Healthy NO-MAIDA Eggless Chocolate Rava cake Oven Recipe
Well, I love trying new recipes that I haven’t inherited from Mom. My mother is an excellent cook & to be honest, I’m just that girl who likes to cook but is always more fond of quick fixes without compromising on the health quotient of the food. That clearly means I don’t prefer buying processed sauces & ready made pastes & batters to make stuff for us. In short, I like it QUICK BUT HEALTHY. Like I mentioned here, when it comes to birthdays/anniversaries/random cravings, I like to bake a cake myself than ordering one from the store. So, here’s an easy recipe to make a NO-MAIDA EGGLESS CHOCOLATE RAVA CAKE. I recently made it for my husband’s birthday. 🙂
The NO-MAIDA part comes from using whole wheat flour instead of Maida/refined all purpose flour for making this Choco-Rava cake.
I know you’d roll your eyes with a “Say what? Wheat flour, huh? And it would just feel like eating Neoprene or a brick!”
Well, I agree, baking cakes with wheat flour is different from making them with the conventional refined flour. The chemistry changes & well, so does the cooking time & texture if you go on to follow the recipe of a maida-based cake for a wheat one!
On another note, since we’re already heading to a ‘healthy’ version of a cake by making use of whole wheat flour, let’s compare Maida & Wheat flour (Atta) when used as a base ingredient for cakes.
Don’t you feel weirdly ‘full’ with just 2 or 3 thin slices of a normal cake? By the way, never commit the sin of asking your child to have his/her dinner after the cake-cutting session at a friend’s birthday bash. How can you force feed a tummy that’s already bloated?
And if you see, the bloating happens because of the refined flour (Maida).
What to expect while making a cake using Whole Wheat Flour?
- Although Maida is a derivative of Wheat flour, its final smoothness makes it render the soft, fluffy & less dense texture to the cake. And this only property of Maida makes it preferable for confectionery purposes. Nevertheless, in the refining process, all the protein, minerals & fiber are lost & calories get added to the refined flour. THIS is fattening & leads to sudden rise in glucose levels of the body & also leads to weight gain if you’re a regular consumer of pastries & cakes.
- When a cake is made using wheat flour, it becomes more dense (seemingly heavy as well) & tends not to have a finishing as smooth as a cake made with Maida.
- Hence, while using wheat flour as a healthier ingredient for your cake, remember that you may need to bake it for a little longer time & check its texture in between if it’s your first baking experience.
What’s good about this No-Maida Eggless Chocolate Rava cake?
Rava/Semolina – Rava (Suji) is nothing but a derivative of roughly grounded wheat. It’s a healthy grain which is rich in carbs, that keeps you energetic through the day. Semolina is also a great source of iron, has almost zero cholesterol, is tasty & thus anything made with it is ideal for weight loss as well.
However, Rava makes the cake to have a little grainy finish, which may be handled well by whisking the batter nicely & including the other ingredients in the right proportion to avoid the otherwise coarse finishing.
Whole wheat flour – This one is surely a staple food constituent in India & has a whole lot of fiber, vitamins & minerals.
Dry fruits – This cake goes well with the flavor of dry fruits such as cashew nuts, Pistachio seeds & almonds. All of these are good fat that not just add to the irresistible crunchy taste, but also are healthy options for your cake batter.
Making the NO-Maida Eggless Chocolate Rava cake
Preparation Time: 30 minutes
Cooking Time : 30 – 40 minutes (depending on your oven/microwave oven & the convection mode)
Serves : 4-5 people
[1 CUP ~ 340g ]
For the Cake batter
Wheat Flour – 1/2 cup
Rava (Semolina) – 1.5 cup
Yogurt – 1/4 cup
Milk – 3/4 cup
Baking Powder – 3/4 tsp
Powdered Sugar – 3/4 to 1 cup (based on your choice of sweetness)
Cardamom powder – a pinch
Unsalted Butter – 1/2 cup (molten) (I used homemade butter)
Salt – as per taste
Coarsely ground dryfruits – 2-3 tbsp
For the Chocolate Sauce
Cocoa Powder – 2 tbsp
Sugar – 1-1.5 tbsp
Water – few tbsp
- Mix all the ingredients of the cake batter very well by whisking nicely & make sure there are no lumps. It should look like this.
2. Keep this batter to rest for about 30 minutes.
3. In the meanwhile, preheat your oven to about 180 degrees.
4. Before transferring your batter into a mould/container, remember to grease it with oil/butter/ghee well.
5. Place this into your oven that has been preheating. If you’re using a microwave oven, baking in the convection mode is preferable. If it’s a conventional oven, you can expect it to be ready in at least 30 minutes.
6. If it’s your first time baking :-), keep checking if the cake is done by poking a clean toothpick through the inside of the cake. If it comes out clean, it’s done.
It should ideally look like this. 🙂
7. Allow the cake to cool. You can also place it in the refrigerator while you make the chocolate sauce.
8. For the sauce, mix the cocoa powder & sugar with a few drops or teaspoons of water so as to avoid lumps.
9. Simmer this on a tiny flame while stirring continuously & bring it to a boil.
10. Cool the sauce & then smear it all over the cake.
You can decorate or top your No-maida eggless chocolate rava cake with some icing. I prefer to keep my cakes simple with minimal toppings.
What do you think about this No-maida eggless chocolate rava cake? I’d love to know how it turned out for you in the comments.
Happy Baking & Bon Appetit! 🙂