This blog post is about a very yummy and soft and healthy Eggless Wholewheat Chocolate Cake with Jaggery. Yes that’s right…NO EGGS NO BUTTER NO SUGAR CHOCOLATE CAKE! Is that possible? When did Chocolate Cake become so healthy?
Healthy eating has become a trend nowadays with people wanting their cakes and desserts to be healthy so that they can be made a part of their regular diets and enjoyed without guilt. Exercise, nevertheless, should be a part of one’s daily routine.
DOES THIS HEALTHY EGGLESS WHOLEWHEAT JAGGERY CHOCOLATE CAKE TASTES SAME AS REGULAR CAKE?
I was very skeptical before trying to develop a cake recipe that does not use the most ingredients found in a regular (read yummy) cake. Skipping/Substituting one or two ingredients here and there may not make a difference but this recipe does not use either of All Purpose Flour (Maida), eggs, butter or sugar. I have made this cake numerous times on different occasions for my friends and family and they could not make out the difference between this cake and regular maida cakes (Yay!).
SUBSTITUTIONS AND SKIPPING INGREDIENTS
This healthy whole wheat chocolate cake gets its crumb due to the reaction between baking soda and vinegar. The chocolate flavor is enhanced by addition of instant coffee powder. This could be skipped but it is not recommend unless you are making it for kids. And so you cannot substitute/skip Baking Soda, Vinegar or Coffee(unless for kids) for making this fabulous healthy cake!
I have not used any sugar for making this cake and one cannot make out that this cake does not have any sugar in it and is sweet only because of jaggery. You can substitute the same amount of sugar if you wish to avoid jaggery due to any reasons.
HOW TO MAKE IT VEGAN?
It is already Vegan! Go Ahead and make it! 🙂
MAKING THE JAGGERY-WATER SOLUTION
Boil 150 ml of water with the mentioned amount of jaggery on a medium-high flame until all the jaggery is dissolved. It hardly takes 2-3 minutes for this step.
Your solution is ready. Do not overboil. Sieve before using.
- 140 gms Whole Wheat Flour
- 120 gms Roughly Chopped Jaggery
- 30 gms Cocoa Powder
- 1.5 tsp Baking Soda
- 2 tsp Instant Coffee Powder (1tsp will also work)
- ¼ tsp Salt
- 30 ml Oil
- 2 tbsp Vinegar
- 150 ml Water (plus extra 100ml)
- Preheat the oven for 15 min at 180 degree Celsius.
- Sift the dry ingredients and keep aside.
- Boil jaggery in 150ml water. Keep boiling till it dissolves completely. Let it cool.
- Mix the wet ingredients and add the jaggery boiled water.
- Add the extra 100ml water.
- Combine the wet and dry ingredients. Do not overmix at all.
- Line a 6 inch cake pan and bake for 45-50 min at 170 degree Celsius.
As this cake uses whole-wheat flour, be careful and mix the ingredients only until they are just mixed. Over-mixing will make the cake very dense.
A toothpick tester may not come clean after the cake is done but this is just the baking time it needs.
This cake keeps well till a week when refrigerated continuously.
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