As someone deeply passionate about making everyday cooking healthier without compromising taste, I’ve always been on the lookout for ways to bring nutritious ingredients into our regular diet. One of my personal missions is to make millets a part of daily meals, not just for their rich nutritional profile, but because they’re delicious, versatile, and deeply rooted in Indian heritage.
And let’s be honest, who doesn’t love cake? Especially when it’s chocolate!
So, I decided to develop this Eggless Chocolate Millet Cake, a treat that’s rich, moist, satisfying and completely free of cornstarch. Trust me, you won’t miss the all-purpose flour or eggs here.
Why Use Millets in Baking?
Millets aren’t just “health food”—they’re an ancient grain with modern magic. Here’s why they matter in your kitchen and mine:
- High in fiber & protein: Keeps you full and supports gut health.
- Gluten-free by nature: Great for sensitive tummies.
- Low glycemic index: Helps regulate blood sugar levels.
- Mineral-rich: Especially in calcium, iron, and magnesium.
For this recipe, I’ve used jowar (sorghum) and foxtail millet flour, both of which are fantastic for baking and readily available. Together with whole wheat flour, they create a beautiful crumb without needing any processed flour or binding agents like cornflour.
Tips!
- You can add chopped walnuts or dark chocolate chips to the batter for extra indulgence.
- Want to make it vegan? Just swap yogurt with coconut yogurt or mashed ripe banana.
- This cake pairs beautifully with homemade date syrup or peanut butter drizzle
Chocolate Millet Cake
Ingredients
- ½ cup Whole wheat flour
- ¼ cup Jowar flour sorghum
- ¼ cup Finger millet flour or arrowroot
- ¼ cup Cocoa powder unsweetened
- ½ tsp Baking soda
- 1 tsp Baking powder
- ½ to ¾ cup Powdered jaggery or brown sugar
- ¼ cup Oil neutral
- ¼ cup Thick curd or mashed banana
- ½ cup Warm water or plant-based milk adjust as needed
- 1 tsp Vanilla essence
- 1 tsp Lemon juice or apple cider vinegar
Instructions
- Preheat the oven to 170°C (350°F). Grease and line a cake tin.
- In a large bowl, sieve all dry ingredients: whole wheat flour, jowar flour, millet (or arrowroot) flour, cocoa powder, baking soda, and baking powder.
- In another bowl, whisk wet ingredients: jaggery, oil, curd or mashed banana, vanilla essence, and lemon juice or vinegar.
- Combine the wet and dry mixtures. Gradually add warm water or milk to form a smooth, pourable batter. The batter should not be too runny.
- Pour the batter into the prepared tin. Tap gently to remove air bubbles.
- Bake for 30–35 minutes or until a toothpick inserted in the center comes out clean.
- Cool completely before slicing and serving.
Final Thoughts
This cake is more than just dessert; it’s a celebration of mindful eating. Using millets is my way of reconnecting with traditional Indian grains and making health an everyday ritual, not a chore.
And honestly? When the cake tastes this good, you’ll never miss the refined stuff again.
If you’re exploring millets or are new to healthy swaps, this recipe is a perfect start, simple, satisfying, and smart.
