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Ragi cake | Eggless ragi cake | Finger millet cake

By swasthi , on June 17, 2020, 148 Comments, Jump to Recipe

Ragi cake recipe – Ragi 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.

eggless ragi cake

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.

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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.

eggless ragi cake recipe

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.

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.

5. Add baking soda.

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.

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.

How to make ragi cake without eggs

9. Pour milk. You can use any milk.

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10. Add vinegar & vanilla extract.

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.

12. Whisk the curd and pour it.

13. Begin to mix gently.

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.

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.

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.

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

21. Stir often and boil until the sauce thickens.

22. Cool the sauce completely.

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

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.

eggless ragi cake recipe

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eggless ragi cake recipe

Ragi cake

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

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

Prep Time10 minutes
Cook Time30 minutes
Total Time40 minutes
Servings12
AuthorSwasthi

Ingredients (1 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)
  • ⅓ cup curd yogurt, dahi (80 ml) whisked
  • ⅔ 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
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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.
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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 263 Calories 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

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Ragi cake | Eggless ragi cake | Finger millet cake
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About swasthi

I’m Swasthi shreekanth, the recipe developer, food photographer & food writer behind Swasthis 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.
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Comments

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  2. Snehal says

    December 31, 2020

    5 stars
    Easy and Simple… too good

    Tysm 🙏

    Reply
    • swasthi says

      January 2, 2021

      Welcome Snehal

      Reply
  3. Surabhi sonthalia says

    December 22, 2020

    Can we add some over ripped bananas to it and instead of powdered jaggery can we melt those Jaggery balls n add to the cake?

    Reply
    • swasthi says

      December 23, 2020

      Hi Surabhi
      I haven’t tried this with banana.

      Reply
  4. Deepa Rao says

    November 26, 2020

    5 stars
    Hi Swasthi:
    I tried out your ragi cake recipe and it turned out just fantastic. I used the recipe and baked it in a cooker and the cake was an instant hit with the kids. Thank you for this superb recipe.

    Reply
    • swasthi says

      November 27, 2020

      Hi Deepa
      You are welcome! Glad to know your kids liked it.
      Thanks for leaving a comment
      🙂

      Reply
  5. Pragya says

    October 10, 2020

    Looks really tempting. Wanted to know is there any substitute for vinegar?

    Reply
    • swasthi says

      October 10, 2020

      Thank you!
      Yes you can use half tbsp lime juice or 3/4 tbsp lemon juice

      Reply
  6. Sindhu says

    October 2, 2020

    5 stars
    Thank you for the recipe. I made a 2 tier cake for a birthday and nobody could believe it was made of ragi and wheat. Since I refrigerated the cakes before adding the frosting, the cake was pretty solid and easy to handle.

    The cake does settle pretty heavy in the stomach.. I guess it is expected since ragi is the main ingredient. Do you think frying the ragi flour prior to baking will ease this? I’ve not seen many cake recipes with yogurt and vinegar. What is the reason for adding these?

    Reply
    • swasthi says

      October 6, 2020

      Hi Sindhu,
      Glad to know!
      Yes it is on the heavier side. Most times I use sprouted ragi flour for this recipe. That makes it lighter on the tummy.
      You may try roasting it lightly. This cake needs both otherwise the cake will be slightly dense.

      Reply
  7. Kabyashree patnaik says

    September 16, 2020

    4 stars
    Hello Mam,

    Thank you so much for the recipe .The cake was a treat to Us as it had a healthy option rather than any normal cake.
    It was absolutely delicious and soft but It was a bit oily. I had added 2/3rd cup Oil was that the reason for the cake to become oily

    Thanks again😁✌️

    Reply
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  9. Sindhoo says

    September 10, 2020

    5 stars
    Thanks a lot for this recipe. Made it 2 times without frosting and it was super yummy.

    It stayed fresh for 1 and a half day. Is this expected? What should I do to make it last longer?

    Reply
    • swasthi says

      September 12, 2020

      Hi Sindhoo
      Glad to know. Cool the cake and refrigerate. It stays good for a week.

      Reply
  10. Radhika says

    July 11, 2020

    5 stars
    Hey Swasthi,

    I have been meaning to try this recipe for a long time now. Thanks to quarantine, finally tried this yesterday and the cake turned out just fabulous. It was a bit sweet for my taste, will add little less sugar and more cocoa next time. Addition of ragi flour puts quite a unique twist on the chocolate cake and the texture is unbelievably moist and crumbly. This recipe is definitely a keeper, thank you !

    Reply
    • swasthi says

      July 13, 2020

      Welcome Radhika!
      That’s great to hear! Thank you so much for leaving a comment
      🙂

      Reply
  11. Kunal Rathod says

    June 15, 2020

    5 stars
    Hi mam,
    I tried this recipe twice. First time it was tasty but very crumbly. Second time it was leaving bitter taste in mouth after eating n was crumbly this time also. Can u help me with what mistake i am making. Y it get crumbly and y it taste bitter.

    Reply
    • swasthi says

      June 16, 2020

      Hi Kunal,
      1. It can be crumbly if more flour is used. Fluff up the flour in the jar with a fork before measuring. Then spoon the flour to the cup & level it. Also under mixing the batter can also cause that.
      2. Bitter taste can be due to baking soda or baking powder. Try with a good brand. Some brands don’t work well. If you cannot find any other brand then, you can try adding half to 3/4 tbsp of good quality vinegar. If using a aluminum pan, line it with a parchment paper. Hope these help.

