Gluten Free Red Poha And Multi Millets Chocolate Cakelets

Gluten Free Red Poha And Multi Millets Chocolate Cakelets - Plattershare - Recipes, food stories and food lovers
Millets are packed with nutrition. Its challenging to include them in our children's diet nowadays.
These Eggless Multi millets and Red Poha(Flattened Red Rice) chocolate cakelets with a healthy frosting (Chocolate coconut sugar buttercream) are a nutritional and healthy treat for the children.
4.70 from 3 votes
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Prep Time40 minutes
Cook Time1 hour
Total Time1 hour 40 minutes
Served As: Brunch, Snacks
Recipe Cuisine Type: Bakery
Recipe Taste: Sweet
Calories 157 kcal
Servings 12



  • ¼ cup Sorghum cholam / jowar Flour
  • 1/8 cup Foxtail millet thinai / kangni flour
  • 1/8 cup Finger millet ragi / nachni flou
  • 1/8 cup Pearl millet kambu / bajra flour
  • 1/8 cup Red Poha flour finely ground, measured after the Red Poha is ground
  • ¼ cup Cocoa powder unsweetened
  • 1/8 teaspoon Salt
  • ½ cup Coconut sugar +1/8 cup, you can add 1/8 cup more if you don't intend to frost the cakelet
  • ¾ teaspoon Baking powder
  • ¼ teaspoon Baking soda
  • 1 Flax egg mix 1 tbsp of flax seed powder with 3 tbsps. of water and set aside for 10 - 15 minutes
  • ½ cup Curd
  • ½ cup Milk
  • ½ cup Olive Oil
  • ½ teaspoon Vanilla extract

Chocolate coconut sugar butter cream icing

  • 55 gm Butter unsalted, room temperature
  • ½ cup Coconut sugar finely powdered and sieved, measure after the sugar is powdered
  • 1 tbsp Milk
  • 2 tbsp Cocoa powder unsweetened



  • Prepare Flax Egg and set aside.
  • Sieve all the millets flour, Red Poha flour, cocoa powder, baking powder, baking soda and salt (Sift at least 5 - 7 times to get a soft texture)
  • Dissolve coconut sugar in curd, add the flax egg and mix
  • Add vanilla extract, milk, oil to the above mixture and combine well
  • Mix the sifted flour mixture to the wet mixture and fold gently.
  • Preheat oven @180c
  • Place cupcake liners in a muffin tray; fill half of the cup cake liners or food grade silicone cupcake moulds with the batter. Bake @180 for 30 – 35 minutes
  • Allow the cakelets to cool completely.

Chocolate coconut sugar butter cream icing

  • Cream butter using an electric beater for 30 seconds.
  • Add the sugar and beat for another 30 seconds to combine.
  • Add cocoa powder and beat for 30 seconds.
  • Add milk and beat until fluffy and creamier.
  • Once the cakelets are completely cooled, frost them and relish.
    Gluten Free Red Poha And Multi Millets Chocolate Cakelets - Plattershare - Recipes, food stories and food lovers

Recipe Notes

  • Double the ingredients of the frosting if needed.
  • The coconut sugar for the frosting should be finely powdered.
  • The Red Poha should also be finely powdered.
  • Sifting the flour is necessary.
  • The cooking time includes baking time as well the time consumed for preparing the frosting.

Please appreciate the author by voting!

4.70 from 3 votes

Recipe Nutrition

Calories: 157kcal | Carbohydrates: 24g | Protein: 3g | Fat: 6g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.1g | Cholesterol: 11mg | Sodium: 223mg | Potassium: 105mg | Fiber: 2g | Sugar: 9g | Vitamin A: 155IU | Vitamin C: 0.01mg | Calcium: 63mg | Iron: 1mg

Rajeswari Annamalai
Rajeswari Annamalai

Software professional turned into home maker and baker :)

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