To put together Eggless Whole Wheat Cake with Chocolate Buttercream Frosting Recipe, preheat Oven to 350 levels Fahrenheit.
Combine the flour, baking soda and baking powder in a medium measurement mixing bowl.
Mix curd and oil in one other giant bowl and whisk to kind a homogenous combination.
Add sugar, vanilla extract and cinnamon powder. Mix nicely with a spatula until it types a clean creamy combination.
Now add the flour in batches into the creamed combination.
Continuously stir, scraping the edges and blend, until the flour is totally folded into the combination earlier than including the subsequent batch of flour. I added the flour in 5 batches.
Make positive that the combination is lump free.
Once all of the flour is integrated into the cake batter, add water (I used rather less than one cup) slowly into the combination to deliver it to the dripping consistency.
Add and fold within the chopped walnuts within the cake batter.
Pour the batter right into a greased baking dish and bake within the preheated oven for 35-45 minutes or till the cake is cooked.
Insert a toothpick into the cake at 2-Three locations and if it comes out clear, then the cake is cooked.
Allow the cake to chill within the pan.
In the meantime, put together the chocolate buttercream frosting. Add butter and sugar in a saucepan.
Cook on low medium warmth until the butter melts and the sugar dissolves. Turn off the warmth.
Now add the cocoa powder and the milk into the Saucepan. Stir and whisk constantly until you get a clean and barely thickened frosting.
While the cake remains to be heat, unfold the buttercream frosting excessive of the cake.
Refrigerate the cake for at the least 2 hours for the frosting to set.
Serve this scrumptious and moist Eggless Whole Wheat Cake with Chocolate Buttercream Frosting Recipe throughout tea time or after Delicious Italian Chicken Cacciatore Recipe with Mushrooms & Olives dinner meal served as dessert.