Sweet, inviting, and made for sharing, Ragi Cake Recipe | Eggless Finger Millet Cake - No Sugar, No Oven is a vegetarian Indian cake made with jaggery, curd, and oil in about 55 minutes. The recipe lays out the ingredients and each cooking step clearly, so you can adjust seasoning, texture, and serving size for your own kitchen.
Recipe Snapshot
- Prep time: 10 minutes
- Cook time: 45 minutes
- Total time: 55 minutes
- Yield: 1 large
- Category: cake
- Cuisine: Indian
Ingredients
- 1 cup jaggery (powdered)
- ½ cup curd
- ¼ cup oil
- 1½ cup milk
- 2 cup ragi flour
- 2 tbsp cocoa powder
- 1 tsp vanilla extract
- pinch salt
- ¼ tsp baking soda
- 1 tsp baking powder
Method
- Firstly, in a large bowl take 1 cup jaggery, ½ cup curd, ¼ cup oil, and ½ cup milk.
- Whisk and mix well making sure everything jaggery melts completely.
- Add 2 cup ragi flour and 2 tbsp cocoa powder.
- Also add 1 tsp vanilla extract, pinch salt, ¼ tsp baking soda, and 1 tsp baking powder.
- Mix well making sure everything is well combined.
- Further, add milk as required and mix until the batter turns silky smooth consistency.
- Transfer the cake batter to a cake mold
- Also, tap twice to level up uniformly and remove any air bubbles if present.
- Place the cake pan into a preheated cooker. To prepare the cake in a pressure cooker add 2 cups of salt and close the lid of the cooker without keeping the gasket and whistle. heat for 5 to 10 minutes. As a result, gives a preheated oven atmosphere.
- Cover and cook on a medium flame for 45 minutes. You can alternatively, preheat and bake at 180-degree Celsius for 45 minutes.
- Insert a toothpick and check if the cake has baked completely.
- Cool the cake and then unmold the Ragi chocolate cake.
- Finally, cut the Ragi Cake into pieces and enjoy.
Kiyaan Singh’s Kitchen Note
Keep this recipe as a working base: cook once as written, then adjust spice, texture, and serving style for your own table.
