Moist Eggless Chocolate Cake Recipe, Delicious Vegan Cake, One-Bowl Chocolate Cake
how to make a Moist Eggless Chocolate Cake that's both decadent and healthy! This easy, one-bowl recipe uses whole wheat flour and is perfect for those following a vegan diet. With step-by-step instructions, you’ll learn how to create a soft, spongy chocolate cake with a rich cocoa frosting.
alkasingh
0
7
Prep Time
47 min
Cook Time
35 min
Serving
19
Difficulty
Intermediate
Moist Eggless Chocolate Cake Recipe
Doston, aaj hum phir se hazir hai ek aur lazawab dish ke sath, jo ki hai Moist Eggless Chocolate Cake! Yeh recipe vegan hai aur whole wheat flour se banayi gayi hai, isliye yeh sehatmand bhi hai aur taste mein bhi shandar hai. Aaj hum iss decadent, soft aur light chocolate cake ko banayenge, jo ek bowl aur bina mixer ke tayar ho sakta hai. Toh chaliye, shuru karte hain!
Ingredients & Possible Substitutions
- Cocoa Powder: Yeh cake ki flavour ke liye sabse important ingredient hai. Achhi quality ka cocoa powder hi use karein. Dutch-process cocoa powder se dense cake ho sakta hai, isliye use avoid karein.
- Whole Wheat Flour: Is recipe mein whole wheat flour use kiya gaya hai jo cake ko ek nutty flavor deta hai aur isse aapko ek light aur soft texture milta hai. Aap all-purpose flour bhi use kar sakte hain.
- Baking Soda: Yeh cake ke texture ko affect karta hai. Baking soda fresh hona chahiye, nahi to cake properly rise nahi karega.
- Lemon Juice: Lemon juice ya apple cider vinegar ya white vinegar use kiya jata hai cake ko rise karne ke liye.
- Oil: Neutral-flavored oil, jaise sunflower oil, vegetable oil ya avocado oil use karein. Butter se avoid karein, kyunki yeh cake ko solidify kar sakta hai.
- Vanilla Extract: Vanilla extract ya vanilla essence add kar sakte hain.
- Liquids: Cake batter mein cold water use kiya gaya hai, lekin aap dairy ya vegan milk bhi use kar sakte hain.
- Sweeteners: Raw sugar, white sugar, brown sugar ya jaggery use kar sakte hain, lekin honey avoid karein.
Step-by-Step Guide
1. Prep Pan and Sift Dry Ingredients
- Grease Pan: Ek 7.5-inch diameter x 2-inch height ka round baking pan ko oil se grease kar lein. Oven ko 200°C (392°F) par 15 minutes preheat kar lein.
- Sift Dry Ingredients: 1 cup whole wheat flour aur 3 tablespoons cocoa powder ko sieve se chaan lein. Sifted ingredients ko ek plate ya tray par rakhein.
- Add Salt & Baking Soda: Sifted flour mein ek pinch salt aur ½ teaspoon baking soda add kar lein. Phir se sift kar lein aur side par rakhein.
2. Make the Liquid Mixture
- Prepare Sweet Liquid: Ek bowl mein ¾ cup sugar aur 1 cup cold water add kar lein. Sugar ko whisk se achhe se mix kar lein.
- Add Oil: ¼ cup neutral-flavored oil (sunflower oil) add kar lein aur mix kar lein.
- Add Lemon Juice & Vanilla: 1 tablespoon lemon juice aur ½ teaspoon vanilla extract add kar lein aur mix kar lein.
3. Make Chocolate Cake Batter
- Combine Wet and Dry Ingredients: Sifted dry ingredients ko wet mixture mein add kar lein. Ek wired whisk se mix kar lein. Batter ko achhe se whisk kar lein taaki koi lumps na rahe.
- Check Consistency: Cake batter slightly thin hona chahiye, thick nahi. Batter ko prepared pan mein pour kar lein aur pan ko thoda tap kar lein taaki air bubbles nikal jayein.
