prep time
15 minutes
cook time
15 minutes

no regret Chocolate Cake 

Make this decadent GF, vegan chocolate cake with rice flour, jaggery, millet flour, DelMonte sunflower seeds, tapioca flour, cocoa powder, flax egg, espresso shot, coconut milk,warm water, baking powder, baking soda, vanilla extract, Del Monte olive oil, apple cidervinegar, and salt. Bake this scrumptious chocolate cake perfect for any celebrations.


3/4 cup Rice flour
1/2 cup Ragi/finger millet flour
1/2 cup Sunflower seeds
1/4 cup Tapioca flour
1/4 cup Cocoa powder
1 cup Powdered jaggery
3 TBSP Ground flaxseed mixed with 9 Tbsp water (flax-egg)
1 TBSP Coffee dissolved in ¼ cup water.
1/4 cup Coconut milk
1/4 cup Warm water
1.5 cup Baking powder
1 TBSP Baking soda
1 TBSP Vanilla extract
1/2 cup Olive oil
2 TBSP Apple cider vinegar
1/4 TBSP Salt


  1. Preheat the oven to 180 degrees for 20-30 minutes.
  2. Place the sunflower seeds in a blender jar with the rice flour and process it into a fine powder.
  3. Take this out in a bowl and add the ragi flour, tapioca flour, cocoa powder, baking soda, baking powder and salt in.
  4. Give it a thorough whisk so that everything is evenly combined.
  5. In a clean bowl, add the powdered jaggery, olive oil, apple cider vinegar, coconut milk, flax egg, vanilla extract, coffee dissolved water and give it a whisk until the jaggery is dissolved.
  6. Now add the dry mixture into the bowl and using a spatula, mix it until all the dry mixture is incorporated.
  7. Now add the warm water into the bowl and give it a final mix, until a uniform batter forms.
  8. Pour the batter into a greased and lined baking pan and bake the cake for 40-45 minutes until a skewer inserted in the middle of the cake comes out clean.
  9. Let the cake cool to room temperature, top it with some chocolate ganache, caramel or fresh fruits and serve.

Enjoy your meal!

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