Eggless Ragi Chocolate Cake / Finger Millet Cake / Eggless Ragi Cake

Eggless ragi chocolate cake is delicious, soft, moist cake and is a great way to use millets. Indulge in a guilt-free ragi chocolate cake made with wholesome ingredients like ragi flour aka finger millet flour, cane sugar, curd (yogurt) along with a few basic baking ingredients. Soft, moist and chocolatey, it’s a perfect snack for kids and adults alike.

WHAT IS RAGI CAKE?

Ragi cake is a finger millet cake. It is made with 100% ragi flour (finger millet flour). It is a delectable snack or dessert that combines the goodness of ragi flour, cane sugar, curd, chocolate, oil, milk l, leavening agents and with a hint of vanilla essence resulting in a moist and flavorful treat that is also healthy and nutritious.

Ragi chocolate cake or finger millet chocolate cake is gluten-free and also refine sugar free hence a healthier cake recipe. Despite being gluten free, this cake turns out to a perfect moist textured cake. You can hardly find out that it’s made of ragi if you are not told before hand, but just lots of chocolatey goodness.

Since this ragi cake is made of no refined ingredients so it is quite healthy if eaten in moderation. This can also be served to kids as an evening snack or as a tea/coffee snacks.

This ragi cake is a great way to include millets in your diet. The flavor combination of chocolate and ragi is undoubtedly amazing resulting is this beautiful millet cake which is really moist, rich and flavorful treat that is also healthy and nutritious.

Gluten free ragi cake recipe is so delicious just like my gluten free banana brownies, gluten free vanilla cake and rajma brownies (gluten free brownies).

Whenever I share any cake recipes, one request I receive often from my readers and followers is gluten-free cakes. So I made a cake using 100% ragi flour (finger millet flour) and chocolate which is an eggless version. Next I will bake an egg version with frosting. Do keep a watch at my blog!

Today we’re going to bake a delicious homemade chocolate cake using a unique ingredient –ragi flour aka finger millet flour! It’s a powerhouse of the good stuff like protein, fiber, vitamins and nutrients, and is the perfect healthy alternative to all your sweet cravings.

Read a detailed article about ragi (millets) by Healthline here

WHY YOU’LL LOVE RAGI CHOCOLATE CAKE?

* Easy To Make And Fuss Free– This ragi chocolate cake is a one bowl recipe making it super easy to make and a fuss free recipe.
* Deliciously Soft, Moist And Chocolatey– This ragi chocolate cake recipe results in a moist and soft texture that is sure to impress. The combination of ragi flour and chocolate creates a wonderful texture and flavor that will leave you craving for more.
* Gluten-Free– Ragi flour is naturally gluten-free, making this cake a great option for those with gluten sensitivities.
* No Refined Sugar– The use of cane sugar instead of refined sugar makes the cake healthier making it a better option for those looking to manage their blood sugar levels.
* Packed with Nutrients– Ragi, also known as finger millet, is a superfood that is rich in calcium, iron, and fiber. By incorporating ragi flour into the cake, you are adding a nutrient boost to your sweet treat.
* Perfect for Snacking or Dessert– Whether you enjoy it as a morning or evening snack with a cup of tea or coffee or as a guilt-free dessert, this ragi cake is a versatile treat that can be enjoyed at any time of the day.
* Great for Overall Health– The use of ragi flour, and cane sugar makes this cake a healthier option compared to cakes, making it a great choice for those looking at the overall well-being of health while enjoying a sweet treat.

VARIATIONS FOR RAGI CHOCOLATE CAKE

* Nutty Twist– Try adding a variety of nuts like almonds, cashews, pistachios or walnuts to the cake batter for a crunchy texture and added nutrition.
* Fruity Flavors– You can also give a fruity twist by adding dried fruits like raisins, cranberries, cherries, blueberries or any candied fruits in the cake batter for a nutritious and fruity flavor.
* Frosting- Frost the ragi chocolate cake with chocolate ganache, vanilla/chocolate whipped cream, cream cheese or simply drizzle melted chocolate or chocolate sauce all over to elevate the cake to a different level.
* Gluten-Free Flour Blend– You can mix and match ragi flour with other gluten free flours like blend of millet flour, almond flour, oat flour, etc to cater to dietary restrictions.

INGREDIENTS TO MAKE EGGLESS RAGI CHOCOLATE CAKE

This section explains what all ingredients are used in making eggless ragi chocolate cake, how to use or choose certain ingredients and substitution options. For measurements, see the recipe card below.

