Recipe- Eggless Ragi/ Finger Millet Cake (0% Maida)

Recipe- Eggless Ragi/ Finger Millet Cake (0% Maida)
Print Recipe
"Ragi/ Finger Millet, a whole grain is well known for its high nutritional contents, especially protein, iron and calcium. Being low in fat and gluten free, it is easy to digest, therefore believed a good diet for kids also. A healthy combination of Finger Millet and Whole Wheat Flour (0% All Purpose Flour) not just make this cake nutritious but yummy too. It is easy to make, soft and fluffy, yummy to taste, nutritious to tummy, Finger Millet Chocolate cake is superb idea for Christmas, Birthday, Get together, Kids Tiffin or Picnic Snacks."
Servings Prep Time
6" Round Cake 15 Minutes
Cook Time
45 Minutes
Servings Prep Time
6" Round Cake 15 Minutes
Cook Time
45 Minutes
Recipe- Eggless Ragi/ Finger Millet Cake (0% Maida)
Print Recipe
"Ragi/ Finger Millet, a whole grain is well known for its high nutritional contents, especially protein, iron and calcium. Being low in fat and gluten free, it is easy to digest, therefore believed a good diet for kids also. A healthy combination of Finger Millet and Whole Wheat Flour (0% All Purpose Flour) not just make this cake nutritious but yummy too. It is easy to make, soft and fluffy, yummy to taste, nutritious to tummy, Finger Millet Chocolate cake is superb idea for Christmas, Birthday, Get together, Kids Tiffin or Picnic Snacks."
Servings Prep Time
6" Round Cake 15 Minutes
Cook Time
45 Minutes
Servings Prep Time
6" Round Cake 15 Minutes
Cook Time
45 Minutes
Ingredients
Dry Ingredients
Wet Ingredients
For Decoration
Servings: Round Cake
Instructions
  1. Preheat the oven at 180°C. Grease or line the 6 inch baking dish with oil or butter and Keep aside.
  2. Sieve gehu ka aata, ragi, choco powder, baking powder and baking soda together for 2-3 times. Keep aside.
  3. Now take curd, milk, oil and sugar in another bowl and beat well until no lumps.
  4. Add dry ingredients to this, and beat for 1-2 minutes in one direction until smooth and shiny. (Do not over mix)
  5. Transfer this cake batter in greased baking dish and bake at 180°C for 45 minutes in a preheated oven. Check with the help of knife or tooth pick, if not baked keep it for another 4-5 minutes and check again.
  6. When done take the baking dish out of the oven and let it cool down to handle. Remove cake from baking dish carefully and let it cool down completely on wired rack.
  7. To decorate the cake, check if it is cooled completely then place some cookie cutters (different shapes) over the cake and dust with icing sugar and then take all cookie cutters off.
  8. Slice and serve with a cup of tea or coffee. Enjoy!
Recipe Notes
  • Adjust the sugar as per your taste, this recipe is light in sweetness, you may add 0.75 cup instead of 0.5 cup of sugar.
  • Do not over beat the batter, just mix for 1-2 minutes wet ingredients lightly with dry ingredients.
  • You may serve the cake with or without frosting, it is awesome both ways or if you may also make pudding of leftover cake.
  • You may also bake cupcakes/muffin out of the same batter it will take just 15-20 minutes to bake them.
  • You may also garnish the cake with fresh chopped fruits like banana, strawberry, cherry, apple, orange, peach or just dried nuts.
  • You may also serve the cake with a dressing of nutella or whip cream.
  • For nice fluffy soft cake make sure your baking powder and baking soda are not too old otherwise cake will not rise well.
  • Keep the preheated oven and greased tin ready before proceeding for cake batter.
  • Pour batter immediately in mould and then put in the preheated oven.
  • Do not let batter stand outside of oven for long, it may result in hard cake.
  • Make sure all ingredients are at room temperature before use.
  • Mine cake baked in 45 minutes your may take more or less, all depends on weather condition, type of ingredients and type of oven used, so check it after 35-40 minutes, otherwise bake for another 5-10 minutes.
  • Click here to check more Cake Recipes.

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Author: Vibhuti Jain

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