Eggless Ragi Chocolate Cake
Eggless ragi chocolate cake is delicious, soft, moist cake and is a great way to use millets. Indulge in a guilt-free ragi chocolate cake made with wholesome ingredients like ragi flour aka finger millet flour, cane sugar, curd (yogurt) along with few basic baking ingredients. Soft, moist and chocolatey, it's a perfect snack for kids and adults alike.
Equipment
- OTG
- Mixing bowl
- 240 ml measuring cup set
- 6.5 inches cake tin
- Spatula or whisk
Ingredients
- 128 Grams Ragi flour (finger millet flour)
- 30 Grams Cocoa powder (3-4 tablespoon)
- 1 Teaspoon Baking powder
- ½ Teaspoon Baking soda
- ¼ Teaspoon Salt (optional)
- 80 Grams Dark chocolate chunks (use the amount as per your palate)
- 120 Grams Curd /Yogurt (½ cup)
- 60 ml Oil or butter (¼ cup)
- 100 Grams Cane sugar (½ cup)
- 60 ml Whole Milk (¼ cup)
- 1 Teaspoon Vanilla essence (5 ml)
Instructions
- Preheat oven to 180° C for 10 minutes. Grease cake tin and line with parchment paper. (If you don't have parchment paper grease and just dust it with some flour).
- In a mixing bowl add the curd (yogurt) and baking soda. Mix and keep aside for 5 minutes. The mixture will foam up after few minutes.
- Add in cane sugar, oil, milk and vanilla essence to the curd mixture. Mix together until well combined.
- Sift in the flour, cocoa powder, baking powder, salt and sieve them.
- Gently fold and mix until everything is well combined and form a smooth batter without lumps.
- Coat the chocolate chunks lightly with some flour. Add in the chocolate chunks and give a quick mix. Do not over mix at this stage.
- Transfer the batter to the prepared cake pan and tap the pan to release any air bubbles.
- Top up with some chopped chocolate.
- Bake at preheated oven at 180° C for 30-35 minutes or until a skewer inserted in the center comes out clean.
- Remove from oven and allow the cake to stand for 5 minutes.
- De-mould the cake and allow the cake to cool down completely. Slice and serve. Enjoy!
Video
Notes
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Always start by pre-heating the oven and preparing the cake pan. This is a general rule of thumb in baking
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Grease the cake tin with oil or butter and dust it with flour or use parchment paper.
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All ingredients should be at room temperature for the cake.
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If you are okay, you can use ¾ of ragi flour and ¼ cup of whole wheat or all purpose flour.
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You can use brown sugar or jaggery instead of cane sugar. Use whichever is available.
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You can swap butter with oil.
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If you want to make egg version use 2 eggs and skip the curd and baking soda.
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Baking time will differ depending upon your oven temperature.