Chocolate Ragi Cake

Ingredients:

• 1 cup ragi flour (finger millet)
• 1/4 cup cocoa powder (unsweetened)
• 1/2 cup jaggery powder or coconut sugar (for a healthier sweetener)
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 cup plain yogurt (or curd)
• 1/4 cup milk (adjust consistency)
• 1/4 cup coconut oil (or any vegetable oil)
• 1 teaspoon vanilla extract
• 1 tablespoon apple cider vinegar or lemon juice (optional, for extra softness)
• 1/4 cup dark chocolate chips or nuts (optional)

Instructions

• Preheat the oven: Preheat to 350°F (180°C). Grease and line a cake pan.
• Mix dry ingredients: In a large bowl, sift together ragi flour, cocoa powder, baking powder, baking soda, and salt.
• Mix wet ingredients: In another bowl, whisk together jaggery, yogurt, oil, vanilla extract, and apple cider vinegar or lemon juice.
• Combine: Gradually mix the wet ingredients into the dry ingredients, alternating with milk. Stir gently until you get a smooth batter. If the batter is too thick, add a little more milk (1-2 tablespoons at a time) to reach a smooth, pourable consistency.
• Add toppings: Fold in chocolate chips or nuts if using.
• Bake: Pour the batter into the prepared cake pan and bake for 25-30 minutes, insert a toothpick to check if the cake is baked properly.
• Cool & serve: Allow the cake to cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely. Enjoy plain or dust with cocoa powder for extra richness!