Eggless Ragi Cake Recipe

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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.

Prep Time20

Cook Time30

Total Time50

Course: Dessert

Cuisine: Indian

Servings: inch cake

Calories: 350kcal

Author: Hina Gujral

Equipment

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.

Video

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