Eggless Ragi Chocolate Cake

Eggless Ragi Chocolate Cake recipe with step-by-step photos. It is a delicious, very light, fluffy and soft cake. This ragi cake is made of no refined ingredients and is quite healthy if eaten in moderation. This can also be served to kids as an evening snack. If making for kids, it is good to use melted butter instead of oil. When I gave it to my son and told him that this cake is prepared with ragi and wheat flour, he couldn’t believe it. Further, you can prepare this yummy chocolaty cake for parties as well as festivals. So friends try this out and share your comments!

Finally, you may also like my other Christmas cake recipes like Eggless Strawberry Sauce Cake, Eggless Chocolate Cupcakes, Eggless Apple Cake, Eggless Strawberry Cake, Eggless Carrot Cake, Eggless Orange Cake, Eggless Christmas Plum Cake, Christmas Plum Cake, Strawberry Streusel cake, Chocolate Marble Cake, Orange Chiffon Cake, Yogurt Lemon Cake, Coffee Cake, Pineapple Cake, Eggless Sponge Cake, Chocolate Chiffon Cake, Vanilla Cupcakes Chocolate Cake with Ganache Pound Cake, Orange Cake, Red Velvet Cupcakes and Red Velvet Cake.

Eggless Ragi Chocolate Cake

Serves 6
Prep Time: 00:10
Cook Time: 00:30
Total Time: 00:40

Ingredients

• 3/4 cup (100g) ragi flour
• 3/4 cup (100g) whole wheat flour
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/8 tsp (a pinch) salt
• 2 tbsp cocoa powder
• 1 cup (200g) powdered jaggery
• 1/2 cup coconut oil
• 1/3 cup (80ml) curd
• 3/4 cup milk
• 1 tsp vanilla essence
• 1 cup milk
• 3 tbsp cocoa powder
• 1/3 cup white sugar
• 1 tbsp butter
• 1 tsp vanilla essence
• 1/4 cup chopped walnuts

Instructions

• Preheat your oven to 180 degrees C for at least 15 mins. Then grease a 7 or 8-inch pan and line with parchment paper.
• Sieve together ragi flour, wheat flour, salt, baking powder, baking soda and cocoa. Mix well until combined and keep it aside.
• In another bowl, add powdered jaggery and coconut oil, mix well.
• Then add curd (whisk the curd before adding it) and whisk well.
• Further, add in milk gradually mix well until the jaggery is dissolved.
• Then add vanilla essence mix well until combined.
• Now pour the milk mixture into the flour mixture gradually and mix everything well just until combined. Do not over mix.
• Pour the mixture into the greased tray.
• Knock the pan to the kitchen counter a few times.
• Place the tray in the preheated oven and bake It for 25 to 30 mins. Until a toothpick inserted comes out clean.
• Cool the cake for about 15 mins before removing the cake from the pan. This cake is very delicate so handle it gently.
• Pour milk into a pan.
• Add in cocoa powder and sugar. Mix well and boil stirring often.
• When the mixture becomes slightly thick, add butter, mix well.
• After 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 serving plate. Pour the chocolate sauce over the cake.
• Gently spread with a spatula. Sprinkle some chopped walnuts or any other nuts and grate some chocolate over the cake.
• Slice the ragi cake and serve!

By Santhi Therese
The Indian Claypot

Firstly, preheat your oven to 180 degrees C for at least 15 mins. Then grease a
7 or 8-inch pan and line with parchment paper. Finally, whisk the curd and set aside for further use.

Sieve together ragi flour, wheat flour, salt, baking powder, baking soda
and cocoa. Mix well until combined and keep it aside.

In another bowl, add powdered jaggery and coconut oil, mix well.

Then add curd (whisk the curd before adding it) and whisk well.

Further, add in milk gradually

mix well until the jaggery is dissolved.

Then add vanilla essence mix well until combined.

Further, pour the milk mixture into the flour mixture gradually and mix
everything well just until combined. Do not over mix.

Finally, pour the mixture into the greased tray. Knock the pan to the kitchen counter a few times.

Place the tray in the preheated oven and bake It for 25 to 30 mins. Until a toothpick inserted comes out clean. Cool the cake for about 15 mins before removing the cake from the wire rack. This cake is very delicate so handle it gently.

Meanwhile, pour milk into a pan.

Mix well and boil stirring often.

When the mixture becomes slightly thick, add butter, mix well.

After few minutes the mixture turns thick. Then add vanilla essence, mix well and turn off the heat.

Cool this completely. The chocolate sauce thickens after cooling. Place the cake on a serving plate. Pour the chocolate sauce over the cake. Gently spread with a spatula. Finally, sprinkle some chopped walnuts or any other nuts and grate some chocolate over the cake. Slice the ragi cake and serve!