Ragi, also known as finger millet, is a well-known grain, widely used in South India for making porridge, rotis, dosas, idlis etc. Ragi has immense health benefits and can even be given to toddlers. In my earlier posts, I have mentioned the health benefits and nutritious values of ragi. This eggless ragi cake is a delicious, light, soft and healthy cake made without eggs. Yoghurt is used as a substitute for eggs.
You can make this cake with powdered jaggery, brown sugar, coconut sugar or palm jaggery. This cake tastes very delicious even without frosting and is very light and fluffy due to the addition of yoghurt.
For the eggless ragi cake, you will require…
Ingredients
For the cake:
- 3/4 cup Ragi flour, fine
- 3/4 cup Wheat flour or Plain four
- 2 tbsps. Cocoa flour
- 1 cup Sugar or Jaggery
- 1/3 cup Yoghurt
- 2/3 cup unsalted Butter or Oil
- ¾ cup Milk
- 1 tbsp. Vanilla extract
- 1 tsp. Baking powder
- ½ tsp. Baking soda
- 1/8 tsp. Salt, optional
Eggless Ragi Cake
For the frosting:
- 1 cup full fat Milk
- 1 tsp. Vanilla extract
- 2-3 tbsp. Cocoa powder
- ¼ cup Sugar
Method
- Grease an 8-inch pan and line with parchment paper.
- Preheat the oven to 170°C. If using fan forced oven preheat at 160°C.
- Sieve together ragi flour, wheat flour, salt, baking powder, baking soda and cocoa. Sieve thrice.
- Add sugar/jaggery to the same bowl.
- Pour milk, yoghurt, vanilla extract and butter/oil to the bowl. Make sure you whisk the yoghurt before adding it.
- Mix everything until combined. Do not over mix.
- Pour the mix to the greased tray.
- Knock the pan on the kitchen counter a few times so that the mix settles evenly.
- Bake for 25-30 minutes. To make sure the cake is baked, insert a skewer into the baked cake. If the skewer comes out clean, the cake is baked and ready to be removed from the oven.
- Cool the cake for about 15 minutes before removing to the wire rack. This cake is very delicate so handle it gently.
- Cool the cake completely.
- For making the chocolate frosting, pour milk into a pan.
- Add cocoa and sugar. Mix well and boil the milk. Keep stirring the milk.
- Within a few minutes the mixture will turn thick.
- Add vanilla extract and turn off the heat.
- Cool the chocolate sauce completely so that it thickens.
- Place the cake on a deep serving plate. Place the chocolate sauce over the cake.
- Gently spread with a spatula. Sprinkle some white chocolate or sprinkles.
- Slice rage cake and serve. Enjoy!!
