A fun session with Art Mantram & Gluten free Jowar-Oats Fudge Cake

So I had a lovely online session some days ago teaching healthy baking to a group of amazing ladies who are part of the NGO Art Mantram which works towards raising awareness about contemporary Indian art and artisans.

What truly makes a virtual session engaging and memorable is the audience. The warmth from them set the tone of the entire session and it flowed both ways – from me to them, them to me. Their questions and involvement made me want to share more and more of what I had learnt in my own journey so far. Vibrant ladies across age groups and doing such excellent work in their own lives as well as together. The best part of the session was seeing them excitedly share their cakes that they baked along with me on the session. And I felt so proud to see this kind of interest and joy 💕

One of the two things that I demonstrated was this beautiful gluten-free chocolate fudge cake. It had no raising agents either. Apart from being free of refined white flour and sweetener.

The messages after the session on how much their families loved the cake were incredible. I ended the weekend feeling enriched by such an experience.

Flours used – Jowar and Oats

Sweetener – Coconut Sugar

Please note the recipe does not contain any baking powder or soda.

Recipe – Gluten free Jowar-Oats Fudge Cake

¼ cup unsweetened cocoa powder

3/4 cup coconut sugar/jaggery powder/cane sugar

75 gms butter ( softened and unsalted)

eggs ( free-range)

1 1/2 cup flour mix ( half jowar, half powdered oats)

½ cup milk

1 tsp vanilla extract

Method-

  1. Pre-heat the oven at 165 degrees C for 10 minutes.
  2. Mix the butter sugar well, with a whisk.
  3. Add eggs one by one and mix very nicely.
  4. Add the extract and stir it in.
  5. Add the cocoa powder and mix it in well to avoid lumps.
  6. Start adding flour mix and milk alternately.
  7. Whisk it well.
  8. Put it into a baking pan which is greased and dusted.
  9. Bake in a pre-heated oven for 25 minutes at 165-170 degrees C. Time and temperature will vary for different types of ovens.
  10. Unmould it and allow it to cool.

You can leave it as is or add a topping. I have simply used a homemade chocolate sauce and a mix of orange peel powder-jaggery powder.

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