Eggless Triple chocolate brownie cake
Eggless triple chocolate Brownie cake is very soft,fluffy and moist with a rich chocolatey flavour. This brownie cake is a healthy treat for vegetarians with the goodness of whole wheat flour and jaggery powder.
Ingredients
- 120 gm whole wheat flour
- 80 gm chocolate
- 3 tbsp cocoa powder
- 60 ml oil
- 50 gm Jaggery powder
- ½ cup milk
- ¼ cup + 3 tbsp water
- ½ tbsp white vinegar
- ½ tsp chocolate essence
- 1 tsp baking powder
- ½ tsp baking soda
- 1 pinch salt
- 2 tbsp choco chips
Instructions
- Preheat oven at 170 degrees Celsius for about 10-12 minutes.
- Take a 7x7 inch square pan, grease it with oil and lined it with parchment paper. Put it aside.
- In a bowl, add chopped chocolate and oil, microwave it for 30 seconds. Mix it and microwave it again if required till all the chocolate melts. Make a smooth mixture. Let it cool for some time.
- Then add jaggery powder in it and mix till it becomes a lumps free batter. Keep it aside.
- Now take a mixing bowl, add whole wheat flour, cocoa powder, baking powder, baking soda, salt. Add melted chocolate mixture and mix. Then add milk and water to make a smooth and pouring consistency batter.
- Add more water if required to adjust the consistency.
- At last, add white vinegar and mix well. Pour the batter into the prepared cake tin. Sprinkle some choco chips.
- Tap the tin for few times so that the air bubbles escape.
- Place it in the preheated oven and bake it for 25-30 minutes.
- Take it out from the oven, cool it for 2-3 minutes in the pan. Then transfer it to a cooling rack and let it cool completely.
- Cut into square pieces and enjoy.
Notes
1. always sift the dry ingredients and then add to the wet ingredients.
2. Batter of the cake should be medium-thin.
3. Bake it at 170 degrees Celsius, a little lower temperature than regular cakes.
4. you can add a teaspoon of instant coffee to enhance the flavour. If you are making for kids, then skip this step.
5. Do not over mix the batter.
6. Always use fresh baking powder and baking soda for good results. Check their expiry date before use.
2. Batter of the cake should be medium-thin.
3. Bake it at 170 degrees Celsius, a little lower temperature than regular cakes.
4. you can add a teaspoon of instant coffee to enhance the flavour. If you are making for kids, then skip this step.
5. Do not over mix the batter.
6. Always use fresh baking powder and baking soda for good results. Check their expiry date before use.