Ingridients

• 1 cup whole wheat flour - leveled or 120 grams (you can use all-purpose flour also)
• 3 tablespoons cocoa powder
• ½ teaspoon baking soda
• 1 pinch salt
• ¾ cup raw sugar or 150 grams sugar ( i have used unrefined cane sugar, regular white sugar can also be used)
• 1 cup cold water, 250 ml
• ¼ cup sunflower oil 62.5 ml, or any neutral tasting oil
• 1 tablespoon lemon juice (can also use vinegar instead of lemon juice)
• ½ teaspoon vanilla extract or or vanilla powder or vanilla essence

For the Cocoa Frosting

• 1 tablespoon sunflower oil or any neutral tasting oil
• 3 tablespoons cocoa powder
• ¼ cup almond milk or any nut milk
• ¼ cup unrefined raw sugar or white sugar

Preparation

• First grease a round baking pan of 7.5 inches diameter x 2 inches height with sunflower oil.

• Preheat your oven to 200 degrees celsius (392 degrees Fahrenheit).

For making Chocolate Cake Batter

• Sieve whole wheat flour, salt, baking soda in a plate. Use good quality cocoa powder.

• In another pan or bowl, take the raw sugar.

• Add the cold water and stir so that the sugar dissolves.

• Now add the sunflower oil. Stir briskly so that everything is mixed well and you get a homogenous mixture.

• Next add the lemon juice and vanilla extract. Stir well again.

• Add the sieved dry ingredients to the wet mixture. Using a wired whisk, mix everything well.

• There should be no lumps in the cake batter. The batter is slightly thin and not thick.

• Pour the chocolate cake batter in the prepared cake pan.

Baking Eggless Chocolate Cake

• Tap the sides of the cake pan so that the extra air bubbles are let out.

• Bake the chocolate cake in a preheated oven for 200 degrees Celsius (392 degrees Fahrenheit) for 35 to 40 mins. Since temperatures vary from oven to oven, do keep a check.

• For baking in a convection mode of microwave oven, preheat the oven at 180 degrees celsius (356 degrees Fahrenheit) for 15 minutes. Then bake the cake at 180 degrees celsius (356 degree Fahrenheit) for 30 to 35 minutes.

• For doneness check the cake with a bamboo skewer or toothpick. The skewer or toothpick should come out clean. Once the chocolate cake becomes warm or cools down, remove it gently from the pan and place it on a wired rack. 

• If the toothpick is sticky, then place the cake back in the oven and continue to bake for some more minutes. Before frosting let the chocolate cake cool completely.

Making Frosting for the Cake

• Take the sunflower oil, almond milk and sugar in a small saucepan.

• Keep the saucepan on a low heat and stirring often mix till the sugar is dissolved. Then add the cocoa powder. On a low heat stir and mix till all the cocoa powder is dissolved. Switch off the flame.

Icing the Chocolate Cake

• While still hot, pour the frosting on the chocolate cake on the top and sides of the cake. Spread it evenly with an offset spatula. You can also slice the chocolate cake in halve and spread frosting in the center and then on the top. 

• Usually I wrap a medium sized plate with aluminium foil and then keep the cake on it. This make the frosting work easier.

• Keep the chocolate cake covered in the fridge for the frosting to set for a couple of hours. You can use a dome shaped bowl to cover the cake. Make sure the there is enough space between the cake and the bowl which you are using for covering the cake.

• The frosting will set after some hours.

• Next day, top the cake with some chocolate shavings or cacao shavings. You can also sprinkle some dry fruits or sprinkles. Some icing sugar and cocoa powder can also be sifted on the chocolate cake. This step is optional.

• Slice and serve the eggless chocolate cake.