Moist Gluten-Free Finger Millet Chocolate Cake Recipe
50 minutes
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About Moist Gluten-Free Finger Millet Chocolate Cake Recipe
Indulge in this decadent and healthy Finger Millet Chocolate Cake, a delightful fusion of traditional Kumaoni flavors and modern baking techniques. This eggless cake celebrates Madua (also known as ragi or finger millet), a nutritious grain cherished in the Kumaon hill regions for its health benefits and role in the local diet.Rich in calcium, iron, and protein, finger millet is naturally gluten-free, non-acidic, and highly digestible. This recipe expertly blends whole wheat flour with finger millet flour for a moist and flavorful cake, sweetened naturally with honey. It's the perfect guilt-free treat for health-conscious bakers!Discover the unique taste of this traditional Indian recipe, combining wholesome ingredients for a truly satisfying dessert experience. This recipe is perfect for those seeking a delicious and nutritious alternative to traditional cakes.
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Recipe Time & More
Prep15 minutes
Cook35 minutes
Total50 minutes
Ingredients
Dry Ingredients
- 1 cup Whole Wheat Flour whole
- 1/2 cup Ragi Flour madua or ragi
- 3/4 tsp Baking Soda
- 1 tsp Salt
- 2 tbsp Cocoa Powder
- 1/2 cup Walnuts toasted and chopped
Wet Ingredients
Chocolate Sauce
- 2 cup Milk
- 4 tbsp Sugar
- 4 tbsp Cocoa Powder
- 1 tbsp Butter
- 1/2 tsp Vanilla Extract
Instructions
Prepare the Cake Batter
- Sift together the whole wheat flour, finger millet flour, baking soda, and salt.
- In a separate bowl, whisk together the yogurt and milk until smooth.
- Add the sugar and cocoa powder to the yogurt mixture and mix well.
- Combine the yogurt mixture, olive oil, honey, and vanilla extract.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
- Gently fold in the toasted and chopped walnuts (tossed in a little flour to prevent sinking).
- Pour the batter into a greased and floured 6-inch cake tin.
- Bake in a preheated oven at 180°C (350°F) for 35-40 minutes, or until a skewer inserted into the center comes out clean.
- Let the cake cool in the tin for 10 minutes before transferring it to a wire rack to cool completely.
Make the Chocolate Sauce
- In a saucepan, whisk together the milk, sugar, and cocoa powder until smooth.
- Cook over medium heat, stirring constantly, until the mixture comes to a boil.
- Reduce the heat and continue to cook, stirring frequently, until the sauce thickens to a desirable consistency.
- Remove from heat and stir in the butter and vanilla extract.
- Let the sauce cool slightly before pouring it over the cooled cake.
Recipe Notes
Expert Tips for the Perfect Finger Millet Chocolate Cake
- For a richer flavor, use dark cocoa powder.
- Toasting the walnuts enhances their flavor and adds a delightful crunch.
- Don't overmix the batter, as this can result in a tough cake.
- Check the cake's doneness with a skewer inserted into the center; if it comes out clean, it's ready.
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Recipe Nutrition
Calories: 507kcalCarbohydrates: 75gProtein: 10gFat: 20gSaturated Fat: 2gPolyunsaturated Fat: 5.4gMonounsaturated Fat: 10.8gCholesterol: 5mgSodium: 380mgFiber: 2gSugar: 50g
Namita Tiwari
Articles: 5
6 Comments
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This is so inspiring! Can’t wait to cook it.
I’m excited to make this at home!
This looks so tasty! Thank you.
This is so inspiring! Can’t wait to cook it.
Hey Namita, You are a true mountain girl, with traditions meeting the new innovation is the best thing to do. Keep it up girl, the pic looks so good.
Such an enticing dish! Thanks for the recipe.