Name: Eggless Ragi or Finger Millet Cake recipe by Sujata Hande-Parab at BetterButter
Prep time: 25 min
Cook time: 35 min
Total time: 60 min
Yield: 5
Ingredients: Ragi flour – 3/4 cup; Flour – 1/4 cup; Cocoa powder unsweetened - 1 tbsp.; Baking Powder- 1tsp; Baking soda- 1/4tsp; Coffee powder – ½ Tsp; Salt a pinch; Jaggery – 3/4 cup melted adding little water; Thick Curd- 1/4 cup; Olive oil or sunflower oil or any odourless oil - 1/4 cup; Milk - ½ - ¾ cup; Nutmeg powder – ½ Tsp; Cardamom powder – 1 Tsp

ABOUT Eggless Ragi or Finger Millet Cake RECIPE

It’s a healthy option when comes to cake as it contains Ragi flour, oil and Jaggery. Jaggery, nutmeg and cardamom powder enhances the taste of the cake making it more flavorful and tasty.

Ingredients Serving: 5

Ragi flour – 3/4 cup
Flour – 1/4 cup
Cocoa powder unsweetened - 1 tbsp.
Baking Powder- 1tsp
Baking soda- 1/4tsp
Coffee powder – ½ Tsp
Salt a pinch
Jaggery – 3/4 cup melted adding little water
Thick Curd- 1/4 cup
Olive oil or sunflower oil or any odourless oil - 1/4 cup
Milk - ½ - ¾ cup
Nutmeg powder – ½ Tsp
Cardamom powder – 1 Tsp

Instructions

Chop jaggery. heat a pan; add a little water; add jaggery. Stir until melts completely.
Mix wet ingredients oil, curd, melted jaggery in a bowl. Whisk well till the mixture gets little fluffy.
Add nutmeg and Cardamom powder, the coffee mixture (Mix the coffee into the water in a small bowl). Mix well. Add half milk. Mix well.
Sift ragi flour, Maida, baking powder, baking soda, salt, cocoa powder together twice or thrice for any impurities. Keep aside.
Mix dry ingredients slowly into wet mixture. Fold gently.
Add remaining milk. Mix well.
Grease baking pan with oil and flour. Pour the mixture into a greased pan. Smooth out and lightly tap the pan.
Bake in preheated oven at 180°c for 30-35 minutes. Check it by inserting a toothpick into the cake. If it’s coming out clean that means cake is cooked
Remove cake and let it cool on wire rack.
Serve hot with tea or coffee.

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