Name: Whole Wheat Chocolate Cake Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Ingredients: 1/2 cup Whole Wheat Flour; 1/2 cup All-Purpose Flour; 1/2 cup Sugar; 2 Eggs; 1/3 cup Sunflower oil; 2 tbsp Cocoa Powder; 2 tbsp Protinex Tasty Chocolate Powder; 1/2 tsp Baking Powder; 1/4 tsp Baking Soda; 1/3 cup Milk; 1/2 cup chopped chocolate chunks

This whole wheat chocolate cake recipe is perfect for those who would like to enjoy some decadence without going through much of a guilt trip. This cake recipe has 50% whole wheat flour along with the all-purpose flour which makes it slightly healthier and a lot tastier. Just like my other cake recipes, it is an oil-based whole wheat chocolate cake with eggs and premium quality dutch processed cocoa powder. Topped with dark chocolate chunks, this chocolate cake is perfect for breakfast or as a snack between the meals.

In this post, I have shared a couple of possible variations of a whole wheat flour chocolate cake recipe. I have played around quite a bit with ingredients and I am going to share all the success stories here so that you can choose and bake.

Table of Contents

My favourite recipe for chocolate cake with whole wheat flour!

I love chocolate. I mean who doesn’t?

Everyone in my family can have chocolate in any form. So, I end up experimenting a lot with them. Especially in my cake recipes. I am very comfortable baking cakes, probably because I have been baking since I was 12, maybe. My earlier baking days included basic cake recipes and a pressure cooker to bake in. We didn’t own an oven back then, but I learnt my watching my nani (maternal grandmother) and my mom bake superb cakes on the stovetop.

This is another one of those experiments with the ingredients which turned into a perfectly moist yet crumbly, mildly sweet but supremely delicious chocolate cake.

Ingredients for the recipe for the Whole Wheat Chocolate Cake recipe

Whole Wheat Flour (WWF) or Aata – Here I have used WWF along with APF in the ratio of 1:1. i.e. 1/2 cup of WWF + 1/2 cup APF
All-Purpose Flour (APF) or Maida
Sugar – You may also Brown Sugar for extra moistness. For whole wheat jaggery chocolate cake, you can also use an equal amount of Sugar Cane Jaggery instead of Sugar
Eggs – Omit if you are looking for an eggless whole wheat chocolate cake recipe
Sunflower Oil – You may use any neutral flavoured refined oil here. For instance, rice bran oil, canola oil, etc. Of course, you can use Butter if you wish to have a rich cake
Baking Powder & Baking Soda
Milk – If you are looking for vegan substitutes, you may use plant-based milk like almond milk, cashew milk, etc.
Cocoa Powder – Use good quality Dutch-processed Cocoa Powder, which is specifically available for baking. Drinking Cocoa would not give the rich chocolate flavour to the cake. I have used Hershey’s Naturally Unsweetened Cocoa Powder here
Protinex: Tasty Chocolate – To fortify this cake, I replaced 50% of the Cocoa Powder from the recipe with an equal amount of Protinex Powder. This is completely optional. You can also use some other chocolate drink mix here, in case you need to finish that up or want to make the cake extra nutritious
Unsweetened Chocolate Compound – To top the cake, I used Unsweetened Dark Chocolate Compound chopped down in uneven chunks. Here you can use any variety of chocolate of your choice.

How to make a Whole Wheat Chocolate Cake in different ways?

If you have the basic recipe right, you can bring about a number of variations each time you bake one. For instance, here I have replaced 50% of the Cocoa Powder with Protinex Tasty Chocolate Powder. I did that to finish off the tin I had my pantry. Rather than wasting it, I simply repurposed it by baking with it. If you have any other variety of Chocolate drink lying around, you can use that as well.

You can make a chocolate cake with whole wheat flour by using cocoa powder only. It would be rich, full of chocolate flavour and absolutely delicious. In this case, you will use 1/4 cup of Cocoa Powder to bake the cake

Another variation would be an eggless whole wheat chocolate cake. You may replace the eggs used in this recipe with an additional 1/2 tsp of Baking Powder or add a mashed banana or 1/4 cup of Apple sauce.

100% whole wheat flour cakes are usually dense and often tend to be drier. However, they are refined flour free so healthier. If you want to a complete whole wheat flour cake then all you have to is replace the APF with WWF and increase the baking time for a couple more minutes.

In case you are planning on some baking, I have a couple of easy cake recipes up here.

Disclaimer: Please note that this post is in no way sponsored by the brand ‘Protinex’ or by Danone India. Instead, this post has Amazon Affiliate links which would allow me to earn a commission upon purchases made through the links. This would not cost you anything extra, instead, help me run this recipe blog.

Have you tried this recipe? I would love to hear about it.
Tag me on Instagram @priyankabhattacharya.sa or Facebook @hashdiaries and I will share it further.

Whole Wheat Chocolate Cake Recipe

Prep Time

15 mins

Cook Time

30 mins

Total Time

45 mins

Course: Breakfast, Dessert, Snack

Cuisine: Fusion

Keyword: Cake Recipes, Chocolate Recipes, Dark Chocolate Cake Recipe, Whole Wheat Flour Cake

Servings: 8 Slices

Calories: 288 kcal

Author: Priyanka

Ingredients

1/2 cup Whole Wheat Flour
1/2 cup All-Purpose Flour
1/2 cup Sugar
2 Eggs
1/3 cup Sunflower oil
2 tbsp Cocoa Powder
2 tbsp Protinex Tasty Chocolate Powder
1/2 tsp Baking Powder
1/4 tsp Baking Soda
1/3 cup Milk
1/2 cup chopped chocolate chunks

Instructions

Mix the dry ingredients and sieve them at least once in order to get rid of any lumps
In a separate bowl, preferably of a bigger size, whisk the eggs till loose and fluffy.
Add sugar to the eggs and beat till the sugar has dissolved completely.
Now add oil and whisk for a couple of seconds.
Meanwhile, pre-heat your oven at 180°C. Prepare the non-stick cake tin by greasing and then dusting with flour.
Add 1/3rd of the dry ingredients to the eggs mix and add half of the milk. Whisk it at low speed till everything is just mixed.
Now, add the rest of the dry ingredients and milk. Take a silicone spatula and mix it gently till everything is just incorporated.
Pour the batter in the cake tin. Top it with chopped chocolate.
Bake it for around 30 minutes. Once done, you will see that the cake has shrunk a bit from the edges and the skewer put right in the centre comes out clean.