Eggless Ragi Chocolate Cake

A great hit at home, overloaded with nutrition deliciousness this dessert recipe is perfect to put a smile on your picky eater’s face right after dinner. And that too without any mom guilt.

Ragi is a perfect nutty and rich, healthy substitute for white flour. This wonderful native millet is rich in fibre and a great source of protein, iron and calcium. And it makes the perfect base for a moist, brown cake slice.

Ingredients:

• 1 cup whole wheat flour
• 1/2 cup ragi flour (finger millet flour)
• 1/4 cup unsweetened cocoa powder
• 1 1/2 tsp. baking powder
• 1/2 tsp. baking soda
• 1/4 tsp. salt
• 3/4 cup yogurt
• 1/2 cup vegetable oil
• 1/2 cup jaggery (grated)
• 1/4 cup water
• 1/4 cup honey
• 1/4 cup milk
• 1 tsp. vanilla extract

Instructions:

1. Preheat the oven to 350 degree F. Grease an 8 inch cake pan and dust it with flour.
2. In a bowl, sift both the flours, cocoa, salt, baking powder and baking soda together.
3. In a bowl, add grated jaggery and 1/4 cup of water and melt it. Don't bring it to boil. Filter the hot mixture and let it cool slightly.
4. In another bowl, mix all the wet ingredients together - yogurt, oil, honey, vanilla extract, milk and melted jaggery.
5. Add the dry ingredients gradually to this mixture and mix well until the cake batter is smooth.
6. Pour the batter into the prepared cake pan and bake for 25-30 minutes or until a skewer inserted into the centre of the pan comes out clean.
7. Let the cake cool, remove it from the cake pan and decorate as desired.
8. Enjoy it with sprinkles, ganache, or a cream frosting. Enjoy being able to say yes to treats that are healthy when ejoyed in moderation.

Deepti Arora

Deepti is a certified nutrition consultant for Children.

Her deliciously healthy meals focus on developing enhanced immunity, deeper endurance, tireless stamina & essential fitness in growing children. She has been featured in Mother & Baby Magazine for her high nutrition meals.