Whole Wheat Ragi Chocolate Cake Recipe – Easy & Healthy

Last Updated on 6 months ago by Neha Deshmukh

Whole Wheat Ragi Chocolate Cake Recipe – Easy & Healthy

Hey everyone! If you’re anything like me, you love a good slice of chocolate cake. But sometimes, you want something a little…better. Something that doesn’t leave you feeling too guilty, and maybe even sneaks in a little extra goodness. That’s exactly what led me to create this Whole Wheat Ragi Chocolate Cake. It’s moist, deeply chocolatey, and surprisingly healthy! I first made this when I was trying to find a birthday cake that my health-conscious aunt would actually enjoy – and it was a huge hit!

Why You’ll Love This Recipe

This isn’t your average chocolate cake. We’re swapping out some of the usual suspects for healthier alternatives without sacrificing any of the flavour. It’s a fantastic way to enjoy a treat that’s packed with nutrients. Plus, it’s surprisingly easy to make – perfect for a weekend baking project! It’s a great recipe for anyone looking for a healthier dessert option, or wanting to introduce some ancient grains into their baking.

Ingredients

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

• 1 cup Whole Wheat Flour
• ½ cup Finger millet/ragi flour
• ¾ cup Powdered Brown Sugar or white sugar
• ¾ tsp Baking Soda
• 2 tbsp Cocoa powder
• A pinch Salt
• ¾ cup Thick Yogurt
• ¼ cup + 2 tbsp Milk
• ¼ cup Any flavorless oil
• 1 tsp Vanilla essence
• 2 tsp Honey
• ½ cup Walnuts toasted and chopped (optional)

Ingredient Notes

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

• Ragi Flour: Also known as finger millet, ragi is a nutritional powerhouse! It’s a staple in many South Indian diets and is packed with calcium, iron, and fiber. It has a slightly earthy flavour that complements the chocolate beautifully. You can usually find it in Indian grocery stores or online.
• Whole Wheat Flour: We’re using whole wheat flour here for extra fiber and nutrients compared to all-purpose flour. It gives the cake a lovely, slightly nutty flavour.
• Cocoa Powder: I prefer using Dutch-processed cocoa powder for a richer, smoother chocolate flavour. Natural cocoa powder works too, but it has a slightly more acidic taste.
• Honey: I love using local honey whenever possible. The flavour varies depending on the flowers the bees visit, which adds a lovely nuance to the cake. You can also use maple syrup as a substitute.
• Oil: Any flavourless oil will do – sunflower, canola, or even melted coconut oil (though that will impart a slight coconut flavour). I usually use sunflower oil as it’s readily available and doesn’t compete with the chocolate.

Step-By-Step Instructions

Alright, let’s get baking!

1. First, preheat your oven to 180°C (350°F). Grease a 7-inch cake tin and line it with parchment paper. This is super important to prevent sticking!
2. In a bowl, sift together the whole wheat flour, ragi flour, cocoa powder, baking soda, and salt. Sifting ensures everything is nicely combined and prevents lumps.
3. In another bowl, whisk together the yogurt, honey, oil, milk, and vanilla essence until everything is smooth and well combined.
4. Now, gently combine the wet ingredients with the dry ingredients. Don’t overmix! Just fold until everything is just combined. If you’re using them, gently fold in the chopped walnuts.
5. Pour the batter into your prepared cake tin and bake for 35-40 minutes.
6. To check if it’s done, insert a toothpick into the centre. If it comes out clean, it’s ready!
7. Let the cake cool in the tin for about 5 minutes before transferring it to a wire rack to cool completely.

Expert Tips

Want to make sure your cake turns out perfectly? Here are a few of my go-to tips:

• Moist Cake Secret: Don’t overbake! Overbaking is the biggest culprit for dry cakes.
• Preventing Sticking: Seriously, don’t skip the parchment paper. It’s a lifesaver.
• Checking for Doneness: If you don’t have a toothpick, a clean knife will work too.
• Chocolate Sauce Magic: For the chocolate sauce, mix milk, sugar, and cocoa powder in a saucepan. Cook until thickened, then add butter and vanilla essence. Drizzle over the cooled cake.
• Garnish: Use a vegetable peeler to create chocolate curls from a dark chocolate bar and garnish.

Variations

This recipe is a great base for experimentation!

• Vegan Adaptation: Swap the yogurt for a plant-based yogurt (like soy or coconut), and use maple syrup instead of honey.
• Gluten-Free Adaptation: Use a good quality gluten-free flour blend. Make sure it contains xanthan gum for binding.
• Spice Level: Add a pinch of cinnamon or cardamom to the dry ingredients for a warm, fragrant twist. My grandmother always added a tiny bit of cardamom!
• Festival Adaptations: For birthdays, frost with your favourite chocolate frosting and add sprinkles. For Diwali, you could decorate with silver leaf (vark).

Serving Suggestions

This cake is delicious on its own, but even better with a scoop of vanilla ice cream or a dollop of whipped cream. A cup of chai or coffee makes 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:

1. Can I substitute ragi flour with another flour?

You can try substituting it with oat flour or almond flour, but the texture and flavour will be slightly different. Ragi flour really adds a unique element to this cake.

2. What is the best way to store leftover cake?

An airtight container is key! Storing it at room temperature is fine for a couple of days, but the fridge will keep it fresher for longer.

3. Can I make this cake without honey?

Yes, you can! Substitute the honey with an equal amount of maple syrup or sugar.

4. Can I use a different type of oil in this recipe?

Absolutely! Any flavourless oil will work.

5. How can I tell if the cake is baked through?

The toothpick test is the most reliable method.

6. Can I add chocolate chips to the batter?

Definitely! About ½ cup of chocolate chips would be a lovely addition.