* RAGI FLOUR– Used store bought ragi flour. Ragi is nutty in flavor and gives a healthy twist to the cake with its high nutritional value.
* COCOA POWDER– Used unsweetened cocoa powder. It adds a rich taste, texture and gives the cake a deep brown color.
* CHOCOLATE– Uses dark chocolate chopped into chunks. Adding chocolate takes the simple cake to another level because of the chocolate chunks loaded in the batter and you can feel the chocolatey taste in every bite of the cake.
* SALT– To enhance the overall flavor and helps to balance out the sweetness too.
* BAKING POWDER– Baking powder is used to lighten the texture of the cake. The carbon dioxide released into the cake helps make it light and airy.
* BAKING SODA– The reaction between the yogurt and baking soda helps the cake rise
* CURD / YOGURT– Used  plain thick curd aka yogurt. Curd is used as a substitute to egg. Curd is a key ingredient to achieve the softness and lightness. Also the reaction of baking soda and curd allows the cake a perfect rise and turns out a soft and spongy cake.
* CANE SUGAR– Sweetens the cake with its natural sweetness and imparts a caramel-like flavor.
* OIL– You can use a 50-50 ratio of oil and butter. The oil adds moisture to the cake and the butter will enhance the taste and add a nice buttery taste. You can use any one or use both.
* MILK– Used whole milk. Recommend to use whole milk for extra richness, taste and texture.
* VANILLA ESSENCE– Vanilla essence is used here. It adds a nice vanilla flavor to the cake.

HOW TO MAKE EGGLESS RAGI CHOCOLATE CAKE:

This section shows how to make eggless ragi chocolate cake with step-by-step photos and details about the technique with video tutorial. For full ingredients measurements, see the recipe card below.

I made a simple video of this eggless ragi chocolate cake recipe for my readers which I have shared below. Please do watch to know how I made this delicious recipe. If you liked the video please do SUBSCRIBE to my channel if you haven’t yet. Also like, share and comment on it! It will mean a lot to me and really motivate me to come up and shoot more videos for my readers. As always I’m looking forward to your feedback!

Eggless Ragi Chocolate Cake Video Tutorial

STEP BY STEP PICTORIAL INSTRUCTIONS TO MAKE EGGLESS RAGI CHOCOLATE CAKE

Preheat oven to 180° C for 10 minutes. Grease cake tin and line with parchment paper. (If you don’t have parchment paper grease and just dust it with some flour).

In a mixing bowl add the curd (yogurt) and baking soda. Mix and keep aside for 5 minutes. The mixture will foam up after few minutes.

Add in cane sugar, oil, milk and vanilla essence to the curd mixture. Mix together until well combined.

Sift in the flour, cocoa powder, baking powder, salt and sieve them.

Gently fold  and mix until everything is well combined and form a smooth batter without lumps.

Coat the chocolate chunks lightly with some flour. Add in the chocolate chunks and give a quick mix. Do not over mix at this stage.

Transfer the batter to the prepared cake pan and tap the pan to release any air bubbles.

Top up with some chopped chocolate.

Bake at preheated oven at 180° C for 30-35 minutes or until a skewer inserted in the center comes out clean.

Remove from oven and allow the cake to stand for 5 minutes.

De-mould the cake and allow the cake to cool down completely. Slice and serve. Enjoy!

NOTES:

* Always start by pre-heating the oven and preparing the cake pan. This is a general rule of thumb in baking
* Grease the cake tin with oil or butter and dust it with flour or use parchment paper.
* All ingredients should be at room temperature for the cake.
* If you are okay, you can use ¾ of ragi flour and ¼ cup of whole wheat or all purpose flour. 
* You can use brown sugar or jaggery instead of cane sugar. Use whichever is available.
* You can swap butter with oil.
* If you want to make egg version use 2 eggs and skip the curd and baking soda.
* Baking time will differ depending upon your oven temperature.

RECIPE CARD

SERVING SUGGESTIONS

* Serve with a scoop of vanilla ice cream. They both compliment together so well creating a delightful dessert combination.
* Pair with a warm cup of tea or coffee. The rich flavors of the cake pair beautifully with the aromatic notes of the tea or the boldness of coffee.
* Top with a dollop of whipped cream for an indulgent touch.
* Serve with fruit compote or sauce.
* Enjoy with a drizzle of honey or maple syrup.

HOW TO STORE RAGI CAKE?

* Countertop– Once the cake has cooled completely, store it in an airtight container to prevent it from drying out and to maintain the freshness over the counter. It will last for at least 3 days in room temperature.

* Refrigeration– If you plan to keep the ragi cake for a couple of days, it’s best to store it in the refrigerator. Place the cake in an airtight container and store in the refrigerator for at least one week

* Freezing– If you want to store the cake for a longer period of time, you can freeze the ragi cake for at least one month or more. Slice the cake and wrap individual slices in cling wrap or aluminum foil to prevent any moisture in the cake. To thaw, simply remove it from the freezer and let it come to room temperature before serving. You can also pop them up in a microwave for few seconds and serve warm.

Here are all my Bakes & Cakes recipes if you’re craving more baking inspiration.
All of the above recipes are super easy to prepare, ready in no time, and will never disappoint you.

Well, if you make this eggless ragi chocolate cake recipe I’ll be glad if you take out some time and rate the recipe and leave a feedback in the comments box below. You can also snap a photo and tag Akum Raj Jamir on Facebook and akumrajjamir on Instagram with hashtag #atmykitchen. I would love to see your creations.

Thank you so much for stopping by my blog. I hope you liked the recipe. Your valuable feedbacks are always welcome, I love hearing from you guys and always do my best to respond to each and every one of you.

Happy Cooking!
Love Akum