Healthy Chocolate Cake: Eggless & Multigrain
1 hour 5 minutes
1109 reads
About Healthy Chocolate Cake: Eggless & Multigrain
Craving chocolate but watching your waistline? This Healthy Chocolate Cake offers guilt-free indulgence with its rich, decadent flavor and surprisingly wholesome ingredients. It's the perfect treat any time of day!Made with nutritious multigrain flour and no eggs, this cake boasts a moist and tender crumb thanks to a simple blend of pantry staples. The deep chocolate flavor will satisfy even the most discerning sweet tooth.Whether enjoyed as a healthy breakfast, a satisfying afternoon snack, or a special occasion dessert, this cake offers the perfect balance of health and indulgence for both kids and adults.
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Recipe Time & More
Prep30 minutes
Cook35 minutes
Total1 hour 5 minutes
Ingredients
Dry Ingredients
- 2 cup Multigrain Flour
- 1 cup Sugar powdered
- 1 cup Milk Powder
- 0.5 cup Cocoa Powder
- 1 tsp Baking Soda
- 1 tsp Baking Powder
Wet Ingredients
- 1 cup Heavy Cream (or fresh homemade malai)
- 1.5 cup Milk lukewarm
Garnishing (Optional)
- Almonds chopped
Instructions
- In a large bowl, beat the heavy cream (or malai) and powdered sugar together until light and fluffy. This creates air pockets for a tender crumb.
- Add the multigrain flour and milk powder to the wet ingredients. Mix until just combined. Be careful not to overmix.
- Preheat your oven to 350°F (175°C). Grease and flour a cake pan. This prevents the cake from sticking.
- Gently warm the milk. Add the lukewarm milk and cocoa powder to the batter. Mix until smooth and well incorporated.
- In a small bowl, whisk together the baking soda and baking powder. Add this to the cake batter and mix gently. The baking soda and powder create the lift in the cake.
- Pour the batter into the prepared cake pan. If desired, sprinkle chopped almonds on top.
- Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean. The cake is ready when the edges pull away from the sides of the pan.
- Let the cake cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
Recipe Notes
Good To Know
- For a nutty depth of flavor and added texture, fold in a handful of chopped walnuts, almonds, or sunflower seeds into the batter before baking.
- If you want to make the cake completely dairy-free, substitute the cream and milk with coconut cream and any plant-based milk such as almond or oat milk. This will keep the cake moist while adding a subtle richness.
- To enhance the chocolate flavor without adding more sugar, stir a teaspoon of instant coffee powder or a pinch of sea salt into the dry ingredients.
Expert Tips
- Don't overmix the batter. Overmixing can develop the gluten in the flour, leading to a tougher cake.
- Let the cake cool completely in the pan before frosting or slicing. This prevents it from crumbling.
- For a cleaner slice, use a serrated knife and gently saw through the cake rather than pressing down.
Storage Instructions
- This cake freezes well. Slice it after cooling, wrap individual pieces in parchment paper, and store them in an airtight container or freezer bag for up to two months. Simply thaw and gently reheat as needed for a quick breakfast or snack.
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Recipe Nutrition
Calories: 371kcalCarbohydrates: 81gProtein: 8gFat: 1gPolyunsaturated Fat: 0.3gMonounsaturated Fat: 0.6gFiber: 1gSugar: 45g
Kanwaljeet Chhabra
Articles: 80
5 Comments
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Such a delicious dish! Thank you.
This looks so appetizing! Thank you.
Thanku so much Kirti
No oil and home made cream I love it will surely try.
This looks incredible! Thank you.