• 

Looking for a sumptuous and moist chocolate cake? We have got one for you which is one of the quickest and easiest chocolate cake. Microwave chocolate cake is one-bowl cake recipe and is a savior for those who want to bake a super quick, easy, soft, moist and a rich chocolate cake.

This is a simple, fuss-free, easy to bake microwave chocolate cake perfectlybaked at 5 minutes. I’ve made this cake many times and each time it never disappoints me. So better late than never, finally I decided to shoot and blog it for my readers which was a long pending request. Trust me after the first trial, you are surely going to make this over again!

• 

My very first baking experience was in microwave oven as I was not having the microwave convection oven or OTG. So I used to cook the cake in microwave. It was a great experience with cakes getting ready from 2 to 7 minutes depending upon the types of cake you’re making.

5 Minutes Microwave Chocolate Cake makes a quick and easy celebration bake or an amazing anytime treat. Need a cake at the end moment for some surprise celebration or treat? This is it! This recipe comes to your rescue. Make this microwave chocolate cake on your own in just 5 minutes. You can make layers and decorate with whipped cream, ganache, cream cheese or simply garnish with fresh fruits, nuts or drizzle homemade chocolate sauce/syrup just like I did.

This eggless microwave chocolate cake gets cooked in 5 minutes. So in total it takes only 15 minutes from preparation to cooking to get a scrumptious and delicious whole cake cooked in no time at all.

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WHAT ARE THE INGREDIENTS NEEDED FOR MICROWAVE CHOCOLATE CAKE
Let’s briefly see what all ingredients goes inside this delicious cake and what are the ingredients substitution for making this microwave chocolate cake.
● Whole wheat flour – The recipe uses whole wheat flour. You can use all purpose flour or 50-50% ratio of both.
● Cocoa powder – Used Ossoro’s cocoa powder. ● Sugar – White sugar is used in the recipe. You can use healthier sweeteners like brown sugar, jaggery, cane sugar etc.
● Baking powder
● Baking soda
● Salt
● Oil – Used sunflower oil. You can use any neutral flavor oil.
● Milk – Used coconut milk to make it vegan chocolate cake. You can use any dairy milk as well. Recommend to use whole milk for extra richness.
● Vinegar – You can used lemon juice instead of vinegar.
● Chocolate truffle essence – I have used Ossoro’s chocolate truffle essence.  You can use other essence like vanilla or chocolate.
For serving:
● Homemade chocolate sauce
● 2 tbsp white chocolate melted

I made a simple recipe video of this quickest and easiest microwave chocolate cake recipe for my readers which I have shared below. Please do watch and SUBSCRIBE to my channel if you haven’t yet. It will mean a lot to me and motivate me to come up with more videos for my readers. As always looking forward to your feedbacks!

MICROWAVE CHOCOLATE CAKE VIDEO TUTORIAL

VARIATIONS
● If you want to make these microwave  cake even more decadent add in some chocolate chips in the batter.
● You can bake this microwave cake in mugs as well. Pour the prepared cake batter into individual coffee mugs and bake in microwave for 2  minutes.
● You can make this microwave chocolate cake with egg by replacing vinegar and baking soda with 2 eggs and will need to reduce the liquid by few tablespoons. ( 1 large egg will also work).
● You can add nuts and dry fruits in the cake batter.

• 

WHICH BAKING DISH CAN BE USED
Since we are making this cake in a microwave mode and not microwave convection mode so it is very important to note that the container or pan used is microwave safe. Use microwave safe glass ware, silicone ware, plastic ware or ceramic containers. I prefer glass or ceramic ware.
Never use regular metal oven pans for any of your microwave baking.

CAN THIS BE BAKED IN MICROWAVE CONVECTION MODE AND OVEN (OTG)?
This recipe is a versatile recipe so YES you can bake it in microwave convection mode, OTG and even in pressure cooker over a stove. The cake turns out beautifully. If you like this recipe and want to bake it in an microwave with convection mode or OTG (oven toaster griller), you can bake it at preheated oven at 180 degree celsius for 30 mins or until a toothpick inserted in the middle comes out clean. Just remember to preheat the oven for 10 minutes before starting to bake.

