Eggless Ragi Cake Recipe 

MilletOfTheMonth 5


  • 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


  1. 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.
  2. Sieve together ragi flour, wheat flour, salt, baking powder, baking soda and cocoa. Mix well until combined and keep it aside.
  3. In another bowl, add powdered jaggery , coconut oil, and curd mix well.
  4. Further, add in milk gradually mix well until the jaggery is dissolved.
  5. Then add vanilla essence mix well until combined.
  6. Now pour the milk mixture into the flour mixture gradually and mix everything well just until combined. Do not over mix.
  7. Pour the mixture into the greased tray.
  8. Place the tray in the preheated oven and bake It for 25 to 30 mins. Until a toothpick inserted comes out clean.
  9. Cool the cake for about 15 mins before removing the cake from the pan. This cake is very delicate so handle it gently.
  10. Pour milk into a pan.
  11. Add in cocoa powder and sugar. Mix well and boil stirring often.
  12. When the mixture becomes slightly thick, add butter, mix well.
  13. After few minutes the mixture turns thick. Add vanilla extract and turn off the heat.
  14. Cool this completely. The chocolate sauce thickens after cooling.
  15. Place the cake on a serving plate. Pour the chocolate sauce over the cake.
  16. Gently spread with a spatula. Sprinkle some chopped walnuts or any other nuts and grate some chocolate over the cake.
  17. Slice the ragi cake and serve!
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