Vegan Chocolate Cake
Global • Vegan
How to Make Vegan Chocolate Cake (Traditional & Healthy Version)
Vegan Chocolate Cake, or 'Shakahari Chocolate Cake', has become a beloved treat across India, blending the rich taste of cocoa with plant-based ingredients suited for every festival and occasion. Traditionally, Indian households use atta (whole wheat flour) instead of maida for a wholesome twist, making it both healthy and satisfying. This cake is especially popular during birthdays, Diwali, and children's parties, as it caters to the growing vegan and health-conscious community in India. The moist, decadent texture and deep chocolate flavor are achieved without eggs or dairy, making it perfect for those following a vegetarian or vegan diet. The addition of jaggery (gur) in place of refined sugar gives it an earthy sweetness, while cold-pressed coconut oil replaces butter for a lighter feel. As Indian cuisine embraces global influences, this cake has found its place on snack tables from Delhi to Bengaluru, often paired with chai or served as a festive dessert. With simple ingredients and easy steps, it’s an ideal choice for both novice bakers and seasoned home cooks.
Ingredients(for 1 medium slice (approx. 80g))
- 1 cup Atta (whole wheat flour) (healthier than maida)
- 1/4 cup Cocoa powder (unsweetened)
- 1/2 cup Jaggery (gur) (powdered preferred)
- 1/4 cup Cold-pressed coconut oil (can use sunflower oil)
- 1 tsp Baking powder
- 1/2 tsp Baking soda
- 1 tsp Vinegar (sirka) (apple cider or regular)
- 1/2 tsp Vanilla essence
- a pinch Salt
- 3/4 cup Water (room temperature)
Instructions
- 1
Preheat your oven (or OTG) to 180°C. Grease a small cake tin with coconut oil and line with parchment paper if available.
5 minutes
Use a kadhai with salt as an oven alternative.
- 2
In a mixing bowl, sift atta, cocoa powder, baking powder, baking soda, and salt together to ensure even mixing.
3 minutes
Sifting makes the cake lighter and fluffier.
- 3
In another bowl, whisk together jaggery, coconut oil, vanilla essence, and water until the jaggery dissolves completely.
4 minutes
Use warm water to dissolve jaggery quickly.
- 4
Combine the wet and dry ingredients slowly. Add vinegar last, and mix gently until just combined. Do not overmix.
2 minutes
Overmixing can make the cake dense.
Why This Dish is Healthy
Choosing whole wheat flour and jaggery over refined flour and sugar reduces empty calories while boosting nutrition. Cold-pressed oils provide essential fatty acids without trans fats. The cake is free from preservatives and artificial colors, making it a wholesome snack for all age groups. Its vegan and vegetarian nature aligns with Indian dietary preferences, making it a smart choice for health-conscious individuals.
This vegan chocolate cake is packed with dietary fiber from atta, healthy fats from coconut oil, and natural sweetness from jaggery. Cocoa is rich in antioxidants, which help fight inflammation and promote heart health. The absence of dairy and eggs makes it cholesterol-free and suitable for those with lactose intolerance. Each serving offers a balanced mix of carbohydrates, moderate protein, and healthy fat, making it a guilt-free indulgence.
Pro Tips
- 💡Tip 1: For extra moistness, add 1 tbsp brewed coffee to the batter.
- 💡Tip 2: Garnish with roasted nuts or grated coconut for festive flair.
- 💡Tip 3: Use a kadhai as a makeshift oven for traditional Indian baking.
Storage & Serving
Store in an airtight container at room temperature for up to 2 days. Refrigerate for longer shelf life, up to 5 days. Warm slightly before serving to refresh texture.
Best served: Breakfast or Lunch
Nutrition Facts
| Nutrient | Per 100g |
|---|---|
| Energy | 310.0 kcal |
