Whether you’re catering to dietary restrictions or simply looking for a nutritious dessert, this eggless ragi cake baked in a pressure cooker is sure to impress.
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The Nutritional Powerhouse: Ragi
Ragi (nachini), also known as finger millet, is a highly nutritious tiny grain that has been a staple in many parts of India for centuries. It is rich in calcium, iron, fibre, and essential amino acids. Ragi is particularly beneficial for people with gluten intolerance, as it is naturally gluten-free.
Its low glycemic index makes it a perfect flour for healthier baking recipes like this eggless cake.
About Ragi Cake
The eggless ragi cake is a wonderful example of how traditional, everyday ingredients can be transformed into healthful treats. It is a perfect choice for those who are health-conscious and looking for a low-calorie dessert or have dietary restrictions.
I am sharing an egg-free ragi cake recipe you can make in a pressure cooker without an oven or other baking appliance.
Ingredients You’ll Need
- Finely Milled Ragi Flour is the key ingredient for this cake recipe.
- Sugar: Use either jaggery powder, raw sugar, or granulated brown sugar.
- Flavouring Agents: Unsweetened Cocoa Powder, a dash of desiccated coconut or vanilla, a pinch of salt. But if you are not a coconut fan, skip it.
- Plain Thick Curd is the substitute for egg in this ragi cake recipe.
- Vegetable Oil with a neutral taste preferably coconut gives a delicious taste and crumb to the cake.
- Milk gives moisture to the cake and brings the batter together.
- Baking Agents: Baking Powder and Baking Soda
- Chopped nuts (walnuts/almonds) add crunch and nutrition
- Table Salt to spread at the base of the pressure cooker. It helps in the baking process using a pressure cooker.
Watch Pressure Cooker Ragi Cake Video
My Tried and True Tips
- Ingredients: Ensure all ingredients are at room temperature and not cold or straight out of the fridge. Measuring the ingredients correctly is the key step. If required, use a weighing scale.
- Pressure Cooker: I use a 5-litre stainless steel pressure cooker to bake this ragi cake. If you are using a smaller size cooker, check the cake for doneness after 30 minutes.
- Sweetener Options: While jaggery is a traditional and healthier option, you can also use coconut sugar, or raw sugar as alternatives. Adjust the quantity based on your sweetness preference.
- Fat Source: For a healthier twist, you can use coconut oil or olive oil.
- Flavour Enhancements: Adding cocoa powder, desiccated coconut or instant coffee powder can give the cake a unique flavour. You can also experiment with different spices like green cardamom or cinnamon.
- Cake Batter: Add sifted flour into liquid ingredients in small batches. Gently, cut, and fold the batter until combined using a spatula. Do not over-mix the batter.
- Frosting: For those who enjoy frosted cakes, a simple drizzle of melted dark chocolate or ganache can elevate the taste. However, keeping it plain allows the natural flavours of ragi to shine through.
More Eggless Cake Recipes
- Eggless Atta Cake
- Eggless Rava Cake
- Eggless Orange Cake
- Eggless Chocolate Cake
- Eggless Tutti Frutti Cake
- Eggless Vanilla Sponge Cake
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Eggless Ragi Cake Recipe
Whether you're catering to dietary restrictions or simply looking for a nutritious dessert, this eggless ragi cake baked in a pressure cooker is sure to impress.
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Servings: 9 inch cake
Calories: 350kcal
- Cake Tin
Ingredients
- 2 Cup ragi (finger millet) flour
- 1 Cup jaggery powder or brown sugar
- 2 tablespoon unsweetened cocoa powder
- 1 tablespoon desiccated coconut (optional)
- 1 teaspoon baking powder
- ¼ teaspoon baking soda
- ¼ teaspoon salt
- 1 Cup full fat milk
- ½ Cup plain curd or yogurt
- ¼ Cup vegetable refined oil
- ¼ teaspoon vanilla extract
Instructions
- In a wide pressure cooker approximately 3 – 5 litres, evenly spread 1 cup of salt at the base. Close the lid of the cooker without keeping the gasket and whistle. Preheat for 10 minutes as a result it gives a preheated oven atmosphere.
- Grease a 9 inch round cake tin with oil/butter or ghee.
- Before preparing the batter, ensure all ingredients are at room temperature, especially milk and curd.
- Whisk together curd, oil, half a cup of milk, and vanilla using a wire whisk or hand mixer for 2 – 3 minutes so that everything is evenly combined.
- In a bowl combine, ragi flour, baking powder, baking soda, salt, and cocoa powder. Mix nicely.
- To the liquid ingredients, add half of ragi flour mixture, desiccated coconut, and sugar. Gently cut and fold the batter.
- Add the remaining half a cup of milk, ragi flour mixture, and one last time gently cut and fold the batter. Make sure the batter is evenly combined.
- Pour the prepared cake batter into the greased cake tin. Tap it twice on the kitchen counter to level up uniformly and knock out air bubbles.
- Open the lid of the pressure cooker, place a tiny trivet like stand and put the cake tin on it. Close the lid of the pressure cooker.
- Cover and cook on a medium flame for 45 minutes. After 40 minutes, insert a toothpick and check if the cake has baked completely else bake for some more time.
- Allow the ragi cake to cool down for 10 – 15 minutes before unmoulding.
- Garnish with chocolate sauce or ganache, desiccated coconut and chopped nuts.
Recipe Notes:
- You can alternatively, preheat and bake at 180 degree Celsius for 45 minutes in an oven or OTG.
- Baking time in a pressure cooker may vary depending on its size. A bigger cooker takes a longer duration to bake the cake.
- To frost or decorate the ragi cake, use either chocolate sauce, chocolate ganache, desiccated coconut or cocoa powder, and chopped nuts of choice. But before frosting, make sure the cake is cooled down completely. Do not frost a warm cake.
Nutrition
Calories: 350kcal | Carbohydrates: 65g | Protein: 5g | Fat: 9g | Saturated Fat: 2g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 2g | Trans Fat: 0.04g | Cholesterol: 5mg | Sodium: 125mg | Potassium: 374mg | Fiber: 1g | Sugar: 26g | Vitamin A: 57IU | Vitamin C: 0.1mg | Calcium: 272mg | Iron: 2mg
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