PRESSURE COOKER METHOD
Put a stand inside the cooker or pan then preheat it for 5-10 minutes. Remove the gasket and whistle from the cooker cover. Place the cake pan on the stand and just cover the cooker with the lid. Bake at low heat for 40 minutes or until a toothpick or skewer inserted comes out clean.

HELPFUL TIPS WHEN BAKING CAKES IN THE MICROWAVE
● When cooking and baking on microwave at full power it’s important to stop in between and check because timing can differ slightly depending on the microwave. If you are baking a cake check your bake by inserting a toothpick in the middle of the cake, if the toothpick comes out clean, your cake is done.
● My microwave is 1000 watt so the baking time in my recipe is based on my microwave watt. This means that your baking time will vary by either a few minutes more or less depending on your microwave.
● Do not overbake. Keep in mind that in microwave cooking the dish continues to cook for at least another 2 minutes after it has been removed from the microwave.
● It is very important that the container or pan used is microwave safe. You can use microwave safe glassware, silicone ware and plastic ware.

• 

TOPPINGS AND FROSTING SUGGESTIONS
These can be as simple as a tea cake or a snack drizzle with homemade chocolate sauce. Also you can elaborate and make it fancy depending on the occasion or your mood. Here are a few toppings if you would like to give it a try:
● You can use a simple sugar glaze for topping
● Simply dust with powdered sugar.
● Drizzle or spread a generous amount of chocolate sauce to make it more decadent and chocolatey.
● Sprinkle chopped nuts and dry fruits
● Make layer cakes with fresh fruits or fruit crush filling and frost it with your choice of frosting like whipped cream, cream cheese or buttercream.
● You can also top the frosted cake with seasonal fruits.
● You can use chocolate ganache for filling and frosting the cake.

THESE ARE FEW CHOCOLATE RECIPES EVERY CHOCOLATE LOVERS MUST TRY
● Banana Chocolate Chip Mug Cake
● Chocolate Ganache Cake
● Chocolate Sponge Cake
● Eggless Lamingtons
● Whole Wheat Chocolate Cake
● Cranberry Brownies
● Rajma Brownies (Kidney Beans Brownies)
● Chocolate Wine Fruit Cake
● Banana Chocolate Cake
● Double Chocolate Coffee Cake
● Chocolate Banana Muffins
● Double Chocolate Muffins
● Chocolate Lava Mug Cake
● Chocolate Caramel Cupcakes
● Chocolate Strawberry Chilly Whisky Cake
● Chocolate Snowballs Rum Infused
● Brownie Cookies

Here are all my Bakes & Cakes recipes if you’re craving more baking inspiration.

All of the above recipes are super easy to prepare, ready in no time, and will never disappoint you.

I hope you love this quickest and easiest chocolate cake recipe. Do give it a try and don’t forget to share your thoughts about the recipe with me here. So let’s get started with the recipe.

• 

Preparation time: 10 minutes
Cooking : 5 minutes
Serves: 8-10

9☆ 1 cup = 240 ml
☆ 1 tablespoon = 15 ml
☆ 1 teaspoon = 5 ml           
☆ Dish size = 1 litre capacity

Ingredients to make 5 minutes  chocolate cake:

1 cup (125 grams) whole wheat flour
¼ cup (30 grams) cocoa powder
1 tsp baking powder
½ tsp baking soda
¼ tsp salt
½ cup sugar (100 grams)
¼ cup oil (60 ml)
200 ml coconut milk
2 tsp (10 ml) vinegar or lemon juice
¼ tsp Ossoro chocolate truffle essence (You can also use vanilla essence -1 tsp)
Homemade chocolate sauce as required for glaze
2 tbsp white chocolate chip melted

Step by step pictorial instructions to make 5 minutes chocolate cake:

Take a microwave safe bowl or pan and grease it with oil or butter.  You may line a parchment paper as well. Keep aside.

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In a mixing bowl add in the milk, sugar and oil. Stir nicely and let the sugar dissolve.

• 

Take a sift and add in the flour, cocoa powder, baking powder, baking soda and salt. Sieve the ingredients together. Gently fold and make a smooth batter.

• 

Add in the essence and vinegar or lemon juice and give a gentle quick mix.Pour the batter into the greased cake pan and tap the pan couple of times to release any air bubbles.

