Eggless Whole Wheat Cake with Chocolate Buttercream Frosting Recipe

Steps

1. 1To prepare Eggless Whole Wheat Cake with Chocolate Buttercream Frosting Recipe, preheat Oven to 350 degrees Fahrenheit.
2. 2Combine the flour, baking soda and baking powder in a medium size mixing bowl.
3. 3Mix curd and oil in another large bowl and whisk to form a homogenous mixture.
4. 4Add sugar, vanilla extract and cinnamon powder. Mix well with a spatula till it forms a smooth creamy mixture.
5. 5Now add the flour in batches into the creamed mixture.
6. 6Continuously 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.
7. 7Make sure that the mixture is lump free.
8. 8Once 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.
9. 9Add and fold in the chopped walnuts in the cake batter.
10. 10Pour the batter into a greased baking dish and bake in the preheated oven for 35-45 minutes or until the cake is cooked.
11. 11Insert a toothpick into the cake at 2-3 places and if it comes out clean, then the cake is cooked.
12. 12Allow the cake to cool in the pan.
13. 13In the meantime, prepare the chocolate buttercream frosting. Add butter and sugar in a saucepan.
14. 14Cook on low medium heat till the butter melts and the sugar dissolves. Turn off the heat.
15. 15Now add the cocoa powder and the milk into the Saucepan. Stir and whisk continuously till you get a smooth and slightly thickened frosting.
16. 16While the cake is still warm, spread the buttercream frosting over the top of the cake.
17. 17Refrigerate the cake for at least 2 hours for the frosting to set.
18. 18Serve this delicious and moist Eggless Whole Wheat Cake with Chocolate Buttercream Frosting Recipe during tea time or after Delicious Italian Chicken Cacciatore Recipe with Mushrooms & Olives dinner meal served as dessert.