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.

To order this flour, contact:

Preeti Kapasi

The Vedic Kitchen

Mobile: +91 9725600216

Email: Prkaps2@gmail.com

Preparation time: 15 minutes + 45 minutes baking time

Yields: One medium-sized cake

1 cup = 150 ml

Ingredients:

For the cake:

  • 2 cups Vedic Kitchen gluten-free flour
  • 1 cup jaggery powder, tightly packed (substitute with 1 cup of white sugar or 1 1/3 cup of brown sugar, if desired)
  • 1 2/3 cups water
  • ¾ cup cocoa powder
  • ½ cup coconut oil
  • 1 heaped teaspoon baking soda
  • 1 tablespoon apple cider vinegar (ACV)
  • 1 teaspoon cinnamon powder
  • A pinch of salt

For the frosting:

  • ½ cup broken cashews, soaked for 4 hours & drained
  • ½ cup jaggery powder, tightly packed
  • 1/3 cup water
  • 1/3 cup cocoa powder

 Method for the cake:

  1. In a deep-bottomed saucepan, combine the jaggery powder, cocoa powder, cinnamon powder, salt, water, and coconut oil. Bring to a simmer over medium heat, stirring constantly, until the jaggery is fully dissolved and the liquid looks glossy. Let it cool down to room temperature. Add ACV. This step of preparing the wet ingredients is *important.*
  2. Preheat the oven to 170 C/340F.
  3. Sift together the flour and baking soda twice.
  4. Add the liquid mixture prepared in step 1 to the flour and combine well, but don’t over mix.
  5. Pour into a greased cake tin (7.5 inches diameter). Bake for 30 minutes. Remove the tin from the oven and cover with aluminum foil (it helps seal in the moisture) and bake for 15 more minutes. Remove the aluminum foil and let the cake cool down.
  6. Apply a generous layer of the frosting (recipe below) and decorate with slivers of roasted nuts.

Method for the frosting:

  1. In a sauce, combine the jaggery powder, cocoa powder, salt, and water. Bring to a boil over medium-high heat, stirring continuously. Simmer for 2-3 minutes. Let it cool down to room temperature.
  2. Blend the soaked cashews with this liquid mixture until smooth and creamy. Refrigerate until it’s time to use.