Calling all health and fitness conscious people, do not deprive yourself of the yummilicious treats anymore! Today I bring to you a healthy and yummy 30-minute finger millet chocolate cake that’s completely diet-friendly, so you don’t have to compromise on health or taste. This soft, spongy cake is made with finger millet flour or ragi/nachni flour that has the highest amount of protein and minerals as compared to other cereals and millets. It’s sad how this grain is so under-rated because it provides many health benefits like increasing weight loss, regulating diabetes and cholesterol, increasing bone health and fighting anxiety, depression and anaemia!
Now that you know how good it is for you, let’s take a look at the recipe:
¾ th cup finger millet flour (ragi/nachni aata)
¾ th cup all purpose flour (alternatively you may use whole wheat flour)
1 tbsp cocoa powder
¾ th cup fine sugar
½ tsp baking soda
1 tsp baking powder
¼ th cup healthy vegetable oil (try canola or rice bran, you may also use melted no-fat margarine)
½ cup fresh yogurt (fresh dahi)
½ cup low fat milk
1 tsp cinnamon powder (alternatively you may use vanilla extract or vanilla essence whichever is available)
Preheat oven on maximum for 10 minutes. In a large bowl, mix all dry ingredients except sugar and set aside. In another large bowl whisk together oil, yogurt, milk and sugar until it’s well blended and the sugar has completely dissolved. Now in a third bowl, keep adding 2 tablespoons of dry mixture and 2 tablespoons of the wet mixture alternatively and fold it in with a fork. Continue adding alternatively until all of the dry mixture is folded into the wet mixture. An important tip: while mixing or folding it in with the fork, make sure to move in a single direction. Grease a cake tin well, and pour the final mixture into it. Bake for 30 minutes on 140 degrees Celsius. Insert a clean fork in the centre of the cake to check if the cake is done. Cool on a wire rack and serve with tea! This recipe is eggless so it’s a good option for vegetarians too.