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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.