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Home / Recipes / Eggless Olive Oil Dark Chocolate Whole Wheat Pistachio Cake

Photo of Eggless Olive Oil Dark Chocolate Whole Wheat Pistachio Cake by Namita Tiwari at BetterButter
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Eggless Olive Oil Dark Chocolate Whole Wheat Pistachio Cake

Jul-29-2015
Namita Tiwari
15 minutes
Prep Time
45 minutes
Cook Time
6 People
Serves
Read Instructions Save For Later

ABOUT Eggless Olive Oil Dark Chocolate Whole Wheat Pistachio Cake RECIPE

This is a moist and fudgy cake . It is a basic egg less recipe.

Recipe Tags

  • Veg
  • Everyday
  • European
  • Baking
  • Dessert
  • Egg Free

Ingredients Serving: 6

  1. 1 cup whole wheat flour
  2. 1 cup fresh yogurt
  3. 1 cup muscovado sugar (or any sugar)
  4. 1/3 cup sliced pistachios
  5. 1/3 cup unsweetened cocoa powder
  6. 1/3 cup olive oil
  7. ½ teaspoon baking soda
  8. 1 and 1/4 teaspoon baking powder
  9. 1 teaspoon coffee dissolved in 2 teaspoons of hot water
  10. A pinch of salt

Instructions

  1. Preheat the oven to 200 degrees Celsius.
  2. Line, grease and dust a 6 ½ inches round cake pan.
  3. Beat the yogurt till it is smooth. Add the sugar and leave it till it dissolves.
  4. 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.
  5. Now add the coffee and oil into this mixture and make sure to blend it well.
  6. In a separate bowl, stir together the ingredients, whole wheat flour, cocoa powder and salt. Strain the flour mix.
  7. 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.
  8. Pour the batter carefully into the prepared cake pan. Level with a spoon, sprinkle remaining pistachios evenly on top.
  9. 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.
  10. Let the cake cool in the pan for 10 minutes.
  11. 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.

Reviews (5)  

How would you rate this recipe? Please add a star rating before submitting your review.

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Nabamita Sen
Jan-12-2017
Nabamita Sen   Jan-12-2017

Can I bake in cooker?

Anupriya Singh
Jan-05-2017
Anupriya Singh   Jan-05-2017

Can I use rice bran or saffola oil?

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