Eggless Wheat Chocolate Pound Cake

by // // 42 Comments

Eggless Wheat Chocolate Pound Cake is a delicious tea time cake which you and your entire family will love.

Eggless Wheat Chocolate Pound Cake is a lot healthier than store-bought cakes, that are packed full of additives and preservatives.

 

I find you always have a little proud moment when you bake a cake from scratch!
This is a special cake as I baked this one to celebrate my birthday a few days ago.I don’t like store-bought much because they have too much sugar, colors, and preservatives in them.

Lately, I am more diverted towards making my own cakes without eggs and using whole wheat flour completely or 50-50.
Some of my eggless bakes are

1.Eggless Whole Wheat Apple Cinnamon Cake
2.Eggless Chocolate Cupcakes
3.Eggless Pumpkin Spice cake

This cake is 50-50 combination of whole wheat and All purpose flour. The texture of this cake is not as spongy as a regular cake, but believe me, the taste was outstanding.Here are few points to understand whenever you are baking an eggless whole wheat flour

  1. Never compare whole wheat Eggless cakes with a regular cake. They are not as fluffy as regular cakes.
  2. The texture of eggless cakes is denser as compared to egg cakes.
  3.  The taste of whole wheat cakes may be slightly different than regular all-purpose flour cakes but a lot healthier and delicious too.

My kids just loved the cake, they took it to their school, ate it as an evening snack and finished it in no time, which doesn’t usually happens in my home. My elder one doesn’t like to eat sugary food much and my little one is too picky. So when both of them liked this cake, I felt so happy.
I am sure, if you would try this cake, you will love it too. My inspiration for this recipe was Stephany of Joy of Baking. The original recipe had eggs and was made with All purpose flour, but I replaced the eggs with bananas and all-purpose flour with 50-50 flours.

This is how I made this Eggless Wheat Chocolate Pound Cake

Print

Eggless Wheat Chocolate Pound Cake

A delicious Eggless wheat Pound cake loaded with chocolaty flavors.

Course Dessert
Cuisine American
Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Author Swati Goyal

Ingredients

  • 3/4 Cup Whole Wheat Flour
  • 3/4 Cup All purpose Flour or Maida
  • 1&1/4 cup Granulated Sugar
  • 1 Cup Salted Butter - Room temperature
  • 2 mashed Ripened Bananas
  • 2 tsp Vanilla Essense
  • 3 tbsp Milk- Room temperature
  • 1 tsp Baking Powder
  • 1/4 cup Coco Powder
  • 1/4 cup Boiling Water

For the Chocolate Glaze

  • 90 grams (3 oz) Semi sweet chocolate chips
  • 2 tbsp Butter
  • 1 tbsp honey

Instructions

  1. Preheat the oven at 350 F or 180 C
    In a small bowl mix cocoa powder and boiling water and mix well. Keep this aside to let it cool.

  2. In a big mixing bowl, using a hand blender or a stand mixer, beat the butter till it is soft. This should take 5 minutes.

  3. Now add sugar and mix well for about 5 more minutes.

  4. Add the bananas and Vanilla and mix well again using the blender

  5. Add the cocoa syrup to the mixture now.

  6. In a separate bowl, sift together all-purpose flour, whole wheat flour, salt, baking powder together 3 times. As this cake is eggless, Sifting 3 times aerate the mixture and hence helps in making the cake spongy.

  7. Once the flours are sifted, add the dry ingredients to the wet ingredients. Blend again.

  8. Keep scraping from the sides using a scraper or a spoon and blend everything together for 5 minutes until there are no lumps. Add milk and blend again for 2-3 minutes.

  9. Grease first and then line a loaf pan with parchment paper. 

  10. Scrape the batter into the cake pan and smooth the top with a spatula.

  11. Bake the cake for 55 minutes and then turn off the oven, after five minutes check the cake with a toothpick. if it is done take it out. remove the cake from the pan, peel off the parchment paper and then re-invert. let it cool down completely.

To prepare the chocolate glaze

  1. heat water in a large saucepan and place the semi chocolate chips, honey plus butter in another bowl.


  2. Place this bowl over the water in the saucepan, so that the chocolate and butter melt together and mix to form a glaze. 

  3. Let this glaze come to room temperature. Spread it over the cooled cake and keep it in the fridge for 4-5 hours. You can eat the cake at this time also, but to enjoy the cake with its maximum flavors, I would recommend eating it after it is cooled in the fridge.

  4. Once all the flavors are mingled and the glaze is set, cut the cake into slices, serve to your loved ones and enjoy yourself. You can freeze this cake and enjoy for a couple of months.

Recipe Notes

1.The cake tastes best when you let the glaze set and let all the flavors mingled in the refrigerator for 4 to 6 hours.

2.As the cake is eggless and has whole wheat, Please don't expect the cake to be too spongy.

3.I have replaces eggs with bananas, but you can replace eggs with condensed milk, or applesauce too. Google egg replacers in cakes and you can find out the exact measurements. 
4.Get creative and use this as a base recipe, add more exciting ingredients, for example, nuts, chocolate chips etc to your pound cake.

 

 

Can’t Make it Now?
PIN IT to try later

Eggless Wheat Chocolate Pound Cake
If you try this recipe, please share your feedback along with pictures on my FACEBOOK PAGE and don’t forget to follow me. Please subscribe to my blog for latest updates. Please Follow me on
Facebook
Instagram
Pinterest
twitter

SHOP RELATED PRODUCTS

42 comments

  2. Laineey says:

    Wow. It’s hard to believe that this chocolate pound cake is eggless!! It looks so delicious and moist, and don’t get me started on the glaze! I can’t wait to try it.

    Reply
  7. Stephanie@ApplesforCJ says:

    This cake looks so moist and all that chocolate is calling my name. I agree about not liking overly sweet treats so this sounds perfect.

    Reply
  13. Denise says:

    Oh my look at all of that chocolatey goodness! Baking has always been a mystery to me. I wouldn’t think you could make such a good looking and tasting cake like that without eggs. Kudos to you!

    Reply
  16. Priya Suresh says:

    Am in love with this pound cake, that too coz of the addition of wheat flour. And eggless pound cake makes me drool. An excellent cake to relish with some coffee or tea. Lovely bake there.

    Reply
  18. simplysensationalfood says:

    What a lovely cake, you can’t go wrong with any chocolate cake. It looks so delectable and would go so well with a cup of coffee.

    Reply
  24. Maria Nasir says:

    We are very fond of light tea/coffee cakes at our place. This seems to be a perfect accompaniment for afternoon tea or a special treat in the lunchbox. I love how nice the texture of this cake has turned out with wheat.

    Reply
  28. Vidya Narayan says:

    In love with the pound cake and that gorgeous slice on the plate! I really dont mind dense cakes (no they are not really very dense but not soft like APF either, I get it) as long as they are a small effort towards eating healthy and enjoying tasty food at home. Plus baking at home is a huge plus anyways. That chocolate drizzle on top must have got your kids all happy .. I am certainly happy looking at these. Great share!

    Reply
  29. Amy says:

    I didn’t know you could replace eggs with bananas! I’m going to have to give that a try! This cake looks yummy!

    Reply
  35. Rafeeda - The Big Sweet Tooth says:

    I totally agree to you… we can’t compare egg bakes with eggless, but I believe that both have their own goodness quotient and I take it as per that. I enjoy my eggless bakes as much as I enjoy the other bakes… I have no doubt on your kids enjoying it, chocolate is always a winner, irrespective of adults or kids, unless they are chocolate averse, and the topping makes it even more tempting…

    Reply

Leave a Reply