• 

Place the cake pan in the microwave and microwave on high powder for 5 minutes. A toothpick inserted should come out clean. If it’s not done then bake for 1 minute more. Keep an eye from 4 minutes onwards since the microwave heat differs from one another.

Take it out of the microwave and allow to stand for about 10 minutes. Demould it and allow to cool down completely.

Once the cake is completely cooled down, spread the chocolate sauce over the cake. Randomly drizzle the melted white chocolate and swirl it with a toothpick or skewer.

Cut and serve. Enjoy!

• 

NOTES:
● If you like this recipe and want to bake it in an microwave with convection mode or OTG (oven toaster griller), you can bake it at preheated oven at 180 degree celsius for 30 mins or until a toothpick inserted in the middle comes out clean. Just remember to preheat the oven for 10 minutes before starting to bake.
● Each microwave will vary so I recommend starting at 4 minutes and going for 30-60 seconds increments until it bounces back to the touch and a toothpick or skewer comes out clean.

Well, if you make this 5 minutes microwavechocolate cake, please do leave a feedback in the comments box below or snap a photo and tag Akum Raj Jamir on Facebook and akumrajjamir on Instagram with hashtag #atmykitchen. I would love to see your creations.

Thank you so much for stopping by my blog. I hope you liked the recipe. Your valuable feedbacks are always welcome, I love hearing from you guys and always do my best to respond to each and every one of you.

Happy Cooking!
Love Akum

• 

Disclosure: At My Kitchen is an Amazon Affiliate, which simply means that if you make a purchase through these links, I will earn a very small commission at no additional cost to you!

Please click on the link if you wish to purchase these products from Amazon.

Ossoro Chocolate Truffle Flavour, 30ml

• 

Ossoro French Vanilla Flavour, 30 ml

• 

Sprig Extract of Natural Bourbon Vanilla | Natural Vanilla Extract | Better than Chemical Vanilla Essence | For Chefs & Home Cooks | Baking & Dessert making |100% Natural Vanilla | Alcohol free | Bourbon Processed | 50 ml

• 

Ossoro Cocoa Powder, 250 GMS, Dutch Processed Alkalised

• 

Femora Borosilicate Glass Rectangle Baking Dish Microwave Oven Safe, 1000 ml

• 

M T BROTHERS 1000 ml Glass Baking Dish Borosilicate Durable Glass Baking Pan Tray | Microwave Safe Pack of (1)

• 

Samsung 32 L Convection Microwave Oven (MC32J7035CT/TL, Grey)

• 

Borosil PRO 42 L OTG, with Motorised Rotisserie and Convection, 2000W, 6 Stage Heat Selection, Black

• 

QOAL Multipurpose Portable Electronic Digital Weighing Scale Weight Machine (10 Kg)

• 

JIG’sMART Popular Combo – 8Pcs Black Measuring Cups and Spoons Set, Foldable Plastic Whisk Beater & Silicone Non-Sticky Spatula and Oil Brush Set

• 

Eggless ragi chocolate cake is delicious, soft, moist cake and is a great way to use millets. Indulge in a guilt-free ragi chocolate cake made with wholesome ingredients like ragi flour aka finger millet flour, cane sugar, curd (yogurt) along with a few basic baking ingredients. Soft, moist and chocolatey, it’s a perfect snack for kids and adults alike.

WHAT IS RAGI CAKE?

Ragi cake is a finger millet cake. It is made with 100% ragi flour (finger millet flour). It is a delectable snack or dessert that combines the goodness of ragi flour, cane sugar, curd, chocolate, oil, milk l, leavening agents and with a hint of vanilla essence resulting in a moist and flavorful treat that is also healthy and nutritious.

Ragi chocolate cake or finger millet chocolate cake is gluten-free and also refine sugar free hence a healthier cake recipe. Despite being gluten free, this cake turns out to a perfect moist textured cake. You can hardly find out that it’s made of ragi if you are not told before hand, but just lots of chocolatey goodness.

Since this ragi cake is made of no refined ingredients so it is quite healthy if eaten in moderation. This can also be served to kids as an evening snack or as a tea/coffee snacks.

