Eggless Fingermillet Chocolate Bundts With Sprinkles | #Bundtbakers

'Best cake ever'! This was the reaction from my Lil Angel as soon as she polished off half the cake.Lil Dude on the other hand was more keen on finishing off his share and ask for more!Do I need to add how good these bundts were!!

The theme - Spirnkle Bundts was chosen by Terri of Love and Confections.A fun filled colorful theme!!

I could have made it even more colorful but somehow my plans went haywire and I ended up doing what I did!!

With a full knowledge of how cakes and other bakes tend to disappear, I wanted to add a dose of health while trying to keep the context intact.

So this cake has whole wheat flour, finger millet/Ragi as it is know around here. To add to the fun factor, I added cocoa powder so that the kids will assume its chocolate and there will be no complaints and since I ran out of brown sugar, I used the regular sugar. I am still wishing I added brown sugar in this recipe.

Anyway, this cake came out so well that the mini bundts were gone even before the large bundt was out of the oven.The kids could hardly wait for me to click and I didn't have the mind to make them wait for too long. So gave them a few first and started clicking with what was left and after the photo shoot, passed on the plate to the kids.

I had a small doubt if the cake would be dense but it was not so. But it was not too light and airy. It was kids approved so I can tell you that the texture and taste was good!!!

Now on to the recipe.

Adapted from Padhus Kitchen

Dry ingredients :
Whole wheat flour- 1 cup
Ragi flour / Finger millet flour- 1/2 cup
Sugar- 3/4 cup
Baking soda -3/4 teaspoon
Salt a large pinch
Cocoa powder- 2 tablespoons

Wet ingredients

Thick Yogurt - 3/4 cup
Milk-1/4 cup[+ a little more of needed.See notes below]
Sunflower oil -1/4 cup
Vanilla essence- 1 teaspoon

Star ingredient :

Sprinkles - 1/4 cup or as much as you like :)

Sift together whole wheat flour, finger millet flour,cocoa powder,  baking soda, salt. Keep aside.

Take milk, yogurt in a bowl and add sugar and vanilla essence. Still till the sugar dissolves.

Add the sifted mixture to the wet ingredients mixture in small batches and mix gently to combine. Take care not to over mix. Add the sprinkles of your choice and mix once more ,gently.

Pour into prepared bundt trays and tap gently on the counter top. Place in a pre heated oven and bake at 180 degree C for 15 minutes[small bundts] and 40 minutes for the large bundt.

Once the cake is done, remove from oven and place on the counter top. When it cools a bit, invert it gently and place it on a wire rack to cool completely.

Drizzle / pour your favorite chocolate sauce over the bundts after they are fully cooled and decorate with your choice of sprinkles....

Time to enjoy a slice with a cup of coffee....


Here are this month's "Sprinkles" Bundts:


#BundtBakers is a group of Bundt loving Bakers who get together once a month to bake Bundts with a common ingredient or theme. You can see all of our lovely Bundts by following our Pinterest Board. We take turns hosting each month and choosing the theme or ingredient.

Updated links for all of our past events and more information about BundtBakers can be found on our homepage.

Bon Appetit...

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