Eggless Whole Wheat Cake with Chocolate Buttercream Frosting
Recipe Overview:
This Eggless Whole Wheat Cake with Chocolate Buttercream Frosting is a healthier take on the classic cake, combining the goodness of whole wheat flour with the richness of a smooth chocolate buttercream. The cake is perfectly moist, subtly spiced with cinnamon, and topped with a luscious chocolate frosting, making it an ideal dessert for any occasion. Whether it’s tea time or a special dinner dessert, this cake is sure to be a hit with everyone.
Ingredients for the Cake:
| Ingredient | Amount |
|---|---|
| Whole Wheat Flour | 2 cups |
| Baking Powder | 1 teaspoon |
| Baking Soda | 1/2 teaspoon |
| Extra Virgin Olive Oil | 3/4 cup |
| Brown Sugar (Demerara) | 1 cup |
| Hung Curd (Greek Yogurt) | 1/2 cup |
| Water (adjust consistency) | 1 cup |
| Cinnamon Powder (Dalchini) | 1 teaspoon |
| Vanilla Extract | 1 tablespoon |
| Chopped Walnuts (or dry fruits) | 1/2 cup |
| Cinnamon Powder (for garnish) | As needed |
| Icing Sugar (for garnish) | As needed |
Ingredients for Chocolate Buttercream Frosting:
| Ingredient | Amount |
|---|---|
| Cocoa Powder | 6 tablespoons |
| Butter (unsalted) | 3 tablespoons |
| Sugar | 6 tablespoons |
| Milk (adjust for consistency) | 4 tablespoons |
Instructions:
Preparing the Cake:
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Preheat the Oven: Preheat your oven to 350Β°F (175Β°C). Grease a baking dish with oil or butter and lightly dust it with flour, or line it with parchment paper.
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Combine Dry Ingredients: In a medium-sized mixing bowl, sift together whole wheat flour, baking powder, and baking soda. Set aside.
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Mix Wet Ingredients: In a large bowl, whisk together hung curd (Greek yogurt) and extra virgin olive oil until smooth and homogeneous.
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Add Sugar and Spices: Stir in brown sugar (Demerara sugar), vanilla extract, and cinnamon powder to the wet mixture. Mix thoroughly until the sugar has dissolved and the mixture becomes smooth and creamy.
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Incorporate the Flour: Gradually add the dry flour mixture into the wet ingredients in batches. Stir continuously, scraping the sides of the bowl to ensure all flour is incorporated, but be gentle to avoid overmixing. Continue until all the flour is added.
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Adjust the Consistency: Slowly pour in water while stirring to reach a smooth batter that falls off a spoon easily (the exact amount of water needed may vary slightly, but it should be slightly thick but pourable).
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Fold in Walnuts: Gently fold in chopped walnuts (or any dried fruits of your choice) into the cake batter.
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Bake the Cake: Pour the cake batter into the prepared baking dish and smooth the top. Bake in the preheated oven for 35-45 minutes, or until a toothpick inserted into the center comes out clean. Be sure to check the cake at around the 35-minute mark to avoid overbaking.
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Cool the Cake: Allow the cake to cool in the pan for 10 minutes. Then, transfer it to a wire rack to cool completely.
Preparing the Chocolate Buttercream Frosting:
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Melt Butter and Sugar: In a saucepan over medium heat, combine unsalted butter and sugar. Stir occasionally until the butter melts completely and the sugar dissolves.
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Add Cocoa Powder and Milk: Once the butter has melted, remove the saucepan from the heat. Add the cocoa powder and milk to the mixture. Stir continuously until the mixture is smooth and slightly thickened.
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Cool the Frosting: Let the frosting cool for a few minutes to thicken to a spreadable consistency. If it becomes too thick, add a little more milk to adjust the texture.
Assembling the Cake:
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Frost the Cake: Once the cake is completely cool, spread the prepared chocolate buttercream frosting evenly over the top of the cake. You can use a spatula or the back of a spoon for a smooth finish.
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Garnish and Set: Sprinkle cinnamon powder and icing sugar over the frosting for a decorative touch. Refrigerate the cake for at least 2 hours to allow the frosting to set.
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Serve: Slice and serve this delightful Eggless Whole Wheat Cake with Chocolate Buttercream Frosting during tea time or as a sweet ending to a hearty meal, such as a Delicious Italian Chicken Cacciatore.
Notes:
- You can replace walnuts with your favorite nuts or dried fruits, such as raisins, almonds, or cashews, depending on your preference.
- This cake can be stored in an airtight container for up to 3 days, making it a great dessert for meal prepping.
- For a richer chocolate flavor, you can increase the cocoa powder in the frosting slightly.
Nutritional Information (Per Serving, approx. 1 slice):
| Nutrient | Amount |
|---|---|
| Calories | 300 kcal |
| Protein | 4 g |
| Fat | 15 g |
| Carbohydrates | 40 g |
| Fiber | 4 g |
| Sugar | 18 g |
| Sodium | 150 mg |
This Eggless Whole Wheat Cake with Chocolate Buttercream Frosting brings together wholesome ingredients in a delightful dessert thatβs not only healthier but also rich in flavor. Perfect for those who prefer to avoid eggs or want a lighter, whole grain alternative to traditional cakes. With the goodness of whole wheat, yogurt, and a decadent chocolate topping, it’s sure to be a favorite for all ages.
