Chocolate Fudge Cake
Global • Eggetarian
How to Make Chocolate Fudge Cake (Traditional & Healthy Version)
Chocolate Fudge Cake is a beloved global snack, now finding its way into Indian kitchens for celebrations and casual treats. Traditionally rich and decadent, this version adapts classic fudge cake with healthier ingredient swaps, making it suitable for calorie-conscious Indian families. With the fusion of whole wheat flour (atta), natural sweeteners, and a touch of Indian culinary creativity, this cake delivers moist texture and deep chocolate flavor without excess calories or refined sugars. In India, chocolate fudge cake is popular for birthdays, tea-time gatherings, and festive occasions. It pairs beautifully with masala chai or a glass of cold milk, offering a comforting and indulgent experience. The inclusion of cocoa and jaggery (gur) gives the cake a unique earthy sweetness, while using curd (dahi) instead of heavy cream keeps it light and vegetarian-friendly. This healthy chocolate fudge cake recipe is perfect for those tracking calories, as it balances taste, nutrition, and authentic Indian flair. Its soft crumb and rich cocoa notes make it a must-try snack for modern Indian households, blending global dessert trends with local health preferences.
Ingredients(for 1 generous slice (about 100g))
- 1 cup Whole wheat flour (atta)
- 1/4 cup Unsweetened cocoa powder (for rich chocolate flavor)
- 1/2 cup Jaggery powder (gur, natural sweetener)
- 1/2 cup Low-fat curd (dahi, acts as egg replacer)
- 1/2 tsp Baking soda (leavening agent)
- 1/2 tsp Baking powder (leavening agent)
- 1/4 cup Olive oil (or any light vegetable oil)
- 1 tsp Vanilla essence (for aroma)
- 1/4 cup Warm water (to adjust batter consistency)
- 2 tbsp Chopped walnuts (optional, for crunch and nutrition) - optional
Instructions
- 1
Preheat your oven to 180°C (350°F). Grease a small cake tin with a few drops of oil or line it with parchment paper.
5 minutes
Use a non-stick tin for easy removal.
- 2
In a mixing bowl, combine whole wheat flour, cocoa powder, baking soda, and baking powder. Sift well to avoid lumps and ensure even mixing.
3 minutes
Sifting makes the cake lighter and fluffier.
- 3
In another bowl, whisk jaggery powder and curd until smooth. Add olive oil and vanilla essence, mixing until well incorporated.
4 minutes
Make sure jaggery is dissolved completely for a smooth batter.
- 4
Gradually add the dry mixture to the wet ingredients, alternating with warm water. Mix gently to form a smooth, lump-free batter.
4 minutes
Do not overmix to retain softness.
Why This Dish is Healthy
By swapping refined flour and sugar with whole wheat atta and jaggery, this chocolate fudge cake supports stable blood sugar levels and digestive health. Using curd as an egg replacer makes it vegetarian and adds probiotics, while olive oil keeps saturated fat low. The recipe is portion-controlled, making it suitable for weight management and calorie tracking. This fusion of Indian ingredients and global dessert style ensures indulgence without compromising on nutrition.
This healthy chocolate fudge cake uses whole wheat flour (atta) for added fiber, minerals, and slow-release carbohydrates. Jaggery (gur) offers iron and antioxidants while reducing reliance on refined sugar. Low-fat curd (dahi) supplies protein and calcium, contributing to bone health. Olive oil replaces butter, providing heart-healthy monounsaturated fats. Walnuts add omega-3 fatty acids, vitamin E, and extra protein, making this cake a wholesome treat suitable for mindful snacking.
Pro Tips
- 💡Tip 1: Sift the dry ingredients for a fluffy cake texture.
- 💡Tip 2: Use room temperature curd for smooth mixing.
- 💡Tip 3: Bake immediately after mixing to retain leavening action.
- 💡Tip 4: Let the cake cool before slicing for clean cuts.
Storage & Serving
Keeps for 6-8 hours at room temperature. Refrigerate in an airtight container for up to 2 days. Warm before serving for best taste.
Best served: Snack or Dessert
Nutrition Facts
| Nutrient | Per 100g |
|---|---|
| Energy | 370.0 kcal |
| Protein | 5.0 g |
| Carbohydrates | 55.0 g |
| Total Fat | 15.0 g |
| Fiber | 3.0 g |
| Sugars | 32.0 g |
| Sodium | 210.0 mg |
| Potassium | 180.0 mg |
| Cholesterol | 55.0 mg |
| Vitamin A | 90.0 IU |
| Vitamin C | 1.2 mg |
| Calcium | 75.0 mg |
| Iron | 2.1 mg |
| Magnesium | 38.0 mg |
| Zinc | 0.7 mg |
| Phosphorus | 110.0 mg |
| Vitamin D | 0.5 IU |
| Vitamin B1 (Thiamine) | 0.1 mg |
| Vitamin B2 (Riboflavin) | 0.1 mg |
| Vitamin B3 (Niacin) | 0.6 mg |
| Vitamin B6 | 0.1 mg |
| Vitamin B12 | 0.1 µg |
| Folate | 22.0 µg |
