Ragi cake | Eggless ragi cake | Finger millet cake - Swasthi's Recipes (2024)

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Ragi cake recipeRagi or finger millet is a well-known grain widely popular in South India. Ragi flour is often used to make porridge, roti, mudde etc. This ragi cake is one of the very old posts on the blog. I used to make this often when my younger kid was a toddler. This recipe yields ragi cake that tastes delicious, very light, fluffy and soft without leaving an after taste of baking soda or baking powder.

Ragi cake | Eggless ragi cake | Finger millet cake - Swasthi's Recipes (1)

This ragi cake is made of no refined ingredients and is quite healthy if eaten in moderation. It can be served to toddlers for an evening snack. I recently happened to make this cake again after a very long time so thought of updating the post with a video.

If making for toddlers, it is good to use melted butter than oil. But the recipe works with both. You can also make this with powdered jaggery, brown sugar, coconut sugar or palm jaggery. The cake tastes very delicious even with out frosting and is very light and delicate due to the addition of curd or yogurt.

Ragi cake | Eggless ragi cake | Finger millet cake - Swasthi's Recipes (2)

For more Cake Recipes, you can check
Eggless chocolate cake
Vanilla cake
Eggless fruit cake
Eggless chocolate banana cake
Egglesss banana bread

Preparation

1. Grease a 7 or 8 inch cake pan and then line with a parchment paper.

2. Preheat the oven at 170 c for at least 15 mins. If you bake in a fan forced oven, preheat and bake at 160 C.

3. Fluff up the ragi flour in the jar with a fork. Then spoon it to the measuring cup and level it with a spatula. Add it to the sieve. You can also use sprouted ragi flour like I did.

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4. Fluff up the wheat flour in the jar and spoon to the measuring cup. Level it with a spatula. Add that as well to the sieve. Add baking powder.

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5. Add baking soda.

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6. Next add salt, if your jaggery has a slight salt taste then skip adding salt here.

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7. Add cocoa powder. You can also reduce the cocoa to 1 tbsp and reduce 20 ml milk in the recipe. Sieve all these well thrice.

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8. Then add powdered jaggery / sugar/ palm jaggery or coconut sugar. If you prefer to filter the jaggery, then add it to the milk. Dissolve completely and filter it to the flour. That’s how I do most of the times.

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How to make ragi cake without eggs

9. Pour milk. You can use any milk.

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10. Add vinegar & vanilla extract.

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11. Pour melted butter. You can also use oil, I had used virgin coconut oil before it works well without the flavor of oil in the cake.

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12. Whisk the curd and pour it.

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13. Begin to mix gently.

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14. There should be no lumps. Do not over mix.

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15. Transfer this to the greased cake pan. Knock a few times to the counter.

Baking chocolate ragi cake

16. Bake at 170 C for 25 to 30 mins. Mine was done at 30 mins. Do check at 25 mins once. This cake comes out with some cracks on top and doesn’t affect the taste or texture. A skewer inserted comes out clean when the cake is done.

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17. Cool it for 15 mins and then invert the cake pan over a wire cake.

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18. Ragi cake turns out very soft, spongy and light. Cool this completely. It tastes very good and doesn’t need any frosting.

Ragi cake | Eggless ragi cake | Finger millet cake - Swasthi's Recipes (18)

Frosting ragi cake

19. Here is the method to make chocolate sauce which can be made while the cake bakes. Pour milk, cocoa and sugar to a pan. Do adjust the amount of sugar as needed.

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20. Whisk all of these well and begin to boil. You can dd vanilla towards the end but i added it half way.

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21. Stir often and boil until the sauce thickens.

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22. Cool the sauce completely.

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23. Pour the cooled sauce over the cooled cake. Gently spread it with a spatula.

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You can add some grated white chocolate or chopped cashews or sprinkles.

Slice and serve ragi cake. You can store this in the fridge for 6 to 7 days. Just heat up in microwave for 30 to 40 seconds before serving.

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Ragi cake | Eggless ragi cake | Finger millet cake - Swasthi's Recipes (31)

Ragi cake

Soft, fluffy and delicious eggless cake made with finger millet flour and wheat flour.

