Cake season is here!!!
The markets are slowly filling up with Christmas goodies and the shelves lined up with so many treats. Having a quick glance over some of the temptingly packaged ones, I couldn’t help but yo think, why so many ingredients!!
While we were looking around a gluten-free chocolate cake caught my eye and set me thinking..it is time to revamp the millet-based cake recipe. So here we are …
If you came looking for a quick recipe for a fruit-filled golden Christmas cake ..don’t miss my earlier post
The current recipe
This recipe is made in an eggless vegan way, still can be done last minute for that perfect bite. As ragi /finger millet is a gluten-free millet it suits my purpose currently.
The biggest drawback of Indian finger millet is the deep colour which makes a lot of people look away. In fact, I love ragi and enjoy it a lot. The best way yo introduce it to picky children who detest the colour or pesky adults who keep way from the ragi just because they can is to add dark chocolate and make a dessert they cannot resist. Of course, they are not going to figure out this one is ragi… Coz it is yummy.
Know your grain
Finger millet is a familiar crop in India and Srilanka commonly called ragi or korakan. With records of agriculture for over 3000 years, ragi has been a staple in many parts of India. Being a crop that can survive minimal water conditions, it is a hardy crop. Finger millet has been a great source of nutrition. Rich in calcium and iron, this is always been the poor man’s source of nutrition.
Being gluten-free, it does make the cake a bit dry so the ingredients are a bit altered from a regular cake style. But the flavour and the feel of the texture is amazing.
When you try out this recipe, please tag @ mildlyindian so we can share the happiness. please do write in your comments below as they really help to improve the recipe and the know how the recipe worked out in another kitchen. Last but not the least, Merry Christmas!!