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Eggless Vegan Whole Wheat Chocolate Loaf Cake is a basic cake that you can make for any fancy decorated cake. This one is just right with sweetness and excellent crumb.
Going along with the theme I have for this week, with Wheat flour and chocolate, next is this chocolate cake made vegan and eggless. While I am not advocating vegan as I can’t be without my paneer, this is surely a wonderful cake if you want to bake something for those who are vegan by design.
The sweetness in this loaf was just fine. I surely felt it could’ve been more. So compensate for my boys, I frosted it with dark ganache for them. My colleagues felt they too need a bit more sugar. Anyway no complains as the cake had excellent crumb.
This is the last for this week and we will wrap the Bakeathon 2018 with just another one in the series. Until then you enjoy this cake.
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Eggless Vegan Whole Wheat Chocolate Loaf Cake
For Dry Ingredients
1.5 cups Wheat Flour / Atta
3 tbsp Cocoa Powder
1 tsp Baking Soda
1/8 tsp Baking Powder
For Wet Ingredients
1 cup Water (1 tbsp to 3 tbsp more if required)
1 cup Sugar
1/4 cup Cooking Oil
2 tsp Vanilla Essence
1 tbsp Apple Cider Vinegar
How to make
Sift the dry ingredients well and keep it aside.
In a big bowl add sugar, water, oil, vanilla, and vinegar and combine until sugar dissolves
Add the dry ingredients in batches to the liquid. Use a spatula to combine well and don’t overmix.
I started with 1 cup water. When all the ingredients were mixed, I felt I had to add 1 tbsp of water more.
Oil and flour the loaf tin. Transfer the batter to the tin and pat a couple of times
Preheat the oven to 170C and bake the cake for 45 mins.
Let the cake sit overnight for the cake to become soft.
Notes:
At 45 mins, I felt the batter in the center had to be cooked, however, after 45 mins, the cake was a little hard. So I could’ve left the cake to get cooked with the heat itself.
The sweet was very less in the loaf, so if you are expecting a sweet loaf, you must add 1/4 cup more if you want or add some choco chip to balance.
Since I made this for the boys, I slashed some dark chocolate ganache over it to balance the sweetness.
My colleagues said it felt like a tea cake with a hint of sweetness.
- 1.5cups Wheat flour / Atta
- 3tbsp Cocoa Powder
- 1tsp Baking Soda
- 1/8tsp Baking powder
- 1cup Water1 tbsp to 3 tbsp more if required
- 1cup Sugar
- 1/4cup Cooking Oil
- 2tsp Vanilla Essence
- 1tbsp Apple Cider Vinegar
-
Sift the dry ingredients well and keep it aside.
-
In a big bowl add sugar, water, oil, vanilla, and vinegar and combine until sugar dissolves
-
Add the dry ingredients in batches to the liquid. Use a spatula to combine well and don't overmix.
-
I started with 1 cup water. When all the ingredients were mixed, I felt I had to add 1 tbsp of water more.
-
Oil and flour the loaf tin. Transfer the batter to the tin and pat a couple of times
-
Preheat the oven to 170C and bake the cake for 45 mins.
-
Let the cake sit overnight for the cake to become soft.
At 45 mins, I felt the batter in the center had to be cooked, however, after 45 mins, the cake was a little hard. So I could've left the cake to get cooked with the heat itself. The sweet was very less in the loaf, so if you are expecting a sweet loaf, you must add 1/4 cup more if you want or add some choco chip to balance. Since I made this for the boys, I slashed some dark chocolate ganache over it to balance the sweetness. My colleagues said it felt like a tea cake with a hint of sweetness.
Check out the other bloggers doing this Bake-a-thon
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