Chocolate Millet Cake
A soft, rich, and eggless Chocolate Millet Cake made with wholesome flours like jowar, foxtail millet, and whole wheat, no cornstarch or refined flour! Perfect for guilt-free indulgence with a deep chocolate flavor and nourishing goodness in every bite.
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.