Ragi Chocolate Cake Recipe – Easy Gluten-Free Baking

Last Updated on 2 months by Neha Deshmukh

Ragi Chocolate Cake Recipe – Easy Gluten-Free Baking

Hey everyone! If you’re anything like me, you’re always on the lookout for a treat that doesn’t completely derail your healthy eating. And honestly, who says healthy can’t be delicious? This Ragi Chocolate Cake is exactly that – a wonderfully moist, chocolatey cake with a secret ingredient that’s actually good for you! I first made this when I was trying to sneak more whole grains into my kids’ diets, and it’s been a hit ever since.

Why You’ll Love This Recipe

This isn’t your average chocolate cake. It’s a little bit special, a little bit wholesome, and totally satisfying. It’s surprisingly easy to make, even if you’re not a seasoned baker. Plus, it’s a fantastic way to introduce ragi (finger millet) into your baking – trust me, you won’t even taste it! It’s perfect for a cozy afternoon tea, a birthday celebration, or just when you need a little chocolatey pick-me-up.

Ingredients

Here’s what you’ll need to whip up this delightful cake:

• ?? cup ragi flour
• ?? cup wheat flour
• 2 tbsp cocoa powder
• 1 cup sugar or jaggery
• ?? cup curd (yogurt)
• ?? cup melted butter or oil
• ?? cup milk
• ?? tbsp vinegar
• 1 tbsp vanilla extract
• 1 tsp baking powder
• ?? tsp baking soda
• 1/8 tsp salt

Ingredient Notes

Let’s talk ingredients! A few little tips can make all the difference.

Ragi Flour: The Nutritional Powerhouse

Ragi is a fantastic grain – packed with calcium, iron, and fiber. It has a slightly earthy flavor, but don’t worry, the chocolate completely balances it out! You can usually find ragi flour at Indian grocery stores or online.

Wheat Flour: Options & Substitutions

I use whole wheat flour for a bit more fiber, but you can use all-purpose flour if that’s what you have on hand. If you’re aiming for a completely gluten-free cake, see the variations section below!

Jaggery vs. Sugar: A Flavor & Health Comparison

I often use jaggery instead of sugar for a more caramel-like flavor and a slightly lower glycemic index. Jaggery is unrefined sugar, so it retains more of the natural minerals. But regular sugar works perfectly well too!

Cocoa Powder: Choosing the Right Type

I prefer using Dutch-processed cocoa powder for a richer, smoother chocolate flavor. Natural cocoa powder will also work, but it might give the cake a slightly tangier taste.

Curd (Yogurt): The Key to Tenderness

Don’t skip the curd! It adds moisture and tenderness to the cake. Full-fat curd works best, but low-fat will do in a pinch. Make sure it’s at room temperature for the best results.

Step-By-Step Instructions

Alright, let’s get baking!

1. First, grease a 7 or 8-inch cake pan and line it with parchment paper. This prevents sticking and makes it easy to remove the cake. Preheat your oven to 170°C (160°C for fan ovens).
2. Now, the dry ingredients! Sieve the ragi flour, wheat flour, cocoa powder, baking powder, baking soda, and salt three times. This ensures everything is well combined and prevents lumps.
3. In a separate bowl, add the jaggery or sugar to the sieved mixture. Then, pour in the milk, vinegar, vanilla extract, curd, and melted butter or oil. Mix gently until everything is just combined – don’t overmix!
4. Pour the batter into the prepared pan and give it a gentle tap on the counter to release any air bubbles.
5. Bake for 25-30 minutes, or until a skewer inserted into the center comes out clean.
6. Let the cake cool in the pan for about 15 minutes before transferring it to a wire rack to cool completely.

Expert Tips

• Don’t open the oven door frequently while the cake is baking – it can cause it to sink!
• If you’re using jaggery, you might need to add a little extra milk if the batter seems too thick.
• For a more intense chocolate flavor, add a tablespoon of instant coffee powder to the dry ingredients.

Variations

This recipe is super versatile! Here are a few ideas to spice things up:

Vegan Ragi Chocolate Cake

Swap the curd for plant-based yogurt (like soy or coconut yogurt) and use a plant-based butter or oil.

Gluten-Free Ragi Chocolate Cake (Adjustments for 100% Gluten-Free)

Replace the wheat flour with a gluten-free flour blend. I recommend one that contains xanthan gum for binding. You might need to adjust the amount of liquid slightly.

Spice Level Variations (Adding Cinnamon or Cardamom)

My friend, Priya, loves adding a teaspoon of cinnamon or cardamom powder to the dry ingredients for a warm, fragrant twist.

Festival Adaptations (Diwali, Birthday Celebrations)

For Diwali, you can decorate the cake with silver leaf (vark) or chopped nuts. For birthdays, a simple chocolate frosting and sprinkles are always a hit!

Serving Suggestions

This cake is delicious on its own, but a dollop of whipped cream or a scoop of vanilla ice cream takes it to the next level. A cup of chai or coffee is the perfect accompaniment.

Storage Instructions

Store leftover cake in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to a week.

FAQs

Let’s answer some common questions!

What is Ragi and why is it good for me?

Ragi, also known as finger millet, is an ancient grain that’s incredibly nutritious. It’s a great source of calcium, iron, fiber, and antioxidants.

Can I use a different type of flour instead of wheat flour?

Yes, you can! As mentioned before, you can use all-purpose flour, or try a gluten-free blend.

Can I make this cake without an oven?

Absolutely! You can bake it in a pressure cooker or on a stovetop using a heavy-bottomed pan. There are plenty of tutorials online for stovetop baking.

How can I tell if the cake is baked properly?

Insert a skewer into the center of the cake. If it comes out clean, it’s done! If not, bake for a few more minutes and check again.

What’s the best way to store leftover Ragi Chocolate Cake?

Store it in an airtight container at room temperature or in the refrigerator.