This Eggless + Wholewheat Double Chocolate Loaf Cake is what dreams are made of!

Every bite is loaded with indulgent chocolate and you won’t be able to tell that it has absolute NO MAIDA!

Here’s how you make it!

✅Recipe (Makes a 10inch Loaf, half the recipe for a 7 or 8 inch loaf:
500 grams warm milk
1 tablespoon vinegar
240 grams whole wheat flour (atta)
30 grams cocoa powder
180 grams caster sugar
1 teaspoon baking powder
1 teaspoon baking soda
Pinch of sea salt
1 teaspoon instant coffee powder
100 grams dark chocolate chunks
130 grams vegetable oil (any neutral tasting oil of your choice)

✅Process:
Preheat oven to 180 Celsius
In a bowl, combine warm milk and vinegar to make instant buttermilk
Into this add the whole wheat flour, cocoa powder, caster sugar, baking soda, baking powder, sea salt, instant coffee powder and chocolate chunks
Mix well and make sure the chocolate chunks are coated in the atta well so they don’t sink to the bottom when they bake.
Plop this dry mix into the instant buttermilk and add the vegetable oil
Whisk until everything is well combined.
Pour into a loaf tin that’s greased and lined with parchment paper.
Top with more dark chocolate chunks and bake at 180 Celsius for 1 hour (or until a skewer/knife inserted in the centre of the loaf cake emerges clean)
Let the cake cool completely to room temperature before unmolding and slicing!
Enjoy!

Will you try this recipe? Let me know in the comments below!