Saturday, 17 August 2013

Chocolate Yogurt Cake (Whole wheat, Egg less and Butter free)


 Chocolaty, dense, earthy, and absolutely guilt free is how the yogurt whole wheat chocolate cake turned out to be. This cake was baked at the behest of my daughter on Independence Day. Celebrations in our home are synonymous with cakes.  To enjoy the cake with minimal guilt, I added healthy ingredients and omitted butter altogether. Chocolate sauce with dark chocolate shavings perked up the appearance and added greatly to the taste.


India celebrated 67 years of freedom. There were articles on Independence in every magazine and newspaper. An article by Osho appealed to me the most. It said, Freedom is the most important ingredient. All that is valuable becomes possible only in the climate of freedom. Love also grows only in the soil of freedom. All great values of life grow in the climate of freedom; hence freedom is the  most fundamental value and also the highest pinnacle. This freedom…..is spiritual, a state of consciousness unhindered by any desire, unchained to any desire, unimprisoned by any greed!
Yes, freedom is life!
Chocolate shavings

Coming back to the recipe, with whole wheat flour and no eggs, the cake is very dense and has a rich taste. However, if you wish to get a fluffier crumb, use same quantity of all purpose flour instead of whole wheat flour.

Here goes the recipe-
CHOCOLATE YOGURT CAKE (Whole Wheat, Egg less and Butter free)
Ingredients (Cake)
1 cup whole wheat flour (loosely filled)
1 cup powdered sugar
½ cup thick yogurt
½ cup milk
½ cup boiling water (a tablespoon more if using whole wheat flour)
¼ cup olive oil
¼ cup unsweetened cocoa powder
¾ teaspoon baking powder
¾ teaspoon baking soda
½ teaspoon vanilla essence
½ teaspoon salt
Method
Pre heat the oven to 175 degrees C.
Grease, dust and line an 8 inch round cake tin.
Whisk together whole wheat flour, cocoa powder, baking powder, baking soda and salt.
In a wide mouthed bowl, mix together yogurt, sugar, oil and milk. Add vanilla essence.
Mix dry ingredients to wet ingredients.  Add boiling water slowly. Mix well so that the batter is smooth and homogenous.
The batter is quite thin.
Pour in the tin. Bake for 40 minutes or when a toothpick inserted in the center comes out clean.
Cool in the pan for 15 minutes. Remove and transfer to the rack.
Ingredients (Chocolate Sauce)
2 cups milk
4 tablespoons sugar
4 tablespoons cocoa powder
1 tablespoon butter
½ teaspoon vanilla essence
Also….
One bar of dark chocolate
Method                                                                                                             
Mix together milk, sugar and cocoa powder to a smooth lump free mixture.
Transfer the mixture to saucepan and cook over medium heat till it starts boiling.
Reduce the heat and cook till it thickens. Stir constantly.
When it reaches the sauce like consistency, turn off the heat. Add butter.
Add vanilla essence. Leave to cool.

Pour cold chocolate sauce over the cake. Keep the bar of dark chocolate outside refrigerator. With the help of a vegetable peeler, peel out chocolate curls. Keep in the refrigerator for 15 minutes till the shavings harden. Sprinkle on the cake.





22 comments:

  1. Even though I do not really believe in eggless cakes in terms of texture and taste, I keep falling in love with your amazing eggless creations. The chocolate sauce and the dark chocolate shavings are truly very inviting and tempting. Your daughter knows the best way to celebrate..with great food :)

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  2. Oh lovely.. I am a fan of eggless cakes as my mum doesnt eat eggs but loves cakes, so I make sure my bakes are eggelss as I can then share it with her :) Love the simple decoration on top Namita!

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  3. Scrumptious looking and completely veganisable I LOVE your recipes :). I am going to have to make this one ASAP because it is calling me all the way from India to make it :) Cheers for sharing this cake, it might well become my favourite one so far :)

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  4. I tried this recipe and it turned out delicious. The kids loved it. The chocolate shavings make it look quite tempting.

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  5. Hi Namita!
    Just wanted to express gratitude. Today is the first time I ever baked a cake in life. And since I believe in sustainable living, it had to be a special cake :-) Barring the sugar proportion (which I substituted with part powdered jaggery and part chopped dates & cashews), this turned out oh so well (soft, dense, rich, moist and oh so pretty!) that I just had to leave a comment! Also, I made this in an Idli cooker (did not steam it though). So thank you so so much. And I know I will keep coming back to try all the other healthy-happy recipes as well. Please please keep posting more.
    Gratitude,
    Kalyani

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    Replies
    1. Thank You Kalyani, I loved the use of jaggery, dates and cashews. I might try this combination next time when I bake a cake. Thanks for sharing and for the kind words.

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    2. Hi kalyani, lived ur idea of using idli cooker instead of oven , can u pls guide me in this

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  6. i do not have baking powder.. how do i substitute that?

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    Replies
    1. Hello, I am not too sure if you can omit baking powder totally. However, you can go ahead without baking powder and use substitutions instead. Here is a link that might help you out.
      http://www.wikihow.com/Make-Substitute-Baking-Powder
      Thanks and happy baking!

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  7. I tried above recipe . and it was a great hit.. thanks a lot for posting it.

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  8. Hi Namita, came across your blog and loved it completely. My 15 month old kiddo loves cake, and I keep on looking for whole wheat recipes.

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    Replies
    1. Hello Shikha, Welcome! I am happy that you like my blog and my recipes. Hope you try out some and enjoy! Thanks.

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  9. Hi Namita,

    I am in love with your blog. I love the way you preface your recipes with some background, either regarding the recipe itself or what prompted you to try it. Your egg-less, yoghurt and oil based cake recipe is my go-to recipe for a moist cake since the ingredients are almost always available in my pantry.

    Cheers,
    Manasi

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  10. Hello Manasi, Thank you so much for writing to me. I am so happy that you like my egg less yogurt cake. I shall post some more recipes of this kind. I feel that the recipes should be simple and easy to try. You make my efforts worth it. Thanks You!

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  11. Hi, d cake has olive oil smell in it :-( how to rectify now

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    Replies
    1. Hello! You may add melted butter or any other neutral oil in place of olive oil.

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  12. Hi Namita,
    This has been the best eggless cake I have ever tried.... My family simply loved it... I usually bake cakes with condensed milk as a substitute for eggs. But this has been far richer, cost-effective, healthier and easy to make. Thanks a lot!

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    Replies
    1. Hello Krishna, what can be a greater happiness for me, than to know that you tried my recipe and loved it.
      Thank you for trying out the recipe and writing to me :)

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  13. Loved the recipe thanx for sharing, can we make this in microwave??

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    Replies
    1. Hello, It would be best baked in an OTG. However, you can also bake it in a microwave.

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  14. Hi Namit

    I tried this cake today. I followed the recipe exactly, baked at 180 degrees for 40 minutes but the cake sunk from the middle and was uncooked from the bottom. What could be the reason?

    Thanks

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    Replies
    1. Hello Supreet, this is a foolproof recipe. Was your baking soda and baking powder active? that could be one reason. Use less water if the batter is already pourable of pourable consistency. Would love to hera from you.

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