About the Recipe
Ragi Cake is a soft, moist, and eggless cake made using ragi (finger millet) flour, jaggery, and minimal fat. It’s a nutritious twist on regular chocolate cake — rich in calcium, fiber, and iron.
Ideal for tea-time, tiffin boxes, or even a healthy dessert, this millet cake is fuss-free and made in one bowl — no fancy mixers needed!
Ragi Cake
Ingredients
- 1 cup ragi flour
- ¼ cup whole wheat flour (or maida)
- ½ cup jaggery powder (or brown sugar)
- ½ cup curd (yogurt)
- ¼ cup oil (neutral, like sunflower or rice bran)
- ¼ cup milk (adjust as needed)
- 1 tsp baking powder
- ½ tsp baking soda
- 1 tsp vanilla extract (or 1 tbsp cocoa powder)
- Pinch of salt
- Optional: 1 tbsp chopped nuts or choco chips
Instructions
- Preheat ‘ Prepare
- Preheat oven to 180°C (350°F)
- Grease and line a loaf or round cake tin
- Mix Wet Ingredients
- In a bowl, whisk curd, oil, and jaggery powder until smooth
- Add vanilla and milk. Mix well.
- Sift ‘ Fold
- Sift together ragi flour, wheat flour, baking powder, baking soda, and salt
- Fold dry ingredients into wet mix gently
- If using cocoa, sift it with flours
- Adjust batter consistency with a little milk if too thick
- Pour into the greased tin. Tap gently.
- Top with chopped nuts or choco chips
- Bake at 180°C for 30–35 minutes or until a skewer comes out clean
- Cool ‘ Slice
- Cool completely before slicing
- Serve as is or with a drizzle of honey or nut butter
Ingredients (For 6–8 slices)
1 cup ragi flour
¼ cup whole wheat flour (or maida)
½ cup jaggery powder (or brown sugar)
½ cup curd (yogurt)
¼ cup oil (neutral, like sunflower or rice bran)
¼ cup milk (adjust as needed)
1 tsp baking powder
½ tsp baking soda
1 tsp vanilla extract (or 1 tbsp cocoa powder)
Pinch of salt
Optional: 1 tbsp chopped nuts or choco chips
How to Make Ragi Cake (Step-by-Step)
1. Preheat & Prepare
Preheat oven to 180°C (350°F)
Grease and line a loaf or round cake tin
2. Mix Wet Ingredients
In a bowl, whisk curd, oil, and jaggery powder until smooth
Add vanilla and milk. Mix well.
3. Sift & Fold
Sift together ragi flour, wheat flour, baking powder, baking soda, and salt
Fold dry ingredients into wet mix gently
If using cocoa, sift it with flours
Adjust batter consistency with a little milk if too thick
4. Bake
Pour into the greased tin. Tap gently.
Top with chopped nuts or choco chips
Bake at 180°C for 30–35 minutes or until a skewer comes out clean
5. Cool & Slice
Cool completely before slicing
Serve as is or with a drizzle of honey or nut butter
Serving Suggestions
Serve with tea, coffee, or warm milk
Dust with powdered jaggery or cocoa for a festive look
Great as a snack for kids or diabetic-friendly dessert
Tips for Soft & Moist Ragi Cake
Use fresh curd and whisk well for a smooth texture
Don’t overmix the batter — just fold gently
Jaggery adds natural sweetness — adjust to your taste
You can make it in a steamer if oven not available
Variations
Add banana or grated apple for more moisture
Make it chocolatey with 1 tbsp cocoa and chocolate chips
Vegan version: use almond milk + lemon juice instead of curd
If you enjoy guilt-free bakes, check out my Bottle Gourd Cake — soft, spiced, and full of surprises!
You might also enjoy: Rice Kheer – The Sweetest Simplicity in a Bowl Recipe, Sooji Halwa – The 10-Minute Indian Dessert Everyone Loves Recipe, Mango Lassi – The Chill Queen of Indian Summers Recipe, Fruit Custard – A Bowl of Cold, Creamy, Childhood Joy Recipe.
Why You’ll Love This Ragi Cake Recipe
- ✅ Packed with authentic Indian flavors from simple ingredients
- ✅ Straightforward recipe that works every single time
- ✅ A crowd-pleaser the whole family will love
Tips for the Best Ragi Cake
- Prep all ingredients before you start — Indian recipes move fast
- Fresh spices make a noticeable difference
- Taste and adjust seasoning at every stage
- Don’t skip the tempering (tadka) step — it unlocks full flavor
What to Serve with Ragi Cake
- Serve hot with roti, rice, or naan
- A side of fresh salad or raita completes the meal
- Leftovers reheat beautifully the next day
Storage & Reheating
Store leftovers refrigerated for up to 3 days. Reheat gently on the stovetop with a splash of water, or microwave covered. Most Indian dishes taste even better the next day.