Eggless Ragi Whole wheat  Chocolate Cake | How to make Eggless Cake with Finger millet and Chocolate | Recipe of Eggless Ragi Whole wheat Chocolate Cake

This Eggless Ragi Whole wheat Chocolate Cake is nutritious and healthy, and doesn’t contain any refined Ingredients.

The recipe is kid friendly and this cake can be served to them and is a good tiffin box/Snack option.

Which sugar I can use to make Eggless Ragi Whole wheat Chocolate Cake

You may use regular sugar, jaggery powder, coconut sugar, or Palm sugar or Date palm jaggery to make this cake.

Here I have used organic jaggery from GUJARAT, which I got as a gift from my dear friend.

For more of my cake recipes, please check

Buckwheat, Chocolate and Beetroot cake

Swiss roll cake

Golden Apple cinnamon cake

Mango Semolina/Sooji cake

Ragi/Finger millet and it’s many uses

I am a huge fan of ragi and try to find ways to incorporate it into our daily meals. In the formative years, I have fed my kiddos with Ragi porridge instead of readymade food supplements that are available in the market.

Eggless Ragi Whole wheat Chocolate Cake in 2 ways :

I have made this cake in 2 ways. One is round cake with chocolate curls and another one square cake with sprinklers. Go ahead and make it in your style.

This wonderful cake when served with chocolate sauce and topped with chocolate curls, I bet no one would suspect that it’s made of ragi and whole wheat flour.

Step by step instructions and pictorial presentation to make cake

Preheat the oven at 180 degree for 10 to 15 minutes.

Grease your baking tin with some butter or Oil. Dust some whole wheat flour all over the pan. Remove the excess flour.

Mix ragi flour, wheat flour,baking soda, baking powder, cocoa powder and salt. Sieve all these 3 to 4 times. Next whisk them nicely and generate air.

Keep the dry ingredients and all wet ingredients separate and ready to mix.

Dry ingredients are ragi flour+whole wheat flour+ cocoa powder+ baking soda+Baking Powder+salt

Wet ingredients – Yogurt+honey, jaggery, milk and vanilla essence.

Mix oil,vanilla essence, and milk to the yogurt & honey mixture.

Now mix all wet ingredient and dry ingredients together until combined. Do not overmix the cake batter.

If mixing chopped walnuts, coat it with a little flour and then mix in the batter. Otherwise walnuts would sink in the batter while Baking.

Pour the batter in a greased & dusted baking tin and tap the pan on the kitchen counter, so that the mixture settles evenly in the tin.

Bake in a pre-heated oven at 180 degrees for around 35 to 40 minutes or check with toothpick inserted in cake.

After 40 minutes, let the cake remain in the oven for few minutes.

Then remove the cake tin from the oven and transfer the cake on  a wire rack to cool down properly.

For making chocolate sauce:

Mix together milk, cocoa powder and  sugar. Make sure that no lumps remain. It should be smooth mix.

Now cook the mixture on medium heat. Once it starts to boil, reduce the heat and keep stirring it. Once it starts thickening and reaches a sauce like consistency remove it from fire.

Add butter and vanilla essence to cooked mixture. Stir well and cool it completely. Chocolate sauce is ready.

Pour this chocolate sauce over the cake. Garnish with cake sprinklers of your choice.

To make chocolate curls :

Keep the bar of dark chocolate outside the refrigerator to come to room temperature.

After half an hour, using a vegetable peeler, peel and make chocolate curls.

Then refrigerate these chocolate curls until it is hard.

Sprinkle over the cake. Cut into pieces and enjoy!!!

Recipe courtesy : Padhus kitchen

Happy cooking

Regards ❤️

Lata

Recipe card

Eggless Ragi, Whole wheat, Chocolate Cake

 

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Prep time

10 mins

Cook time

45 mins

Total time

55 mins

 

Eggless Ragi, Whole wheat, Chocolate Cake is nutritious and healthy, free from any refined Ingridients. The recipe is kid friendly too.

Author: Lata Lala

Recipe type: Cakes

Cuisine: Indian

Serves: 10

Ingredients

• Whole Wheat Flour- 1 cup
• Finger millet/ragi flour-1/2 cup
• Jaggery/brown sugar -1 cup or more or less
• Baking Soda-3/4 tsp
• Baking powder- ½ tsp
• Cocoa powder -2 tbsp
• Thick yogurt-3/4 cup
• Salt a pinch
• Milk -1/4 cup +2 tbsp
• Any flavorless oil -1/4 cup
• Vanilla essence- 1 tsp
• Honey 2 tsp
• Walnuts toasted and chopped- ½ cup
• For Chocolate Sauce :
• Milk-2 cups
• Sugar-4-5 tbsp
• Cocoa powder-4 tbsp
• Butter- 1 tbsp
• Vanilla essence- ½ tsp
• For the Chocolate Curls
• Dark chocolate slab

Instructions

1. Preheat the oven at 180 degree for 10 to 15 minutes.
2. Grease your baking tin with some butter or Oil. Dust some whole wheat flour all over the pan. Remove the excess flour.
3. Mix ragi flour, wheat flour,baking soda, baking powder, cocoa powder and salt. Sieve all these 3 to 4 times. Next whisk them nicely and generate air.
4. Keep the dry ingredients and all wet ingredients separate and ready to mix.
5. Dry ingredients are ragi flour+whole wheat flour+ cocoa powder+ bakingsoda+Baking Powder+salt
6. Wet ingredients - Yogurt+honey, jaggery, milk and vanilla essence.
7. Mix oil,vanilla essence, and milk to the yogurt & honey mixture.
8. Now mix all wet ingredient and dry ingredients together until combined. Do not overmix the cake batter.
9. If mixing chopped walnuts, coat it with a little flour and then mix in the batter.
10. Otherwise walnuts would sink in the batter while Baking.
11. Pour the batter in a greased & dusted baking tin and tap the pan on the kitchen counter, so that the mixture settles evenly in the tin.
12. Bake in a pre-heated oven at 180 degrees for around 35 to 40 minutes or check with toothpick inserted in cake.
13. After 40 minutes, let the cake remain in the oven for few minutes.
14. Then remove the cake tin from the oven and transfer the cake on a wire rack to cool down properly.
15. For making chocolate sauce:
16. Mix together milk, cocoa powder and sugar. Make sure that no lumps remain. It should be smooth mix.
17. Now cook the mixture on medium heat. Once it starts to boil, reduce the heat and keep stirring it.
18. Once it starts thickening and reaches a sauce like consistency remove it from fire.
19. Add butter and vanilla essence to cooked mixture. Stir well and cool it completely. Chocolate sauce is ready.
20. Pour this chocolate sauce over the cake. Garnish with cake sprinklers of your choice.
21. To make chocolate curls :
22. Keep the bar of dark chocolate outside the refrigerator to come to room temperature.
23. After half an hour, using a vegetable peeler, peel and make chocolate curls.
24. Then refrigerate these chocolate curls until it is hard.
25. Sprinkle over the cake. Cut into pieces and enjoy!!!

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