Name: Eggless Healthy Whole Wheat Cake with Chocolate Buttercream Frosting recipe by Antara Navin at BetterButter
Prep time: 20 min
Cook time: 45 min
Total time: 65 min
Yield: 12
Ingredients: For the cake :; 2 cups whole wheat flour; 1.5 Tsp Baking Powder; 1 tsp baking soda; 3/4 cup unsalted butter melted; 1 cup dark brown sugar; 1/2 cup hung yogurt; 1 cup water( adjust as needed to bring the cake batter to a dripping consistency); 1 tbsp cinnamon powder; 1 tbsp vanilla extract; 1/2 cup chopped walnuts( use any dry fruits you like); confectioners sugar ( for dusting and garnish); For chocolate buttercream frosting :; 6 tbsp unsweetened cocoa powder; 3 tbsp unsalted butter at room temperature; 6 tbsp sugar (adjust as per taste); 3-4 tbsp milk ( adjust as required)

ABOUT Eggless Healthy Whole Wheat Cake with Chocolate Buttercream Frosting RECIPE

Eggless Healthy Whole Wheat Cake with Chocolate Buttercream Frosting is a soft moist cake and that too with no eggs, no gluten, light, and yummy. The main ingredients is whole wheat flour, butter , thick curd and dark brown sugar. The cake is super moist and yummy , topped with chocolate buttercream frosting. Everytime you eat this cake, you feel like you are taking a bite of heaven.

Ingredients Serving: 12

For the cake :
2 cups whole wheat flour
1.5 Tsp Baking Powder
1 tsp baking soda
3/4 cup unsalted butter melted
1 cup dark brown sugar
1/2 cup hung yogurt
1 cup water( adjust as needed to bring the cake batter to a dripping consistency)
1 tbsp cinnamon powder
1 tbsp vanilla extract
1/2 cup chopped walnuts( use any dry fruits you like)
confectioners sugar ( for dusting and garnish)
For chocolate buttercream frosting :
6 tbsp unsweetened cocoa powder
3 tbsp unsalted butter at room temperature
6 tbsp sugar (adjust as per taste)
3-4 tbsp milk ( adjust as required)

Instructions

Preheat oven to 350 degrees F.
Combine the flour, baking soda and baking powder in a medium size bowl.
Mix curd and oil in another large bowl and whisk to form a homogenous mixture. Add sugar, vanilla extract and cinnamon powder. Mix well using a spatula till it forms a smooth creamy mixture.
Now add the flour in batches into the creamed mixture. Continuously stir, scraping the sides and mix, till the flour is completely folded into the mixture before adding the next batch of flour. I added the flour in 5 batches. Make sure that there are no lumps.
Once all the flour is incorporated into the cake batter, add water (i used a little less than one cup) slowly into the mixture to bring it to the dripping consistency.Add and fold in the chopped walnuts in the cake batter.
Pour the batter into a greased baking dish and bake in the preheated oven for 35-45 minutes or until the cake is cooked. Insert a toothpick into the cake at 2-3 places and if it comes out clean, then the cake is cooked.
Allow the cake to cool in the pan.
In the meantime, prepare the chocolate buttercream frosting. Add butter and sugar in a saucepan. Cook at low medium heat till the butter melts and the sugar dissolves. Turn off the heat. Now add the cocoa powder and the milk into the saucepan. Stir and whisk continuously till you get a smooth and slightly thickened frosting.
While the cake is still warm, spread the buttercream frosting over the top of the cake. To garnish , mix little cinnamon powder and powdered sugar and dust it over the cake. Refrigerate the cake for atleast 2 hours for the frosting to set.
To serve, slice and serve the eggless chocolate cake.

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