Introduction
If you’re on the lookout for a delicious chocolate cake that is eggless and made with whole wheat flour, look no further! This best-ever eggless atta chocolate cake is not only rich and decadent but also healthier than traditional versions. Packed with cocoa and topped with a luscious chocolate frosting, it’s perfect for any occasion, whether it’s a birthday, a gathering, or simply a treat for yourself.
Detailed Ingredients with measures
– Whole wheat flour: 1 cup
– Cocoa powder: 1/2 cup
– Baking powder: 1 tsp
– Baking soda: 1/2 tsp
– Salt: a pinch
– Sugar: 3/4 cup
– Yogurt: 1/2 cup
– Milk: 1/2 cup
– Oil: 1/4 cup
– Vanilla extract: 1 tsp
– Vinager: 1 tsp
– Water: 1/2 cup
Prep Time
The preparation time for this delightful cake is approximately 15-20 minutes. This includes measuring out all ingredients and mixing them together for the perfect batter.
Cook Time, Total Time, Yield
The cake needs to bake for 30-35 minutes. Therefore, the total time from preparation to baking is around 50-55 minutes. This recipe yields one 8-inch round cake, perfect for serving a small gathering or enjoying with family.
Detailed Directions and Instructions
Step 1: Preparing the Dry Ingredients
In a mixing bowl, sift together the whole wheat flour, cocoa powder, baking powder, baking soda, and salt. Mix well to ensure all dry ingredients are combined evenly.
Step 2: Mixing the Wet Ingredients
In another bowl, combine the yogurt, sugar, vanilla extract, and oil. Whisk the mixture until the sugar dissolves fully.
Step 3: Combining Ingredients
Gradually add the dry ingredients to the wet ingredients, mixing gently. Pour in the milk and mix until the batter is smooth and well-combined. Do not overmix to ensure a tender cake.
Step 4: Preparing the Baking Pan
Preheat the oven to 180°C (350°F). Grease and line a round cake tin with parchment paper to prevent sticking.
Step 5: Baking the Cake
Pour the batter into the prepared cake tin. Smooth the top with a spatula. Bake in the preheated oven for about 30-35 minutes or until a toothpick inserted in the center comes out clean.
Step 6: Cooling the Cake
Once baked, remove the cake from the oven and let it cool in the tin for 10 minutes. Then transfer it to a wire rack to cool completely.
Notes
Note 1: Substitutions
You can substitute yogurt with applesauce or any plant-based yogurt for variation.
Note 2: Doneness Check
Always check the doneness by inserting a toothpick; if it comes out with moist crumbs, it’s still fine, but if it comes out wet, it needs more baking time.
Note 3: Serving Suggestions
For added flavor, consider dusting the cooled cake with powdered sugar or frosting it with your favorite chocolate icing.
