Vegan 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. This Eggless Whole Wheat Flour Chocolate Loaf cake is the perfect snack to enjoy!
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. To compensate for my boys, I frosted it with dark ganache for them. My colleagues felt they too need a bit more sugar. Anyway, no complaints as the cake had excellent crumb.
Here's another delicious Fat Free Egg free Chocolate Cake
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Ingredients
Wheat Flour - I have used regular Atta to bake this cake.
Cocoa Powder - We can use Dutch Cocoa Powder or regular one as well. Dark Cocoa Powder will lend a beautiful colour.
Leavening Agent - Baking Soda and Baking powder are used in this cake for the rise.
Water - For the moisture, we use water making the batter.
Sugar - Regular granulated sugar is used. You can replace with brown sugar or palm sugar as well.
Cooking Oil - The fat in this cake is by the cooking oil used.
Apple Cider Vinegar - Since this is a eggless cake, we use apple cider vinegar that reacts with cocoa powder.
Instructions
This cake is a firm loaf cake made with wheat flour, apple vinegar and cooking oil. The Cocoa powder makes it a delicious evening Tea Time snack.
How to make Eggless Vegan Whole Wheat Chocolate Loaf Cake
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 over mix.
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.
Substitutions & Variations
We can replace a part of the flour with oats flour for a different texture in this Eggless Whole Wheat Flour Chocolate Loaf cake
You can add some apple sauce as well that will give more moisture to the cake.
Adding some chocolate chips makes it more delicious as well.
You can make this as a marble cake as well by partially mixing in the cocoa powder.
Other Bakes you will enjoy!
- Eggless Chocolate Mini Muffins
- Vegan Brownies with Flax Seeds
- The BEST Vegan Eggless Chocolate Cake
- Mandarin Orange Loaf Cake ~ Vegan & Eggless
Recipe
Eggless Vegan Whole Wheat Chocolate Loaf Cake
Ingredients
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
Instructions
- 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
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vaishalisabnani says
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 !
Suma Gandlur says
This is kind of war cake with wheat flour version. The ganache must have made this cake more endearing to your sons. 🙂
Priya Suresh says
How moist its looks, cant believe its vegan.. Love the crumb of this dark beauty.. Looks prefect to have few slices without any guilt.
Rafeeda - The Big Sweet Tooth says
I love that wholewheat looks so fluffy! I love the vegan chocolate cake, sometimes you can't believe how cakes can be so moist without any diary ingredients...
sizzlingtastebuds says
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 🙂
gayathriraani says
Mildly sweet cakes go so well with chocolate flavour. Combined with the delicious ganache this is such a hearty treat for chocoholics.
Pavani says
You can't go wrong with this easy and delicious chocolate vegan cake. I think I would eat an extra slice if it is not too sweet 🙂
Varada says
Lovely chocolate cake. The chocolate ganache over the top sounds delicious.
Sharmi says
This Wheat Chocolate loaf looks so drooling with that ganache on top! I am carving for this right away.
Nalini says
Moist and fluffy chocolate cake,looks amazing.We love the mildly sweet cake always.
Renu Agrawal Dongre says
That slice of cake with the ganache, mmm..please pass on. Simply yum
Sharmila Kingsly says
So many healthy reasons to try out this cake!! So yummy~
sindhi khaana says
Love the slices of this dark beauty .
Priya Srinivasan says
with chocolate nothing goes wrong! love the slice slathered with chocolate!! looks very tempting!!!