Eggless Vegan Whole Wheat Chocolate Loaf Cake

Eggless Vegan Whole Wheat Chocolate Loaf Cake

Eggless Vegan Whole Wheat Chocolate Loaf Cake is a basic cake that you can make for any fancy decorated cake. This one is just right with sweetness and excellent crumb.

Going along with the theme I have for this week, with Wheat flour and chocolate, next is this chocolate cake made vegan and eggless. While I am not advocating vegan as I can’t be without my paneer, this is surely a wonderful cake if you want to bake something for those who are vegan by design.

The sweetness in this loaf was just fine. I surely felt it could’ve been more. So compensate for my boys, I frosted it with dark ganache for them. My colleagues felt they too need a bit more sugar. Anyway no complains as the cake had excellent crumb.

This is the last for this week and we will wrap the Bakeathon 2018 with just another one in the series. Until then you enjoy this cake.

Eggless Vegan Whole Wheat Chocolate Loaf Cake

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How to make Eggless Vegan Whole Wheat Chocolate Loaf Cake

   Step By Step Pictures How to make Eggless Vegan Whole Wheat Chocolate Loaf Cake 1 How to make Eggless Vegan Whole Wheat Chocolate Loaf Cake 2 How to make Eggless Vegan Whole Wheat Chocolate Loaf Cake 3  Eggless Vegan Whole Wheat Chocolate CakeVegan Whole Wheat Chocolate Loaf CakeEggless Whole Wheat Chocolate Loaf Cake

Eggless Vegan Whole Wheat Chocolate Loaf Cake

For Dry Ingredients

1.5 cups Wheat Flour / Atta
3 tbsp Cocoa Powder
1 tsp Baking Soda
1/8 tsp Baking Powder

For Wet Ingredients

1 cup Water (1 tbsp to 3 tbsp more if required)
1 cup Sugar
1/4 cup Cooking Oil
2 tsp Vanilla Essence
1 tbsp Apple Cider Vinegar

How to make

Sift the dry ingredients well and keep it aside.
In a big bowl add sugar, water, oil, vanilla, and vinegar and combine until sugar dissolves
Add the dry ingredients in batches to the liquid. Use a spatula to combine well and don’t overmix.
I started with 1 cup water. When all the ingredients were mixed, I felt I had to add 1 tbsp of water more.
Oil and flour the loaf tin. Transfer the batter to the tin and pat a couple of times
Preheat the oven to 170C and bake the cake for 45 mins.
Let the cake sit overnight for the cake to become soft.

Notes:

At 45 mins, I felt the batter in the center had to be cooked, however, after 45 mins, the cake was a little hard. So I could’ve left the cake to get cooked with the heat itself.
The sweet was very less in the loaf, so if you are expecting a sweet loaf, you must add 1/4 cup more if you want or add some choco chip to balance.
Since I made this for the boys, I slashed some dark chocolate ganache over it to balance the sweetness.
My colleagues said it felt like a tea cake with a hint of sweetness.

Chocolate Loaf Cake with Ganache

Print Recipe
Eggless Vegan Whole Wheat Chocolate Loaf Cake
Eggless Vegan Whole Wheat Chocolate Loaf Cake is a basic cake that you can make for any fancy decorated cake. This one is just right with sweetness and excellent crumb.
Eggless Vegan Whole Wheat Chocolate Loaf Cake
Votes: 0
Rating: 0
You:
Rate this recipe!
Course Desserts, Snacks
Cuisine Fusion
By Cook Method Oven
Dish Type Eggless Cakes
Keyword Loaf Cake
Servings
Ingredients
For Dry Ingredients
For Wet Ingredients
Course Desserts, Snacks
Cuisine Fusion
By Cook Method Oven
Dish Type Eggless Cakes
Keyword Loaf Cake
Servings
Ingredients
For Dry Ingredients
For Wet Ingredients
Eggless Vegan Whole Wheat Chocolate Loaf Cake
Votes: 0
Rating: 0
You:
Rate this recipe!
Instructions
  1. Sift the dry ingredients well and keep it aside.
  2. In a big bowl add sugar, water, oil, vanilla, and vinegar and combine until sugar dissolves
  3. Add the dry ingredients in batches to the liquid. Use a spatula to combine well and don't overmix.
  4. I started with 1 cup water. When all the ingredients were mixed, I felt I had to add 1 tbsp of water more.
  5. Oil and flour the loaf tin. Transfer the batter to the tin and pat a couple of times
  6. Preheat the oven to 170C and bake the cake for 45 mins.
  7. Let the cake sit overnight for the cake to become soft.
Recipe Notes

At 45 mins, I felt the batter in the center had to be cooked, however, after 45 mins, the cake was a little hard. So I could've left the cake to get cooked with the heat itself. The sweet was very less in the loaf, so if you are expecting a sweet loaf, you must add 1/4 cup more if you want or add some choco chip to balance. Since I made this for the boys, I slashed some dark chocolate ganache over it to balance the sweetness. My colleagues said it felt like a tea cake with a hint of sweetness.

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14 comments

  1. As long as the loaf is chocolate flavour and moist , I don’t mind a vegan one too . I know your love for dairy , so a vegan from you comes as a surprise!
    Love the texture and the sinful dark colour and of course the ganache too !

  2. Oh ! I wouldn’t change a thing about this cake. I am very fond of collecting and trying various vegan recipes , both sweet and savoury and I think my kids would love this a lot for their snack box . Well made cake 🙂

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