Eggfree and Wholewheat Chocolate cake


I always seize the opportunity to showcase the ‘healthier’ way to bake. And a good chocolate cake never fails to impress.

Aardra has a school event tomorrow. And guess what she’s dressing up as? My almost four year old would make the cutest baker ever. To make her ‘bakery’ more realistic, mommy baker has decided to send across loads of home-baked healthy goodies. One of which is this super chocolaty whole wheat and egg free cake.

Most people feel the ‘wheaty’ after taste, more so in their heads than in their mouth. So the best way to convince them how yummy an eggfree whole wheat bake can be is by making it ‘chocolaty’.

So go ahead and get started, I am pretty sure you have all the necessary ingredients in your pantry.

Happy baking!



Print Recipe
Eggfree and Wholewheat Chocolate cake
Course dessert
Prep Time 10 minutes
Cook Time 35 minutes
Course dessert
Prep Time 10 minutes
Cook Time 35 minutes
  1. Pre heat the oven at 180 degrees for 10 minutes.
  2. Sift the flour, cocoa powder and baking powder together. Set aside.
  3. Transfer all the remaining ingredients together into a large mixer jar and blend it together in an electric mixer until well combined. [3-4 churns should do the job]
  4. Pour the liquid ingredients into the sifted flour.
  5. Fold in the mixture until you get a smooth lump free batter.
  6. Pour into a greased baking tin. [an 8 inch round tin would be perfect for this recipe]
  7. Bake in the pre heated oven at 180 degrees for 35-40 minutes. Check if the skewer inserted comes out clean.
  8. After 5 minutes, invert over a wire rack and allow to cool.
  9. Slice once completely cooled.
Recipe Notes
  • Oven temperature and time may vary. Check on your cake after 25-30 minutes.
  • This cake has a rich 'brownie like' taste and a scoop of vanilla ice cream on the side would be a good idea.


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19 Comments Add yours

  1. Indu says:

    What are the measurements of the ingredients?

  2. Indu says:

    Sorry once I reloaded measurements hv come 😀

  3. Shilpa says:

    Doesn’t it require lemon or butter ?

    1. Akila Subramanian says:

      No Shilpa it doesn’t

  4. Shilpa Jain says:

    I tried this cake but it was very dry. Where did I go wrong?

    1. Akila Subramanian says:

      Hi Shilpa. Hoping you measured sifted flour and not ‘packed’. Because in the latter, the quantity of flour would be more and thus absorb more moisture.

  5. Shilpa Jain says:

    Hi Akita, I did shift the flour and not packed. I used a dry measuring cup for dry ingredients and liquid measuring cup for liquid ingredients. Could that be the problem?

    1. Akila Subramanian says:

      Hi Shilpa yes thats the problem.
      Use the same set of measuring cups to measure all ingredients.

  6. Akshata says:

    Hello Akhila,

    Which oil did you use..? Can you please let me know. Hope to get reply soon

    1. Akila Subramanian says:

      Hi Akshata. I use sunflower oil.

  7. Alpa says:

    Hi after baking for 40 mins n cooling it overnight my cake was all stuck n looked as if it isn’t baked at all …where did I go wrong …can u help

    1. Akila Subramanian says:

      Hi Alpa
      1. You must do a skewer test to check if the cake is done. [Sometimes the time of baking varies oven to oven]
      2. The cake should be removed from the tin after 10-15 minutes. If you let it cool in the tin itself the base would get moist and stick to the tin.
      3. It looks like your cake needed some more time in the oven. Also please check that the baking powder/ soda used is fresh and active.

      1. Alpa says:

        Hi…I used a little coarse whole wheat aata which is used to make bhakri n it came out perfect …I tried the Regular roti aata n it wud be dense but changing the wheat flour worked for me…Thanx for the recipe

  8. Mathangi says:

    Hi Akila
    Wonderful to see so many wholewheat recipes at one place. A few basic doubts
    1. Your measuring cup is 200 or 250ml.
    2. Could I use regular roti atta.
    Want to bake this today.
    Looking forward to your reply
    Thanks in advance

    1. Akila Subramanian says:

      Hi Mathangi.
      I use 1 cup = 250 ml measure.
      You can use your regular roti ka aata. Thats the wholewheat flour I use.

      Thank you so much. Hope to see you trying few recipes from here.
      Happy baking

  9. purvi says:

    Why haven’t you added baking soda in your recipe

    1. Akila Subramanian says:

      Hi Purvi, every eggfree recipe doesn’t require baking soda :-).

  10. Anjali says:

    Hi Akila, can I use the same recipe to make cupcakes? Have you tried?

    1. Akila Subramanian says:

      Yes Anjali. Definitely you can

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