Eggless Healthy Whole Wheat Cake with Chocolate Buttercream Frosting

Eggless Healthy Whole Wheat Cake with Chocolate Buttercream Frosting

Eggless Healthy Whole Wheat Cake Chocolate Buttercream Frosting is a soft moist cake and that too with no eggs, less gluten, light, and yummy. This is my first post in the series #Desserts, in which I will bring varied desserts both Indian and International Cuisine. After all August is a month of celebrations, starting with Friendship Day, Independence Day, Rakhsa Bandhan, Nag Panchami,Varalakshmi Vrat and  Krishna  Janmasthami !! So stay tuned to my post for any sweet ideas 🙂

Do you know that the first use of advanced baking skills came from the Egyptians ? Furthermore the word cake is derived from ‘kaka’, an Old Norse word . It also seems like that the greeks invented beer as the leavener before baking soda and baking powder were invented. Most of all , the cakes were more bread like and sweetened with honey and would last for many months. Finally, it might amaze you that the first icing were usually a boiled composition of the finest available sugar, egg whites and may be some flavorings. This icing was then spread on the cake and the cake was then returned to the oven for a while. The cake would then be let to cool and the icing cooled quickly to form a hard, glossy covering.

Eggless Healthy Whole Wheat Cake Chocolate Buttercream Frosting


In this recipe, the cake is made from whole grain wheat flour (known as atta in India). Thick yogurt , nuts, cinnamon and whole wheat grain flour makes it a healthy tea time cake. The brown sugar contains molasses and adds more flavor better in taste, it imparts slightly caramel like overtones and makes tender cookies. When used in dough containing baking soda, it reacts with sodium bicarbonate and helps to make the cakes soft, moist and flavorful.


Eggless Healthy Whole Grain Wheat Cake with Chocolate Buttercream Frosting
Prep time
Cook time
Total time
Recipe type: Eggless Desserts
Cuisine: Fusion
Serves: 12 pieces
  • For the cake :
  • 2 cups whole wheat flour
  • 1.5 tsp baking powder
  • 1 tsp baking soda
  • ¾ cup unsalted butter or refined oil
  • 1 cup dark brown sugar
  • ½ cup hung yogurt
  • 1 cup water( adjust as needed to bring the cake batter to a dripping consistency)
  • 1 tbsp cinnamon powder
  • 1 tbsp vanilla extract
  • ½ cup chopped walnuts( use any dry fruits you like)
  • ground cinnamon (for dusting and garnish)
  • confectioner's sugar ( for dusting and garnish)
  • For chocolate buttercream frosting :
  • 6 tbsp unsweetened cocoa powder
  • 3 tbsp unsalted butter at room temperature
  • 6 tbsp sugar (adjust as per taste)
  • 3-4 tbsp milk ( adjust as required)
  1. Preheat oven to 350 degrees F.
  2. Combine the flour, baking soda and baking powder in a medium size bowl.
  3. Mix curd and oil in another large bowl and whisk to form a homogenous mixture. Add sugar, vanilla extract and cinnamon powder. Mix well using a spatula till it forms a smooth creamy mixture.
  4. Now add the flour in batches into the creamed mixture. Continuously stir, scraping the sides and mix, till the flour is completely folded into the mixture before adding the next batch of flour. I added the flour in 5 batches. Make sure that the mixture should not have any lumps.
  5. Once all the flour is incorporated into the cake batter, add water (i used a little less than one cup) slowly into the mixture to bring it to the dripping consistency.
  6. Add and fold in the chopped walnuts in the cake batter.
  7. Pour the batter into a greased baking dish and bake in the preheated oven for 35-45 minutes or until the cake is cooked. Insert a toothpick into the cake at 2-3 places and if it comes out clean, then the cake is cooked.
  8. Allow the cake to cool in the pan.
  9. In the meantime, prepare the chocolate buttercream frosting. Add butter and sugar in a saucepan. Cook at low medium heat till the butter melts and the sugar dissolves. Turn off the heat. Now add the cocoa powder and the milk into the saucepan. Stir and whisk continuously till you get a smooth and slightly thickened frosting.
  10. While the cake is still warm, spread the buttercream frosting over the top of the cake. Mix some confectioner's sugar and ground cinnamon and sieve it over the top of the cake. Refrigerate the cake for atleast 2 hours for the frosting to set.
  11. To serve, slice and serve the eggless chocolate cake.

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