Sorry, you need to enable JavaScript to visit this website.

Cooking Time: 40 Minutes
Preparation Time: 1.5 Hour
Total Serves: 4

The Ingredient List

  • MAGGI Coconut Milk Powder - ¼ Cup
  • Amaranth Flour - 1 Cup
  • Jaggery - 1 Cup
  • Cocoa Powder - ½ Cup
  • Baking Soda - 1 Teaspoon
  • Salt - ½ Teaspoon
  • White Vinegar - 1 Teaspoon
  • Water - 1 Cup

For Frosting:

  • MAGGI Coconut Milk Powder- 2 Tablespoons
  • Dark Chocolate - 100 Grams
  • Water - ½ Cup
  • Fresh Strawberries - 2 (Sliced)
  • Fresh Blueberries - 6
  • Mint Leaves - 6

The Easy Steps

  1. Preheat oven for 10 mins.
  2. In a bowl, take jaggery and water. Mix well. Now add all the dry ingredients into the bowl one by one and mix well with a whisk or spatula.
  3. Once all the ingredients are mixed well, add the vinegar. Mix gently and pour the batter into the 6-inch cake tin which is lined with oil, butter, or parchment paper. 
  4. Bake the cake @180 degrees for 35 mins. The cake will still be a little gooey from inside which is fine. Once baked let the cake cool down and then remove it on a dish or plate.
  5. Before serving the cake, in a small bowl take MAGGI Coconut Milk Powder and add water to it. Mix well and the coconut milk is ready. In another bowl, melt dark chocolate in the microwave for an interval of 30 seconds so that the chocolate does not burn, keep stirring after 30 seconds till the chocolate is completely melted. Once the chocolate has melted, add the coconut milk and mix well. The ganache should be thick and easily spreadable.
  6. Spread the ganache on the cake evenly with a knife and garnish it with fresh strawberries, blueberries, and mint.