4. Bake Eggless Chocolate Cake
- Bake: Cake ko preheated oven mein 200°C (392°F) par 35-40 minutes bake kar lein. Convection mode mein, oven ko 180°C (355°F) par preheat kar lein aur 30-35 minutes bake kar lein.
- Check Doneness: Cake ko bamboo skewer ya toothpick se test kar lein. Agar skewer clean nikalti hai, cake baked hai. Agar batter stick karta hai, to thoda aur bake kar lein.
- Cool: Cake ko tin se nikal kar wired rack par cool kar lein. Cake ko completely cool hone dena zaruri hai frosting se pehle.
5. Make Cocoa Frosting
- Prepare Frosting: Ek small saucepan mein 1 tablespoon sunflower oil, ¼ cup almond milk aur ¼ cup raw sugar add kar lein. Low flame par heat kar lein aur sugar ko dissolve kar lein. Milk ko boil na karein, bas thoda garam karein.
- Add Cocoa Powder: Jab milk thoda garam ho, 3 tablespoons cocoa powder add kar lein aur whisk se mix kar lein. Cocoa powder ko achhe se mix kar lein aur frosting ready hai.
6. Frost Eggless Chocolate Cake
- Apply Frosting: Garam frosting ko cake ke top aur sides par pour kar lein. Offset spatula se evenly spread kar lein. Cake ko fridge mein cover kar ke kuch ghante set hone dein, preferably overnight.
- Decorate: Cake ko chocolate shavings, sprinkles ya fresh berries se decorate kar sakte hain. Aap icing sugar ya cocoa powder se bhi decorative patterns bana sakte hain.
Serving Suggestions
Is chocolate cake ko plain serve kar sakte hain ya phir vanilla, strawberry, coffee, ya mint chocolate chip ice cream ke sath enjoy kar sakte hain. Whipped cream ke sath bhi serve kar sakte hain, jise aap flavor kar sakte hain.
Storage
Bachi hui cake ko covered box ya container mein rakhein aur fridge mein ek haftay tak store kar sakte hain.
Expert Tips
- Cooling the Cake: Cake ko frosting se pehle completely cool karna zaruri hai, nahi to glaze run off ho sakta hai.
- Oven Thermometers: Accurate baking ke liye stand-alone oven thermometer use karna best hai. Oven temperature vary karta hai, jo aapke baking results ko affect kar sakta hai.
- Variations: Cake base ko customize kar sakte hain – different frosting flavors try kar sakte hain ya cake ko ice cream cake ke base ke roop mein use kar sakte hain.
- Nuts: Cake mein chopped, roasted nuts, chocolate chips ya dried fruit bhi add kar sakte hain, lekin pehle inhe flour mein dust kar lein taaki woh batter mein sink na ho.
Aaj hi yeh Moist Eggless Chocolate Cake banayein aur apne family aur friends ko iske amazing taste ka maza chakhaayein! Enjoy your baking!
Ingredients
- 1 cup whole wheat flour (or all-purpose flour)
- 3 tablespoons cocoa powder
- 1 cup raw sugar (or white sugar)
- 1 cup cold water
- ¼ cup neutral oil (such as sunflower oil)
- 1 tablespoon lemon juice (or apple cider vinegar/white vinegar)
- ½ teaspoon vanilla extract
- ½ teaspoon baking soda
- A pinch of salt
- 1 tablespoon sunflower oil (or any neutral oil)
- ¼ cup almond milk (or any dairy or non-dairy milk)
- ¼ cup raw sugar (or white sugar)
- 3 tablespoons cocoa powder
Nutritional Information
- Calories: 210-250 kcal
- Total Fat: 10-12 grams
- Saturated Fat: 1.5-2 grams
- Trans Fat: 0 grams
- Cholesterol: 0 mg (Vegan recipe, no animal products)
- Sodium: 150-200 mg
- Total Carbohydrates: 30-35 grams
- Dietary Fiber: 3-4 grams
- Sugars: 18-22 grams
- Protein: 3-4 grams
- Calcium: 30-40 mg
- Iron: 2-3 mg
Directions
Ingredients
For the Cake:
- 1 cup whole wheat flour (or all-purpose flour)
- 3 tablespoons cocoa powder
- 1 cup raw sugar (or white sugar)
- 1 cup cold water
- ¼ cup neutral oil (such as sunflower oil)
- 1 tablespoon lemon juice (or apple cider vinegar/white vinegar)
- ½ teaspoon vanilla extract
- ½ teaspoon baking soda
- A pinch of salt
For the Cocoa Frosting:
- 1 tablespoon sunflower oil (or any neutral oil)
- ¼ cup almond milk (or any dairy or non-dairy milk)
- ¼ cup raw sugar (or white sugar)
- 3 tablespoons cocoa powder
Equipment Needed:
- 7.5-inch round baking pan
- Sieve or strainer
- Mixing bowls
- Whisk
- Small saucepan
- Offset spatula
Step-by-Step Guide
1. Prep Pan and Sift Dry Ingredients
- Grease the Pan: Lightly grease a 7.5-inch round baking pan with oil. Preheat your oven to 200°C (392°F).
