Whole wheat chocolate coconut cake in olive oil | Glutenfreewhisk

Can baking be healthy? It is difficult to say a 100% yes but, yes there are healthier alternatives and options that one can opt for. For example, today's recipe is a very simple whole wheat chocolate cake in olive oil with coconut. 

I have replaced the refined flour with whole wheat flour for my baking for like forever now.  Another healthy replacement of salted butter, - that we all generally use while baking, - is olive oil or ghar ka ghee. I generally go for ghee but in today's recipe I have opted for olive oil. I am sure if you bake regularly, you can really see and taste the difference when something is baked in butter vs olive oil. And the cakes or cookies baked in butter are 10-20% better and tastier, but it is not always about the perfect rise or texture if you are a regular dessert eater or have a sweet tooth. I choose health over aesthetic looks of the baked goods. 

This cake recipe is not gluten free but can be made gluten free by replacing wheat flour with rice flour or ragi flour. I have baked this cake for my sister and her college friends, so I choose wheat flour.

Whole wheat Chocolate Coconut cake in olive oil is an easy go to recipe to bake a cake at the last minute. I have also made cookies from this same recipe with chocolate chips. Follow the recipe below to get soft and spongy Chocolate coconut cake in olive oil.

I have used the same recipe to bake cookies as well. I made the batter in double initially and adjusted the consistency separately for cake and cookies. You can check my whole wheat chocolate coconut cookies in olive oil recipe.

RECIPE

INGREDIENTS

2 cup whole wheat flour

1.5 cup Brown sugar or as per taste

1 cup olive oil

1 big banana, mashed

1 tsp baking powder

1 tsp baking soda

1 tsp vanilla essence

1 cup dried coconut, grated

Half cup or 3 tbsp unsweetened cocoa powder

Handful of chocolate chips and some for decoration

Milk or water as required to make batter

METHOD

1. Pre heat the oven at 200 degrees Celsius. Grease a baking tin with butter or ghee.

The cake tin that come handy with cakes is a removable base cake tin Xacton teflon Round cake tin is what I have used for this recipe, and it is a great addition to my baking utensils.

2. In a bowl sift in the flour, cocoa powder, baking powder, baking soda. Add the dried grated coconut, sugar followed by vanilla essence, oil, mashed banana. Bring all this together in a form a good semi flowing batter consistency using milk or water as per your choice. Now add some chocolate chips and lightly mix the batter again.

3. Pour this in the lined baking tin, decorate with chocolate chips and baking in the oven for 30-35 minutes at 180 degrees Celsius.

4. Enjoy with tea or coffee your freshly baked and homemade whole wheat chocolate and coconut cake.

Whole wheat chocolate Coconut cake in olive oil |Glutenfreewhisk