Nutty Choco Cake - Eggless

Baking a cake always comes with mixed feelings..I am sure most of us have these inhibitions lined up in our mind each time we want to bake a cake .

I am no different and I also have had my fair share of fiascos and goof ups with baking a cake in an oven . I had infact given up on baking a cake again ,but the urge in me kept nudging me to try other options to bake a cake .  

I baked a Choco Orange Cup Cake in microwave and  was very happy with the outcome ,it was soft spongy and moist . This truly gave me the confidence to explore the microwave option for baking cakes.

This time Swaty of Food Trails was the hostess for the #288th Foodie Monday Bloghop  - our weekly Monday event and suggested #ChocolateDelights as the theme and explore Chocolate based recipes . Swaty is a pro at baking cookies and her Date filled cookies have caught my attention and I am hoping to try it soon ,another way to shy off my baking fears .

I had many options in my mind to use Chocolate, but I really wanted to try and bake a cake ,so I went ahead and made this whole wheat , eggless Choco nutty cake in the microwave.  It is more like a tea cake and can be served with evening tea /coffee or can make a good option for Hi Tea parties . 

This doesn't have any kind of icing using cream or chocolate, so I can confidently say that even a beginner can try and bake this cake . It was soft and moist and the nuts gave a nice crunchy feel while taking bite.

Preparation Time - 20 mins

Baking Time - 7 mins

Complexity - Medium 

Serves - 3 to 4 

1 cup measure  = 120ml  in my recipe 

Ingredients 

2 cups whole wheat flour 

1 cup powdered sugar 

6 tsp cocoa powder 

Few drops vanilla essence 

1 tsp baking soda 

Assorted dry fruits roughly chopped (almonds, pista , cashews) 

4 tbsp cooking oil

1/2 cup condensed milk 

1/4 cup milk 

Pinch of salt

Method

• Take the whole wheat flour , baking soda , salt and cocoa powder in a mixing bowl and sift it for minimum 2 times and keep aside. 
• Rub the chopped dry fruits into this sifted flour. 
• In another mixing bowl , add the sugar , condensed milk , vanilla essence,  oil and mix it well till it appears nice and creamy.
• Add the flour mixture in small batches into this wet mix and mix it gently . Donot mix or beat vigorously, else the gluten will react and the cake may turn chewy and hard .
• The batter has to be thick but if dropping consistency.  You can add a little milk if you find difficulty in mixing the batter .
• Grease a microwave safe rectangular or flat round container and pour this mix into it .  Tap it lightly to release the air bubbles trapped . If using a glass container tap it on a soft cloth to ensure the glass doesn't break .
• You can also place a parchment paper or butter paper in the container and pour the batter over it .
• Place it in the microwave for 5 mins and check if the cake passes the tooth pick test . If the tooth pick comes out clean, then the cake is done ,else toss it for another 2 mins more .
• Let it cool well and then slowly invert it and remove it from the container.  Slice it and serve it with tea or coffee .

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