I generally bake chocolate cakes with whole wheat flour, but when my friend, Preeti Kapasi, who runs the Vedic Kitchen—a plant-based food business, launched a gluten-free flour, I was intrigued to try it. After all, the product had been getting rave reviews from her clients who had used it to successfully prepare fluffy pooris! I ordered my batch quickly—she is based in Ahmedabad but delivers all over India—and baked this cake! Everyone I served it to loved it; one even said it didn’t taste like it was “gluten-free” lol.
I used jaggery in this cake as I’m no longer using refined sugar in my kitchen. I’m aware that jaggery isn’t a “health” food either, but at least it’s a bit “better” than refined sugar. You can use brown/white sugar if you want.