (392 degrees Fahrenheit) for 35 to 40 mins.
Tip: For baking in a convection mode of a microwave oven, preheat the oven to 180 degrees celsius (355 degrees Fahrenheit) for 15 minutes. Then bake at 180 degrees celsius (355 degrees Fahrenheit) for 30 to 35 minutes.
Note: Since temperatures vary from oven to oven be sure to keep an eye on it. Do not open the oven door many times as this will cause your chocolate cake to sink in the center. Only open the door after three-fourth of the baking is done.
The temperature vary widely from oven to oven, which is why I recommend getting a stand-alone oven thermometer. Generally it takes 35 minutes for this cake to bake. But if your oven is very hot or cool, it will take less or more time for baking.
20. For doneness check the chocolate cake with a bamboo skewer or toothpick. The bamboo skewer should come out clean.
If the toothpick is sticky with the batter, then place the chocolate cake back in the oven and continue to bake for some more minutes.
Once the eggless chocolate cake cools down enough to handle, remove it from the baking tin and place it on a wired rack to finish cooling. Before frosting, let the cake cool completely.
Make Cocoa Frosting
21. This frosting recipe makes for more of a thin chocolate glaze. Take 1 tablespoon sunflower oil, ¼ cup almond milk and ¼ cup raw sugar in a small saucepan.
Tip: If you prefer a slightly thick frosting, reduce the almond milk to just 2 tablespoons. You can substitute any dairy or alternative milk in place of almond milk.
22. Begin to heat the pan on a low flame. Mix very well, continuing to stir, so that the sugar is dissolved into the milk. Do not boil the almond milk, but just make it lightly hot enough to dissolve the sugar.
23. When the almond milk is just lightly hot and after all the sugar has been dissolved, add 3 tablespoons cocoa powder.
24. With a small wired whisk, mix and stir so that the cocoa powder gets mixed evenly.
25. The cocoa frosting is ready now. Switch off the flame.
Frost Cake
26. While still hot, pour the frosting on the top and sides of the eggless chocolate cake.
Tip: Usually I wrap a medium sized plate with aluminum foil and then place the cake on it. This makes the frosting work neater.
27. With an offset spatula, spread the icing evenly all over on top and the sides of the eggless chocolate cake. If you want a layer cake, you can slice the chocolate cake in half and spread frosting in the center and then on the top.
Keep the vegan chocolate cake covered in the fridge for the frosting to set for a couple of hours. I like to use a dome-shaped bowl to cover the cake. Make sure there is enough space between the cake and the bowl which you are using for covering.
The frosting will set after a few hours. I kept it in the fridge overnight.
28. For a little added pizzazz, feel free to top your cake with some simple decor. I recommend chocolate shavings, sprinkles or sliced nuts. If they are in season, fresh berries are also a nice complement to chocolate cake.
If you want to make a more intricate design, try holding a doily over the top of the cake and sift icing sugar or cocoa powder over the top to look like lace.
29. The eggless chocolate cake is ready to be served. Slice and enjoy!
Serving Suggestions
Serve the chocolate cake as it is as an after meal dessert or whenever the chocolate craving strikes! It is simple enough to enjoy with your afternoon tea, and decadent enough to serve at a dinner party.
For a more luxurious treat, enjoy with a scoop of ice cream (vanilla, strawberry, coffee or mint chocolate chip would all be great) or some lightly sweetened whipped cream. You can also flavor your whipped cream if you prefer something outside of the traditional vanilla.
Storage
Place the remaining chocolate cake (whole or slices) in a covered box or container and refrigerate for up to a week.
Expert Tips
- Cooling the cake: Be sure to let the cake cool completely before frosting. If the cake is even slightly warm, the glaze will simply run off of the cake.
- Oven thermometers: If you like to bake often, I recommend investing in a stand alone oven thermometer. Oven temperature gauges can vary widely, which can affect your bakes. By using an oven thermometer that you can calibrate yourself, you will have much better luck with all of your favorite recipes!
- Variations: Feel free to use the eggless chocolate cake recipe as the base for any chocolate cake. Switch up the frosting flavors, add jam between two layers, or even use as the base for an ice cream cake.
- Nuts: Want to add a little texture to your eggless cake? Feel free to add up to a cup of chopped, roasted nuts, chocolate chips or dried fruit to the cake. Simply dust them in flour prior to adding to the batter to prevent them from sinking to the bottom.
