This cake is gluten-free, vegan and oil-free. It has fats in the form of coconut milk, cashew butter, cocoa powder if you use cocoa with fat or whole cocoa beans and flax meal.
I am no longer sure what recipe was tweaked to create this cake but whatever it was, this cake has come to be because of a faith in ragi – that she would lend herself to be transformed into a nourishing, satisfying treat. And this humble grain kept up her end of the deal. Enjoy this delicious cake.
Ragi flour, lightly roasted 3/4 cup
Cocoa powder 1/2 – 3/4 cup
Jaggery 1.5 – 2 cups according to your taste
Baking Soda 1 tsp
Salt 1/2 tsp
Flax seeds 2-3 tsp
Cashews 50 – 100g
Coconut milk 3/4 – 1 cup extracted from 1/2 coconut
Boiled apple Puree – 3/4 cup
Boil jaggery in just a little bit of water to get a thick syrup. Strain syrup to remove impurities and let it cool completely. Do not use warm jaggery to mix the cake batter. It results in some of the flour coming together and you will not be able to get rid of the lumps.
When you process cashews, you will first get cashew powder. Do not stop at this stage. Continue processing till you get cashew butter. The powder will come together and stick.
Cut a couple of apples, remove the cores and boil till the pieces are soft. Puree when they cool down. Too much apple puree will lead to a pasty cake, so if you have excess puree, keep aside or eat it.
Grind flax seeds to a fine meal. Add 2-3 spoons of water to the meal and give it a few minutes to gel together.
Mix the ragi flour, cocoa powder, baking soda and salt well. Add flax paste, apple puree and jaggery. Mix well. Then add coconut milk. Finally add the cashew butter. The cashew butter can be roughly crumbles by hand and mixed in. We are not blending it in the batter. Cashew butter pieces will be visible in when you cut the cake and they are delicious.
Use an oven heated to 175 C.
Pour the batter into a greased baking dish and bake for 45 minutes.
Video of Ragi cake being enjoyed @ Unity Pavilion, Auroville.