      Reply
  12. Martin says

    June 8, 2020

    5 stars
    Thank you for all your healthy recipes, Swasthi. As a Westerner, I love Indian food in general. Your recipe appealed a great deal to me, but because of both dietary needs and ingredient availability, I had to take the liberty of replacing some ingredients. I think it ended up being the best cake I ever made! I used regular millet flour, replaced the whole wheat flour for pecan flour, cocoa powder for carob powder, and any non-vegan ingredient for a vegan one. I will definitely subscribe to your site as I see many reciped I’d like to try!

    Reply
    • swasthi says

      June 16, 2020

      Welcome Martin
      Glad to know the cake turned out good. Loving all the substitutions you made.. Thank you!
      🙂

      Reply
  13. Nima says

    May 18, 2020

    Tried this recipe today… Turned out beautiful! Soft and moist and yes very delicate… My round cake broke into half while taking it out of the pan…

    Thanks for sharing this recipe… My first time baking an eggless cake and also first time using ragi… Results were great!

    Reply
    • swasthi says

      May 19, 2020

      Hello Nima
      Glad to know it turned out good. Yes the cake is very delicate & has to be handled carefully. Thank you

      Reply
      • Viji says

        December 15, 2020

        5 stars
        Can I skip cocoa powder

        Reply
        • swasthi says

          December 16, 2020

          Hi Viji,
          I haven’t tried. Replacing cocoa with 1 tbsp corn starch should work. If you don’t have corn starch may be wheat flour

          Reply
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  15. Kb says

    May 12, 2020

    Loved the cake. Thank you for sharing this fabulous recipe. And healthy too!!

    Reply
    • swasthi says

      May 14, 2020

      Welcome! Glad to know!

      Reply
  16. tn says

    May 6, 2020

    Loved it! Best part is None of the family members knew it’s made out of healthy stuff 🤪. Thank you for the delicious and healthy version.

    Reply
    • swasthi says

      May 7, 2020

      Hi Tn,
      Haha! So glad! Same here, my family too most of the times can’t make out.
      Thank you!

      Reply
  17. Cynthiya says

    April 30, 2020

    4 stars
    Hi… I tried this recipe twice… First time, the top layer was cracked as you said… But with the frosting, everyone liked it…

    Second time, the cake crumbled when I tried to flip it after cooling… Wondering what went wrong… But the taste was awesome…

    Reply
    • swasthi says

      April 30, 2020

      Hi Cynthiya,
      Glad to know you all liked it. You just need to be careful while you remove and cool as well. Ragi flour makes it very delicate. Thank you

      Reply
  18. Abinaya Narasimhan says

    April 30, 2020

    5 stars
    Hi Swasthi tried this cake and got vanished in no time… Thanks for the super healthy and tasty cake. I do have a query regarding the oven temp. U have mentioned to reduce the temp to 160 if using a fan forced oven so I did exactly and the output was fantastic. Does this hold good for all cake recipes? Should the temp be reduced by 10 deg for fan forced ovens?

    Reply
    • swasthi says

      April 30, 2020

      Hi Abinaya
      You are welcome! so glad to know. I remember all eggless cakes work well at 160 C in fan forced ovens. Thank you

      Reply
  19. Kaustubh Sansi says

    April 26, 2020

    Hi Swasthi. I am big fan of .your recipes. Trying them even more during this lockdown. I am planning to try this ragi cake recipe. Couple of questions/clarifications:
    1. Yoghurt can be replaced by 2 eggs?
    2. Any substitute for cocoa powder?
    3. Any nuts or fruits can be added to this and in what proportion?

    Reply
    • swasthi says

      April 27, 2020

      H Kaustubh,
      Thank you so much!
      For best results I suggest not to alter the recipe as I have not tried it that way. If making it as is then you can add 1/4 chopped nuts. Not sure if fruits go well in this.

      Reply
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  21. Srivani says

    April 25, 2020

    Hi gonna try this cake in microwave oven…. Can I reduce to half quantity… Please advise

    Reply
    • swasthi says

      April 25, 2020

      Hi Srivani
      I can’t assure the results in microwave. You can also bake any of my cakes in cooker. The results will be better in cooker. For this recipe yes cut down the quantities to half and try. You can try it in any bowl or even small masala dabba cups. You have to experiment the timings. Hope this helps

      Reply
      • Srivani says

        April 25, 2020

        Thanks for your reply…. Can I make ragi cake in cooker….

        Reply
        • swasthi says

          April 26, 2020

          Yes can make

          Reply
  22. Sara Ghansar says

    April 24, 2020

    Made half the quantity, I added powdered walnuts and used jaggery and oil . Turned out good , obviously not as fluffy as maida cakes but quite nice tasting , moreover toddlers can’t tell the difference so my kids are enjoying it 😀 .

    Reply
    • swasthi says

      April 27, 2020

      Hi Sara
      Yes I agree! Toddlers can’t make out the difference. So glad to know your kids enjoyed it. Thank you

      Reply
  23. selvambigai says

    April 21, 2020

    gonna try this cake tmrw mam, any substitute for vanilla essessence plz?

    Reply
    • swasthi says

      April 22, 2020

      You can skip it

      Reply
  24. Swati Kumar says

    April 12, 2020

    Thank you so much for this recipe. The cake really turned out very tasty and soft.Best cake I ever baked.Thank you ♥️

    Reply
    • swasthi says

      April 13, 2020

      Welcome Swati
      Glad it turned out tasty. Thank you

      Reply
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