Chocolate Pound Cake (Eggless and Whole Wheat)

This Chocolate Pound Cake is moist, tender, buttery, and double chocolatey. And this amazingly delicious cake is made with whole wheat flour and without eggs!

If you are looking for a whole-wheat chocolate cake, you have landed in the right place. This Chocolate Pound Cake is light, fluffy, and super moist, and the chocolate pairs well with whole-grain flour.

Jump to:

• Moist and Eggless Whole Wheat Chocolate Pound Cake
• Why You Will Love This Cake
• Ingredients and Notes
• How To Make Whole Wheat Chocolate Pound Cake
• Serving Suggestions
• Storing Suggestions
• Baking Tips For Eggless Chocolate Pound Cake
• Frequently Asked Questions
• More Eggless Cakes
• Chocolate Pound Cake (Eggless and Whole Wheat)

Moist and Eggless Whole Wheat Chocolate Pound Cake

This decadent chocolate cake has the goodness of whole-grain flour. So, if you like to make chocolate cakes often, this is an excellent way to make them a little healthier.

If you are shy about using whole wheat flour in your cake, you should try this cake. Chocolate overpowers the earthy flavor of whole wheat flour, and you will not taste the strong taste of whole wheat.

A slice of this chocolate pound cake is perfect comfort food with a cup of tea or coffee or, for kids, with a glass of milk.

Texture: This cake is moist and tender. The butter and sour cream provide a rich texture.

Flavor: This cake is full of chocolate flavor with a sweet hint of vanilla. Added chocolate chips make it double chocolatey.

Ease of Making: I have used melted butter in the recipe, so there is no creaming method involved. All we need are mixing bowls, a whisk, and a spatula; there is no need for an electric mixer.

Ingredients and Notes

• Whole Wheat Flour: I have used whole wheat flour, which I use to make Roti. So use any whole wheat flour you are comfortable with or use regularly. Make sure to measure the flour correctly; the best practice is to use a kitchen scale. Also, sifting the dry ingredients is essential to fluff the dense whole wheat flour. Instead of whole wheat flour, you can also use white whole wheat flour.
• Baking Powder and Baking Soda: Both work as leavening agents and are essential for this recipe.
• Salt: It gives a nice contrast to the sweetness of the cake.
• Cocoa Powder: I used Dutch-processed cocoa powder to make this cake. I prefer Dutch-processed cocoa powder because I love how it provides a darker color to the cake with a mellow taste. But you can also use natural cocoa powder instead. You will get an amazingly delicious chocolate pound cake with either one. 
• Butter: Butter makes the cake flavorful and delicious. Use unsalted and melted butter for this recipe.
• Brown Sugar: I have used solely brown sugar to make this cake. It makes the cake moist and darker in color. However, this cake is not too sweet, making it perfect with a cup of coffee, tea, or a glass of milk.
• Sour Cream: It makes the cake super moist and tender. For the best results, use full-fat sour cream, and it should be at room temperature.
• Milk: For a rich and tender cake, use full-fat or whole milk. You can also use 2% milk, but do not use fat-free milk.
• Instant Coffee Powder: It enhances the chocolate flavor of the cake. However, if you do not like to add coffee, you can skip it.
• Vanilla: It provides a warm, sweet flavor that pairs best with chocolate. Use pure vanilla extract for the best flavor.
• Chocolate Chips: I have used semi-sweet chocolate chips, but you can also use dark chocolate chips. Instead of chocolate chips, chopped chocolate chunks will work perfectly as well.

How To Make Whole Wheat Chocolate Pound Cake

• Preheat the oven to 350° F. 
• Grease a 9-inch loaf pan with non-stick oil spray.
• Alternatively, grease the pan with butter and add a teaspoon of flour. Rotate and tap the pan until the flour covers the greased surface, discarding the excess flour.
• Dissolve 2tsp of instant coffee powder into a tablespoon of hot water. Set it aside.
• Sift whole wheat flour, cocoa powder, baking powder, baking soda, and salt together in a medium bowl and whisk well.

• Take melted butter, brown sugar, and sour cream in a large mixing bowl.
• Whisk to combine everything well.

• Then, add dissolved coffee and vanilla.
• Stir well to combine.

• Add dry ingredients and milk alternatively in two parts to the wet mixture.
• Mix gently until just combined.
• Do not overmix. The batter will be semi-thick.

• Add chocolate chips and fold in gently.

• Transfer the batter into the prepared loaf pan and spread evenly.
• Sprinkle over some chocolate chips.

• Bake the cake in the preheated oven for approximately 35-45 minutes or until a toothpick inserted in the center comes out clean.
• Do not overbake the cake, so keep an eye on the cake after 35 minutes of baking.
• Remove the cake and transfer the pan to the wire rack.
• Allow the cake to cool completely in the pan. Then, remove it gently and slice.

Frequently Asked Questions

More Eggless Cakes