Method

 Step-by-Step Instructions

1. Preheat the oven to 350°F (175°C) and grease a cake pan with oil.
2. Prepare vegan buttermilk by mixing oat milk and white vinegar. Let it rest for 10 minutes.
3. In a large bowl, combine jowar flour, cocoa powder, coffee powder, baking powder, baking soda, and salt.
4. Whisk the dry ingredients until evenly mixed.
5. In another bowl, add brown sugar to the prepared vegan buttermilk and stir until the sugar dissolves.
6. Add oil and mix well.
7. Gradually fold the dry ingredients into the wet ingredients using a gentle figure-eight motion. Avoid overmixing to retain the air bubbles.
8. Add vanilla extract and gently mix again.
9. Stir in 1 tablespoon of hot boiling water to create an extra moist batter.
10. Immediately pour the batter into the prepared cake pan.
11. Bake for 30–35 minutes, or until a skewer inserted in the center comes out clean.
12. Allow the Jowar Chocolate Cake to cool before slicing and serving.

Recipe Notes:

• Do not overmix the batter to keep the cake soft and fluffy.
• The hot water helps produce a moist Gluten Free Chocolate Cake.
• Use good-quality cocoa powder for a richer chocolate flavor.
• Allow the cake to cool completely before frosting.
• Add dairy-free chocolate chips for extra indulgence.
• Store the cake in an airtight container for up to 3 days at room temperature or refrigerate for up to one week.
• This Vegan Mocha Cake tastes even better the next day as the flavors deepen.