Ragi Chocolate Cake (Eggless) | Finger Millet chocolate cake (step by step Pictures)

          
         This eggless ragi chocolate cake (finger millet cake) turns out to be fluffy and delicious. Just like most of my other dessert and cake recipes, this one too doesn’t have any sugar in it, i used date palm sugar.      
           I tried to minimize the plain flour to the ratio of 1:5 (PF: WF), though I could not eliminate the plain flour, since using only the whole flours will make the cake very dense and not fluffy.
            Substituted Date palm sugar for refined sugar. Palm sugar being a low GI sweetener is the best healthy substitute for white sugar and is suitable for diabetics if consumed in moderation. Read here if you are interested to know more.
             This cake works well even with sugar. 
I used (my cup measures 250 ml)
1 ½ cup flour (¾ ragi (finger millet flour)+ ¼ plain flour + ½ whole wheat flour)
1 tbsp.  Cocoa powder
½ tsp. baking soda
1 tsp. baking powder
2/3 cup palm sugar (can use same amount of sugar, though I have never used)
2/3 cup whole milk
1/3 cup pure olive oil (not extra virgin)
1/3 cup melted salted butter
1/3 cup thick yogurt (I used Greek yogurt)
½ tsp. vanilla extract
Method
1.       Preheat the oven to 175 C. Grease a cake pan. Set aside.
2.       Mix the ingredients in 1.2,3 & 4. Sieve the mix thrice for uniform mixing. Keep aside.
3.       Mix the ingredients in 5 &6. Once the palm sugar melts fully add 7, 8, 9 & 10 to this and stir well.
4.       Slowly mix the sieved dry mixture to the wet mixture, few table spoons at one time to prevent lumps.
5.       Once the dry mix is mixed thoroughly with wet mixture. Pour this mixture in the greased pan
6.       Bake at 170 C for 30 mins. (My pan is very flat & big but not deep so it takes less time, bake for another 10 mins if your pan is deep)
7.       Check if done by inserting a tooth pick, must come out clean.
8.       Wait for at least 15 mins before u invert the cake to a wire rack else your cake can break.
 
I made a instant Chocolate syrup using 
1 tbsp. Cocoa Powder
4 tbsps. whole milk
1 1/2 tbsps. palm sugar
Mix all the ingredients till smooth (remove lumps if any) and microwave for 90 secs.
cool it and pour on the cake.
                                                

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