FAQs
Yes, you can double this eggless chocolate cake recipe. In fact, I recommend doubling the recipe if you are wanting a vegan chocolate layer cake!
Yes. You can easily bake this chocolate cake in a convection oven instead of a regular oven or an OTG. You can even bake this cake in a microwave convection oven. The timing will be less for convection ovens as they bake faster than an OTG or regular ovens.
Yes. You can make the vegan chocolate cake in a cooker. In a pressure cooker the time taken will be less as compared to an oven. To see how a cake can be made in a pressure cooker, you can check this Cooker Cake recipe.
In this chocolate recipe, only one leavening ingredient is used. That leaving ingredient is baking soda. The reaction of baking soda with the lemon juice helps in making this eggless chocolate cake spongy and light.
It is always better to check the freshness of baking soda before you proceed with the recipe. If the baking soda is not fresh or past its shelf life, the cake won’t rise.
Add about ¼ to ½ teaspoon of baking soda in a mixture of 1 tablespoon vinegar + 1 tablespoon of water. The solution should fizz and bubble. If the solution does not fizz and bubble, the baking soda is not active and fresh, so do not use it.
Yes. Dried fruits and nuts like almonds, pistachios, cashews can be added in the batter. But before adding the dry fruits, mix them with a bit of flour, so that they do not settle down at the bottom of the cake while baking.
More Eggless Cake Recipes!
Cake Recipes
Cake Recipes
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Eggless Chocolate Cake (+Vegan & Whole Wheat)
Ingredients
For Chocolate Cake
- 1 cup whole wheat flour – leveled, 120 grams or 1 cup all-purpose flour
- 3 tablespoons cocoa powder
- ½ teaspoon baking soda
- 1 pinch salt
- ¾ cup raw sugar or white sugar – 150 grams
- 1 cup cold water
- ¼ cup sunflower oil or any neutral tasting oil
- 1 tablespoon lemon juice – swap with apple cider vinegar or white vinegar
- ½ teaspoon vanilla extract or vanilla powder or ¼ teaspoon vanilla essence
For Chocolate Frosting
- 1 tablespoon sunflower oil or any neutral tasting oil
- 3 tablespoons cocoa powder
- ¼ cup Almond Milk or any nut milk
- ¼ cup raw sugar or white sugar
Instructions
Preparation
- First grease a round baking pan of 7.5 inches diameter x 2 inches height with sunflower oil.
- Preheat your oven to 200 degrees celsius (392 degrees Fahrenheit).
Sifting
- Sieve whole wheat flour, salt, baking soda in a plate or bowl. Before sifting keep a plate, bowl or tray below the sieve. Use a good quality cocoa powder.
- Place the sifted dry ingredients aside.
Making liquid mixture
- In another pan or bowl, take the raw sugar.
- Add cold water and stir with small whisk until all of the sugar dissolves.
- Pour the sunflower oil. Stir briskly so that everything is mixed well and you get a homogenous mixture.
- Next add the lemon juice and vanilla extract. Stir well again.
Making batter
- Add the sifted dry ingredients to the wet mixture. With a wired whisk, mix everything well.
- Ensure that there are no lumps in the batter. This chocolate cake batter is slightly thin and not thick.
- Pour the batter in the prepared pan.
Baking eggless chocolate cake
- Tap the sides of the pan so that the extra air bubbles are let out.
- Bake in a preheated oven for 200 degrees Celsius (392 degrees Fahrenheit) for 35 to 40 mins. Since temperatures vary from oven to oven, do keep a check.
- For baking in a convection mode of microwave oven, preheat the oven at 180 degrees celsius (356 degrees Fahrenheit) for 15 minutes. Then bake the cake at 180 degrees celsius (356 degree Fahrenheit) for 30 to 35 minutes.
- For doneness check the cake with a bamboo skewer or toothpick. The skewer or toothpick should come out clean. Place the pan on a wired rack for the cake to cool.
- Once the chocolate cake becomes cool at room temperature, remove it gently from the pan and place it on a wired rack.
- If the toothpick is sticky, then place the cake back in the oven and continue to bake for some more minutes. Before frosting let the chocolate cake cool completely.
