Friday, July 10, 2009

Eggless whole wheat flour vanilla cake with dark chocolate frosting

Here is a small poem (if I may say so) as an introduction to this post that has the recipe for eggless whole wheat cake which is also my entry to Whole grain(Eggless)baking event hosted by the very talented Madhuram of egglesscooking.

Wheat flour I use only in dosa and roti, So whole grain baking event made me jittery. Whole grain I know is healthy, Hence switched on the PC And hunted for some recipe. Saw a cake that looked spongy. Baked the cake with some panic, But the result made me euphoric. Thanks to the event hostess Madhuram, I got to bake a cake that was so yum.

Without any further harassment to the readers, here is the recipe as adapted from Recipes4US though I decided to bake the cake after seeing the picture in Sunita's blog.


Whole Wheat Flour: 1 1/2 cup(I used ashirvad aata) Castor Sugar: 1 1/4 cup Baking Powder: 2 tsp Sunflower oil: 6 tbsp Warm Water: 1 cup Vanilla Extract: 1 tsp

1. Pre heat the oven to 180 degree C. 2. Sift flour and baking powder into a bowl. Stir in the castor sugar. 3. Add oil, water and vanilla extract and mix well until the mixture is smooth.(I did this with hand for a few seconds) 4. Bake in a greased and parchment paper lined cake pan for 20 to 25 minutes or till the edges begin to brown slightly, and the centre of the cake is springy to the touch. 5. Remove from the oven and take out the parchement paper carefully.

I got 2 cakes. I cut each cake into 2 halves and applied chocolate frosting and layered the cake and applied the frosting all over the cake.

Dark chocolate and whipped cream frosting(adapted from joyofbaking)


Dark Chocolate: around 150 gms(chopped) Heavy cream: 3/4 cup Unsalted Butter: 1 tbsp(at room temperature)

1. Place the dark chocolate in a bowl and keep aside. 2. Heat cream and butter in a sauce pan over medium heat and bring just to boil. 3. Pour the boiling cream immediately over the chocolate and a;;ow it to stand for few minutes. 4. Stir the mixture until smooth. 5. Let it sit at room temperature for 1 hour. 6. Beat the mixture until creamy and smooth. 7. If the mixture is a bit loose, freeze it for few minutes so that it comes to applying consistency. 8. Apply on the cake.

Eggless wheat flour cake with dark chocolate frosting is ready.

Verdict: This is the first time I tried wheat flour baking. I should say the cake tasted good. But definitely not as good as its maida counterpart. Also since it does not use butter, the rich taste was missing. But the chocolate frosting helped the cake to taste better. I might not like to eat the cake without the frosting mainly because I got the raw smell of whole wheat in the baked cake. I really appreciate if somebody could suggest a way so that the baked cake does not have the raw wheat flour smell. Surprisingly, the raw smell had reduced a bit the next day when I tasted.(after refrigerating overnight) I would definitely bake whole wheat cake again as it is healthy and taste wise its not that bad..I think I would start liking it once I get used to the wheat flour taste.

Note: The cake was not spongy like Sunita's. I think I baked for a little longer time. If castor sugar is not there, ordinary granulated sugar can be used by reducing the quantity to 3/4 cup.

This is my entry to Whole Grain(Eggless) Baking event hosted by Madhuram.


  1. That was a cute poem Priya. More than that I liked your "without any further harassment" line. That was so hilarious!

    Priya you got it all correct.

    1) Whole wheat flour cakes/baked goods does not taste good both immediately as well as on the same day of baking. It starts getting better from the next day onwards.

    2) It's true that it takes some time to adjust to that taste.

    3) Whole wheat flour and cocoa is the best combination. Both blend together and cocoa definitely reduces the raw taste of WWF.

    I had mentioned in the event announcement that using 1/4 cup of orange juice in place of any other liquid in the recipe reduces the bitter/raw taste of whole wheat. I'm going to try it. So I think in place of 1 cup of warm water, you could have used 3/4 cup of water and 1/4 freshly squeezed orange juice, I think it would have tasted even better. I'm stressing on freshly squeezed because I once tried something using store bought orange juice and the muffin was really bitter. The juice we get here is definitely on the bitter side.

    But all said, the cake looks fabulous with the frosting. Thanks for sending it to the event Priya.

  2. Hello Madhuram,
    I read through the whole of the event post..Somehow I missed the orange juice thing..If I had known, I could have tried using it..Thanks for mentioning now. There are more baking recipes to try..Will use it then..Its my pleasure to participate in the event.

  3. hey priya,
    Thanks for stopping by :)
    u have a lovely blog ...I'd want to see u more often :)
    Very well explained recipe and reading through Madhuram's comment it was icing on the cake ...thanks for sharing an interesting post :)

  4. Thanks Suparna..Yes..Madhuram's comment is indeed very helpful..

  5. Thats such a sweet poem priya :)
    cake looks really good, i too havent tried making cake using only whole wheat flour, especially chocolate one, i think making a whole wheat cake with fruit puree is easier..

  6. Priya, Your poem is too good . I am going to try this wheat flour cake this weekend. Thanks for posting this.


  7. I had bookmarked the same at Sunita's. Now reading ur well written post along with Madhu's comment, i know how to go abt when I make an attempt. Yours look good. loved the chocolate frosting.

  8. Wow nice one, will try definitely.....

  9. Thanks priya for the lovely recipe.
    My suggesstion is to use warm milk instead of water and butter instead of sunflower oil.
    I have tried myself many times and people can't make out that the cake is made from wheat flour.

  10. Hello Priya!

    this is the first time I went through your blog and loved it. I tried this cake immediately after reading the recipe. i used a little less sugar and added butter instead of oil. Instead of the chocolate frosting, I cut the cake into half and spread a layer of blue-berry conserve. I must say, it tasted awesome. Moreover, I did not get the WWF smell or taste. Maybe coz of the butter.

    Looking forward for easy and healthy recipes from you..

  11. Hi Priya,
    Excellent Blog and I Just loved the recepies.Tried this cake with little modification.
    1.Used multipurpose flour instead of whole wheat flour.
    2.Added Cocoa Powder.
    3.Used Plain soda instead of Warm water.
    4.Used butter instead of oil.

    The resultant cake was good in taste,but not a firm one.I baked for 25 mins(I'm a newbie and still experimenting with baking),as in 20 mins the fork was not coming out clean.
    Can you suggest how can i get perfect spongy eggless cake like a bakery one.

  12. Hello Priya,

    I would like to thank you for this wonderful recipe. I tried it today with less sugar and it turned out superb. My 4 year old daughter liked it a lot. She kept on asking for more and more. Thanks once again.

  13. ashwini
    Cake turns out good also in the microwave -10 mins
    adding cocoa and choclate chips also minimises the raw smell of wheat flour ,pouring choclate sauce while serving is an idea too.

  14. thank you so much for the recepie

    i made the following changes
    Whole Wheat Flour: 1 1/2 cup pillusbury
    Castor Sugar: 1 1/4 cup
    Baking Powder: 2 tsp
    butter: 6 tbsp
    used ½ cup milk,
    ¾ cup club soda
    Vanilla Extract: 1 tsp

    baked in the pressure cooker without wistle for 40-45 minutes, it was soft, tasty and could not make out it was of wheat flour
    without frosting
    it was tooo good.

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  20. Hi Priya! This is a gorgeous cake recipe. I'd like to make some of this on saturday. hope it would turn out well. Thanks! and... bookmarked!


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