Children are fussy eaters. Mommys have to find ways to inculcate healthy eating habits. Our kid is a big fan of cocoa and chocolates. Whatever she doesn’t like can be infused with any of these and suddenly it becomes her favourite.
This cake I have baked for my birthday. I wanted to try a cake with sorghum flour and jaggery. Was a little sceptical if this would work with our kid or not? Planned to add the tried and tested cocoa powder. And it worked. Really cocoa can make them eat anything and love it too.
We as kids have grown up on the yellow cake. So that’s a favourite automatically. The taste for healthy bakes is an acquired one and it took some time to develop. Now eating healthy is an important and foremost goal.
The supply of grocery was interrupted for a few days as the scare of the virus had led to a shutdown. When it started to open up, the first thing I bought was cocoa powder. And as soon as I bought it I planned to bake a cake as my birthday was approaching too.
Coming to the cake, I have used sorghum flour in this cake. You will find a number of recipes with sorghum flour on my blog. It’s a favourite due to the colour and texture.
If you like sorghum flour too, bake these awesome cocoa cookies.
I have used a 200 ml cup for measurements.
Sorghum Jaggery Cocoa Cake
- 1 cup Sorghum flour
- 2 tbsp Cocoa powder
- 3/4 to 1 cup Jaggery powder ( depending upon the taste}
- 2 ripe medium sized Bananas
- 1/4 cup Any neutral oil
- 2 tbsp Curd
- 2 medium Eggs
- 1 tsp Vanilla extract
- 1 tsp Baking powder
- 1/4 tsp Baking soda
- 1 tbsp Cashews
- 1 tbsp Pumpkin seeds
- Take a 6" pan and grease it with oil generously. Sprinkle flour and spread it over. Take out the excess flour or you can simply line the bottom with a parchment paper.
- Sieve the flour, cocoa powder, baking powder and baking soda 4-5 times.
- In another bowl, mash the bananas with the help of a fork. Add jaggery and mix it.
- Now add one egg at a time and mix until incorporated nicely.
- Add oil and curd. Give it a good mix until the mixture is smooth.
- Preheat the oven at 170 C for 10 minutes.
- Add dry ingredients to wet ingredients in two parts. Mix it gently. The batter would be thin.
- You can add chocolate chips if you have. I was running out of them so skipped them.
- Pour the batter in the prepared tin. Garnish the cake with cashews, pumpkin seeds or chocolate chips.
- Bake it for 30-35 minutes or until the toothpick inserted in the centre come out clean.
- You can bake the cake on a gas stove too. For that, remove the gasket and whistle of the pressure cooker. Put a layer of salt at the bottom. Keep a stand on the salt layer. Preheat the cooker for 10 minutes before baking.
- This cake will take 40-45 minutes to bake in the cooker. Check after 25 minutes.
- As its a gluten-free cake, allow it to cool in the pan and take out carefully.
- Cool it on a wire rack and slice. You can decorate it with ganache too.