- Sift Dry Ingredients: Sift 1 cup whole wheat flour and 3 tablespoons cocoa powder into a bowl. Add a pinch of salt and ½ teaspoon baking soda to the sieve. Sift these dry ingredients onto a plate or tray and set aside.
2. Make the Liquid Mixture
- Prepare Sweet Liquid: In a separate bowl, mix ¾ cup sugar with 1 cup cold water until the sugar is fully dissolved.
- Add Oil: Stir in ¼ cup neutral oil into the sugar-water mixture. Mix well.
- Add Acid and Flavoring: Add 1 tablespoon lemon juice (or apple cider/white vinegar) and ½ teaspoon vanilla extract. Stir to combine.
3. Make the Chocolate Cake Batter
- Combine Wet and Dry Ingredients: Gradually add the sifted dry ingredients to the wet mixture. Use a whisk to mix everything until you have a smooth batter with no lumps. The batter should be slightly thin.
- Pour Batter into Pan: Pour the batter into the prepared baking pan. Tap the pan gently to release any air bubbles.
4. Bake the Cake
- Bake: Place the pan in the preheated oven and bake at 200°C (392°F) for 35-40 minutes. For convection ovens, preheat to 180°C (355°F) and bake for 30-35 minutes.
- Check Doneness: Insert a bamboo skewer or toothpick into the center of the cake. If it comes out clean, the cake is done. If it has batter on it, bake for a few more minutes.
- Cool: Remove the cake from the oven and let it cool in the pan for about 10 minutes. Then transfer it to a wire rack to cool completely.
5. Prepare Cocoa Frosting
- Make Frosting: In a small saucepan, combine 1 tablespoon sunflower oil, ¼ cup almond milk, and ¼ cup sugar. Heat on low until the sugar dissolves, but do not boil.
- Add Cocoa Powder: Stir in 3 tablespoons cocoa powder until the mixture is smooth and well combined. Remove from heat.
6. Frost the Cake
- Apply Frosting: Pour the warm frosting over the cooled cake. Use an offset spatula to spread it evenly over the top and sides of the cake.
- Set the Frosting: Let the cake sit at room temperature or in the refrigerator for a few hours to allow the frosting to set.
7. Decorate (Optional)
- Add Decorations: For extra flair, you can top the cake with chocolate shavings, sprinkles, or fresh berries. For a more intricate design, sift powdered sugar or cocoa powder over the top using a doily.
Serving Suggestions
- Enjoy the cake as-is or with a scoop of vanilla or fruit-flavored ice cream.
- It’s perfect for afternoon tea or as a dessert for dinner parties.
Storage
- Store any leftover cake in a covered container in the refrigerator for up to a week.
Pro Tips:
- Ensure the cake is completely cool before applying frosting to prevent it from melting off.
- Invest in an oven thermometer for more accurate baking results.
Enjoy baking this delicious Moist Eggless Chocolate Cake, and relish every bite of its rich, chocolatey goodness!
