WHOLE WHEAT CHOCOLATE ROUND CAKE WITHOUT SUGAR

To make the cake healthier, I preferred whole wheat flour instead of the all purpose flour and maple syrup instead of white sugar.

Maple syrup is usually made from the xylem sap of maple trees. Maple trees are tapped by drilling holes into their trunks and collecting the sap. Then the sap is processed by heating to evaporate the water and leaving the concentrated Maple syrup.

Maple syrup has unexpected source of minerals such as manganese, calcium, zinc, magnesium and potassium. It contains numerous antioxidants. It helps to improve digestion. It has low glycemic index. It contains various vitamins.

Lets move on to the cake recipe.

INGREDIENTS

Wheat cake flour

Wheat flour - 1.5 Cup ( remove 3tbsp of flour)

Corn flour - 3 Tbsp

Cake

Butter melted - 1/2 Cup

Curd - 1 Cup ( room temperature)

Baking soda - 1/2 Tsp

Maple syrup - 3/4 Cup

Milk - 1/4 Cup

Vanilla extract - 1 Tsp

Salt - 1/4 Tsp

Baking powder - 1 Tsp

Cocoa powder - 1/4 Cup

Vinegar - 1 tsp

PREPARATION

1. To prepare whole wheat cake flour, remove 3 Tbsp of wheat flour and add 3 Tbsp of corn flour .

2. Mix well and sieve the flour.

3. Add 1/2 Tsp of baking soda to the room temperature fresh curd and keep aside, which makes the curd foamy, helps in soft cake.

4. Preheat the oven to 350 F.

PROCEDURE

1. In a bowl, add in the melted room temperature butter, curd ( which was mixed with baking soda), maple syrup, milk and vanilla extract, mix well and keep aside.

2. In another bowl, add wheat cake flour, baking powder, cocoa powder and salt.

3. Sieve everything together for 4 - 5 times to get soft cake.

4. Now add in the sieved flour little by little to the wet ingredients and mix gently until get the smooth cake batter.( Feel free to add room temperature milk if the batter is thick).

5. Finally add in vinegar and mix well.