Healthy Chocolate Millet Cakelets (Gluten-Free & Eggless)
1 hour 40 minutes
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About Healthy Chocolate Millet Cakelets (Gluten-Free & Eggless)
Craving chocolate but seeking a healthier indulgence? These decadent chocolate cakelets offer the best of both worlds, boasting rich flavor and wholesome ingredients like millets and red poha (flattened red rice).Gluten-free and eggless, these subtly sweet treats are elevated by a creamy chocolate-coconut sugar buttercream frosting. Each bite is a symphony of textures and flavors, making them perfect for any occasion.Whether you're enjoying a guilt-free snack or celebrating something special, these cakelets are a delightful way to satisfy your sweet tooth.
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Recipe Time & More
Prep40 minutes
Cook1 hour
Total1 hour 40 minutes
Ingredients
Cakelets
- 0.75 cup Sorghum Flour
- 0.125 cup Foxtail Millet Flour
- 0.125 cup Ragi Flour
- 0.125 cup Pearl Millet Flour
- 0.125 cup Poha Flour finely ground, red
- 0.75 cup Cocoa Powder unsweetened
- 0.125 tsp Salt
- 0.875 cup Coconut Sugar
- 0.875 tsp Baking Powder
- 0.5 tsp Baking Soda
- 1 Flax Egg 1 tbsp flaxseed meal + 3 tbsp water
- 0.875 cup Yogurt
- 0.875 cup Milk
- 0.875 cup Olive Oil
- 0.875 tsp Vanilla Extract
Chocolate Coconut Sugar Buttercream Frosting
- 55 gm Butter softened, unsalted
- 0.875 cup Coconut Sugar finely powdered
- 1 tbsp Milk
- 2 tbsp Cocoa Powder unsweetened
Instructions
Cakelets
- First, prepare the flax egg by combining 1 tablespoon of flaxseed meal with 3 tablespoons of water. Set aside for 10-15 minutes to thicken.
- In a large bowl, sift together the sorghum flour, foxtail millet flour, finger millet flour, pearl millet flour, red poha flour, cocoa powder, baking powder, baking soda, and salt. Sift at least 5-7 times to ensure a light and airy texture.
- In a separate bowl, whisk together the coconut sugar and yogurt until the sugar dissolves. Add the flax egg and mix well.
- Add the vanilla extract, milk, and olive oil to the wet ingredients. Whisk until thoroughly combined.
- Gently fold the dry ingredients into the wet ingredients until just combined. Be careful not to overmix.
- Preheat the oven to 180°C (350°F). Line a muffin tin with cupcake liners.
- Fill each cupcake liner about halfway with the batter. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cakelets cool completely in the muffin tin before frosting.
Chocolate Coconut Sugar Buttercream Frosting
- In a bowl, beat the softened butter with an electric mixer until light and fluffy.
- Gradually add the powdered coconut sugar and beat until well combined.
- Add the cocoa powder and beat until incorporated.
- Add the milk and beat until the frosting is light, fluffy, and creamy.
- Once the cakelets are completely cool, frost them generously with the chocolate buttercream. Enjoy!
Recipe Notes
Good To Know
- Double the ingredients of the frosting if needed.
- Finely powder the coconut sugar for the frosting.
- Finely powder the Red Poha.
- Sift the flour.
- The cooking time includes both baking and frosting preparation.
Expert Tips
- For a richer flavor, toast the coconut flakes before adding them to the frosting.
- If you don't have red poha, you can substitute it with finely ground pink rice or even beetroot powder for a similar color and subtle earthy flavor.
- Check for doneness by inserting a toothpick into the center of the cake. If it comes out clean, it's ready.
Storage Instructions
- Store leftover cake in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week.
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Recipe Nutrition
Calories: 157kcalCarbohydrates: 24gProtein: 3gFat: 6gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 0.1gCholesterol: 11mgSodium: 223mgPotassium: 105mgFiber: 2gSugar: 9gVitamin A: 155IUVitamin C: 0.01mgCalcium: 63mgIron: 1mg
Rajeswari Annamalai
Articles: 100
4 Comments
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I’m eager to make this recipe!
This looks so inviting! I’m eager to try it.
This looks so appetizing! Thank you.
Looks so incredible! Thank you for sharing.