Ragi Cake or Finger Millet Cake is a healthy cake made with ragi flour, wheat flour, jaggery, milk, curd and oil. This Ragi Cake is eggless and makes a quick healthy snack for kids. It comes out moist, soft and tastes just like chocolate cake. Kids will love it for sure, do try this healthy and delicious cake!
Ragi Cake is one of the easiest and quickest cake recipes that even beginners can try. This cake recipe comes out fluffy, soft and delicious, with the addition of cocoa powder this cake is no less than a chocolate cake.
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About Ragi Cake
Ragi Cake is made using wheat flour, finger millet flour, jaggery, milk, curd, oil and raising agents. Ragi cake is gluten free, moist, delicious and an healthy option to include in your regular menu.
Ragi or Finger millet is one of the popular grains easily available throughout India. Ragi is one of the first grains introduced to babies as it is easily digestible for little tummies and promotes weight gain too.
This Ragi cake has no refined or fancy ingredients just the goodness of ragi and wheat flour with jaggery. If you are planning to make this cake for toddlers you can replace oil with melted butter, I have tried this and it works great.
I was planning to make a cake using ragi flour and this recipe was a hit when I made it first time itself. So have been making this cake often as kids love it and they don't even know there is ragi flour in it. The little one says 'amma make this cake often, I just love it'. My kids are so fond of homemade bakes and this cake is one of their favourites.
Ragi Cake Video
I intended to make a healthy snack cake so did not add any frosting on top as the cakes tastes delicious on its own. This cake is very soft due to the addition of curd and oil.
This Ragi cake recipe is eggless still turns out super soft and delicious. Kids will not find that ragi flour is included they will enjoy it just like they enjoy chocolate cakes. The addition of little cocoa powder makes this cake so chocolaty.
I used homemade ragi flour and homemade wheat flour for this recipe and the cake turned out super good. It was a big hit at home so started making it often.
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Ragi Cake Ingredients
- Wheat flour - I used homemade wheat flour, you can use store bought wheat flour too.
- Finger millet flour - I used homemade sprouted ragi or finger millet flour. You can use store bought flour too.
- Jaggery - Organic powdered jaggery is used. Make sure to use jaggery powder without any impurities. You can replace it with cane sugar too.
- Milk - Use boiled cooled milk. I would not suggest using raw milk for this.
- Curd, Oil - Curd and oil adds moistness and softness to the cake.
- Leavening agent - I have used baking powder and baking soda for this cake.
- Vanilla extract - Vanilla extract is added for flavour.
- Cocoa powder - Cocoa powder is used to make the cake chocolate flavoured.
How to make Ragi Cake Step by Step
1.Prepare a 6.5 inches X 4.5 inches cake tin by placing a parchment paper and brushing it with oil. Set it aside.
2.Place a sieve over a mixing bowl. To a sieve add ½ cup wheat flour, ½ cup finger millet flour, 2 tablespoon cocoa powder, ½ teaspoon baking powder, ¼ teaspoon baking soda and ⅛ teaspoon salt.
3.Sieve it well and discard the remains.
4.Give a quick mix and set it aside.
5.To another mixing bowl add ¼ cup oil along with ½ cup jaggery powder.
6.Whisk it well.
7.Add ¼ cup thick curd.
8.Whisk it well until creamy.
9.Now add in the sieved flour mix.
10.Start mixing, halfway through add ¾ cup milk and ½ teaspoon vanilla extract.
11.Whisk to a make a batter.
12.The batter should be thick and flowing like this.
13.Transfer the batter to the cake tin, tap twice to remove air bubbles if any.
14.Bake in pre-heated oven at 180 deg C for 25-30 minutes or until a toothpick inserted in the middle comes out clean or with cake crumbs.
15.Once done leave the cake in the tin for 10 minutes then scrape the sides and invert to de-mold. Cool down the cake completely then cut into squares.
16.Soft tasty ragi cake is ready!
Store in a clean dry container.
Expert Tips
- Do not over bake - Do not over bake the cake as the cake may become dry and hard.
- Batter - Batter will be a little runny, do not worry, it will good after baking.
