Vegan Cocoa Coffee Cake

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Cooks in: 40 Minutes Serves: 2 People

Baking is my passion and I love to explore with millets. Since millets are gluten free, it is always a challenge to bake a perfect cake. For this delicious gluten free cake, I have used bajra flour and as you can see, it turned out soft and moist. I baked this cake for my vegan son's birthday!



  1. In a wide bowl add flaxseed powder, 2 tbsp water and mix well. Keep aside for 5 minutes so that flax gel is formed.
  2. After 5 minutes, add vinegar, oil, cocoa powder, coffee powder, salt, baking powder, baking soda and vanilla extract to the gel and mix well.
  3. Add sugar and mix well with other ingredients. Finally add millet flour and fold. Add a few tbsp of water to get the desired batter consistency.
  4. Grease a cake tin, pour the batter and tap lightly. Sprinkle almonds on top and gently press with a spatula.
  5. Bake in a preheated oven at 180 degrees Celsius for 25 to 30 minutes.


  • Replace 1/4 Cup bajra flour with maida/wheat flour for a gluten cake.
  • Jaggery powder/refined sugar can be used instead of brown sugar.

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  1. Hi ,

    Thanks for the lovely recipe , made it and was soft and moist, very good for coffee lovers . Any variation possible ? like can the coffee flavour be eliminated or substituted …

    1. Hi Anita,
      Glad to know that you tried this recipe and it turned out well. You can completely skip coffee and make choco cake. Thanks so much for the feedback.

    1. Hi Divya,
      Flaxseeds are a must as they give softness to the cake. They are a replacement for egg. You can use regular vinegar or lemon juice instead of apple cider vinegar.

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