Name: Eggless Ragi Chocolate Cake | Fingermillets Chocolate Cake recipe by Namita Tiwari at BetterButter
Prep time: 25 min
Cook time: 40 min
Total time: 65 min
Yield: 8
Ingredients: 1/2 cup all-purpose flour; 1/2 Cup whole wheat flour; 1/2 cup Madua/ Raagi/ Finger millets flour; 3/4 cup thick yogurt; 1/4 cup Milk; 1/4 cup olive oil (or any neutral oil); 1 cup brown sugar or 3/4 cup white sugar; 3 tablespoons cocoa powder; 3/4 teaspoon baking soda; 2 teaspoons honey; 1/2 cup toasted and chopped walnuts; 1 teaspoon vanilla essence; A pinch of salt

ABOUT Eggless Ragi Chocolate Cake | Fingermillets Chocolate Cake RECIPE

Madua/Raagi/Finger millets is a staple food of the people of the hills. It is rich in calcium, iron and protein. It is non-glutinous and not an acid forming food. It is least allergenic and most digestible grains available. Once, we bought a bag of fresh madua crushed in a water mill from a poor farmer in a remote village. In a bid to incorporate madua into bakes, and after several improvisations, this recipe was born. All those who got to taste it loved it. Madua and chocolate makes a great pair. This cake has the rusticity of the hills and the flavour of the Himalayas.

Ingredients Serving: 8

1/2 cup all-purpose flour
1/2 Cup whole wheat flour
1/2 cup Madua/ Raagi/ Finger millets flour
3/4 cup thick yogurt
1/4 cup Milk
1/4 cup olive oil (or any neutral oil)
1 cup brown sugar or 3/4 cup white sugar
3 tablespoons cocoa powder
3/4 teaspoon baking soda
2 teaspoons honey
1/2 cup toasted and chopped walnuts
1 teaspoon vanilla essence
A pinch of salt

Instructions

Preheat oven to 180 degrees C. Grease and line one 6 inch round cake pan or generoulsy grease and dust a medium size bundt pan.
Sieve together the whole wheat flour, all-purpose flour, finger millet (madua) flour, baking soda, cocoa powder and salt.
Add 1/4 cup milk to the yogurt and beat well till it's smooth. Add the sugar and mix it well.
Mix together the yogurt mixture, oil, honey, and vanilla essence. Add the dry ingredients to the wet and mix till it's just well incorporated. Do not over mix.
Add the chopped walnuts tossed in the flour and gently stir the batter. Pour this into the prepared pan.
Bake for 35-40 minutes or till the top turns brown and a skewer inserted in the center comes out clean.
Remove from the oven after 10 minutes and transfer to the rack to cool.
Serve plain with tea or drizzle some ganache and serve as a dessert.
To make the cupcakes, place cake liners in the cavity of the standard 12 cup muffin tray. Fill up the 3/4 of each cake liners with batter. Bake it for 20-25 minutes.

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