Eggless Chocolate Wheat Cake

 

Eggless chocolate wheat cake, soft and moist eggless chocolate wheat cake, eggless cake recipe with condensed milk

Eggless Wheat Cake

Eggless Chocolate Wheat Cake Recipe

Ingredients:

  • Wheat flour/Atta – 1 ¾ cup
  • Cornflour – 4 Tbsp
  • Cocoa powder – 5 Tbsp
  • Baking powder – 1  tsp
  • Baking Soda – 1 tsp
  • Salt – ¼  tsp
  • Sugar – 2/3 cup
  • Sunflower oil – 1  cup
  • Sweetened Condensed Milk – 1 can (I used 385g can)
  • Vanilla essence – 1  tsp
  • Curd – 2/3  cup
  • Coffee – 2/3  cup (1tsp coffee powder in 2/3 cup warm water)

 

(Note: 1 Cup = 250 ml.

When ever you are mixing for the cake with hand or hand mixer, you should mix in one direction only to get soft cakes.

Make sure all the ingredients are at room temperature before you start mixing

Make sure your oven settings are correct, else cakes wont come proper)

 

 

Method:

Preheat oven to 175 degree. Line two 8 inch cake pan with baking sheet (butter paper) and keep it ready.

Sift flour, cornflour, cocoa powder, baking powder, baking soda and salt. Repeat it 2 times. Dry ingredients part is ready.

In a large bowl take sugar and oil. Mix with a mixer in high speed until its combined well

Mix in condensed milk and vanilla essence

Add the dry ingredients to it, about 3tbsp at a time mixing after each addition, just until combined. (all step from this step should be done in low/medium speed)

When you start finding it difficult to mix start adding curd and mix

Add coffee and mix until combined.

Batter is ready (The batter prepared will be runny)

Pour the batter evenly into the cake pan.

Bake in the middle rack for 40- 45 minutes, or until a toothpick comes out clean.

Remove the cake from the pan and let it cool. Serve and Enjoy!!!!

 

 

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