Eggless Whole Wheat Cake with Chocolate Buttercream Frosting Recipe
Description
This Eggless Whole Wheat Cake with Chocolate Buttercream Frosting is a delightful treat that combines the goodness of whole wheat with a smooth, rich chocolate frosting. The cake is moist, soft, and light, making it an excellent option for those who prefer egg-free desserts. With the natural sweetness of brown sugar, the slight spice of cinnamon, and a touch of walnut crunch, this cake is a perfect companion for a tea-time treat or a satisfying dessert after dinner. The chocolate buttercream frosting adds a rich and indulgent finish, completing this easy-to-make dessert.
Cuisine: Continental
Course: Dessert
Diet: Vegetarian
Ingredients
| Ingredient | Quantity |
|---|---|
| Whole Wheat Flour | 2 cups |
| Baking Powder | 1 teaspoon |
| Baking Soda | 1/2 teaspoon |
| Extra Virgin Olive Oil | 3/4 cup |
| Brown Sugar (Demerara Sugar) | 1 cup |
| Hung Curd (Greek Yogurt) | 1/2 cup |
| Water | 1 cup (adjustable) |
| Cinnamon Powder (Dalchini) | 1 teaspoon |
| Vanilla Extract | 1 tablespoon |
| Walnuts (chopped) | 1/2 cup |
| For Chocolate Buttercream Frosting | |
| Cocoa Powder | 6 tablespoons |
| Unsalted Butter (or Coconut Butter) | 3 tablespoons |
| Sugar | 6 tablespoons (adjustable) |
| Milk | 4 tablespoons (adjustable) |
Preparation Time: 20 minutes
Cooking Time: 40 minutes
Total Time: 1 hour
Instructions
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Preheat the Oven: Begin by preheating your oven to 350°F (175°C). Grease a baking dish or line it with parchment paper to prevent sticking.
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Prepare the Dry Ingredients: In a medium-sized mixing bowl, sift together the whole wheat flour, baking powder, and baking soda. This ensures that the dry ingredients are well combined and free of lumps.
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Mix Wet Ingredients: In a separate large bowl, combine the hung curd (Greek yogurt) and extra virgin olive oil. Whisk them together until the mixture is smooth and well-blended.
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Add Sugar and Spices: To the yogurt-oil mixture, add the brown sugar, vanilla extract, and cinnamon powder. Stir with a spatula or whisk until the sugar is fully incorporated and the mixture becomes creamy.
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Combine the Flour Mixture: Gradually add the sifted dry flour mixture in small batches to the wet ingredients. Stir gently after each addition, making sure the flour is completely mixed in before adding the next batch. This method helps avoid lumps.
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Adjust the Consistency: Once all the flour has been folded in, slowly pour in the water (slightly less than one cup), stirring continuously. Add water until you reach a smooth, slightly thick batter that can drop off a spoon with ease.
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Fold in Walnuts: Add the chopped walnuts (or any dry fruits of your choice) to the batter and fold them in gently.
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Bake the Cake: Pour the batter into your prepared baking dish. Smooth the top with a spatula and place it in the oven. Bake for 35-45 minutes or until the cake is golden brown. Insert a toothpick into the center of the cake to check for doneness; it should come out clean when the cake is ready.
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Cool the Cake: Allow the cake to cool in the pan for about 10 minutes, then transfer it to a wire rack to cool completely.
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Prepare the Chocolate Buttercream Frosting: While the cake is cooling, prepare the frosting. In a saucepan, melt the butter over low-medium heat. Once melted, add the sugar and stir until it dissolves.
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Add Cocoa and Milk: Turn off the heat and whisk in the cocoa powder and milk. Stir continuously until the frosting is smooth and slightly thickened.
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Frost the Cake: While the cake is still warm, spread the chocolate buttercream frosting evenly over the top. Use a spatula to spread it out to the edges.
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Set the Frosting: Refrigerate the cake for at least 2 hours to allow the frosting to set and firm up.
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Serve: Once the frosting has set, slice and serve your delicious Eggless Whole Wheat Cake with Chocolate Buttercream Frosting. This cake pairs wonderfully with a cup of tea or as a light dessert after a hearty meal.
Additional Tips:
- Sweetness Level: If you prefer a less sweet cake, feel free to reduce the amount of sugar in the batter and frosting according to your taste.
- Nut Variations: Walnuts can be substituted with other nuts like almonds, cashews, or even a mix of dried fruits for added texture.
- Storage: This cake stays fresh for up to 3 days when stored in an airtight container. You can also freeze the cake for longer storage.
This Eggless Whole Wheat Cake with Chocolate Buttercream Frosting is not only a healthier alternative to traditional cakes but also a delicious option that anyone can enjoy. Perfect for vegetarians and those with dietary preferences, it’s a moist, flavorful cake that’s bound to become a favorite in your dessert repertoire.
