Chocolate Cake Recipe Veg Recipes of India Made Easy

Chocolate cake holds a special place in the hearts of dessert lovers worldwide. When it comes to Indian vegetarian recipes, this classic delight takes on unique flavors and textures, crafted with wholesome and often naturally sourced ingredients.

Whether you’re celebrating a festival, a birthday, or just indulging your sweet tooth, a homemade chocolate cake is always a winner. This recipe blends the rich, deep flavors of cocoa with the moistness brought by traditional Indian vegetarian baking methods, making it perfect for those who prefer eggless and dairy-friendly options.

Get ready to impress your family and friends with this decadent yet simple chocolate cake recipe inspired by the diverse culinary heritage of India.

From the first bite, this cake melts in your mouth, offering a perfect balance of sweetness and chocolatey goodness. Plus, it’s incredibly easy to prepare, requiring ingredients most Indian kitchens already have.

So, whether you’re a novice or a seasoned baker, this recipe will guide you step-by-step to create a delightful chocolate cake that’s truly vegetarian and irresistibly delicious.

Why You’ll Love This Recipe

This chocolate cake recipe is not only eggless and vegetarian, but it also uses simple ingredients that are commonly found in Indian households. The cake is wonderfully moist and fluffy, thanks to the use of yogurt and oil, which are excellent substitutes for eggs and butter.

Another reason to love this recipe is its versatility. You can easily customize it with nuts, dried fruits, or different types of frostings.

It also pairs beautifully with a cup of chai or coffee, making it a perfect teatime treat.

Finally, this recipe celebrates the essence of Indian cooking by embracing vegetarian principles without compromising on taste or richness, making it a great choice for family gatherings and festivals.

Ingredients

• 1 and 1/2 cups all-purpose flour (maida)
• 3/4 cup granulated sugar
• 1/2 cup unsweetened cocoa powder
• 1 tsp baking soda
• 1/2 tsp baking powder
• 1/4 tsp salt
• 1 cup warm water
• 1/2 cup yogurt (curd), at room temperature
• 1/4 cup vegetable oil (sunflower or mustard oil preferred)
• 1 tsp vanilla extract
• 1 tsp white vinegar or lemon juice

Equipment

• Mixing bowls for wet and dry ingredients
• Sieve for flour and cocoa powder
• Whisk or electric hand mixer
• Measuring cups and spoons
• 8-inch round cake pan or square baking dish
• Oven preheated to 350°F (175°C)
• Cooling rack
• Spatula for folding and scraping

Instructions

1. Preheat your oven to 350°F (175°C). Grease your cake pan with a little oil and lightly dust it with flour or cocoa powder to prevent sticking.
2. Sift the dry ingredients – all-purpose flour, cocoa powder, baking soda, baking powder, and salt – together into a large mixing bowl. This ensures there are no lumps and the ingredients are well combined.
3. In a separate bowl, combine the wet ingredients: warm water, sugar, yogurt, vegetable oil, vanilla extract, and vinegar or lemon juice. Whisk these together until the sugar dissolves and the mixture is smooth.
4. Slowly pour the wet mixture into the dry ingredients, stirring gently with a spatula or whisk. Mix until just combined. Avoid overmixing as it can make the cake dense.
5. Pour the batter into the prepared cake pan. Tap the pan gently on the counter to release any air bubbles trapped in the batter.
6. Bake in the preheated oven for 30-35 minutes or until a toothpick inserted into the center of the cake comes out clean.
7. Remove the cake from the oven and let it cool in the pan for 10 minutes. Then transfer it to a wire rack to cool completely before frosting or serving.

Tips & Variations

For a richer flavor, you can substitute warm water with warm milk or almond milk.

To make this cake nut-free, simply omit any nuts in the frosting or decoration.

You can add chopped walnuts, almonds, or pistachios to the batter for a crunchy texture. Another popular variation is adding a layer of peanut butter ganache or a simple chocolate glaze on top.

If you want to experiment with flavors, adding a pinch of cinnamon or cardamom powder into the batter complements the chocolate beautifully, giving it an Indian twist.

Nutrition Facts

Serving Suggestions

This chocolate cake is fantastic on its own or served with a dollop of whipped cream or a scoop of vanilla ice cream. For a traditional Indian twist, try pairing it with a warm cup of masala chai or cardamom tea.

You can also decorate the cake with fresh berries, edible rose petals, or a dusting of powdered sugar. If you want a richer dessert experience, drizzle some warm chocolate sauce or peanut butter ganache over the top.

For more vegetarian Indian treats, you might want to check out our Thelma Sanders Squash Recipe or explore some unique sweets like our Peda Recipe Ricotta Cheese.

Conclusion

Making a chocolate cake that fits within the Indian vegetarian diet is easier than you might think. This recipe offers a perfect balance of flavor, texture, and simplicity, ensuring that you can whip up a delightful dessert any time the craving hits.

The use of yogurt and vinegar as egg substitutes ensures the cake remains moist and light, without compromising on taste. Whether you are baking for a special occasion or a casual family gathering, this cake is bound to impress.

Remember, baking is all about experimenting and having fun, so feel free to tweak the recipe to suit your preferences. Don’t forget to explore other delicious recipes on our blog, including the Bariatric Meatloaf Recipe and the tangy Pickled Cherry Pepper Recipe to keep your culinary adventures exciting!

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