Vegan Gluten-Free Chocolate Almond Cake with Rice and Bajra Flour
1 hour
1188 reads
About Vegan Gluten-Free Chocolate Almond Cake with Rice and Bajra Flour
Indulge in a slice of decadent chocolate cake that's both healthy and unbelievably delicious! This vegan and gluten-free masterpiece boasts a rich, moist crumb thanks to a unique blend of rice and bajra flour, combined with the creamy goodness of coconut milk.Jaggery lends a touch of natural sweetness, while crunchy almonds and sunflower seeds add a delightful textural contrast. Perfect for breakfast, a midday treat, or a guilt-free dessert, this cake is a testament to healthy eating that doesn't compromise on flavor.
Stop Thinking About What to Cook Every Day
Weight loss, PCOS, and Healthy Eating, all planned out for you. Just follow the plan and cook. From ₹499.
Recipe Time & More
Prep20 minutes
Cook40 minutes
Total1 hour
Ingredients
Dry Ingredients
- 0.75 cup Rice Flour
- 0.75 cup Bajra Flour
- 2 tbsp Cocoa Powder
- 1 tsp Baking Powder
- 0.75 tsp Baking Soda
Wet Ingredients
- 1 cup Coconut Milk (or almond milk or soy milk)
- 0.75 cup Jaggery Powder
- 1 tbsp Lime Juice
- 1 tsp Vanilla Extract
Toppings
- 2 tbsp Almonds (or walnuts)
- 1 tbsp Sunflower Seeds
Instructions
- Preheat oven to 350°F (175°C). Grease and flour a cake pan.
- In a large bowl, sift together the rice flour, bajra flour, cocoa powder, baking powder, and baking soda. Sifting helps create a light and airy cake.
- In a separate bowl, whisk together the coconut milk and jaggery powder until the jaggery is dissolved.
- Add the lime juice and vanilla extract to the wet ingredients. The acidity of the lime juice reacts with the baking soda, creating a lift in the cake.
- Pour the wet ingredients into the dry ingredients and mix until just combined. Be careful not to overmix, as this can make the cake tough.
- Pour the batter into the prepared cake pan and sprinkle the top with almonds and sunflower seeds.
- Bake for 35-40 minutes, or until a wooden skewer inserted into the center comes out clean.
- Let the cake cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
Recipe Notes
Good To Know
- The texture of this cake is slightly crumbly, and slicing can be a bit tricky due to the flours used. You can adjust the batter consistency by adding a little more milk.
Expert Tips
- Don't overmix the batter. Overmixing can develop the gluten in the flour, resulting in a tougher cake.
- Use a good quality cocoa powder for a richer chocolate flavor. Dutch-processed cocoa powder will give a fudgier result.
Storage Instructions
- This cake stores well in the refrigerator for up to 4 days. Toast slices lightly before serving to refresh the texture and bring out the nutty flavors of the flours.
Related Posts You May Like
Recipe Nutrition
Calories: 71kcalCarbohydrates: 13gProtein: 3gFat: 1gPolyunsaturated Fat: 0.3gMonounsaturated Fat: 0.6gSugar: 1g
Simmi Sonti
Articles: 24
3 Comments
Leave a Reply
You must be logged in to post a comment.
Thanks for the inspiration! Looks tasty.
This is wonderful! Can’t wait to taste it.
What a flavorful dish! Thanks for sharing.