Khapli wheat dairy-free chocolate cake is made with a minimally processed ancient grain that has been cultivated in the Indian subcontinent for over 10,000 years. Swapping khapli wheat for refined flour will make a difference in the areas of rise, taste, and batter. This cake is perfect for the health-conscious baker who wants to sneak more protein, fibre and nutrients into their occasional indulgences. Add Aashirvaad Chakki Khapli Atta to your pantry and use it to add more fibre, protein, iron and vitamin B1 to cakes, pastries, and bread. Khapli atta has a lower GI index than whole wheat flour, which gives you a more stable blood sugar response after eating. But when baking, its gluten might pose problems as it is weaker than modern wheat, which works in favour of cakes. Khapli wheat, because of its lower gluten, might also produce the tender, shorter crumb that is needed for such cakes. Khapli atta also needs better understanding, including needing more rest time, especially for doughs; using oil instead of butter; and, for a non-dairy version, using the best substitute for buttermilk or milk, which is coconut milk. Coconut milk’s natural fat compensates for the missing butter and adds richness and body to the crumb of the chocolate cake. A tablespoon of apple cider vinegar stirred into the coconut milk, before being added to the batter, makes a good plant-based buttermilk substitute. Boiling water or hot-brewed coffee is added at the very end to bring out the cocoa's flavour. Khapli atta's bran content will make it brown faster, so keep a close watch during baking.