Ragi Cake

Eggless Ragi 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!

In this blog post, we will be diving into a unique and delicious recipe for ragi cake. This cake is not only a tasty and indulgent dessert, but it is also packed with the goodness of ragi flour and whole wheat flour, making it a healthier option for those with a sweet tooth. Follow along with the instructions below to learn how to create this delightful treat!

What Is Ragi Cake?

• Ragi cake is a delectable and unique dessert that combines the goodness of ragi flour, whole wheat flour, and jaggery, along with a touch of cocoa and aromatic vanilla essence. This Indian-inspired cake is a perfect blend of succulent main ingredients with a hint of traditional Indian spices, resulting in a moist and flavorful treat that is also healthy and nutritious.

Why You'll Love Ragi Cake?

• Deliciously Moist and Fluffy: This ragi cake recipe results in a moist and fluffy texture that will leave you craving for more. The combination of ragi flour and whole wheat flour creates a wonderful texture that is sure to impress.
• 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.
• Gluten-Free and Heart-Healthy: Ragi flour is naturally gluten-free, making this cake a great option for those with gluten sensitivities. The inclusion of coconut oil instead of butter also makes it heart-healthy.
• Low Glycemic Index: The use of powdered jaggery instead of refined sugar gives this cake a lower glycemic index, making it a better option for those looking to manage their blood sugar levels.
• Perfect for Snacking or Dessert: Whether you enjoy it as a mid-morning snack with a cup of tea 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 Weight Management: The combination of ragi flour, whole wheat flour, and jaggery makes this cake a healthier option compared to traditional cakes, making it a great choice for those looking to manage their weight while enjoying a sweet treat.

Ingredients for Ragi Cake

• Ragi flour: Adds a nutty flavor and gives a healthy twist to the cake with its high nutritional value.
• Whole wheat flour: Provides a slightly earthy flavor and adds a wholesome texture to the cake.
• Baking powder and baking soda: Helps the cake to rise and gives it a light and airy texture.
• Jaggery: Sweetens the cake with its natural sweetness and imparts a caramel-like flavor.
• Cocoa powder: Adds a rich, chocolatey flavor and gives the cake a deep brown color.
• Coconut oil: Provides moisture to the cake and adds a subtle hint of coconut flavor.

How To Make Ragi Cake?

If you're looking to make a delicious and healthy ragi cake, follow these simple steps for a flavorful experience.

• Preheat your oven and prepare the baking pan by greasing it and lining it with parchment paper. This step is crucial for ensuring that the cake doesn't stick to the pan.
• Mix together the dry ingredients, including ragi flour, wheat flour, salt, baking powder, baking soda, and cocoa. This ensures that the leavening agents are evenly distributed in the flour, resulting in a well-risen cake.
• Whisk together the powdered jaggery and coconut oil, and then gradually add in the curd and milk. This helps in creating a smooth and creamy texture for the cake.
• Combine the wet and dry ingredients, being careful not to overmix. Overmixing can result in a tough and dense cake, so it's important to only mix until combined.
• Bake the cake in the preheated oven until a toothpick inserted comes out clean. Be sure to allow the cake to cool before removing it from the pan, as it is delicate and may break if handled too soon.
• Prepare the chocolate sauce by mixing cocoa powder, sugar, milk, and butter in a pan. Boil and stir until the mixture thickens, then add vanilla extract. Allow the sauce to cool and thicken before pouring it over the cake.
• Once the cake is on a serving plate, gently spread the chocolate sauce, sprinkle some chopped walnuts, and grate some chocolate over the top for a beautiful presentation.

By following these steps, you can create a delicious and nutritious ragi cake that is sure to impress your friends and family!

Serving Suggestions

• Serve with a scoop of vanilla ice cream: The creamy, sweet flavor of the vanilla ice cream complements the slightly nutty and earthy taste of the ragi cake perfectly, creating a delightful dessert combination.
• Pair with a warm cup of chai or coffee: Enjoy the ragi cake with a hot beverage for a cozy and comforting treat. The rich flavors of the cake pair beautifully with the aromatic notes of chai or the boldness of coffee.
• Top with a dollop of whipped cream: For an indulgent touch, add a dollop of whipped cream on the side of the ragi cake. The light and airy texture of the cream balances out the dense texture of the cake.
• Serve with fresh berries or fruit compote: The slight sweetness of the ragi cake goes well with the natural sweetness of fresh berries or a fruity compote. It adds a refreshing and tangy element to the dessert.
• Enjoy with a drizzle of honey or maple syrup: For an extra sweetness, drizzle some honey or maple syrup over the ragi cake. It adds a luscious and natural sweetness to the earthy flavors of the cake.
• Pair with a glass of milk or a smoothie: If you prefer a lighter option, enjoy the ragi cake with a glass of milk or a refreshing smoothie. It makes for a nourishing and wholesome combination.

