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.
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.
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.
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.
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.
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.
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.
Related Recipes
Ragi cake
For best results follow the step-by-step photos above the recipe card
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)
- 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
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
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)
© Swasthi’s Recipes
selvambigai says
gonna try this cake tmrw mam, any substitute for vanilla essessence plz?
swasthi says
You can skip it
Swati Kumar says
Thank you so much for this recipe. The cake really turned out very tasty and soft.Best cake I ever baked.Thank you ♥️
swasthi says
Welcome Swati
Glad it turned out tasty. Thank you
priyanka maske says
Can I make this raagi cake in pressure cooker?
swasthi says
Yes you can follow this cooker cake post for details.
Sunitha says
Hi swasthi,
Great recipe…I am planning to make this recipe soon…just some doubts..can we substitute ghee for melted butter…? Do u have any recipe for ragi banana cake..?
swasthi says
Hi Sunitha,
Thank you! It should work but I haven’t made it with ghee. I use this banana bread recipe to make ragi banana bread. You will need to add a few tbsps more water.
Aparna says
Hi..i followed your recipe to the T. But the cake split into 2 when transferring..jt was quite disappointing as i had got the right consistency as its when pouring it in to d pan. Can you give some ideas in how to mend this cake and how to transfer cake from pan?also had rested cake for 20 mins to cool and then tried transferring .
Thanks
swasthi says
Hi Aparna,
I have mentioned in the recipe that the cake is very delicate so handle with care. Just transfer the cake as is to a large wide plate and frost it or pour the sauce.
Bharti says
Thanks Swasthi.. the cake was yum and my 3 year old loved it!
swasthi says
Hi Bharti
You are welcome! Glad your kid loved it!
Neha Saxena says
Can’t wait to try this! If I want to make this with eggs, what should I change in the recipe?
swasthi says
Hi Neha,
You can use one egg and reduce the yogurt to 20 ml or 1.5 tbsps. I also have this chocolate cake recipe with eggs. You can substitute half of the all purpose flour with ragi flour.
Neha Saxena says
Thanks! Got the cake out of the oven a while ago. It is wonderful! Except that it seems to have excess butter. The texture is crumbly, the taste has too much butter and feels really heavy on stomach. I will try next time with 1/2 cup butter
PS: I have tried many of your recipes and LOVE them. your instructions are amazing
swasthi says
Hi Neha,
You are welcome! Thank you so much for trying the recipes. I have made this cake a couple of times with reduced butter. But somehow has not yielded me good results. It turned out more crumbly and even broke. However I use sprouted ragi flour so wondering .. Would love to hear if it works out for you.
NS says
Hi. Why does my cake not rise fr the middle? And it takes the longest time to cook. Almost a hour..
Mamta Jain says
I tried this recipe and it didnt turn out good. I added curd , as per instructions and water everything i had followed the same procedure , had used oil instead of melted butter. and still it didint come out well.
swasthi says
Hi Mamta
Can you tell me how it turned out? Didn’t turn out good means? Texture? Taste? I can help you!
Deepa says
This cake was super delicious!!!Though it turned out a little crumbly, no one was complaining ?. It’s the new favourite dessert at my home.Thanks for the recipe, Swasthi.
swasthi says
You are welcome Deepa!
Glad the cake turned out good. Hope you did fluff up the flour first before measuring. If you think you did it right, then next time try adding a bit more of milk. May be 2 tbsps more. Thank you!
Shiny says
Swasti ma’am, I want a healthier versionmof Bournvita’s Banana & Oats biscuits. I love the taste of Bananas in it. But it is too sweet! Can you help me with the recipe please?
Thanks in advance.
swasthi says
Hi Shiny,
You are welcome! I do not have the recipe.
🙂
Rashmi says
This recipe turned really tasty and delicious, I just replaced yogurt with 2 eggs. Thanks for sharing.
swasthi says
Welcome Rashmi
Shuchi says
Hi,
Can I use this recipe with only wheat flour.
Thank you
Shuchi
swasthi says
Hi Shuchi,
This recipe is best made with ragi flour. You can check this eggless chocolate cake recipe. You have to add little more water if using wheat flour.
