Preheat the oven to 180C.
Line a small loaf tin or 6” cake pan with parchment paper, greasing it well.
Sift together the dry ingredients in a mixing bowl and whisk well to combine. Next, mix in the jaggery powder.
Stir the vinegar into the milk and then pour it into your dry ingredients, followed by the melted ghee and vanilla extract. Lightly whisk the yogurt separately before adding this in too.
Now gently fold the mixture until the batter comes together and no visible streaks of flour remain. Do not over-mix, as by doing so you run the risk of a heavy and densely-textured cake.
Pour the batter into your cake tin until it is three-fourths full. If you have any leftover batter, you may pour it into muffin moulds and bake these too.
Smoothen out the surface of the batter with an offset spatula and press a few chocolate chips on top (this is optional but recommended!).
Bake the cake for 18-22 minutes (baking time will vary depending on your oven). You may check by plunging a toothpick into the centre of the cake–it should emerge mostly clean with just a few moist crumbs attached. Do not over bake this cake if you desire a soft and spongy texture.
Let the cake cool down on a wire rack and then unmould it. Be careful when slicing it, as it will be soft and delicate. Enjoy with a cup of tea (for you) and a glass of milk (for your toddler).