Tips for Baking the Perfect Ragi Cake

• Preparation Duration: It is important to preheat the oven for at least 15 minutes before baking the cake. This will ensure that the oven is at the right temperature for the cake to bake evenly.
• Mixing the Ingredients: When mixing the wet and dry ingredients together, be sure to do so gently and just until combined. Over-mixing can result in a dense and tough cake, so it's best to mix just until the ingredients are incorporated.
• Baking Techniques: After pouring the mixture into the greased tray, be sure to knock the pan on the kitchen counter a few times to remove any air bubbles. This will help the cake bake evenly and prevent air pockets from forming.
• Garnishing for Presentation: The presentation of the cake can be enhanced by pouring the chocolate sauce over the cake and gently spreading it with a spatula. Sprinkle some chopped walnuts or any other nuts and grate some chocolate over the cake for added decoration.
• Cooling the Cake: It is important to cool the cake for about 15 minutes before removing it from the pan. The ragi cake is delicate, so handle it gently to avoid breakage.
• Serve with Style: When serving the cake, slice it beautifully and serve it with a side of fresh fruits or a scoop of ice cream for an extra special touch. This will elevate the overall experience of enjoying the delicious ragi cake.

Variations for Ragi Cake

• Nutty Twist: Try adding a variety of nuts like almonds, cashews, or pistachios to the cake batter for a crunchy texture and added nutrition.
• Fruity Flavors: Experiment with adding diced fruits like bananas, apples, or berries to the cake batter for a refreshing and fruity flavor.
• Spice it Up: Add a hint of warmth and spice by including ingredients like cinnamon, nutmeg, or cardamom to the cake batter for a unique and aromatic twist.
• Creamy Topping: Instead of chocolate sauce, try topping the ragi cake with a creamy frosting made with cream cheese, whipped cream, or yogurt for a different taste and texture.
• Gluten-Free Option: For a gluten-free version, substitute the whole wheat flour with almond flour, oat flour, or gluten-free flour blend to cater to dietary restrictions.
• Vegan Alternative: Replace dairy products with plant-based options such as almond milk, coconut yogurt, or vegan butter for a vegan-friendly version of the ragi cake.

How to Store Ragi Cake

• Proper Storage: It's important to store your ragi cake properly to maintain its freshness. Once it has cooled completely, store it in an airtight container to prevent it from drying out.
• Refrigeration: If you plan to keep the ragi cake for more than a day or two, it's best to store it in the refrigerator. Place the cake in an airtight container or cover it with plastic wrap to prevent it from absorbing any odors from the fridge.
• Freezing: For longer term storage, you can freeze the ragi cake. Wrap it in plastic wrap and then aluminum foil to prevent freezer burn. To thaw, simply remove it from the freezer and let it come to room temperature before serving.
• Key Ingredient Storage: To ensure the key ingredients like ragi flour, whole wheat flour, and powdered jaggery stay fresh, store them in airtight containers in a cool, dry place. Keep them away from direct sunlight and heat to maintain their quality.
• Chocolate Sauce Storage: If you have leftover chocolate sauce, store it in a glass jar with a tight-fitting lid. It can be stored in the refrigerator for up to a week. Before using, let it come to room temperature and give it a good stir to revive its consistency.
• Tips for Freshness: To keep the ragi cake fresh for longer, consider cutting it into slices and individually wrapping them in plastic wrap before storing. This will prevent the entire cake from drying out when you only want a small portion.

Frequently Asked Questions (FAQs)

1. Can I use regular sugar instead of jaggery in the ragi cake recipe?

• Yes, you can substitute regular sugar for jaggery in the recipe. Keep in mind that the flavor and sweetness may vary, so adjust the quantity according to your taste preference.

2. Can I use any other type of oil instead of coconut oil?

• Yes, you can use other oils like vegetable or canola oil as a substitute for coconut oil. However, the flavor of the cake may differ slightly with the use of different oils.

3. Can I omit the cocoa powder in the recipe?

• If you prefer a plain ragi cake without chocolate flavor, you can omit the cocoa powder from the recipe. Just adjust the sweetness level to your preference when omitting cocoa powder.

4. Can I use almond milk or soy milk instead of regular milk in the recipe?

• Yes, you can use almond milk, soy milk, or any other plant-based milk as a substitute for regular milk in the recipe. This will make the ragi cake suitable for those with dairy allergies or a vegan diet.

5. Can I refrigerate the chocolate sauce for later use?

• Yes, you can refrigerate the chocolate sauce for later use. Store it in an airtight container and consume it within a few days for the best flavor and quality.

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.

Recipe Card

Ragi Cake

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

Ingredients

For Cake

• 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

For Chocolate Sauce

• 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.

How to make chocolate sauce

• 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

Step-By-Step Instructions:

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!