Eggless Chocolate Chip & Walnut Cake | Mini Tea Cake
Try this easy-to-make mini eggless chocolate chip and walnut cake with wheat flour! This mini small-batch cake is perfect with tea or coffee, or you can serve it with ice cream for a perfect dessert.
Preheat the oven to 350 degrees F. Grease a cake pan, line it with parchment paper, and set aside. For this mini cake, I used a square pan with dimensions 6X6X2.
Toast the walnuts
Heat a pan or kadai and melt the butter. When the butter is melted and hot, add the chopped walnuts.
Toast them over medium-low heat for 4 to 5 minutes until they are toasted and fragrant and turn off. Let it cool completely before adding it to the cake batter.
Prepare the cake batter & bake
Add the yogurt and sugar to a wide bowl and whisk them together. Make sure that you incorporate the sugar well. Now add the baking powder and baking soda.
Mix them and let them sit for 5 minutes. This rest time helps in emulsification.
Add the vanilla extract and whisk again.
Now, slowly pour the oil and whisk the mixture.
Sieve the wheat flour into this wet mix and combine gently.
Add 2 to 3 tbsps of milk as needed. Some wheat flour might need entire 4 tbsps of milk, but if you use refined or all-purpose flour, you need only 2 tbsps of milk.
Make sure there aren't any lumps and the batter is smooth.
Now add butter, roasted walnuts, and chopped chocolate chips.
Gently fold them into the cake batter.
Pour this cake batter into the cake pan and spread it evenly.
Place the chocolate chips on top like below or in your preferred pattern.
Tap it twice so that the mixture settles. Bake the cake for about 40 to 45 minutes or until a toothpick inserted in the center comes clean. Let it cool for 15 min.
Slowly remove the cake from the pan. Slice them into squares and enjoy.
Notes
Every oven is different, and timing might differ between convection and conventional oven, the rack position, etc. Ensure you bake until a toothpick inserted in the center comes out clean.
Instead of a square pan, you can use a round pan or loaf pan to bake the cake.
If you chop the walnuts big, the cake might be crumbly, so chop them into small pieces. As the cake cools down, it sets well. Ensure you slice the cake after it has completely cooled down.
Make sure to use unsalted nuts.
For substitutions, please check the substitutions section on the post.