Chocolate Cake
Snacks • India
How to Make Chocolate Cake (Traditional & Healthy Version)
Chocolate Cake is a beloved dessert across India, often enjoyed as a snack or special treat during celebrations such as birthdays, anniversaries, and festivals like Diwali or Christmas. While the origins of chocolate cake are global, Indian home kitchens have made it their own by adapting recipes to include locally available ingredients like whole wheat atta, jaggery, and using pressure cookers or kadai instead of ovens. The rich, moist texture and deep chocolate flavor make this cake a favorite for both children and adults alike. Its versatility allows it to be paired with chai for evening tea or served as a centerpiece during family gatherings. In Indian cuisine, eggless chocolate cakes have become very popular, catering to the vegetarian diet preferences of many households. The cake's aroma, enhanced with a hint of elaichi (cardamom), adds an Indian twist that makes it unique. By using healthier substitutes like dahi (curd) and minimal oil, this recipe ensures you enjoy the indulgence of chocolate cake without compromising on your health goals. This healthy chocolate cake recipe is perfect for calorie-conscious eaters and can be easily customized for various dietary needs.
Ingredients(for 1 medium slice (approx. 80g))
- 1/2 cup Whole wheat atta (use freshly milled if possible)
- 2 tbsp Cocoa powder (unsweetened)
- 1/4 cup Jaggery powder (or brown sugar)
- 1/2 tsp Baking powder
- 1/4 tsp Baking soda
- 1/4 cup Dahi (curd) (thick, homemade preferred)
- 1/4 cup Milk (low-fat or skimmed)
- 2 tbsp Refined sunflower oil (or melted desi ghee)
- 1/2 tsp Vanilla essence
- 1/4 tsp Elaichi (cardamom) powder (optional, for Indian flavor) - optional
- 1 tbsp Chopped walnuts or almonds (optional, for garnish) - optional
Instructions
- 1
Preheat your kadai or oven to 180°C. Grease a small cake tin with a few drops of oil and dust with atta.
5 minutes
Line the tin with parchment for easy removal.
- 2
In a mixing bowl, sift atta, cocoa powder, baking powder, and baking soda. Mix well.
3 minutes
Sifting avoids lumps and ensures a light texture.
- 3
In another bowl, whisk dahi, jaggery powder, and oil until smooth. Add vanilla essence and elaichi powder if using.
3 minutes
Mix until jaggery dissolves completely.
- 4
Gradually add the dry ingredients to the wet mixture. Pour in milk slowly to make a smooth, thick batter.
4 minutes
Do not overmix; gentle folding keeps the cake soft.
Why This Dish is Healthy
By substituting refined flour with atta and sugar with jaggery, this chocolate cake recipe offers better blood sugar control and improved digestion. The use of dahi and low oil reduces saturated fat and increases protein, making it a healthier snack option. This adaptation supports weight management and is suitable for those tracking macros. Enjoy guilt-free during festivals or as an everyday treat.
This chocolate cake uses whole wheat atta instead of maida, boosting fiber and micronutrient content. Jaggery provides iron and minerals, while dahi adds protein and probiotics. Minimal oil keeps fat content in check. Nuts add healthy fats and vitamin E. The cake is naturally eggless and suitable for vegetarians. Cocoa is a source of antioxidants and may improve mood. Serve in moderation as part of a balanced diet.
Pro Tips
- 💡Tip 1: Use room-temperature ingredients for a smoother batter.
- 💡Tip 2: For extra moisture, add 1 tbsp mashed banana or grated zucchini.
- 💡Tip 3: Dust nuts in atta before adding to prevent them from sinking.
Storage & Serving
Store the cake in an airtight container at room temperature for up to 2 days or refrigerate for up to a week. Warm slightly before serving for best taste.
Best served: Breakfast or Lunch
Nutrition Facts
| Nutrient | Per 100g |
|---|---|
| Energy | 350.0 kcal |
| Protein | 5.0 g |
| Carbohydrates | 50.0 g |
| Total Fat | 15.0 g |
| Fiber | 2.0 g |