This ragi cake is a great way to include millets in your diet. The flavor combination of chocolate and ragi is undoubtedly amazing resulting is this beautiful millet cake which is really moist, rich and flavorful treat that is also healthy and nutritious.

Gluten free ragi cake recipe is so delicious just like my gluten free banana brownies, gluten free vanilla cake and rajma brownies (gluten free brownies).

Whenever I share any cake recipes, one request I receive often from my readers and followers is gluten-free cakes. So I made a cake using 100% ragi flour (finger millet flour) and chocolate which is an eggless version. Next I will bake an egg version with frosting. Do keep a watch at my blog!

Today we’re going to bake a delicious homemade chocolate cake using a unique ingredient –ragi flour aka finger millet flour! It’s a powerhouse of the good stuff like protein, fiber, vitamins and nutrients, and is the perfect healthy alternative to all your sweet cravings.

Read a detailed article about ragi (millets) by Healthline here

WHY YOU’LL LOVE RAGI CHOCOLATE CAKE?

* Easy To Make And Fuss Free– This ragi chocolate cake is a one bowl recipe making it super easy to make and a fuss free recipe.
* Deliciously Soft, Moist And Chocolatey– This ragi chocolate cake recipe results in a moist and soft texture that is sure to impress. The combination of ragi flour and chocolate creates a wonderful texture and flavor that will leave you craving for more.
* Gluten-Free– Ragi flour is naturally gluten-free, making this cake a great option for those with gluten sensitivities.
* No Refined Sugar– The use of cane sugar instead of refined sugar makes the cake healthier making it a better option for those looking to manage their blood sugar levels.
* Packed with Nutrients– Ragi, also known as finger millet, is a superfood that is rich in calcium, iron, and fiber. By incorporating ragi flour into the cake, you are adding a nutrient boost to your sweet treat.
* Perfect for Snacking or Dessert– Whether you enjoy it as a morning or evening snack with a cup of tea or coffee or as a guilt-free dessert, this ragi cake is a versatile treat that can be enjoyed at any time of the day.
* Great for Overall Health– The use of ragi flour, and cane sugar makes this cake a healthier option compared to cakes, making it a great choice for those looking at the overall well-being of health while enjoying a sweet treat.

VARIATIONS FOR RAGI CHOCOLATE CAKE

* Nutty Twist– Try adding a variety of nuts like almonds, cashews, pistachios or walnuts to the cake batter for a crunchy texture and added nutrition.
* Fruity Flavors– You can also give a fruity twist by adding dried fruits like raisins, cranberries, cherries, blueberries or any candied fruits in the cake batter for a nutritious and fruity flavor.
* Frosting- Frost the ragi chocolate cake with chocolate ganache, vanilla/chocolate whipped cream, cream cheese or simply drizzle melted chocolate or chocolate sauce all over to elevate the cake to a different level.
* Gluten-Free Flour Blend– You can mix and match ragi flour with other gluten free flours like blend of millet flour, almond flour, oat flour, etc to cater to dietary restrictions.

INGREDIENTS TO MAKE EGGLESS RAGI CHOCOLATE CAKE

This section explains what all ingredients are used in making eggless ragi chocolate cake, how to use or choose certain ingredients and substitution options. For measurements, see the recipe card below.

* RAGI FLOUR– Used store bought ragi flour. Ragi is nutty in flavor and gives a healthy twist to the cake with its high nutritional value.
* COCOA POWDER– Used unsweetened cocoa powder. It adds a rich taste, texture and gives the cake a deep brown color.
* CHOCOLATE– Uses dark chocolate chopped into chunks. Adding chocolate takes the simple cake to another level because of the chocolate chunks loaded in the batter and you can feel the chocolatey taste in every bite of the cake.
* SALT– To enhance the overall flavor and helps to balance out the sweetness too.
* BAKING POWDER– Baking powder is used to lighten the texture of the cake. The carbon dioxide released into the cake helps make it light and airy.
* BAKING SODA– The reaction between the yogurt and baking soda helps the cake rise
* CURD / YOGURT– Used  plain thick curd aka yogurt. Curd is used as a substitute to egg. Curd is a key ingredient to achieve the softness and lightness. Also the reaction of baking soda and curd allows the cake a perfect rise and turns out a soft and spongy cake.
* CANE SUGAR– Sweetens the cake with its natural sweetness and imparts a caramel-like flavor.
* OIL– You can use a 50-50 ratio of oil and butter. The oil adds moisture to the cake and the butter will enhance the taste and add a nice buttery taste. You can use any one or use both.
* MILK– Used whole milk. Recommend to use whole milk for extra richness, taste and texture.
* VANILLA ESSENCE– Vanilla essence is used here. It adds a nice vanilla flavor to the cake.

