Easy and simple chocolate walnut cake for everyday celebrations at home - eggless, made with wholewheat flour and lots and lots of love.
Prep Time15 minutesmins
Cook Time30 minutesmins
Course: Breakfast, Dessert
Cuisine: Continental
Keyword: cake, Chocolate
Servings: 8
Calories: 131kcal
Equipment
1 Mixing Bowl
1 6" cake tin
1 Convection Oven
Ingredients
½cupdahi
¼tspbaking soda
½cupwhole wheat flour
2tbspcocoa powder
½tspbaking powder
6tbsppowdered sugar
¼cupolive oil
½tspvanilla
3tbspmilk
¼cupwalnuts
Instructions
Line a 6-inch cake pan with oil and parchment paper. Preheat the oven to 200℃.
In a small bowl combine yogurt and baking soda. Let this sit aside for 5 minutes or until it foams up.
Meanwhile, in another bowl sift together whole wheat flour, cocoa powder, and baking powder. Give this a good mix and set it aside.
In a big mixing bowl add in oil and powdered sugar. Whisk this with a hand mix till the mixture becomes slightly pale. Add in the yogurt and baking soda mixture and whisk again.
To the same bowl, add vanilla and slightly warm milk and combine all wet ingredients.
Once combined, add in dry ingredients and ½ of chopped walnut. Bring the cake batter together using a spatula.
Pour the batter into the prepared pan and top it off with some walnuts.
Bake for 30-35 minutes or until a toothpick inserted comes out clean.
Notes
The recipe is great for making breakfast cupcakes as well. These can be made-ahead and stored for 3-4 days outside (if it is cold) or in the refrigerator.