Easy Ragi Cake Recipe | Eggless Finger Millet Cake - No Sugar, No Oven
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.