Eggless Chocolate Cake | Whole Wheat Chocolate Cake

First grease a round baking pan of 7.5 inches diameter x 2 inches height with sunflower oil.

Preheat your oven to 200 degrees celsius (392 degrees Fahrenheit).

Sieve whole wheat flour, salt, baking soda in a plate or bowl. Before sifting keep a plate, bowl or tray below the sieve. Use a good quality cocoa powder.

Place the sifted dry ingredients aside.

In another pan or bowl, take the raw sugar.

Add cold water and stir with small whisk until all of the sugar dissolves.

Pour the sunflower oil. Stir briskly so that everything is mixed well and you get a homogenous mixture.

Next add the lemon juice and vanilla extract. Stir well again.

Add the sifted dry ingredients to the wet mixture. With a wired whisk, mix everything well.

Ensure that there are no lumps in the batter. This chocolate cake batter is slightly thin and not thick.

Pour the batter in the prepared pan.

Tap the sides of the pan so that the extra air bubbles are let out.

Bake in a preheated oven for 200 degrees Celsius (392 degrees Fahrenheit) for 35 to 40 mins. Since temperatures vary from oven to oven, do keep a check.

For baking in a convection mode of microwave oven, preheat the oven at 180 degrees celsius (356 degrees Fahrenheit) for 15 minutes. Then bake the cake at 180 degrees celsius (356 degree Fahrenheit) for 30 to 35 minutes.

For doneness check the cake with a bamboo skewer or toothpick. The skewer or toothpick should come out clean. Place the pan on a wired rack for the cake to cool.

Once the chocolate cake becomes cool at room temperature, remove it gently from the pan and place it on a wired rack. 

If the toothpick is sticky, then place the cake back in the oven and continue to bake for some more minutes. Before frosting let the chocolate cake cool completely.

Take the sunflower oil, almond milk and sugar in a small saucepan.

Keep the saucepan on a low heat and stirring often mix till the sugar is dissolved. Then add the cocoa powder. On a low heat stir and mix till all the cocoa powder is dissolved. Switch off the flame.

While still hot, pour the frosting on the chocolate cake on the top and sides of the cake. Spread it evenly with an offset spatula. You can also slice the chocolate cake in halve and spread frosting in the center and then on the top. 

Usually I wrap a medium sized plate with aluminium foil and then keep the cake on it. This make the frosting work easier.

Keep the chocolate cake covered in the fridge for the frosting to set for a couple of hours. You can use a dome shaped bowl to cover the cake. Make sure the there is enough space between the cake and the bowl which you are using for covering the cake.

The frosting will set after some hours.

Next day, top the cake with some chocolate shavings or cacao shavings. You can also sprinkle some dry fruits or sprinkles. Some icing sugar and cocoa powder can also be sifted on the chocolate cake. This step is optional.

Slice and serve eggless chocolate cake as a sweet dessert.

Serve the chocolate cake as it is as an after meal dessert or whenever the chocolate craving strike! Or for a luxurious treat, enjoy with a scoop of vanilla ice cream or some lightly sweetened whipped cream.

Place the remaining chocolate cake (whole or slices) in a covered box or container and refrigerate for a week.