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Whole Wheat Chocolate Cake (Healthy Indian Style)

A simple, healthy and moist whole wheat chocolate cake made with atta and cocoa. Easy, beginner-friendly recipe perfect for Indian kitchens.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 8 slices
Course: Dessert, Snack
Cuisine: Indian
Calories: 360
Ingredients Equipment Method Notes

Ingredients
  

Ingredients
  • 1.5 cups whole wheat flour (atta) sifted
  • 1/2 cup unsweetened cocoa powder
  • 3/4 cup jaggery powder or brown sugar finely powdered
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/4 tsp salt a pinch
  • 3/4 cup milk use low-fat or skim milk for lighter cake
  • 1/4 cup vegetable oil neutral oil like sunflower or canola
  • 1 tsp vanilla extract (optional)

Equipment

  • 9 inch round cake pan

Method
 

  1. Preheat your oven to 180°C (350°F). Grease and lightly flour a 9-inch round cake pan or line it with parchment paper.
  2. In a large mixing bowl, sift together whole wheat flour, cocoa powder, baking powder, baking soda and salt.
  3. In another bowl, whisk milk, vegetable oil, jaggery powder (or brown sugar) and vanilla extract until jaggery dissolves and mixture is smooth.
  4. Pour the wet ingredients into the dry ingredients bowl. Gently fold and mix until you get a smooth, lump-free batter. Don’t over-mix.
  5. Pour the batter into the prepared cake pan. Tap the pan gently on kitchen counter to release air bubbles.
  6. Bake for about 30 minutes or until a toothpick inserted into center comes out clean. If top browns too fast, cover loosely with aluminium foil.
  7. Allow cake to cool in pan for 10 minutes, then turn out onto a wire rack and let it cool completely before slicing.
  8. Serve plain or dust with a little cocoa powder or powdered jaggery for a healthier touch.

Notes

You can substitute milk with almond or soy milk for a vegan-friendly version. Optionally add chopped nuts or raisins on top before baking for extra texture and nutrition.