Making Cocoa Frosting
- Take the sunflower oil, almond milk and sugar in a small saucepan.
- Keep the saucepan on a low heat and stirring often mix till the sugar is dissolved. Then add the cocoa powder. On a low heat stir and mix till all the cocoa powder is dissolved. Switch off the flame.
Frosting
- While still hot, pour the frosting on the chocolate cake on the top and sides of the cake. Spread it evenly with an offset spatula. You can also slice the chocolate cake in halve and spread frosting in the center and then on the top.
- Usually I wrap a medium sized plate with aluminium foil and then keep the cake on it. This make the frosting work easier.
- Keep the chocolate cake covered in the fridge for the frosting to set for a couple of hours. You can use a dome shaped bowl to cover the cake. Make sure the there is enough space between the cake and the bowl which you are using for covering the cake.
- The frosting will set after some hours.
- Next day, top the cake with some chocolate shavings or cacao shavings. You can also sprinkle some dry fruits or sprinkles. Some icing sugar and cocoa powder can also be sifted on the chocolate cake. This step is optional.
- Slice and serve eggless chocolate cake as a sweet dessert.
Serving Suggestions
- Serve the chocolate cake as it is as an after meal dessert or whenever the chocolate craving strike! Or for a luxurious treat, enjoy with a scoop of vanilla ice cream or some lightly sweetened whipped cream.
Storage
- Place the remaining chocolate cake (whole or slices) in a covered box or container and refrigerate for a week.
Video
Notes
Substitutions
- For Lemon Juice: Instead of lemon juice, add the same quantity of white vinegar or apple cider vinegar.
- For Baking Soda: You can use ½ to ⅔ teaspoon eno (fruit salt) instead of baking soda.
- For Baking Powder: You cannot substitute baking powder with baking soda in this recipe.
- For Whole Wheat Flour: Swap with 1 cup of all-purpose flour (maida) or pastry flour.
- For Almond Milk: Instead of almond milk, add any nut milk or vegan milk to make the frosting. You can also add dairy milk.
- For Sunflower Oil: In place of sunflower oil use any neutral tasting oil.
Nutrition Info (Approximate Values)
This Eggless Chocolate Cake recipe from the archives was first published in December 2014. It has been updated on November 2024.
hi ma’am one more thing can we add orange peel to this cake
yes you can add orange peel.
Hi ma’am
I’m 13 nd a total foodie…..i love cooking …..im glad to say dat i followed ur recipes from d tym i was 11…we recently purchased a conventional oven,nd my mom nd dad have tried 3 cakes till date…i always appreciate ur recipes in front of my parents,nd i always refer ur recipes for cooking …..today hopefully im gonna try my first cake…..so i wanted to knw
Can we add chocolate pieces in d middle of d batter to have d melted choco in d middle of d cake …i had seen dis idea in some blog of ‘how to make choco lava cake’….so plz say can i do dat?????
thanks a lot shawna. so nice to read your comment 🙂 stay blessed 🙂
you can add chocolate pieces. but dust them with some flour and then add or else they will settle down at the bottom.
This cake was super delicious ? firstly I thought that cake will not turn well as it is made from wheat flour, so I used all purpose flour. Later on same day, I tried making one more cake. This time I made it using Wheat flour. Then I placed both the cakes in my plate and tried to figure it out which one was made using all purpose flour and which one using wheat flour. Surprisingly, I could not guess that ??
I have been using this website since long ago. I have tried multiple recipes and really loved them all.
About this recipes, it is made using those ingredients which are easily available at home. And top of that, you can eat as much as you want. Awesome job, super like to this one!!
Incredible recipe!!
Last question, I have not done icing/frosting on the cake. Just wanted to know if we need to keep this cake in refrigerator or room temperature, and how many days it can stay and we can eat? As such, any cakes made do not stay for more than one day in our house ??
thanks a lot trupti. its true one cannot make out if the cake is made with atta or maida. the cocoa powder masks the flavors and thus one is not able to make out. do keep the cake in the fridge. since oil is used, it won’t become dense like cakes made with butter. it will stay soft even after being refrigerated. you can easily keep it for a week in the fridge. true that. such cakes get over soon 🙂
Hello,
I have tried other recipes from here but neverbaked goodies.