HOW TO MAKE EGGLESS RAGI CHOCOLATE CAKE:

This section shows how to make eggless ragi chocolate cake with step-by-step photos and details about the technique with video tutorial. For full ingredients measurements, see the recipe card below.

I made a simple video of this eggless ragi chocolate cake recipe for my readers which I have shared below. Please do watch to know how I made this delicious recipe. If you liked the video please do SUBSCRIBE to my channel if you haven’t yet. Also like, share and comment on it! It will mean a lot to me and really motivate me to come up and shoot more videos for my readers. As always I’m looking forward to your feedback!

Eggless Ragi Chocolate Cake Video Tutorial

STEP BY STEP PICTORIAL INSTRUCTIONS TO MAKE EGGLESS RAGI CHOCOLATE CAKE

Preheat oven to 180° C for 10 minutes. Grease cake tin and line with parchment paper. (If you don’t have parchment paper grease and just dust it with some flour).

In a mixing bowl add the curd (yogurt) and baking soda. Mix and keep aside for 5 minutes. The mixture will foam up after few minutes.

Add in cane sugar, oil, milk and vanilla essence to the curd mixture. Mix together until well combined.

Sift in the flour, cocoa powder, baking powder, salt and sieve them.

Gently fold  and mix until everything is well combined and form a smooth batter without lumps.

Coat the chocolate chunks lightly with some flour. Add in the chocolate chunks and give a quick mix. Do not over mix at this stage.

Transfer the batter to the prepared cake pan and tap the pan to release any air bubbles.

Top up with some chopped chocolate.

Bake at preheated oven at 180° C for 30-35 minutes or until a skewer inserted in the center comes out clean.

Remove from oven and allow the cake to stand for 5 minutes.

De-mould the cake and allow the cake to cool down completely. Slice and serve. Enjoy!

NOTES:

* Always start by pre-heating the oven and preparing the cake pan. This is a general rule of thumb in baking
* Grease the cake tin with oil or butter and dust it with flour or use parchment paper.
* All ingredients should be at room temperature for the cake.
* If you are okay, you can use ¾ of ragi flour and ¼ cup of whole wheat or all purpose flour. 
* You can use brown sugar or jaggery instead of cane sugar. Use whichever is available.
* You can swap butter with oil.
* If you want to make egg version use 2 eggs and skip the curd and baking soda.
* Baking time will differ depending upon your oven temperature.

RECIPE CARD

SERVING SUGGESTIONS

* Serve with a scoop of vanilla ice cream. They both compliment together so well creating a delightful dessert combination.
* Pair with a warm cup of tea or coffee. The rich flavors of the cake pair beautifully with the aromatic notes of the tea or the boldness of coffee.
* Top with a dollop of whipped cream for an indulgent touch.
* Serve with fruit compote or sauce.
* Enjoy with a drizzle of honey or maple syrup.

HOW TO STORE RAGI CAKE?

* Countertop– Once the cake has cooled completely, store it in an airtight container to prevent it from drying out and to maintain the freshness over the counter. It will last for at least 3 days in room temperature.

* Refrigeration– If you plan to keep the ragi cake for a couple of days, it’s best to store it in the refrigerator. Place the cake in an airtight container and store in the refrigerator for at least one week

* Freezing– If you want to store the cake for a longer period of time, you can freeze the ragi cake for at least one month or more. Slice the cake and wrap individual slices in cling wrap or aluminum foil to prevent any moisture in the cake. To thaw, simply remove it from the freezer and let it come to room temperature before serving. You can also pop them up in a microwave for few seconds and serve warm.

