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Whole wheat Eggless Chocolate & Orange Cake

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Chocolate and orange is a combination I grew up disliking heavily. But little did I know it was because I always tried the dishes that used artificial orange flavour! I fell in love the day I just randomly dipped an orange in some melted chocolate and tasted the incredible combination. It made my tastebuds go crazy.

I have way more chocolate recipes on my blog than necessary, but I am not going to stop anyway. This time I decided that I am going to make this recipe as good for you as possible without compromising on the texture and flavour. If I am being honest, this cake has turned out way better than I ever imagined. You will never realize that it has all wholewheat flour and that it is eggless!!!

This cake uses:

  • 100% whole wheat flour
  • 100% organic cane sugar 
  • is 100% egg-free

Please follow the recipe as is and do not make any substitutions.

If you use a cake pan of a different size, the baking time will vary.

  • Blue Bird Corn Flour, 100g
  • Coffee powder
  • Parchment Paper
  • Amul 55% Cocoa Dark Chocolate Bar, 150g – Pack of 4
  • Sprig Extract of Natural Bourbon Vanilla
  • Hershey’s Cocoa Powder
  • Morphy Richards 28 RSS 28 Litre Oven Toaster Griller (Black)

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Whole wheat Eggless Chocolate & Orange Cake

The most delicious and almost healthy for you chocolate cake, made with 100% whole wheat flour and no eggs. This cake is packed with chocolate flavour and has hints of orange to make it even better!
Prep Time 20 minutes
Baking time 55 minutes
Total Time 1 hour 15 minutes
Servings 6 People
Author bakesalotlady

Ingredients

For the cake:

  • 180 g whole wheat flour
  • 20 g cornstarch or cornflour
  • 60 g unsweetened cocoa powder
  • 1/2 tsp instant coffee powder
  • 1 tsp baking soda
  • 1/2 tsp baking powder
  • 1/4 tsp salt
  • 220 g organic cane sugar/brown sugar
  • 120 ml sunflower oil
  • 250 ml warm milk
  • 25 ml yoghurt/sour cream
  • 1 tbsp vinegar
  • 1/2 tsp vanilla extract
  • 1 tbsp orange zest freshly grated
  • 70 ml freshly squeezed orange juice strain to remove seeds

For the ganache:

  • 150 g chopped chocolate
  • 120 ml heavy cream

Instructions

Make the cake:

  • To make a taller cake, I used a deep 7 inch round cake pan. Grease and line it with parchment paper. Preheat your oven to 175C.
  • Add the cocoa powder, instant coffee and salt in a medium-large bowl. Set aside.
  • In a small microwave-safe bowl, warm up the milk. Once it is hot, slowly pour this in a steady stream into the cocoa powder mixture, stirring with a whisk continuously. This will avoid lumps and result in a smooth, homogenous mixture.
  • Add the sugar and yoghurt into this and stir until the sugar is dissolved.
  • Now add the vinegar, vanilla, orange zest, orange juice and oil. Stir until combined.
  • Sift the whole-wheat flour, baking powder, baking soda and cornflour and gently fold with a spatula till you no longer see any dry flour.
  • Pour this mixture into the prepared cake pan, tap the pan on the kitchen counter to release any air bubbles and bake at 175C for roughly 50-55 minutes or until a skewer inserted in the middle comes out clean.
  • Let the cake cool down completely inside the pan on a wire rack before removing and slathering with ganache.

Make the ganache:

  • Heat the cream in the microwave in a microwave-safe bowl or on the stove in a heavy bottom saucepan, just until it simmers. Add the chopped chocolate and let it sit for 5 minutes. Stir to combine and leave it at room temperature for an hour or two till it is thick enough to spread on top of the cake.
  • Blue Bird Corn Flour, 100g
  • Coffee powder
  • Parchment Paper
  • Amul 55% Cocoa Dark Chocolate Bar, 150g – Pack of 4
  • Sprig Extract of Natural Bourbon Vanilla
  • Hershey’s Cocoa Powder
  • Morphy Richards 28 RSS 28 Litre Oven Toaster Griller (Black)

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