Egg-less, Healthy Finger millet/ Ragi Cake- Gluten free

  

Ingredients 

1 cup jaggery, powdered

½ cup curd

 ¼ cup oil

1½ cup milk

2 cup ragi flour

2 tbsp cocoa powder

1 tsp vanilla extract

pinch salt

¼ tsp baking soda

1 tsp baking powder

 

Preparations

In a large bowl add  jaggery, curd, and ½ cup milk, whisk and mix well making sure everything and jaggery melts completely.

Add  ragi flour and cocoa powder, along with vanillat, pinch salt, baking soda, and baking powder.

Mix well making sure everything is well combined.

Now add milk as required and mix until the batter turns into a smooth consistency.

Transfer the cake batter to a greased cake mold.

Tap well to level up uniformly and remove any air bubbles if present.

Place the cake pan into a preheated cooker. To prepare the cake in a pressure cooker add 2 cups of salt and close the lid of the cooker without keeping the gasket and whistle. heat for 5 to 10 minutes. This makes the cooker like a preheated oven.

Cover and cook on a medium flame for 45 minutes. You can alternatively, preheat and bake at 180-degree Celsius for 45 minutes.

Insert a toothpick and check if the cake has baked completely.

Cool the cake and then unmold the Ragi chocolate cake.

Serve Ragi Cake with some chocolate icing or a scoop of ice-cream or along with seasonal fruits chopped.

You can bake the cake in the microwave for 8-10 minutes till done. 

Note- You can add some chopped nuts and raisins as desired while mixing the batter and few cuts sprinkled on top before baking.

 

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