Here are all my Bakes & Cakes recipes if you’re craving more baking inspiration.
All of the above recipes are super easy to prepare, ready in no time, and will never disappoint you.

Well, if you make this eggless ragi chocolate cake recipe I’ll be glad if you take out some time and rate the recipe and leave a feedback in the comments box below. You can also snap a photo and tag Akum Raj Jamir on Facebook and akumrajjamir on Instagram with hashtag #atmykitchen. I would love to see your creations.

Thank you so much for stopping by my blog. I hope you liked the recipe. Your valuable feedbacks are always welcome, I love hearing from you guys and always do my best to respond to each and every one of you.

Happy Cooking!
Love Akum 

The quintessential Black Forest Cake has got easy enough elements to play around with, and takes well to add ins like a dark chocolate ganache etc. And as always, the outcome is always spoon licking or bowl licking if not finger kicking good! Here are a few reimagined eggless black forest cake ideas to keep you busy through summer!

The post 5 delicious eggless Black Forest Cake inspired desserts … best of summer! appeared first on Passionate About Baking.

Deep, moist & delicious, a treat for the chocolate lover in you! Simple desserts like this Eggless Chocolate Cream Layer Cake are most satisfying and are a great make ahead option. I love that you can make individual portions, dress them up in a jiffy and they're ready to dig into.

The post Decadent Chocolate Cream Layer Cake – 1 bowl, eggless, delicious, simple! appeared first on Passionate About Baking.

Delicate, delicious and so soothing, the chocolate, coffee and vanilla bean combination really is sublime. If coffee is a flavour you love to love, then this very simple yet sumptuous layered dessert is for you. Each spoonful is addictive, luxuriously smooth and has beautiful notes of a decadent tiramisu but with a hint of chocolate!

The post Eggless Chocolate, Coffee, Vanilla Bean Ombre Cake – as delicious as it gets! appeared first on Passionate About Baking.

Eggless ragi chocolate cake is delicious, soft, moist cake and is a great way to use millets. Indulge in a guilt-free ragi chocolate cake made with wholesome ingredients like ragi flour aka finger millet flour, cane sugar, curd (yogurt) along with a few basic baking ingredients. Soft, moist and chocolatey, it’s a perfect snack for kids and adults alike.

WHAT IS RAGI CAKE?

Ragi cake is a finger millet cake. It is made with 100% ragi flour (finger millet flour). It is a delectable snack or dessert that combines the goodness of ragi flour, cane sugar, curd, chocolate, oil, milk l, leavening agents and with a hint of vanilla essence resulting in a moist and flavorful treat that is also healthy and nutritious.

Ragi chocolate cake or finger millet chocolate cake is gluten-free and also refine sugar free hence a healthier cake recipe. Despite being gluten free, this cake turns out to a perfect moist textured cake. You can hardly find out that it’s made of ragi if you are not told before hand, but just lots of chocolatey goodness.

Since this ragi cake is made of no refined ingredients so it is quite healthy if eaten in moderation. This can also be served to kids as an evening snack or as a tea/coffee snacks.

This ragi cake is a great way to include millets in your diet. The flavor combination of chocolate and ragi is undoubtedly amazing resulting is this beautiful millet cake which is really moist, rich and flavorful treat that is also healthy and nutritious.

Gluten free ragi cake recipe is so delicious just like my gluten free banana brownies, gluten free vanilla cake and rajma brownies (gluten free brownies).

Whenever I share any cake recipes, one request I receive often from my readers and followers is gluten-free cakes. So I made a cake using 100% ragi flour (finger millet flour) and chocolate which is an eggless version. Next I will bake an egg version with frosting. Do keep a watch at my blog!

Today we’re going to bake a delicious homemade chocolate cake using a unique ingredient –ragi flour aka finger millet flour! It’s a powerhouse of the good stuff like protein, fiber, vitamins and nutrients, and is the perfect healthy alternative to all your sweet cravings.

Read a detailed article about ragi (millets) by Healthline here

WHY YOU’LL LOVE RAGI CHOCOLATE CAKE?

