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Chocolate Bottle Gourd Cake Banane ki Vidhi

Eggless Chocolate Bottle Gourd Cake Using Yogurt with Ovaltine Frosting

Prep time:                          15 Mins

Cook time:                         38 Mins

Yields:                               One 8-Inch OR 9-Inch Cake


Ingredients For Cake:

  • 1/4 cup All Purpose Flour

  • 3/4 cup Whole Wheat Flour

  • 1/2 teaspoon Baking Powder

  • 1 teaspoon Baking Soda

  • 6 tablespoons Unsweetened Cocoa Powder

  • 3/4 cup Granulated Sugar

  • 1/2 cup Unsweetened Applesauce (you could use oil too)

  • 2 tablespoons Canola oil (Only if using applesauce)

  • 1/4 cup Hot Coffee

  • 1/4 cup Milk (Omit it if using Zucchini/Bottlegourd)

  • 1/4 cup Yogurt (I used plain non fat, measured it with dry measuring cup)

  • 1 teaspoon Vanilla Extract

  • 1 cup Bottle Gourd, grated (Optional. You can use zucchini too)


Ingredients For Frosting:

  • 3 tablespoons Margarine/butter at room temperature

  • 1 and 1/2 cups Powdered sugar

  • 1/4 cup Unsweetened cocoa powder

  • 3-4 tablespoons Fat Free Milk

It yields about 3/4th cup of frosting, enough for one 8-inch or 9-inch cake.

Cake Procedure:

  1. Preheat the oven to 325F for 15 minutes. Lightly grease an 8-inch round cake pan and dust it with cocoa powder.
  2. Grate the bottlegourd/zucchini, if using. After grating I also coarsely chopped it with a knife. Measure 1 cup and transfer it to a bowl. Let the water secrete from the gratings. If using the water you may omit the 1/4 cup of milk later.
  3. In a large bowl sift together the all purpose flour, whole wheat flour, baking soda, baking powder, cocoa powder and sugar. Make a well.

  4. Add all the wet ingredients one by one.

  5. With an electric mixer, beat the mixture on low speed for 2-3 minutes until the dry and wet ingredients are well combined. Do not over beat it.

  6. Add the grated bottle gourd/zucchini, if using. Mix together.

  7. Pour the batter in the prepared pan. Tap the pan a couple of times so the batter is spread evenly and there are no air bubbles.

  8. My cake was ready only around 38 minutes. I think it took longer because it was a dense batter with the whole wheat flour, applesauce and the bottle gourd. So start checking from about 20 minutes, depending upon the ingredients you are using. Toothpick inserted in the middle of the cake should come clean.

  9. Once out of the oven, transfer the pan to a wiring rack to cool. After about an hour remove the cake from the pan and let the cake cool completely before frosting.

For Frosting:

  1. In a medium size bowl add the margarine, ovaltine (powdered sugar) and cocoa powder. Start beating with an electric mixer on low speed. At this stage it may seem to be very dry. Don’t panic. Wait until you add the milk.

  2. Add milk little by little and continue beating the mixture till you get a nice spreadable consistency. I used around 3 tablespoons of milk.

  3. Now transfer the cake to a plate and start frosting it.


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