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.
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
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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