- Adding nuts - Chopped nuts or chocolate chips or grated chocolate can be added.
- Replacement - You can replace melted butter with oil.
- Frosting idea - You can make a simple frosting with sugar and coco powder. Spread the frosting over the cake once it cools down.
- Slicing the cake - Always cool down the cake completely before slicing.
Serving & Storage
Ragi Cake can be served as such as it tastes great on its own. But if you prefer you can drizzle homemade chocolate frosting or chocolate sauce and serve it. This cake keeps well in room temperature for 1 day and 2 to 3 days in fridge.
FAQS
1.Can I use ragi flour fully?
Yes you can try but your cake may come out a bit dense in nature. Though I have not tried with ragi flour fully.
2.Why is my cake dry?
Over baking can make the cake dry. Sometimes if wet ingredients are not sufficient for the flour ratio then the cake might become dry and brittle so be careful in the measurements.
3.How can I know if my cake is perfectly baked?
Start checking after 25 minutes itself. Check by inserting a tooth pick in the center, it comes out clean or with cake crumbs then cake is done else bake for few more minutes and check again.
If you have any more questions about this Ragi Cake Recipe do mail me at sharmispassions@gmail.com. In addition, follow me on Instagram, Facebook, Pinterest ,Youtube and Twitter .
Tried this Ragi Cake Recipe? Do let me know how you liked it. Also tag us on Instagram @sharmispassions and hash tag it on #sharmispassions.
📖 Recipe Card
Ragi Cake Recipe
Ingredients
- ½ cup (75 grams) finger millet flour
- ½ cup (65 grams) wheat flour
- 2 tablespoon (10 grams) cocoa powder
- ½ teaspoon baking powder
- ¼ teaspoon baking soda
- ½ cup (100 grams) jaggery
- ⅛ teaspoon salt
- ¼ cup (60 ml) oil
- ¼ cup (60 ml) curd
- ¾ cup (180 ml) milk
- ½ teaspoon vanilla extract
Instructions
- Prepare a 6.5 inches X 4.5 inches cake tin by placing a parchment paper and brushing it with oil. Set it aside.
- Place a sieve over a mixing bowl.To a sieve add ½ cup wheat flour, ½ cup finger millet flour, 2 tablespoon cocoa powder, ½ teaspoon baking powder, ¼ teaspoon baking soda and ⅛ teaspoon salt.
- Sieve it well and discard the remains.
- Give a quick mix and set it aside.
- To another mixing bowl add ¼ cup oil along with ½ cup jaggery powder.
- Whisk it well.
- Add ¼ cup thick curd.
- Whisk it well until creamy.
- Now add in the sieved flour mix.
- Start mixing, halfway through add ¾ cup milk and ½ teaspoon vanilla essence.
- Whisk to a make a batter.
- The batter should be thick and flowing like this.
- Transfer the batter to the cake tin, tap twice to remove air bubbles if any.
- Bake in pre-heated oven at 180 deg C for 25-30 minutes or until a toothpick inserted in the middle comes out clean or with cake crumbs.
- Once done leave the cake in the tin for 10 minutes then scrape the sides and invert to de-mold. Cool down the cake completely then cut into squares.
- Soft tasty ragi cake is ready!
- Store in a clean dry container.
Video
Notes
- Do not over bake - Do not over bake the cake as the cake may become dry and hard.
- Batter - Batter will be a little runny, do not worry, it will good after baking.
- Adding nuts - Chopped nuts or chocolate chips or grated chocolate can be added.
- Replacement - You can replace melted butter with oil.
- Frosting idea - You can make a simple frosting with sugar and coco powder. Spread the frosting over the cake once it cools down.
- Slicing the cake - Always cool down the cake completely before slicing.
Arthy
Can this same batter be used to prepare cupcakes also?
Sharmilee J
Yes you can try it but reduce baking time accordingly
Christina
My cake tastes sour 🙁 do you think it’s ok to eat? None of the ingredients were old or expired. 🙁
Sharmilee J
Not really sure why it turned out sour, did you any any other ingredients?