* Easy To Make And Fuss Free– This ragi chocolate cake is a one bowl recipe making it super easy to make and a fuss free recipe.
* Deliciously Soft, Moist And Chocolatey– This ragi chocolate cake recipe results in a moist and soft texture that is sure to impress. The combination of ragi flour and chocolate creates a wonderful texture and flavor that will leave you craving for more.
* Gluten-Free– Ragi flour is naturally gluten-free, making this cake a great option for those with gluten sensitivities.
* No Refined Sugar– The use of cane sugar instead of refined sugar makes the cake healthier making it a better option for those looking to manage their blood sugar levels.
* Packed with Nutrients– Ragi, also known as finger millet, is a superfood that is rich in calcium, iron, and fiber. By incorporating ragi flour into the cake, you are adding a nutrient boost to your sweet treat.
* Perfect for Snacking or Dessert– Whether you enjoy it as a morning or evening snack with a cup of tea or coffee or as a guilt-free dessert, this ragi cake is a versatile treat that can be enjoyed at any time of the day.
* Great for Overall Health– The use of ragi flour, and cane sugar makes this cake a healthier option compared to cakes, making it a great choice for those looking at the overall well-being of health while enjoying a sweet treat.

VARIATIONS FOR RAGI CHOCOLATE CAKE

* Nutty Twist– Try adding a variety of nuts like almonds, cashews, pistachios or walnuts to the cake batter for a crunchy texture and added nutrition.
* Fruity Flavors– You can also give a fruity twist by adding dried fruits like raisins, cranberries, cherries, blueberries or any candied fruits in the cake batter for a nutritious and fruity flavor.
* Frosting- Frost the ragi chocolate cake with chocolate ganache, vanilla/chocolate whipped cream, cream cheese or simply drizzle melted chocolate or chocolate sauce all over to elevate the cake to a different level.
* Gluten-Free Flour Blend– You can mix and match ragi flour with other gluten free flours like blend of millet flour, almond flour, oat flour, etc to cater to dietary restrictions.

INGREDIENTS TO MAKE EGGLESS RAGI CHOCOLATE CAKE

This section explains what all ingredients are used in making eggless ragi chocolate cake, how to use or choose certain ingredients and substitution options. For measurements, see the recipe card below.

* RAGI FLOUR– Used store bought ragi flour. Ragi is nutty in flavor and gives a healthy twist to the cake with its high nutritional value.
* COCOA POWDER– Used unsweetened cocoa powder. It adds a rich taste, texture and gives the cake a deep brown color.
* CHOCOLATE– Uses dark chocolate chopped into chunks. Adding chocolate takes the simple cake to another level because of the chocolate chunks loaded in the batter and you can feel the chocolatey taste in every bite of the cake.
* SALT– To enhance the overall flavor and helps to balance out the sweetness too.
* BAKING POWDER– Baking powder is used to lighten the texture of the cake. The carbon dioxide released into the cake helps make it light and airy.
* BAKING SODA– The reaction between the yogurt and baking soda helps the cake rise
* CURD / YOGURT– Used  plain thick curd aka yogurt. Curd is used as a substitute to egg. Curd is a key ingredient to achieve the softness and lightness. Also the reaction of baking soda and curd allows the cake a perfect rise and turns out a soft and spongy cake.
* CANE SUGAR– Sweetens the cake with its natural sweetness and imparts a caramel-like flavor.
* OIL– You can use a 50-50 ratio of oil and butter. The oil adds moisture to the cake and the butter will enhance the taste and add a nice buttery taste. You can use any one or use both.
* MILK– Used whole milk. Recommend to use whole milk for extra richness, taste and texture.
* VANILLA ESSENCE– Vanilla essence is used here. It adds a nice vanilla flavor to the cake.

HOW TO MAKE EGGLESS RAGI CHOCOLATE CAKE:

This section shows how to make eggless ragi chocolate cake with step-by-step photos and details about the technique with video tutorial. For full ingredients measurements, see the recipe card below.

I made a simple video of this eggless ragi chocolate cake recipe for my readers which I have shared below. Please do watch to know how I made this delicious recipe. If you liked the video please do SUBSCRIBE to my channel if you haven’t yet. Also like, share and comment on it! It will mean a lot to me and really motivate me to come up and shoot more videos for my readers. As always I’m looking forward to your feedback!

