Jaggery Chocolate Cake Recipe – Easy Cinnamon & Nutmeg Loaf

Last Updated on 2 months by Neha Deshmukh

Jaggery Chocolate Cake Recipe – Easy Cinnamon & Nutmeg Loaf

Hey everyone! I’m so excited to share this recipe with you – it’s a little slice of comfort that always brings a smile to my face. This Jaggery Chocolate Cake is wonderfully moist, subtly spiced, and has a depth of flavour you just won’t get with regular sugar. I first made this during a particularly chilly winter, and it instantly became a family favourite. It’s perfect with a cup of chai, or just as a cozy treat on a rainy day.

Why You’ll Love This Recipe

This isn’t your average chocolate cake! It’s a beautiful blend of familiar flavours with a uniquely Indian twist. The jaggery adds a caramel-like sweetness that’s so much more interesting than refined sugar. Plus, the cinnamon and nutmeg give it a warm, aromatic hug. It’s surprisingly easy to make, even if you’re not a seasoned baker. Trust me, you’ll be hooked after the first bite!

Ingredients

Here’s what you’ll need to create this deliciousness:

• 1 cup Milk (240ml)
• ¼ cup + 2 tablespoons Sunflower oil (60ml + 30ml)
• 2 tablespoons Lemon juice (30ml)
• ½ tablespoon Vanilla essence (7.5ml)
• 1 cup All-purpose flour (120g)
• 3 tablespoons Cocoa powder (20g)
• ¾ tablespoon Baking powder (7.5g)
• ¼ cup Chocolate chunks or chips (50g)
• 1 pinch Salt
• ¾ cup Jaggery powder (150g)
• ½ tablespoon Cinnamon powder (2.5g)
• ¼ tablespoon Nutmeg powder (1.25g)

Ingredient Notes

Let’s talk ingredients! A few little things can make a big difference.

• Jaggery: This is where the magic happens! Jaggery is a traditional Indian unrefined sugar, made from sugarcane or palm sap. It has a lovely, complex flavour – think caramel, molasses, and a hint of earthiness. It’s less sweet than refined sugar, which balances the chocolate perfectly. If you can’t find jaggery powder, you can grate a jaggery block and powder it yourself.
• Sunflower Oil: I love using sunflower oil in baking because it’s a healthier alternative to some other oils, and it doesn’t have a strong flavour that will compete with the other ingredients. You can substitute with vegetable oil if needed.
• Cinnamon & Nutmeg: These spices are a match made in heaven! They add warmth and depth to the cake, making it extra comforting. Don’t skimp on them – they really elevate the flavour. Freshly grated nutmeg is amazing if you have it!

Step-By-Step Instructions

Alright, let’s get baking!

1. First, preheat your oven to 180°C (356°F). Line a loaf tin with parchment paper, then grease it lightly and dust with flour. This will ensure your cake doesn’t stick – nobody wants a broken cake!
2. In a mixing bowl, whisk together the milk and jaggery powder until the jaggery is dissolved. Then, add the chocolate chunks, lemon juice, sunflower oil, and vanilla essence. Give it a good mix until everything is nicely combined.
3. In a separate bowl, sift together the all-purpose flour, cocoa powder, baking powder, cinnamon, nutmeg, and salt. Sifting helps to remove any lumps and ensures everything is evenly distributed.
4. Now, gradually pour the wet ingredients into the dry ingredients. Gently fold everything together using a spatula until you have a smooth, lump-free batter. Be careful not to overmix – we want a tender cake, not a tough one!
5. Pour the batter into the prepared loaf tin and give it a gentle tap on the counter to release any air bubbles. Pop it into the preheated oven and bake for 35 minutes, or until a toothpick inserted into the centre comes out clean.
6. Once baked, let the cake cool in the tin for a bit before transferring it to a wire rack to cool completely. Then, slice and enjoy!

Expert Tips

• Don’t overbake! This is the key to a moist cake. Start checking for doneness around 30 minutes.
• Room temperature ingredients: Using room temperature ingredients helps them combine more easily, resulting in a smoother batter.
• Gentle folding: Be gentle when folding the wet and dry ingredients together. Overmixing can develop the gluten in the flour, leading to a tough cake.

Variations

Want to switch things up? Here are a few ideas:

• Vegan Adaptation: Use your favourite plant-based milk (almond, soy, or oat work well) and substitute the jaggery with maple syrup or coconut sugar. You’ll also need an egg replacer – flax eggs or applesauce work great! My friend, Priya, swears by using mashed banana for extra moisture.
• Gluten-Free Adaptation: Swap the all-purpose flour for a gluten-free flour blend. Make sure it’s a blend designed for baking!
• Spice Level: Feel free to adjust the amount of cinnamon and nutmeg to your liking. If you’re a spice lover, add a pinch of cardamom or cloves.
• Festival Adaptations: This cake is perfect for Christmas or winter celebrations. You could add a sprinkle of festive sprinkles or a drizzle of white chocolate.

Serving Suggestions

This cake is delicious on its own, but here are a few ideas to take it to the next level:

• A dollop of whipped cream or a scoop of vanilla ice cream.
• A dusting of powdered sugar.
• A warm cup of chai or coffee.
• A side of fresh berries.

Storage Instructions

To keep your cake moist and delicious:

• Store it in an airtight container at room temperature for up to 3 days.
• For longer storage, you can wrap it tightly in plastic wrap and freeze it for up to a month.

FAQs

Let’s answer some common questions:

• What is Jaggery and can I substitute it with sugar? Jaggery is an unrefined sugar with a unique flavour. You can substitute it with granulated sugar, but you’ll lose some of the depth of flavour. Use about ¾ cup of sugar for every cup of jaggery.
• Can I use dark chocolate instead of chocolate chunks? Absolutely! Dark chocolate will give the cake a richer, more intense flavour.
• How do I know if my cake is baked through? The toothpick test is your best friend! Insert a toothpick into the centre of the cake. If it comes out clean, it’s done.
• What is the best way to store this cake to keep it moist? An airtight container is key! Wrapping it tightly in plastic wrap before storing also helps.
• Can this cake be made ahead of time? Yes! You can bake it a day or two in advance and store it in an airtight container. It actually tastes even better the next day as the flavours meld together.