Healthy Vegan Chocolate Cupcakes with Ragi and Jaggery
1 hour 10 minutes
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About Healthy Vegan Chocolate Cupcakes with Ragi and Jaggery
Dive into rich, decadent chocolate cupcakes that are surprisingly guilt-free! These vegan delights get their wholesome sweetness from jaggery and a boost of nutrients from whole wheat flour and ragi (finger millet).Jaggery lends a unique, caramel-like depth to these moist cupcakes, making it a fantastic alternative to refined sugar. Discover the joy of healthy indulgence with every bite.Perfect for any occasion, these cupcakes offer a delicious way to treat yourself without compromising on taste or nutrition.
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Recipe Time & More
Prep40 minutes
Cook30 minutes
Total1 hour 10 minutes
Ingredients
Dry Ingredients
- 1 cup Whole Wheat Flour whole
- 1/4 cup Ragi Flour
- 3 Tbsp Cocoa Powder unsweetened
- 1 tsp Baking Soda
- 1/4 tsp Salt
Wet Ingredients
- 1 cup Jaggery
- 1 cup Water
- 1/4 tsp Coffee Powder instant
- 1/2 cup Oil
- 2 tsp Vinegar
- 1 tsp Vanilla Extract
Instructions
- Preheat oven to 350°F (180°C). Grease a cupcake tin or line it with paper liners. This prevents the cupcakes from sticking.
- In a microwave-safe bowl or saucepan, melt the jaggery in 1 cup of water. Stir in the instant coffee powder and set aside.
- In a separate bowl, whisk together the whole wheat flour, ragi flour, cocoa powder, baking soda, and salt.
- Add the oil, vinegar, and vanilla extract to the jaggery mixture. Whisk to combine.
- Gradually add the dry ingredients to the wet ingredients, mixing gently with a spatula until just combined. Do not overmix. Let the batter rest for 20 minutes to allow the flour to fully hydrate.
- Pour the batter into the prepared cupcake liners, filling each about two-thirds full. Bake for 30 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cupcakes cool in the tin for a few minutes before transferring them to a wire rack to cool completely.
Recipe Notes
Good To Know
- Always let the whole wheat cake batter rest for 20 minutes before baking.
- For extra moisture and a tender crumb, add 1-2 tablespoons of unsweetened applesauce or mashed ripe banana to the batter. This also enhances the natural sweetness and keeps the cupcakes soft.
- If you prefer a deeper chocolate flavor, stir in a handful of vegan dark chocolate chips or chopped nuts just before baking for added texture and richness.
- To ensure the jaggery melts smoothly and doesn’t create gritty bits, grate or finely chop it before mixing, and dissolve it in the wet ingredients over gentle heat if necessary.
Expert Tips
- For a beautiful presentation, frost the cupcakes once they're completely cool and add sprinkles or a dusting of cocoa powder.
- Don't overmix the batter, as this can lead to tough cupcakes. Mix until just combined.
- Test for doneness by inserting a toothpick into the center of a cupcake. If it comes out clean, they're ready.
Storage Instructions
- Store leftover cupcakes in an airtight container at room temperature for up to 2 days, or refrigerate for up to a week. Warm slightly before serving to revive their soft texture.
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Recipe Nutrition
Calories: 252kcalCarbohydrates: 19gProtein: 3gFat: 18gSaturated Fat: 3gPolyunsaturated Fat: 4.5gMonounsaturated Fat: 9gSodium: 95mgFiber: 1g
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4 Comments
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This looks so appetizing! Thank you.
Such a tasty dish! Thanks for the recipe.
Looks incredible! Thanks for the details.
What a great recipe! Thanks for sharing.