Eggless Ragi Chocolate Cake Video Tutorial

STEP BY STEP PICTORIAL INSTRUCTIONS TO MAKE EGGLESS RAGI CHOCOLATE CAKE

Preheat oven to 180° C for 10 minutes. Grease cake tin and line with parchment paper. (If you don’t have parchment paper grease and just dust it with some flour).

In a mixing bowl add the curd (yogurt) and baking soda. Mix and keep aside for 5 minutes. The mixture will foam up after few minutes.

Add in cane sugar, oil, milk and vanilla essence to the curd mixture. Mix together until well combined.

Sift in the flour, cocoa powder, baking powder, salt and sieve them.

Gently fold  and mix until everything is well combined and form a smooth batter without lumps.

Coat the chocolate chunks lightly with some flour. Add in the chocolate chunks and give a quick mix. Do not over mix at this stage.

Transfer the batter to the prepared cake pan and tap the pan to release any air bubbles.

Top up with some chopped chocolate.

Bake at preheated oven at 180° C for 30-35 minutes or until a skewer inserted in the center comes out clean.

Remove from oven and allow the cake to stand for 5 minutes.

De-mould the cake and allow the cake to cool down completely. Slice and serve. Enjoy!

NOTES:

* Always start by pre-heating the oven and preparing the cake pan. This is a general rule of thumb in baking
* Grease the cake tin with oil or butter and dust it with flour or use parchment paper.
* All ingredients should be at room temperature for the cake.
* If you are okay, you can use ¾ of ragi flour and ¼ cup of whole wheat or all purpose flour. 
* You can use brown sugar or jaggery instead of cane sugar. Use whichever is available.
* You can swap butter with oil.
* If you want to make egg version use 2 eggs and skip the curd and baking soda.
* Baking time will differ depending upon your oven temperature.

RECIPE CARD

SERVING SUGGESTIONS

* Serve with a scoop of vanilla ice cream. They both compliment together so well creating a delightful dessert combination.
* Pair with a warm cup of tea or coffee. The rich flavors of the cake pair beautifully with the aromatic notes of the tea or the boldness of coffee.
* Top with a dollop of whipped cream for an indulgent touch.
* Serve with fruit compote or sauce.
* Enjoy with a drizzle of honey or maple syrup.

HOW TO STORE RAGI CAKE?

* Countertop– Once the cake has cooled completely, store it in an airtight container to prevent it from drying out and to maintain the freshness over the counter. It will last for at least 3 days in room temperature.

* Refrigeration– If you plan to keep the ragi cake for a couple of days, it’s best to store it in the refrigerator. Place the cake in an airtight container and store in the refrigerator for at least one week

* Freezing– If you want to store the cake for a longer period of time, you can freeze the ragi cake for at least one month or more. Slice the cake and wrap individual slices in cling wrap or aluminum foil to prevent any moisture in the cake. To thaw, simply remove it from the freezer and let it come to room temperature before serving. You can also pop them up in a microwave for few seconds and serve warm.

Here are all my Bakes & Cakes recipes if you’re craving more baking inspiration.
All of the above recipes are super easy to prepare, ready in no time, and will never disappoint you.

Well, if you make this eggless ragi chocolate cake recipe I’ll be glad if you take out some time and rate the recipe and leave a feedback in the comments box below. You can also snap a photo and tag Akum Raj Jamir on Facebook and akumrajjamir on Instagram with hashtag #atmykitchen. I would love to see your creations.

Thank you so much for stopping by my blog. I hope you liked the recipe. Your valuable feedbacks are always welcome, I love hearing from you guys and always do my best to respond to each and every one of you.

Happy Cooking!
Love Akum 

Time flies, its hard to imagine but life goes on. Im sure you are being SO you in heaven, Umakka! The festivals up there must be so wholesome! You must be cooking up all your delicious recipes, teaching how to make intricate rangolis, perfecting the art of saree draping. Im sure heaven is happy to have you. Cant wait to see you on the other side. I made this cake in your memory. Full of blue

Layers of chocolate deliciousness are uplifted with bits of pistachios and dried cranberries through the cake. This cake is perfect for Christmas with the flavours and colours coming together so well!

The post Eggless Pistachio Cranberry Chocolate Cake… Christmas special! appeared first on Passionate About Baking.