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Eggless Ragi Chocolate Cake recipe with step by step photos and video. This cake is made with 100% ragi (finger millet flour), so its gluten free and also butter free. Despite being gluten free, this cake turns out soft and does not end up dense and hard.
It took 2 previous attempts to get the perfect consistency that I was hoping for. As I did not want to add whole wheat or plain flour and condensed milk to the cake, it ended up coming out a bit dense and I felt that the cake will be good if I could add in more moisture to it.
My third attempt was more successful as I increased the quantity of some ingredients, added in little milk and pureed the bananas instead of simply mashing them with a fork in the bowl which I did during my previous attempts.
Despite using bananas, this will neither smell or taste like a banana cake. And also if you are frustrated that you are always ending up with a greasy and slimy banana cake, you should give this cake a try.
Also storing the cake in the refrigerator immensely improved the the chocolate flavor to come out. Though you can store this cake at room temperature itself for 3 to 4 days, I would advise you to put them in the fridge if you love a rich chocolate cake as that’s how this will taste.
If you are seeing little water droplets on top of the cake and the cut slice a bit dense, I had to take pictures of these immediately after taking them from the fridge as I was packing them for a potluck and did not have the time to let it rest.
But I had shared a beautiful slice on my Instagram story. Btw, if you are not following me on Instagram, please do so to get more updates and snippets.
Oh and did I say that all the 16 cakes that I made for the potluck was very much appreciated, raved about and I bagged some orders also.
As I had to pack them to carry along with me, I did not use a chocolate drizzle or ganache which I doubt would have stood well in this heat and high humidity.
But you can always serve your cake with a chocolate ganache or simply dusted with some powdered sugar on top leaving out adding white chocolate chips like I have added on top.
Eggless Ragi Chocolate Cake with stepwise photos:
1. In a mixing bowl, whisk together ragi flour, cocoa powder, baking soda, salt together and set aside.
2. In a mixer jar, add bananas, milk and brown sugar.
3. Blend till smooth and there are no lumps remaining.
4. In a mixing bowl, add blended puree, coconut oil, vanilla extract and whisk well using a balloon whisk.
5. Add the dry flour mixture little by little and using a spatula mix gently till well incorporated.
6. Add walnuts, dark chocolate and once again mix gently.
7. Transfer to the greased pan. Sprinkle white chocolate chips on top evenly.
8. Bake for 35 to 40 mins or till a skewer inserted comes out clean. Timings will vary for each oven.
Eggless Ragi Chocolate Cake is ready once it completely cools down to room temperature to serve with coffee or tea.
Eggless Ragi Chocolate Cake Recipe Video:
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You may also want to give this Eggless Ragi Brownies a try and also take a look at the eggless baking recipes and pick one to try out.
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Eggless Ragi Chocolate Cake recipe details below:
Eggless Ragi Chocolate Cake Recipe
Ingredients:
- Ragi flour or Finger Millet Flour - 1 cup
- Cocoa powder - 1/2 cup
- Baking soda - 1 tsp
- Salt - 1 pinch
- Brown sugar - 3/4 cup
- Overripe Bananas - 3
- Coconut oil - 1/4 cup
- Milk - 1/4 cup
- Vanilla extract - 1 tsp
- Walnuts - 3 tbsp toasted & chopped
- Dark chocolate chips - 3 tbsp
- White chocolate chips - 2 tbsp
Instructions:
- Preheat the oven at 180 C or 350 F.
- Grease an 8 inch round or square pan with oil and set aside. I used 2 nos of 4.5 inch aluminium take away containers and did not grease it.
- In a mixing bowl, whisk together ragi flour, cocoa powder, baking soda, salt together and set aside.
- In a mixer jar, add bananas, milk, brown sugar and blend till smooth.
- In a mixing bowl, add blended puree, coconut oil, vanilla extract and whisk well using a balloon whisk.
- Add the dry flour mixture little by little and using a spatula mix gently till well incorporated.
- Add walnuts, dark chocolate and once again mix gently.
- Transfer to the greased pan. Sprinkle white chocolate chips on top evenly.
- Bake for 35 to 40 mins or till a skewer inserted comes out clean. Timings will vary for each oven.
- Take the pan out of the oven and let it cool down a bit.
- Remove the cake out of the pan and transfer to a cooling rack to cool down completely.
- Serve this eggless ragi chocolate cake slices with coffee or tea.
Divya
May 4, 2017 at 6:17 pmLovely recipe Radhika,have always wanted to incorporate millet flours in my baked goodies and you just gave me the perfect recipe for it!
Radhika
May 11, 2017 at 3:38 pmThank you so much Divya. Love using Millets in baking.
Vijayalakshmi
May 30, 2017 at 1:00 pmHi….
Why are u adding coconut oil?Any specific reason
Radhika
June 3, 2017 at 1:48 pmYou can add other unflavored oil too but viscosity of coconut oil is higher than others, so the cake will be moist and it has its own natural aroma that goes well with the bland ragi flour without adding any synthetic extracts.
Neha
July 11, 2017 at 11:50 pmHi. Is 1 cup 240 ml?
ruchi
August 15, 2017 at 10:55 pmhi,
can i add almond milk or some other type of milk instead of the regular cow milk?
Radhika
September 13, 2017 at 3:19 pmHi Ruchi! Yes of course, you can also use any plant based milk of your choice.
Aditi
September 8, 2017 at 10:37 amHi
Can I add cooking olive oil instead of coconut oil
Aditi
Radhika
September 13, 2017 at 3:02 pmYou can but coconut oil is what that adds the flavor and prevents the cake from drying out.
Anjana
January 11, 2018 at 8:33 pmYour cake looks amazing! Can i have measurements esp of ragi and bananas in grams pls. I am surely trying this out!