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For best results follow the step-by-step photos above the recipe card

Prep Time10 minutes minutes

Cook Time30 minutes minutes

Total Time40 minutes minutes

Servings12

AuthorSwasthi

Ingredients (US cup = 240ml )

  • ¾ cup ragi flour fine, or sprouted ragi flour
  • ¾ cup wheat flour atta or plain flour
  • 2 tbsps cocoa powder check notes
  • 1 cup sugar or jaggery or palm sugar (tightly packed)
  • cup curd yogurt, dahi (80 ml) whisked
  • cup butter unsalted, melted or oil
  • ¾ cup milk or 180 ml, or 100 ml water + 80 ml milk
  • ½ tbsp vinegar (I use apple cider vinegar)
  • 1 tbsp vanilla extract
  • 1 tsp baking powder
  • ½ tsp baking soda
  • 1/8 tsp salt optional

Frosting(optional)

  • 1 cup full fat milk or 3 tbsps milk powder dissolved in 3/4 to 1 cup water
  • 1 tsp vanilla extract
  • 2 to 3 tbsp cocoa powder
  • ¼ cup sugar + 2 tbsps more if needed

Instructions

Preparation for ragi cake

  • Grease a 7 or 8 inch pan and line with parchment paper.

  • Preheat the oven to 170 C for at least 15 mins. If using a fan forced oven, preheat at 160 C.

  • Fluff up the flour in the jar with a fork. Spoon it to a measuring cup. Level the flour. Do the same while you measure the cocoa. Sieve together ragi flour, wheat flour, salt, baking powder, baking soda and cocoa. Sieve thrice.

  • To the same bowl, add sugar or jaggery.

  • Pour milk, vinegar, vanilla, curd, and butter to the bowl. Whisk the curd before adding it.

  • Mix everything well just until combined. Do not over mix.

  • Pour the mixture to the greased tray.

  • Knock the pan to the kitchen counter a few times.

Baking ragi cake

  • Bake for 25 to 30 mins. Mine was done at 30 mins. When the cake is done a skewer inserted comes out clean.

  • Cool the cake for about 15 mins before removing the cake to the wire rack. This cake is very delicate so handle it gently.

  • Cool the ragi cake completely before slicing.

Chocolate frosting (optional)

  • Pour milk to a pot or pan.

  • Add cocoa and sugar. Mix well and boil stirring often.

  • Within few minutes the mixture turns thick. Add vanilla extract and turn off the heat.

  • Cool this completely. The chocolate sauce thickens after cooling.

  • Place the cake on a deep serving plate. Pour the chocolate sauce over the cake.

  • Gently spread with a spatula. Sprinkle some white chocolate or sprinkles.

  • Slice ragi cake and serve.

Notes

Cocoa powder can be reduced to 1 tbsp in the cake recipe. Just reduce 20 ml milk and use 2/3 cup milk i.e 160 ml instead of 180 ml

Alternative quantities provided in the recipe card are for 1x only, original recipe.

For best results follow my detailed step-by-step photo instructions and tips above the recipe card.

Video

Video of Ragi cake recipe

NUTRITION INFO (estimation only)

Nutrition Facts

Ragi cake

Amount Per Serving

Calories 263Calories from Fat 108

% Daily Value*

Fat 12g18%

Saturated Fat 7g44%

Cholesterol 30mg10%

Sodium 183mg8%

Potassium 143mg4%

Carbohydrates 35g12%

Fiber 1g4%

Sugar 22g24%

Protein 3g6%

Vitamin A 375IU8%

Calcium 74mg7%

Iron 1mg6%

* Percent Daily Values are based on a 2000 calorie diet.

Tried this recipe?Mention @SwasthisRecipes or tag #swasthisrecipes!

© Swasthi’s Recipes

Ragi cake | Eggless ragi cake | Finger millet cake - Swasthi's Recipes (32)

About Swasthi

I’m Swasthi Shreekanth, the recipe developer, food photographer & food writer behind Swasthi’s Recipes. My aim is to help you cook great Indian food with my time-tested recipes. After 2 decades of experience in practical Indian cooking I started this blog to help people cook better & more often at home. Whether you are a novice or an experienced cook I am sure Swasthi’s Recipes will assist you to enhance your cooking skills. More about me

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