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Moist Eggless Chocolate Walnut Cake using Jaggery


I have been blogging since 2008 in this space. When I moved from blogspot to my own site I had completely switched to only baking. After losing my website I had started this current one and my first post was a Chocolate Walnut Cake. Today I am sharing another Chocolate Walnut Cake which is super moist and little bit healthier than the earlier one.

This time I used Jaggery instead of sugar, added some whole wheat flour as well. There is a slight difference in the taste because of the jaggery. However the texture was super moist and that made this a pretty good cake. Feel free to use regular sugar instead of jaggery. ( *Note - I used 1 cup of jaggery which I felt was not sweet enough. I would suggest to add 1 ½ cups atleast). I always try to work with different egg substitutes and by far sour cream has been one of my favorites. Sour cream helps to lighten the cake and keep it moist. This recipe is a keeper!!


This recipe is so easy to make, just a bit of mixing and stirring, pop it in the oven and bake it for about 40 minutes.

INGREDIENTS:


1/3 cup butter, melted

1 cup jaggery ( *Increase it to 1 1/2 cup)

1 teaspoon vanilla extract

3/4 cup + 1 tablespoon sour cream

1/2 cup whole wheat flour

3/4 cup all purpose flour

1/4 cup cocoa powder

1 teaspoon baking powder

1/2 teaspoon baking soda

3/4 - 1 cup milk

1/2 cup roasted chopped walnuts


Preheat the oven to 350F . Grease and line a 8" pan with parchment. Sieve the dry ingredients together - both flours, cocoa powder, baking powder and baking soda. Set aside.


Combine the butter and jaggery in a large bowl (Some jaggery crystals will not immediately dissolve, it is ok as it will melt while baking). Add the sour cream and mix well. Now add in the dry ingredients. Fold in gently. You will have a thick mixture. Add milk little by little to get the right consistency. Lastly, add the walnuts ( reserve 1 tablespoon for the topping). Sprinkle the remaining 1 tablespoon of finely chopped walnuts on the top.


Bake until 40 minutes, or until a cake tester comes out clean. Enjoy!

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