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My 100th Post

This eggless triple chocolate Brownie cake is very soft, fluffy and moist with a rich chocolatey flavour. It is super easy to put it together needs only a few ingredients. Eggless Triple chocolate brownie cake is a healthy treat for vegetarians with the goodness of whole wheat flour and jaggery powder.

It was one year ago today, that we launched this new website promising to share with you the story of my journey in quest of the perfectly balanced diet. With a taste that indulges your taste buds. It has been a wonderful journey so far with the first anniversary coinciding with publication of 100th post. Thank you all for viewing, subscribing, and encouraging for all the wonderful comments and likes. Let us keep cooking healthy, eat healthy and stay healthy. Our journey continues on…..

About triple chocolate brownie cake

As the name suggests, I have added three chocolate-based ingredients to this super yummy cake. These are dark chocolate, unsweetened natural cocoa powder and small dark chocolate chips to feel every bite with a chocolate taste.

Making an eggless cake is a challenge and overall with the whole wheat flour. Addition of cocoa powder helps to get the fine texture of the cake. Although all-purpose flour is used to get soft crumbs. But this Cake is very soft and moist you cannot believe it is made with whole wheat flour.

This chocolate brownie cake is so delicious in taste that it is difficult to keep away from the kids. Do not worry about its storage, as it will vanish just after it came out from the oven.

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Chocolate cake is one of the most wanted recipes in the world. It is an easy cake to make at home without using any mixer or beater. You just need your hand whisk and you are good to go. Also, It is free from any refined flour or sugar.

I have tried this cake with different amounts of sugar and got this version with a minimum amount of jaggery and oil to which gives a perfect sweetness and moisture to the cakes without getting a change in the texture and flavour. Its become extra soft and spongy and taste amazingly delicious. Bake it in a 7-inch square tin or 8-inch cake tin will also work.

Video recipe of Eggless Triple Chocolate Brownie Cake

Ingredients required

Whole wheat flour – It is nutritious as well as rich in fibre added to give this cake a healthy twist.

Jaggery powder – a good and healthy alternative to refined sugar, rich in minerals and nutrients. If jaggery is not available, add brown sugar, coconut sugar, palm sugar or even white sugar.

Refined oil – sunflower oil is used which has not had a strong smell. It gives moisture to this cake.

Dark chocolate compound – to make it more chocolaty and moist, I have used dark chocolate with 50% cocoa powder of Morde brand which is easily available in the market. You can also try other brands of cooking chocolate. But don’t use the ready to eat chocolates.

Cocoa powder – Here, I have used Hershey’s Unsweetened Natural Cocoa Powder.

Baking powder, baking soda– used as leavener to lift the cake.

Salt – Salt balances the flavour.

Milk – a protein present in milk gives moisture and taste to the cake.

Dark chocolate chips – Melts in the mouth while eating gives an extra chocolatey flavour.

How I can make this cake Vegan?

Replace milk with warm water and increase 1 tbsp oil in it. The result will be the same. But if you replace it with dairy-free milk like almond milk or coconut milk there might be a difference in the texture.

Which size cake pan should be used for this recipe?

A 7-inch square or 8 inches round cake pan is perfect to make this triple chocolate brownie cake.

How to store this triple chocolate brownie cake?

This cake stays best for up to 2 days at room temperature and 4-5 days in the refrigerator when stored in an airtight container. When you want to eat take it out and leave it on the kitchen counter for about 1 hour or you can microwave it for 15-20 seconds and it is ready to eat.

Step by step preparation of triple chocolate brownie cake

1. Preheat oven at 170 degrees Celsius for about 10-12 minutes. Take a 7×7 inch square pan, grease it with oil and lined it with parchment paper. Put it aside.

2. In a bowl, add chopped chocolate and oil, microwave it for 30 seconds. Mix it and microwave it again if required till all the chocolate melts. Make a smooth mixture. Let it cool for some time.

3.Then add jaggery powder in it and mix till it becomes a lumps free batter. Keep it aside.

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4. Now take a mixing bowl, add whole wheat flour, cocoa powder, baking powder, baking soda, salt. Add melted chocolate mixture and mix. Then add milk and water to make a smooth and pouring consistency batter.

5. Add more water if required to adjust the consistency.

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6. At last, add white vinegar and mix well. Pour the batter into the prepared cake tin. Sprinkle some choco chips. Tap the tin for few times so that the air bubbles escape.

7. Place it in the preheated oven and bake it for 25-30 minutes.

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8. Take it out from the oven, cool it for 2-3 minutes in the pan. Then transfer it to a cooling rack and let it cool completely.

9. Cut into square pieces and ENJOY!

Serving suggestion

Eggless Triple chocolate brownie cake is a perfect dessert recipe for any occasion or to satisfy your craving for chocolate. It can be served with a scoop of vanilla ice cream. Also, a layer of chocolate frosting can be added to make it more sweet and creamy.

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Tips and tricks

1. Always sift the dry ingredients and then add to the wet ingredients.

2. Batter of the cake should be medium-thin.

3. Bake it at 170 degrees Celsius, a little lower temperature than regular cakes.

4. you can add a teaspoon of instant coffee to enhance the flavour. If you are making for kids, then skip this step.

5. Do not over mix the batter.

6. Always use fresh baking powder and baking soda for good results. Check their expiry date before use.

Recipe card

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