Egg less whole grain Ragi chocolate Cake Recipe – Tasty and healthy cake recipe made with ragi aka finger millet flour, whole wheat flour, cocoa powder and no eggs! I wanted to try cake with ragi from long and this recipe tempted me so much and so baked it on the weekend!
This ragi cake turned out so nice and the little one at home loved it so much.I am sure this is going to be my keeper recipe for any special occasion. This ragi chocolate cake can be given to toddlers after one year. Check out other healthy cake recipes for toddlers and kids here.
Now Let’s get on to check how to make this healthy egg-less ragi chocolate cake.
Ragi chocolate Cake Recipe for Toddlers and Kids
Egg less ragi chocolate cake - no fuss, egg-less cake recipe with ragi flour, whole wheat flour and cocoa powder.
Prep Time20 mins
Cook Time40 mins
Total Time1 hr
Ingredients
- Ragi Flour -1/2 cup
- Whole Wheat Flour -1 Cups
- Cocoa Powder - 2 tbsp
- Baking Soda - 3/4 tsp
- Salt - 1/8 tsp
- Brown Sugar - 3/4 cup
- Yogurt - 3/4 cup
- Milk - 1/2 cup
- Vanilla essence - 1 tsp
- Milk - 1/2 cup
- Olive oil/sunflower oil - 1/4 cup
For Chocolate Sauce:
- Cocoa Powder - 1/4 cup
- Brown Sugar - 1/4 cup
- Milk - 1.5 cups
- Vanilla Essence - 1/2 tsp
- Butter - 1 tbsp
For Topping
- Broken nuts/Chocolate chips- 1/4 cup
Instructions
- Measure and Sieve the ragi flour, cocoa powder, whole wheat flour , baking soda and salt. Also preheat the oven to 180 deg C for 10 minutes.
- Take brown sugar in a mixing bowl and add yogurt to it.
- Then add oil followed by milk and vanilla essence. Stir it well with a hand whisk until the sugar is completely dissolved. Mix well so that the oil is mixed evenly.
- Once all the wet ingredients are mixed well, add the sieved ragi whole wheat flour mixture to the wet ingredients. Gently fold everything well for 10-15 seconds. Don't over mix. The final mixture should be slightly thick. Adjust with milk to get the desired consistency if required.
- Grease a cake pan with oil. Pour the mixture to the cake tin and gently tape it. Bake in the preheated oven at 180 deg C for 35 -40 minutes (baking time depends on the size of the cake pan and oven) at 180° Celsius till tooth pick inserted in the center comes out clean. Allow to cool in tray for 5 minutes once done.
- While the cake is baking, prepare chocolate sauce. In a saucepan, take 1/4 cup of cocoa powder, 1/2 tsp of vanilla essence, 1.5 cups of milk and 1/4 cup of brown sugar. Mix it well with a whisk.
- Finally add 1 tbsp of butter and heat the mixture in low medium flame until sauce consistency is reached. It may take 10 minutes. Switch of the flame once done and cool it down completely.
- Once the cake and chocolate sauce is completely cooled down, spread the sauce over the cake gently with a spoon. Then cut the cake into pieces, sprinkle choco chips if preferred.
Method:
1. Measure and Sieve the ragi flour, cocoa powder, whole wheat flour , baking soda and salt. Also preheat the oven to 180 deg C for 10 minutes.
2. Take brown sugar in a mixing bowl and add yogurt to it.
3. Then add oil followed by milk and vanilla essence. Stir it well with a hand whisk until the sugar is completely dissolved. Mix well so that the oil is mixed evenly.
4. Once all the wet ingredients are mixed well, add the sieved ragi whole wheat flour mixture to the wet ingredients. Gently fold everything well for 10-15 seconds. Don’t over mix. The final mixture should be slightly thick and at pouring consistency. Adjust with milk to get the desired consistency if required.
5. Grease a cake pan with oil. Pour the mixture to the cake tin and gently tape it. Bake in the preheated oven at 180 deg C for 35 -40 minutes (baking time depends on the size of the cake pan and oven) at 180° Celsius till tooth pick inserted in the center comes out clean. Allow to cool in tray for 5 minutes once done.
6. While the cake is baking in the oven, prepare chocolate sauce by side. In a saucepan, take 1/4 cup of cocoa powder, 1/2 tsp of vanilla essence, 1.5 cups of milk and 1/4 cup of brown sugar. Mix it well with a whisk.
7. Finally add 1 tbsp of butter and heat the mixture in low medium flame until sauce consistency is reached. It may take 10 minutes. Switch of the flame once done and cool it down completely.
8. When the cake is completely cooled down, spread the chocolate sauce over the cake gently with a spoon. Then cut the cake into pieces, sprinkle choco chips if preferred.
The delicious ragi chocolate cake is ready to serve !
Notes :
- If the final mixture is too thick after adding wheat ragi flour mix, add few tbsp of milk to get the desired consistency.
- Preparing and adding chocolate sauce is optional for this cake, but enhances the taste!
- Don’t over mix after adding the dry ingredients, just fold them for 10-15 seconds.
- This ragi chocolate cake stays well for 4 days at room temperature and keeps good for a week if stored in refrigerator.
- You could use any nuts of your choice instead of chocolate chips.
- Mixing and measurements are most important for the perfect cake.
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Comments
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Aishwarya
Thank you for this amazing recipe! I tried this today and loved it. Came out super moist and spongy.. very very happy with the output ??
Bookmarked so many of your other recipes to try later 🙂
Kalyani
Wow. Thanks much for taking time and writing feedback 🙂
Raksha
HI Kalyani,
can we use organic powdered jaggery instead of brown sugar for the cookies and cakes receipes here. And also is jaggery better than brown sugar?
Thank you.
Kalyani
yes jaggery is good, and you can use powdered jaggery