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Eggless Dark Chocolate and Walnut Cake

A deliciously soft & spongy cake that will win the hearts of chocolate lovers. The sweet & crunchy walnut crumble on top is an interestingly delightful addition!
Course Cakes
Prep Time 15 minutes
Cook Time 50 minutes
Total Time 1 hour 5 minutes
Servings 8 servings
Author Shireen Sequeira

Ingredients

  • 1 cup (120 grams) all purpose flour
  • 1/2 cup (30 grams) cocoa powder (use Dutch processed for best results)
  • 1 cup (225 grams) thick yogurt (curds)
  • 3/4 cup (85 grams) soft brown or white caster sugar
  • 1/2 teaspoon baking soda
  • 1-1/4 teaspoons baking powder
  • 1/2 cup (120ml) odourless oil
  • 1 teaspoon vanilla extract

For the crumble

  • 1/2 cup (50 grams) chopped walnut kernels
  • 1-1/2 tablespoons granulated sugar
  • 1 teaspoon vanilla extract

Instructions

  • Preheat oven to 200 degree C. Grease a 7" or 8" round tin with oil or butter and line it with baking parchment.
  • Prepare the crumble by mixing the chopped walnuts, sugar & vanilla extract together in a bowl. Keep aside
  • Sift the flour & cocoa powder 2-3 times. Keep aside.
  • Beat the yogurt, sugar and vanilla essence on high speed. Add the baking powder & baking soda and whisk it lightly. Allow to stand for 3 minutes - you will notice that the mixture has turned a little frothy. Add the oil and mix well.
  • Add the flour in 3-4 parts mixing until all the flour is well incorporated. The mixture will be rather thick but that's ok. Pour it into the prepared tin. Cover the surface with the walnut crumble.
  • Bake at 200 degree C for 10 minutes and reduce the temperature to 175 degree C and continue to bake for 40 minutes or till the skewer comes out clean.
  • When done, remove and allow to cool for 15 minutes before turning over a wire rack to cool further. Remove the parchment paper carefully and serve.