I once tried ww flour vanilla cake from another blog, it turned out like a pancake. The taste was also not that of a cake. It hadn’t risen at all and was more moist and sticky inside. Will this cake rise nd be spongy? I would love to have a chocolate cake with wwflour.
Haju, The recipe will work. I have also made it many times and so have many of the readers. all the recipes in the blog are tried and tested. just make sure to use fresh and active baking soda.
Hello
I tried this cake and it tasted amazing. Though it took me a lil more than 1 hour to completely cook the cake because after 45 minutes of baking it was cooked well from sides but was totally sticky from center. After 1 hour cooking it was done from the center too but was lil overdone from sides. Could this be because I used glass baking pan and not aluminum one? Also I preheated oven at 200 Celsius for about 5-10 minutes. Should I try baking the cake at temp more than 200 Celsius to bake it evenly?
Thanks Nehaa. Could be because of the glass. A glass baking pan takes more time to bake as compared to a metal pan. Keep 200 degree celsius only. otherwise at the high temperature the cake might get too much browned from top. pre heat the oven for at least 15 minutes.
thanks dassana for your input on OTG….though I have a question ..in the Bajaj otg the temperature settings show 50, 100 150 etc…. is it possible to set temperatures in between like 180….
you can. just keep the temp knob near 200 degrees celsius. so it will be around 180 or 190 degrees celsius.
Hi .. Thanks a ton for this recipe.. I always avoid making cake because it gives me an image of nothing just refined flour which is completely unhealthy.. Now I tried this guilt free cake n it came out awesome.. It is incredibly soft n yummy .. I reduced the quantity of sugar because I like my cake less sweet n more chocolaty … Please try posting a recipe of a cake made with jaggery
Welcome Kavitha. Glad to know that you liked the cake. I try to make the recipes healthier wherever possible. I have noted down the recipe request.
Hello amit yesterday tried your 3 receipes in which one was this cake this time it came bit sticky but, I don’t mind it as it is made of wholewheat flour taste was good. even tired focaccia bread and wholewheat Momo all dishes turned out awesome..please share more receipe without onion and garlic or give some tips how to make it delicious without onion and garlic
thanks natali. could be that the batter was over mixed, thats why the cake must have turned out sticky. i have posted a lot of recipes that can be made without onion garlic. there is a category for it. this is the category link – https://www.vegrecipesofindia.com/recipes/no-onion-no-garlic-recipes/
usually when not using onion and garlic, whole spices and herbs fill the gap. a pinch of asafoetida can also be added and it mimics the flavor of onion and garlic.
hello dassana, i am a big fan of your recipes. I have tried almost all the eggless cake recipes. I have a very basic otg. I am planning to buy a new otg. Can u please give me the details of the bajaj otg you have. Model number and all the related details. I know many people have asked you for the details… I could not find it hence i am asking you. Please help me. Is bajaj otg a good option, or is there a better option. I am planning to buy a 35 litre otg. Thanks dassana in advance
thanks sushma. i am using 35 litre bajaj otg. there is only one 35 litre OTG from bajaj. so you can easily get it on web or in a store. its on this link – http://www.amazon.in/Bajaj-TMCSS-35-Litre-2000-Watt-Toaster/dp/B00A7PF3QO
i have heard morphy richards is also good and even the store owner was recommending it highly to me. but i went for bajaj OTG. i have been using it for about 8 months and no issues with it. you can check for reviews online on amazon and flipkart or snapdeal and then decide.
Hi Dassna,
Huge thanks for this recipe. I have been looking for an eggless cake recipe and this one yielded by far the best results. What I also liked a lot was the fact that you used whole wheat flour. I bake at home and started with APF, but gradually moved to WW flour. No one can tell the difference, trust me! I know longer use APF, not even to dust the pan. 🙂
And I totally love how detailed your recipes are. Appreciate all the time and effort.
Regards
RM
thank you rekha. same here, i started baking with APF and then moved on to WW flour. i still do bake at times with APF but thats once in a blue moon and for recipes where WW flour won’t work or can cause issues. actually the difference is not felt. i have baked so many cakes with whole wheat flour that the difference is not felt. thanks again.
In your experience, in which all cases is it recommended to use APF? I can safely ask you this since I now know that you also prefer using WW flour.
