Whole Wheat Eggless Chocolate Cake Recipe

Before you begin, pre-heat your oven to 170 degrees centigrade and grease a cake tin with little bit of butter evenly on the base and the inner side edges of the tin.

Dust the inside of the tin with a little flour to help the cake come out smoothly from the cake tin and to not burn also.

Take all the dry ingredients, sieve them well and mix them together. Keep aside, while you get set to whip up the liquid batter.

In a clean bowl add the warm water, powdered sugar, oil and lemon juice. Stir well, add vanilla essence and stir again for few more minutes ensuring all the ingredients mix well.

Now slowly and steadily, add the liquid batter, into the dry mixture, in installments. Keep stirring, to prevent the formation of any lumps.

Soon, you will have a dark, sinister looking thick batter. No matter how sinister the batter looks, you will be surprised at the quantum of goodness that comes out in the finale.

Pour the cake batter in the prepared cake tin. Tap the sides so that the trapped air bubbles are freed.

Bake the cake in a preheated oven for 170 degrees Celsius for 30 to 35 minutes. Take a toothpick, insert it in the cake, if it comes out clean it means your cake is ready and if not, you can cook for few more minutes.

Let the cake sit in the tin for 5 minutes, then gently run a knife around the edge and turn the cake out onto a wire rack to cool. Serve dusted with sweet coco powder.