Suji Chocolate Cake/Eggless Chocolate Cake without Oven

                    

This Suji Chocolate Cake is a healthy and delightful bake. A spongy, soft and moist cake made using semolina/rava, this chocolate cake is refined flour free, egg-less, butter-less, and refined sugar free. Jaggery powder is my choice of sweetener in this cake. What's more ! You do not require an oven or a microwave to bake this cake, as i have made it in a wok/kadhai ! Topped with slivered nuts, this suji chocolate cake serves as a guilt-free delectable treat on festivals and special occasions.

Celebration Time - Annapurna Turns 6 !

Time flies when you are having fun ! This is so very true. When you are enjoying something , you do not realize how quickly time passes by. When I started my journey as a food blogger 6 years back, with the push from some of my buddies, little did I knew that I would be able to pull it off so long and that too pretty well. The thing that kept me going is my passion for cooking. For me cooking and baking are therapeutic. I happily cook fresh meals thrice a day and love feeding more than eating. 

Today blogging has become a part of my life and i thoroughly enjoy every bit of it. Blogging gives me chance to cook and experiment food from different cuisines which otherwise i would probably not have tried. It is because of this blog, i got to connect with so many talented bloggers and learn so much from them. Above all blogging has given me recognition and a sense of satisfaction of being virtually present in so many kitchens through my recipes. 

This blog, Annapurna is home to Traditional Maharashtrian dishes, tried and tested egg-less, butter-less bakes using healthy wholesome ingredients and other dishes from various Cuisines around the globe that I experimented with and those which turn out really well. I also keep on updating my old post with new better pictures and written content as and when possible. I could not have done this without the unconditional support of my readers throughout my blogging journey. I am overwhelmed and happy to share that as of now, this blog has recorded a whopping 13.67 Lakh (Hundred Thousand) hits (page views) with 595 recipes from both Indian and International Cuisine. I thank all of you for your likes and comments and for the valuable feedback you all give me after trying out my recipes and hope that you continue the same support as i move ahead in my journey. I would also like to thank all my fellow bloggers for inspiring me to give my best every time.  

Dedicating my YouTube channel to my Mumma, Mangala Pagar who is my biggest inspiration, my mentor and my best friend. Whatever i am today is because of her, thank you mumma for everything. My mumma and my little sis, Rohini were constantly behind me to launch the You Tube channel.  Cannot dare to miss out my lifelines, Kiran and Chinmay for their unconditional love and for allowing me to carry my food experiments on them :) 

Launch of YouTube channel - Poonam's Annapurna Kitchen

I had gifted myself with "Annapurna" 6 years back and this month as i celebrate my 6th blog Anniversary, i thought of taking a step ahead with the launch of my Cooking Channel on YouTube. Taking account of my diverse readers, i have launched 3 YouTube channels in Hindi, English and Marathi Languages. Please do visit them and if you like my work, do like and subscribe my channels. I hope to get the same love and support from all of you in this new journey as well. Looking forward to your feedback and suggestions. Sharing the links to my You Tube channel below for your kind reference.

  English Channel

  https://www.youtube.com/channel/UCasKW9Cq5khnTS3JnJ43m2A

  Marathi Channel 

   https://www.youtube.com/channel/UC5lWdtDq45pDz04dJeezw7A

  Hindi Channel 

  https://www.youtube.com/channel/UC3BoiHHEbhS8gIfeRzPfb7w

What goes into my Suji Chocolate Cake ? The Ingredients:

I made this healthy and delectable chocolate cake to celebrate the occasion.This egg-less and butter-less cake came out spongy and moist. You can easily make it at home as it

 does not require any fancy ingredients. Let's have a look at the ingredients.

