Name: Eggless Olive Oil Dark Chocolate Whole Wheat Pistachio Cake recipe by Namita Tiwari at BetterButter
Prep time: 15 min
Cook time: 45 min
Total time: 60 min
Yield: 6
Ingredients: 1 cup whole wheat flour; 1 cup fresh yogurt; 1 cup muscovado sugar (or any sugar); 1/3 cup sliced pistachios; 1/3 cup unsweetened cocoa powder; 1/3 cup olive oil; ½ teaspoon baking soda; 1 and 1/4 teaspoon baking powder; 1 teaspoon coffee dissolved in 2 teaspoons of hot water; A pinch of salt

Ingredients Serving: 6

1 cup whole wheat flour
1 cup fresh yogurt
1 cup muscovado sugar (or any sugar)
1/3 cup sliced pistachios
1/3 cup unsweetened cocoa powder
1/3 cup olive oil
½ teaspoon baking soda
1 and 1/4 teaspoon baking powder
1 teaspoon coffee dissolved in 2 teaspoons of hot water
A pinch of salt

Instructions

Preheat the oven to 200 degrees Celsius.
Line, grease and dust a 6 ½ inches round cake pan.
Beat the yogurt till it is smooth. Add the sugar and leave it till it dissolves.
Add the baking powder and baking soda into the yogurt mixture and mix well. The mixture will become bubbly, let this rest for 5 minutes.
Now add the coffee and oil into this mixture and make sure to blend it well.
In a separate bowl, stir together the ingredients, whole wheat flour, cocoa powder and salt. Strain the flour mix.
Add the flour mixture to the yogurt mixture in three rounds, be sure to mix it well after each addition. Stir in the sliced pistachios. Remember to save one tablespoon of pistachios for sprinkling on top of the cake.
Pour the batter carefully into the prepared cake pan. Level with a spoon, sprinkle remaining pistachios evenly on top.
Bake at 200 degrees Celsius for 10 minutes. Reduce the temperature to 175 degrees and bake for 40 – 45 minutes or till a toothpick inserted in the center comes out clean.
Let the cake cool in the pan for 10 minutes.
Carefully loosen the edges by running a knife along the sides and remove the cake from the pan. Let it cool in the wire rack. Slice and serve the next day to eat.

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