Egg-less whole wheat chocolate cake with jaggery



Ingredients


Wheat flour.                             2 cups

Melted jaggery.                     1.5 cup

Curd.                                       3/4 cup

Baking soda.                         3/4 tspn

Baking powder.                    1.5 tspn

Cocoa powder.                    3 tablespoon

Unflavored oil.                      3 tablespoon

Vanilla/chocolate essence      Few drops

Milk.                                         1/2-3/4 cup

Salt a pinch


Method

  • Preheat oven @ 200 degrees for 10 minutes.
  • Mix curd and soda and keep aside for 5-8 minutes or till it froths up a bit.
  • Sieve flour, baking powder, salt and cocoa powder 3-4 times.
  • Add  melted jaggery, oil, essence to curd and soda mixture and mix well.
  • Add dry ingredients gradually to wet ingredients and mix to become a batter by adding milk little by little.
  • Pour into two 6 inch greased round tin equally  and bake at 180 degree  for 35-40 minutes or till the toothpick comes out clean
  • Take out of tin and cool completely.


Notes


  • I used 250 ml cup size measurement.
  • I baked two cakes in 6 inch round tin, it can b baked in a 8 inch tin also to get one cake.
  • I used light and dark colour cocoa powder half each to get this colour.



Comments

  1. Swati NayakWednesday, January 06, 2021

    Hi Rashmi,

    How did you melt the jaggery? Did you add water to make syrup? If yes, what's the Jaggery and water ratio?

    Thanks.

    ReplyDelete
    Replies
    1. Rashmi's RasoiTuesday, January 12, 2021

      Hi Swati.....I usually melt 500 gms jaggery with 3/4 to 1 cup water, cool, strain and refrigerate it. When needed use it. Instead, u can melt 1.25 cup grated jaggery with 1/2 cup water or 200 gms roughly with 1/2 cup water.

      Delete

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