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Airfryer Cake Recipe [Eggless Suji Chocolate Cake with Jaggery|Indian Healthy Snacks by Ravneet Bhalla]

Today, let us learn how to bake an easy eggless semolina chocolate cake recipe in airfryer that makes a perfect go-to snack on a holiday.  The travel-friendly sooji cake tastes delectable when out of the oven and continues to intensify in flavor with time. This is is one fail-proof recipe that you want to try out immediately to give your family a healthy snack that tastes yum and stays good at room temperature for at least 4-5 days.  So let's get started with this easy sooji cake recipe with jaggery.

chocolate cake recipe in airfryer

eggless cake recipe in airfryer

suji cake recipe in airfryer

healthy cake recipe in airfryer

eggless suji cake in airfryer

Many of you ask what jaggery I prefer. Here's one of my favorite brands. I am not sponsoring this but just wanted to give you a peep into it.


1 cup=240 ml 1/2 cup- semolina 1/4 cup- malai 1/4 cup+2 tbsp jaggery 2 tbsp- whole wheat flour 1/2 tsp- baking powder 1 tbsp- apple cider vinegar 1 tbsp- cocoa powder 1/4 cup- water (you may add up to 2-4 tbsp more if the batter gets too thick) 1/4 cup- almond flour ( 1/4 tsp- salt

So you need 1/4 cup +2 tbsp jaggery powder or grated jaggery.  

Mix with 1/4 cup of malai or cream that floats on top of milk. 

Malai gives the semolina eggless cake richness. But if you want to use less fat, take 2 tbsp of malai or oil and 2 tbsp of thick curd. 

Add 1/4 TSP salt. Start whipping until mixed. 

I wanted to make the cake without baking powder soda so creamed it a little too much that the milk curdled but it did not fail the recipe. However, I suggest whipping only until it looks all mixed.

Now add 1/4 cup of water and mix again. 

Next 1 tbsp of cocoa powder goes in. 

Then add 1/4 cup of homemade almond flour or powder. 

Mix.I have posted the video to make almond flour at home already. 

Let's  add 1/2 cup of semolina. I use whole wheat coarse semolina so always read the label when you buy sooji.  

Mix everything and add 2 tbsp of whole wheat flour. Mix well. Set aside for 30 minutes. 

After 30 minutes, the sooji should have absorbed the moisture. 

Preheat oven, airfryer, otg, convection to 160 deg c for 10 minutes.

Add 1/2 TSP of baking powder and 1 TSP of apple cider vinegar or lime juice. Mix well. 

Do not overmix. Grease a baking tin and dust with flour or flaxmeal. 

I use stainless steel utensils in Airfryer.

Pour the thick batter into the tin and tap it 3-4 times to release gas bubbles.

Bake the eggless chocolate cake at 160 deg c for 40-45 minutes or more until a skewer comes out clean. Allow the jaggery cake to cool down properly before slicing. To prevent the suji cake from breaking, shift it to the fridge for at least 2 hours. I cut the cake before it had cooled properly so it got cracks. Slice and enjoy yumm chocolate cake.


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