
In a mixing bowl, combine the whole wheat flour, baking powder, baking soda, salt, and unsweetened cocoa powder. Whisk well so the dry ingredients are evenly distributed.

In a separate bowl, stir together the milk and coconut sugar until the sugar starts to dissolve.


Add the oil, yogurt, vanilla extract, and lemon juice to the milk mixture. Whisk until smooth and fully combined.

Sift the dry ingredients into the wet ingredients. Gently mix until no dry streaks remain and the batter is mostly smooth.



If the batter looks too thick, stir in up to 2 additional tablespoons of milk. The batter should be thick but pourable.


Lightly grease an idli plate, small cups, or another heatproof mold. Fill each cavity about three-quarters full with batter.


Bring water to a boil in a steamer. Place the filled molds in the steamer, cover, and steam for 10 to 15 minutes, or until a toothpick inserted in the center comes out clean.



For appe pan cake bites, grease the pan lightly, spoon in the batter, and add a few white chocolate chips if using. Cover and cook over low heat for about 7 minutes per side, until cooked through.

Let the cake bites cool for a few minutes before removing them from the molds. Serve warm on their own or with a drizzle of white chocolate sauce or a scoop of ice cream.







