Eggless Chocolate Cake With Whole Wheat Flour | Moist Atta Chocolate Cake | Cake Without Condensed Milk

Powdered Brown sugar(White sugar) - 1 cup
Yogurt(Curd) - 1/2 cup(120ml)
Oil - 1/4 cup(60ml)
Whole wheat flour - 1 cup(150 g)
Cocoa powder - 1/4 cup(30g)
Coffee powder - 1/2 tsp
Baking Powder - 1 tsp
Baking Soda - 1/2 tsp
Salt - a pinch
Vanilla Extract - 1 tsp
Milk - 1/2 cup(120ml)

First let's Pre-Heat Oven at 350 F or 175 C for 5 - 10 min.
In a large bowl
Add Powdered Brown sugar - 1 cup(150 g)
( or white sugar)
Yogurt(Curd) - 1/2 cup(120ml)
Oil - 1/4 cup(60ml)
Whisk and mix well.
(Make sure there are no lumps)
Place a sieve
Add Whole wheat flour - 1 cup(150 g)
Cocoa powder- 1/4 cup(30g)
Coffee powder - 1/2 tsp
Baking Powder - 1 tsp
Baking Soda - 1/2 tsp
Salt - a pinch
Sieve the flour
(Make sure there are no lumps)
Add Vanilla Extract - 1 tsp
Now mix the batter gently.
Thick Batter.
Add Milk - 1/2 cup(120ml)
Mix gently.
If required add 2-3 tbsp of milk (optional)
Mix gently.
Smooth and lump-free batter is ready.
To a baking pan line a butter paper at the bottom to prevent sticking.
Greace the pan with butter or oil.
Transfer the cake batter to a baking pan.
Tap gently to remove air bubbles.
Place the cake pan in Oven for 30-35 minutes at 350 F or 175 C.
After 30 minutes
Insert a toothpick or knife and check the cake is baked perfectly.
Cool the cake
Unmould the cake.
Our soft, healthy and fluffy Chocolate Cake is ready to serve!!!