Manali says
Hi
Can I use only ragi flour,as wheat flour is not allowed as I am on diet.
swasthi says
Hi Manali,
This recipe may not work only with ragi flour. Let me know which other flours you can consume. I will suggest you.
Shyama says
I was searching for ragi cake and came across yours.. And I just knew since the recepi is yours, its definitely safe to try and yay it came out super soft and yumm inspite of be making a few alterations bcz of availability of ingredients. Thanks. Keep cooking, keep sharing.
swasthi says
Hi Shyama,
You are welcome. So glad your cake turned out good! Yes sure will keep sharing. Thank you!
Ambika says
Hi Swathi incase I want to make this recipe gluten free what can I add instead of wheat flour?
swasthi says
Hi Ambika,
I haven’t tried it anytime. For the eggless version I guess it is hard to make this gluten free.
Rajlaxmi says
Hi Swasthi,
I tried this in a cooker. I had no baking powder so added half a spoon of soda only. Cooking oil was used. I used a steel pan and had no parchment paper. Cake turned out very crusty almost burnt, not very soft and quite moist maybe due to 10ml extra milk i added. I baked it for an hour and 10 mins as the knife didn’t come out clean before that. Is it mandatory to use butter paper? Where else did i go wrong?
swasthi says
Hi Rajlaxmi,
Baking recipes cannot be altered. Firstly skipping baking powder or any other ingredient in a baking recipe will not yield the same results. Your cake went wrong because of skipping the baking powder as there is not enough leavening. I haven’t experimented this recipe without butter paper. But if you do not have then just grease the pan lightly and then sprinkle some cocoa including the sides. Dust off the excess. Please do not alter the recipes as it will only waste your ingredients & time. If you do not have some ingredient then ask if there is a substitute. Hope this helps.
Prajakta Kulkarni says
Hi I did this Ragi Cake and it did come out very well. My daughter finished 1/2 cake the same evening. :-). Thanks for providing such a healthy recipe.
swasthi says
Hi Prajakta,
You are welcome. Glad your cake turned out well. Thanks much for the comment.
Srilatha says
Hi swathi
Tnx for the amazing recipe..i tried it n the taste was good..i have a common query..wenever i bake a cake, the centre part always looks like it got punctured..i mean, it goes down like a balloon out if air..it will be great if u could suggest y..
swasthi says
Hi Srilatha,
You are welcome. Here are the common reasons for the sunken cake:
1. If the oven is too hot then the batter rises suddenly and then sinks. To rectify – check the internal temperature with a oven thermometer and calibrate your oven. Often baking at lesser temperature resolves this problem.
2. Over beating the batter – especially in cake recipes with egg.
3. Too much of baking powder or baking soda in the recipe or not activating it correctly.
4. Opening the oven door too often while baking.
a little research from your side should help you to find out the actual reason.
Hope this helps.
Aswathy says
Tried it and it finished so fast that I couldn’t even taste it properly! Came back to this site to make it a second time.
swasthi says
Hi Aswathy,
Haha! So glad!
Jennifer says
I need to be gluten free when making the eggless chocolate cake. What can I substitute for the wheat flour… Besan?
Thank you
swasthi says
Hi Jennifer,
I haven’t tried this recipe with besan. The cake is very delicate and light so I am not sure how besan would affect the texture.
Thenmozhi R says
Will try this way. I did try with Ragi flour and 1/4 cup sathumaavu baked for 45 min but still the cake inside was very sticky..
swasthi says
Hi Thenmozhi
It depends on what grains are used to make sathumaavu. The stickiness could be from one of the lentils used.
Pooja says
Hi Swathi,
I am really eager to try this recipe.. but just wanted to know if i can substitute wheat flour with oats flour?
swasthi says
Hi Pooja,
Not sure how it will come out. Ragi flour is very dry. I feel it may work as oat flour is sticky & should bind well with ragi flour. But texture not sure. Would love to know how it turned out if you try.
🙂
Thank you!
Laura says
How does this work out …its great tastes good. Eggless cakes are the future Ragi Cake are best!!!!