Chocolate Cake
Global • Non-Vegetarian
How to Make Chocolate Cake (Traditional & Healthy Version)
Chocolate cake has become a beloved treat in Indian homes, especially for celebrations and festive occasions. While its origins are global, Indian kitchens have embraced chocolate cake, adding their own touches such as using whole wheat atta, jaggery, and aromatic spices like cardamom to make it both delicious and health-conscious. The rich cocoa flavor, paired with subtle Indian ingredients, creates a moist, decadent snack that appeals to all age groups. Indian bakers often prepare chocolate cakes for birthdays, anniversaries, and casual tea-time gatherings, making it a versatile dessert with a special place in modern Indian cuisine. This healthy chocolate cake recipe is crafted for those who are mindful of their calorie intake but still crave indulgence. By using whole wheat flour (atta) instead of refined maida, minimizing the amount of oil, and substituting sugar with jaggery, the cake becomes more nutritious while retaining its classic taste. The inclusion of yogurt (dahi) ensures a soft, airy texture without the need for eggs, making it fully vegetarian. Enjoy this chocolate cake as a nourishing snack or dessert that fits perfectly into an Indian calorie-tracking lifestyle, without compromising on flavor or tradition.
Ingredients(for 1 thick slice (approx. 100g))
- 1 cup Whole wheat flour (atta)
- 3 tablespoons Cocoa powder (unsweetened)
- 1/2 cup Jaggery powder (gur, powdered)
- 1/2 cup Low-fat milk (warm)
- 1/2 cup Plain yogurt (dahi, room temperature)
- 1 teaspoon Baking powder
- 1/2 teaspoon Baking soda
- 2 tablespoons Sunflower oil (or any neutral oil)
- 1/4 teaspoon Cardamom powder (elaichi, optional) - optional
- 1 teaspoon Vinegar (apple cider or white) - optional
- 2 tablespoons Chopped walnuts (optional, for garnish) - optional
Instructions
- 1
Preheat your oven to 180°C (350°F). Grease a small cake tin with oil or line it with baking paper.
5 minutes
Using baking paper prevents sticking and reduces oil.
- 2
In a large bowl, sift whole wheat flour, cocoa powder, baking powder, and baking soda together.
3 minutes
Sifting ensures an airy, lump-free batter.
- 3
Add jaggery powder to the dry ingredients and mix thoroughly.
2 minutes
Jaggery adds a rich, earthy sweetness and blends best when powdered.
- 4
In a separate bowl, whisk together milk, yogurt, oil, and vinegar until smooth.
3 minutes
Yogurt acts as an egg replacer, making the cake moist.
Why This Dish is Healthy
Choosing whole wheat flour over maida increases fiber, which aids digestion and keeps you fuller longer. Jaggery offers a lower glycemic index than white sugar, supporting stable blood sugar levels. Using yogurt and milk for moisture eliminates the need for eggs, making this a vegetarian-friendly, lower-cholesterol option. Minimal oil and added walnuts provide healthy fats, making this cake a guilt-free snack for anyone tracking calories or following a healthy diet.
This chocolate cake is made with whole wheat atta, which provides complex carbohydrates, dietary fiber, and essential minerals like iron and magnesium. Jaggery is a natural sweetener rich in antioxidants and micronutrients, making it a healthier substitute for refined sugar. The inclusion of yogurt adds protein and probiotics, supporting gut health. With minimal oil and optional nuts, this recipe balances macronutrients—carbs, protein, and healthy fats—without excess calories, making it suitable for calorie-conscious individuals.
Pro Tips
- 💡Tip 1: Sift dry ingredients for a lighter cake texture.
- 💡Tip 2: Use room temperature yogurt and milk for best rise.
- 💡Tip 3: Avoid overmixing the batter to keep the cake moist.
- 💡Tip 4: Allow the cake to cool before slicing for clean cuts.
- 💡Tip 5: Add a pinch of salt to enhance chocolate flavor.
Storage & Serving
Keeps for 6-8 hours at room temperature. Refrigerate for up to 2 days. Store in an airtight container to maintain freshness.
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 |
| Sugars | 27.0 g |
| Sodium | 220.0 mg |
| Potassium | 180.0 mg |
| Cholesterol | 55.0 mg |
| Vitamin A | 90.0 IU |
| Vitamin C | 0.5 mg |
| Calcium | 55.0 mg |
| Iron | 2.1 mg |
| Magnesium | 28.0 mg |
| Zinc | 0.6 mg |
| Phosphorus | 110.0 mg |
| Vitamin D | 0.2 IU |
| Vitamin B1 (Thiamine) | 0.1 mg |
| Vitamin B2 (Riboflavin) | 0.1 mg |
| Vitamin B3 (Niacin) | 0.7 mg |
| Vitamin B6 | 0.1 mg |
| Vitamin B12 | 0.2 µg |
| Folate | 17.0 µg |
