A sudden craving for some chocolate cake and I ended up baking this soft, moist and of-course eggless cake using wholewheat flour. I did’t really click this picture to make a blog post but than I than ended up making one. This is a no fuss baking with ingredients generally available in ones pantry. Remember all the ovens are different so baking time and temperature may vary and all the ingredients needs to be at room temperature too. You can add some chocolate chips to the batter in order to make the cake more chocolaty (I didn’t add). This cake tastes really awesome the next day.
*updating the post with a new picture*
I have added 1/4 cup of chocolate chips to this cake and it sure made it rich. Just mix the chocolate chips in a tbsp of flour and add to the batter.
1 1/4 cup wholewheat flour/atta
3/4 cup sugar (you can use 1/2 cup or even 1 cup depending on ur taste)
1/4 cup cocoa powder (use a good variety for that dark color)
1 tsp baking soda
1/8 tsp salt
1/2 cup oil
1 cup milk
1/2 tsp vanilla essence
Sieve together flour, salt, cocoa and soda. Add powdered sugar and mix. To this add milk, oil and vanilla. Mix everything making sure that no lumps are formed. DON’T OVER MIX or else you get a dense cake. Pour the batter in a greased baking pan and bake at 180 degrees for 35 minutes.