Thanks!
rekha, once in a while its fine to use APF. but not everyday. eg if i have bread everyday for breakfast or lunch, then i would go for whole wheat bread and not APF bread. but once in a while its fine to have savouries or sweets made with APF. eg in some bakes like sponge cakes or some pastries, sweets or snacks where APF is difficult to substitute with WWF. eg spring rolls wrapper or some indian sweets like jalebi, gulab jamun etc.
also i would suggest to use organic unbleached APF if you live outside india. also its best to avoid processed foods made with APF like pasta or noodles. rice noodles or whole wheat noodles are a better option. having said that, noodles are largely popular with kids, so i think once in while noodles are fine, but not everyday.
in any recipe where you can use whole wheat flour or millet flours then its best to skip APF. but in recipes where WWF or millet flour cannot work, then you can use APF, but make these recipes once in a while.
in fact my mother-in-law, makes APF from whole wheat flour. you just need to sieve the WWF through a fine cotton duppatta for large quantities and for small quantities, a fine sieve can be used. sieve for 4 to 5 times and you do get fine flour, which can be used to make any dish.
i hope i have answered your question.
Amazing! Thanks.
Welcome Rekha
Hi Dassana
I tried this cake with my daughter yesterday and it came out so well. This was the first time I tried a cake and I was reluctant previously coz most of them were made up of all purpose flour and when I saw ur recipe I became so interested to try one by myself.
It’s just not this one recipe but every single recipe you post is so detailed mentioning even the minute specification with clear pictures. In way I should say that I have gained a lot of confidence in my cooking skills by following ur website. But I don’t have any other words to say other than a simple “thanks” though it means a lot.
thanks for this lovely feedback uma. true, generally cakes are made with all purpose flour. even i have added cake recipes with all purpose flour. in some recipe whole wheat flour works very well and in some eggless cakes recipes, one has to use all purpose flour.
i am happy you are liking the detailed steps. sometimes i wonder should i write detailed or write in short. but i usually end up writing detailed as i know the finer points will help the person trying the recipe, especially if trying for the first time. a simple “thanks” means a lot and conveys also a lot.
wish you and your family a happy new year 2017.
I tried this yesterday. Came out really moist and nobody could tell it was whole-wheat and eggless. Thank you.
thank you anusha for this lovely feedback. glad to know.
i made the cake but ot came out to b vry chikna in our language and not at all spongy…why is that so…is it my mistake?
i want to tell that i cheched it with a knife and fhe knife came out clean.
apoorva, since only baking soda is used in this recipe, it has to be fresh, active and in it shelf period. if the baking soda is not fresh then the cake will not rise and become very soft like a pudding. so i guess here in this case, it must be the baking soda not being fresh.
Hi dassana,
I had some more queries with cake making…
1. When we sieve the atta for cake, then there is ‘chokar’ left in the sieve. Should it be discarded?
2. And if I sift the flour in multiple passes then the residual in the sieve is to be discarded at every step?
3. Of the two mixing methods- ‘cut&fold using spatula’ and ‘mixing with whisk’ can I use anyone for mixing dry & wet cake batter?
4. The amount of butter that you mention in the recipe- is it unmelted form measurement? Sometimes it’s given in grams and sometimes ml
(I’m sorry I know that I have posted many queries about cakes in the past few days..)
this query I wanted to post under a continuing comment thread under banana cake recipe but I couldn’t submit it there.
Thanks
ruchi, your queries answered below:
1. yes it should be discarded. otherwise there will be kind of gritty or grainy texture in the cake.
2. yes, at every step.
3. no, if a recipe mentions fold technique, then fold only and do not mix. this is because in folding technique, all the air that is incorporated in the batter is still there and the batter does not fall flat.
4. if its melted, i mention melted butter. if i have not mention melted butter, then its butter at room temperature or cold butter. the ‘ml’ one is melted butter and the room temp or cold butter is in grams.
no problem ruchi. its fine. we have worked on this issue, so hopefully it should not occur now. thanks for informing us.
Hi 🙂
I made this cake last week.Turned out beautiful and totally yummy.I tried frosting for the first time and loved it.(Felt v happy on such a successful bake.Credits goes to you 🙂 )Definitely a recipe to save n cherish.
Thank you so much.:)
thank you maha. felt good reading your comment and nice to know that the cake was great and so was the frosting. thanks again.