Jowar Chocolate cake
Jowar chocolate cake is a soft, gluten-free cake made with jowar flour, unsweetened cocoa, yoghurt and date sugar. Nutritional Benefits Jowar is a gluten-free whole grain that provides fiber, iron, magnesium and polyphenols, and its slower digestion gives a steadier blood sugar response than refined flour. Unsweetened cocoa adds flavanols, which are antioxidants.
205 kcal
Calories
7.5 g
Protein
19.8 g
Carbs
12.5 g
Fat
Ingredients
- •1 cup (120 g) jowar flour
- •3 tbsp unsweetened cocoa powder
- •1 tsp baking powder
- •½ tsp baking soda
- •A pinch of salt
- •¼ cup Date sugar
- •½ cup (120 g) plain yoghurt
- •¼ cup (60 ml) milk low-fat
- •¼ cup melted ghee
- •2 eggs
- •1 tsp vanilla extract
- •2 tbsp chopped walnuts
Method
- 1
Preheat the oven to 180°C and grease and line a 6 to 7 inch round tin.
- 2
Sift the jowar flour, cocoa, baking powder, baking soda and salt together in a bowl.
- 3
In another bowl, whisk the date sugar, yoghurt, milk, ghee, eggs and vanilla until smooth. Make sure it is fully dissolved with no lumps.
- 4
Fold the dry ingredients into the wet mixture until just combined. Do not overmix. Let the batter rest for 5 minutes, as jowar flour absorbs liquid slowly.
- 5
Pour into the tin, tap gently to remove air bubbles, and sprinkle nuts on top.
- 6
Bake for 25 to 30 minutes, until a toothpick inserted in the centre comes out clean.
- 7
Cool in the tin for 15 minutes before turning out and slicing.