Ragi Chocolate Cake Recipe

Ragi Chocolate Cake Recipe

Ragi chocolate cake is made using finger millet flour or ragi flour and whole wheat flour to give a healthier cake alternative. The ragi chocolate cake recipe is egg-less and has two variations. You can use oil & yogurt or you can use condensed milk. I am using whole wheat instead of refined flour and adding some ragi flour to it.

Ragi Chocolate

Pour the batter into the cake mold

Ragi Chocolate cake bake

Bake the cake in a pre-heated oven for 30 mins

Ragi Chocolate Cake

Let the cake cool before removing it from the mold

Ragi Chocolate Cake

Give the cake a chocolate sauce layer


  • Wheat Flour: 1 cup
  • Ragi/ Finger Millet Flour: 1/2 cup
  • Condensed Milk: 200 gm
  • Sugar: 1/2 cup
  • Cocoa Powder: 2 tbsp
  • Baking Soda: 1/2 tsp
  • Baking Powder: 1 tsp
  • Milk: 1/2 cup
  • Vanilla essence: 1 tsp


  • Mix the wheat flour, ragi flour, cocoa powder, baking powder and baking soda
  • Pour the condensed milk in a bowl. Add the sugar and mix well. A food processor can also be used for mixing
  • Add the vanilla essence
  • Keep adding the flour mixture in small quantities
  • Keep adding the milk with the flour to maintain the batter consistency
  • Once all the ingredients are in keep whisking the batter
  • Grease a baking tin and pour the cake batter
  • Pre-heat the oven for about 10 mins. Bake the cake for 30 mins at 180’C
  • Check the cake by using a skewer or a clean knife. The skewer or knife has to come out clean.
  • Let the cake cool for 5 mins before removing from the tin
  • A layer of chocolate sauce can be applied to the cake before cutting it into slices

Some of the culinary tools used
OTG: Oven Toaster Grill

Baking Trays

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