Heavenly finger millet and jaggery cake
gluten free, egg free, dairy free, recipe
Servings Prep Time
8generous slices 10minutes
Cook Time Passive Time
25minutes 10minutes
Servings Prep Time
8generous slices 10minutes
Cook Time Passive Time
25minutes 10minutes
Ingredients
for Flax eggs
for the dry ingredients
Wet ingredients
Instructions
  1. Mix the flax seed powder with water and set aside for it to bloom
  2. Preheat the oven at 180 degrees for about 10 minutes
  3. Sift together the dry ingredients and set aside
  4. Mash the overripe banana with the cocoa powder and have 1 cup of the mashed banana ready in a mixing bowl.
  5. Mix the jaggery in 1/2 cup of warm water and strain through a seive.
  6. Add the jaggery liquid, salt, instant coffee if desired, the flaxseed powder mixed in water with the mashed banana and mix well.
  7. Sift the dry ingredient mix again as you add into the wet ingredients and fold gently. Do not over mix.
  8. Grease a round cake pan, and dust it with another tbsp of ragi flour ( to keep it gluten-free) or line it with baking paper.
  9. Pour the cake mix into the pan and bake for 25 minutes or till the skewer comes out clean.
  10. Remove the cake from the oven and cool before unmoulding
  11. Unmould the cake and sprinkle on some shimmering stars and moons for the milky way effect.
  12. Alternately you can frost the cake with chocolate ganache of that ultimate decadence.
  13. Enjoy your slice and don’t miss to share
Recipe Notes

Finger millet is quite a dry flour so the cake will slightly crack on top as you bake, giving a rustic feel to the cake.

The use of coffee is only to enhance the flavour of the chocolate and can be totally avoided if you do not like coffee.

Add in a 1/4 cup of dark chocolate chips into the batter for an extra bite of chocolate.

Two tbsp of flaxseed powder is equal to two medium-sized eggs. Replace them if you prefer.