Wholewheat Eggless Butterless One Bowl Chocolate Cake

It has been the most terrible week for me so far as parenting is concerned. Baby down with a terrible toddler illness and while she was just recovering, I caught the flu and now can hardly eat and drink. Two days I spent pitying myself. Today morning I pulled myself up, put in all my will power at work and started telling myself "I feel better so much better now!" I decided to let go that sickly feeling and instead do something constructive. Asked my baby if she is craving for some chocolate cake and she jumped with joy. Doing the dishes is a pain now and so came up with this amazing one bowl Wholewheat Eggless Butterless Chocolate cake I saw on pinterest yesterday with some changes of my own. The cake is soft, moist and spongy and super delicious!! Best part is you can eat it guilt-free.... I hope I can enjoy eating it soon (have a very very very painful throat)!!!!

Ingredients 

1 1/2 cup whole wheat flour 

3 tbsp cocoa powder (I used extra dark)

1 tsp baking soda 

1/2 tsp salt

1 cup brown sugar (can be substituted with white sugar)

5 tbsp oil (I used rice bran oil but you can use extra light olive oil or any other unflavoured oil)

1 tsp Vanila extract 

1 cup water (I used room temperature but you can use lukewarm too)

1 tsp white vinegar 

Direction 

Pre-heat the oven at 180 degree celcius and grease a 8" square tin. 

In a bowl, mix the flour, cocoa, sugar, baking soda, and salt. Mix well and then add the oil followed by the Vanila extract and water. Use a balloon whisk for easy and proper mixing. You can add a handful of chocolate chips if you like for a more chocolatey flavor.  Lastly, add the vinegar and simply fold it in without much mixing. Pour the batter into the greased pan and bake in the pre-heated oven for 20-25 minutes until a toothpick inserted comes out clean. Cool on a wire rack and enjoy this guilt free delight. For the frosting, I melted some ferrero rocher chocolates (about 8) and added some warm cream (about 2-3 tbsp) till desired consistency. Frost the cake when completely cooled. The cake will keep good at room temperature in air tight container for 2-3 days.