Egg less Whole Wheat Chocolate Cake With Chocolate Chunks



Recipes that have a history always have an appeal. Don’t we treasure the recipes of our grandmothers and mothers and proudly call them “family recipes”? Each one of us has a treasure trove of family recipes that we pass on to the next generation with great pride. These recipes are precious and need to be preserved.
Recently I came across a recipe – Grandma Margery’s Egg lessChocolate Cake.


 I loved the fact that it is a family recipe. And the fact that it is eggless turned out to be a bonus. I baked this cake with some changes. I used whole wheat flour. I did not have chocolate chips. I used chocolate chunks instead. The cake was delish. It was moist and full of chocolate chunks. It tasted great on the second day.


I baked the cake in a regular square tin and one very small one in a bowl for my daughter to take to school.


This is how I made Eggless Whole Wheat Chocolate Cake with Chocolate Chunks

Eggless Whole Wheat Chocolate Cake With Chocolate Chunks

Ingredients


  • 2 cups whole wheat flour (level)
  • 1 ½ cups unrefined cane sugar (adjust sugar according to taste)
  • 1 cup boiling water
  • 1 cup buttermilk*
  • ½ cup (1 stick) butter
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon vanilla extract
  • ¼ teaspoon salt
  • ½ cup unsweetened cocoa powder
  • 1/3 cup chocolate chunks (chop two dark chocolate slabs into small pieces) or chocolate chips.
* if you do not have buttermilk, take 1 cup of milk, add 1 tablespoon of lemon juice or white vinegar and stir. Let it stand for 15 minutes. Use. 

Instructions


  1. Preheat oven to 200 degrees C. Grease and line one 7 ½ inch x 7 ½ inch square cake pan.
  2. Whisk together whole wheat flour, salt, baking powder, baking soda and sifted cocoa powder.
  3. Take butter and sugar in a big size steel bowl. Add boiling water and cover for 5 minutes. Stir till sugar dissolves. Add vanilla extract. Add buttermilk.
  4. Add dry ingredients to wet ingredients and mix till well incorporated. Do not over mix.
  5. Fold in chocolate chunks/chocolate chips. Reserve some to sprinkle on top.
  6. Pour the mixture into the prepared cake tin. Sprinkle remaining chocolate chunks/chips.
  7. Bake at 200 degrees C for 12 minutes. Lower the temperature to 180 degrees C and bake for another 45 to 50 minutes or till a toothpick inserted in the center comes out clean. Remove from the oven and remove it from the pan after 5 minutes.
  8. Cool in the rack. Slice next day.

39 comments:

  1. I found a recipe recently for a vegan cake that used soymilk or almond milk (I would imagine it would work with most non-dairy milks) that had been soured with 2 tsp of white vinegar. The difference it made was amazing. The cake stayed very moist and delicious for days. If anyone who is a vegan wants to have a go at this lovely cake try subbing the curdled soymilk trick here as I bet it would make a good alternative to the buttermilk. Cheers for sharing this much loved family recipe that you stumbled over Namita. That's what I especially love about social media, the sharing. Passing on great recipes, hints and tips that we find to one another makes the world a much smaller but better place :)

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  2. Hi Namita, thanks for this recipe. I baked it on Saturday. Its supper yum..I have taken pics and was wondering how can I share them with you. I followed the recipe by using dark chocolate which is less sweet. Baked ina bundt pan.
    Thanks so much for making the blog

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    Replies
    1. Hi Gayathri, I am really excited to see the pictures. You can mail the pictures at [email protected]

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  3. I baked this cake last weekend... It was super hit...My family simply loved it... So yummy healthy and light... it turned out to be my one of the best chocolate cakes... Thanks for the receipe... :)

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    1. Hello Krishna, I am so happy to know that you liked this recipe, tried it and enjoyed it. Thank you so much :)

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  4. Hi.. Tried your cake.. it was sooper yummy.. loved the texture.. thank you so much for the recipe..Its a keeper for sure..

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  5. Hi.. tried this cake.. it was sooper yummmm... This recipe is definitely a keeper...

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    Replies
    1. Hello Maanasa, I am happy that you tried my recipe. Hope you try out other recipes also.

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  6. Hi this is one super delicious cake just loved it

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  7. Hi Namita, am so keen to try this cake. Just a small doubt..can we replace butter with oil? If yes what's the qty of oil to be used?