• Semolina / Suji / Rava : You can use the coarse or fine variety of semolina, as we are grind it. Use good quality semolina for best results
• Whole wheat flour: I have used very little quantity of Whole wheat flour along with semolina in this recipe.
• Cocoa Powder: Use good quality unsweetened cocoa powder for best results. 
• Jaggery Powder: Jaggery is my choice of sweetener in this recipe. You may use any healthy unrefined sweetener like coconut sugar instead. 
• Curd: Use fresh curd or yogurt that is not too sour.
• Milk: You can use skimmed milk or full fat milk. Any plant based milk and curd can be used for a vegan version.
• Oil: Any neutral cooking oil can be used. 
• Baking Powder and Baking Soda: These are the leavening agents that help this egg-less cake rise.
• Vanilla extract / Essence: Compliments very well in chocolate cakes. You may use cardamom powder instead if you wish.
• Nuts: Topping the cake with slivered nuts is purely optional. You can skip it and serve the cake with Chocolate sauce, Ice-cream, fresh fruits or berries instead. I have used slivered almonds and pistachio which gives the cake a festive look and adds to its nutritional value. You may also add the chopped nuts to the batter itself if you wish.
• Pinch of salt: 

Dietary Tips : This Suji Chocolate Cake is 

• Eggless
• Butterless
• Refined sugar free
• Refined flour free
• Naturally sweetened with Jaggery
• Kid friendly
• Healthy bake
• Satvik / Jain Recipe
• Tea cake

Check out the detailed video for making Eggless Suji Chocolate Cake in a Kadhai / Wok

                            

Preparation Time: 15 minutes

Cooking Time: 40 minutes

Serves: 1 medium size cake

Ingredients: Measurements used 1 cup = 250 ml

• 1 cup semolina / suji / rava
• 1/4 cup whole wheat flour / ata
• 3 tablespoon unsweetened cocoa powder
• 3/4 cup fresh curd
• 1 cup jaggery powder
• 1/2 cup milk
• 1/4 cup oil
• 1 teaspoon vanilla extract/ essence
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1/4 cup chopped mixed nuts for decoration (optional)

Method:

1. To begin with, we will first grind the semolina or suji in a grinder jar. So you can use any variety. To this add whole wheat flour and coco powder and pulse again. Our dry ingredients are ready,
2. In a mixing bowl take curd and jaggery powder and whisk well. To this add oil and whisk again to get a homogeneous mixture.

 3. To this add the dry ingredients in batches and whisk well. Cover and allow this batter to rest for 15 minutes.

4. Meanwhile, we will preheat our wok or kadhai. For that take 2 cups salt and layer it at the base of the wok. Place a stand over it. Cover the wok with a dome shaped lid or another vessel which fits perfectly on the wok. Heat the wok for 15 minutes on medium flame.

5. After 15 minutes we will check our cake batter. You will see that suji has absorbed all the moisture. Add milk to the batter in batches and blend well. We are looking for a lump-free free flowing smooth batter. So add milk accordingly. 

6. Now add the leavening agents (baking soda, baking powder), salt and vanilla extract to the batter and using a spatula blend the ingredients by the cut and fold method. Do not over mix.

 7. Next, prepare the cake tin. I have used a 6 inch round cake tin. Line it with a parchment paper and grease it with few drops of oil. 

 8.  Pour our batter into it and top it with slivered nuts. Tap the tin on the counter a few times to help get rid the trapped air bubbles. 

9. Transfer it to the preheated wok and immediately cover with the lid. 

10. Bake the cake on low to medium flame for 35-40 minutes.

11. Insert a toothpick in the center of the cake to check its doneness. If it comes out clean, the cake is perfectly baked. If you feel some batter sticking to the toothpick, transfer it back to the wok and bake for another 5 minutes.

12. Allow the cake tin to cool down on the wire rack. Place a plate over the cake tin in upside down manner and flip it. Gently tap the tin and lift it to un-mould the cake.

13.Remove the parchment paper and genltly flip the cake on to a serving plate. 

14. Allow the cake to cool down completely before cutting it to desired shape.

15.  Serve the healthy and utterly delicious Suji chocolate cake plain or drizzle some chocolate sauce over it or pair it with ice-cream of your choice.. Enjoy with your loved ones !

Would love to hear from you !

I hope you would love trying out this healthy and delicious Suji Chocolate Cake. If you do so, feel free to share your feedback with use in the form of likes and comments in the section below this post.

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See you soon with yet another healthy and delicious creation from my Kitchen. Until then Stay safe and eat right !

 

Happy Cooking !

Happy Eating !

 

Regards

Poonam Bachhav

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