Ragi Chocolate Cake recipe

The reason I put off our weekly baking until the fall was so that I could find healthy gluten-free options for my dayhome and my family. I am on a mission to find 8 healthy options for baking day and sort of rotate in between. Over the past few weeks I have been doing just that! I must confess that I have not been eating entirely clean - gluten pops up every once in a while, but I am working on it.

It's not just gluten, it's also sugar, and other ingredients that I don't want to see in our baking anymore. Now, we can't really just eliminate sugar, but, we can, and have drastically reduced it. For my own baking, I have been experimenting with different types of flours and blackstrap molasses for sweetening.  I used blackstrap as a kid. Some of the health benefits are vitamin B6, and minerals such as iron, calcium, and magnesium.

Celiac disease or other autoimmune diseases rob the body of nutrients, which is what I am trying to get back. It's a long process, and I am not close to being "there", but in time, I will be.
All in all, this is a great recipe - so glad I found it- yay for the internet!

The egg-less option is mostly for my husband who has high cholesterol. He loves chocolate cake, and this will definitely be a guilt-free go-to recipe for all occasions.
So bear with me as I experiment in the kitchen. Eventually, we will have the best treats, baked by our hands.

1/2 cup Finger Millet flour
1 cup All purpose flour - I used whole wheat
1 tbsp. Cocoa powder
3/4 cup sugar - I used brown
1/2 tsp. baking soda
1 tsp. baking powder
1/4 cup vegetable oil
1/2 cup yogurt
1/4 cup milk
1 tsp. cinnamon powder

  1. Sift the finger millet flour, all purpose flour, baking soda, baking powder and cinnamon twice in a large vessel. Take another vessel and add curd, oil, milk and sugar in it, beat the liquid mixture with a fork till the sugar is dissolved.
  2. Preheat the oven to 190°C for about 10 minutes. Grease a round cake tin with oil.
  3. Add the dry ingredients to the wet liquid mixture little by little and fold lightly making circular motions.
  4. Pour the cake batter into the greased cake tin and bake for 30 minutes or till the cake is done. Check the cake by inserting a clean knife in it, if it comes out clean the cake is fully baked.
Salma's  Notes: I glazed the top of the cake with a mixture of molasses and cocoa powder, and dusted with icing sugar.

Original recipe found here.

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