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    Replies
    1. Hello Priya, Thanks for writing to me. Please go ahead with oil/coconut oil. It works well. Quantity will however remain the same. Hope you enjoy baking this cake.

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  8. Grishma shah8/03/2018 9:37 am

    Hi Namita this recipe is superb..just 1 question if I am using round mould which size should I use?

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    Replies
    1. Hello Garima, You may use 8 inch round cake pan. Happy Baking!

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  9. What is the cup size you used ?

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    Replies
    1. Hello! I use the standard 240 ml cup.

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  10. The cake was so soft and fluffy. It was hard for everyone to believe that it was not apf but wwf.

    Thank you so much for such a wonderful recipe. Loved it.

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    Replies
    1. Hello Radina, I am so happy that you visited my blog and tried this recipe. Thank you so much for your feedback. Hope you try out some more recipes from my blog.

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  11. Hi Namita... I tried ur recipe..the cake was so delicious.. everyone in my home likes it.one doubt..for how many days we can keep it outside (no refrigerator)?...I m keeping a stall,so how many days before I can bake cakes( I m planning to bake 2 days before)...plz give ur suggestion

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    Replies
    1. Hello Meenakshi, I am happy that you baked this cake and happier that you all liked it. This cake is best enjoyed next day. If you are planning to keep it for two days, pls keep in refrigerator. Cakes with buttermilk or yogurt tend to spoil faster.

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  12. The cake was delicious n soft.i hv one doubt...I m keeping a stall,so how many days before I can bake cakes n store outside (not in refrigerator)

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  13. Hi Namita, loved this cake recipe. I just wanted to ask if i can replace cocoa with wheat flour to make a vanilla cake?

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    Replies
    1. Yes, Ramya, you may replace cocoa with whole wheat flour.We are uisng 1/2 cup cocoa in the recipe. Replace it with 1/4 cup flour. Wheat flour is heavy. You may need more water. Hope you enjoy baking this cake.

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  14. 1 stick buttr means?..is thin curd equivalent to buttermilk? can i skip choc chunks?

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    Replies
    1. Hello Kritika, 1 stick butter is the regular 100 grams butter available in the market. If you have thin curd, whisk it till smooth. It would work fine. Yes, you can skip chocolate chunks. You can add walnuts if you wish.

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  15. This is our go to recipe for doing charity bakes in Pune . The kids love it .... Thank you !

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    Replies
    1. Hello Anagha, So happy to know about the charity bakes. Thank you so much.

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  16. Hi Namita, Can we half the qty of the cake like instead of 2 cups atta, use 1 cup. Similarly do that for everything..would that work? Please reply.

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    Replies
    1. Hello! Yes you may the halve the ingredients. It will definitely work. Happy Baking!

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  17. Hi Namita... Can we use cane sugar in this recipe?

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    Replies
    1. Hello , Yes, you may use cane sugar. Happy Baking!

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  18. Hi namita if using maida...then what changes will I need to make...use less liquid.
    Thanks for this recipe it's a keeper..

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    Replies
    1. Hello! Yes, with maida you will have to reduce liquid. Start with half cup water and add more only if needed. Happy Baking!

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  19. Mam how is the batter consistency supposed to be? Will it be runny?

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    Replies
    1. Hello Viji, the batter is not runny. It is thick and pourable. In case if the batter becomes too thick, add a tablespoon or two of water.

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  20. Can we use Cadbury's cocoa powder and brown sugar in this recipe?

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    Replies
    1. Absolutely Mansi. Happy Baking! Hope you enjoy baking this one!

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  21. Hi dear Namita thanks for the lovely recipe..have a query ihave to make this cake without dairy products .if you can help me with this I shall be very thankful to you
    Regards
    Jasleen Sethi

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    Replies
    1. Hello Jasleen, you may replace diary milk with plant based milk. Coconut milk and almond milk will work well. However, there is another cake recipe that is vegan. You may substitute all-purpose flour with 1 1/4 cup whole wheat flour. I bake this cake regularly for my kids. Its called Cake Pan cake. Here is the recipe link for you - https://www.ambrosiasoulfulcooking.com/2013/06/wacky-chocolate-cake-egg-less.html

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