Finger Millet (Ragi) Choco-chips Cake


  • 1 cup ragi flour (finger millet flour)
  • 1/2 cup whole wheat flour
  • 1/4 cup cocoa powder
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 cup unsalted butter, softened
  • 3/4 cup powdered sugar
  • 1 teaspoon vanilla extract
  • 1 cup buttermilk
  • 1 tablespoon vinegar
  • 1/2 cup chocolate chips
  • Additional chocolate chips for topping (optional)


  1. Preheat your oven to 180°C (350°F). Grease a round cake pan or line it with parchment paper.
  2. In a mixing bowl, whisk together the ragi flour, whole wheat flour, cocoa powder, baking powder, baking soda, and salt. Set aside.
  3. In another large mixing bowl, cream together the softened butter and powdered sugar until light and fluffy.
  4. Add the vanilla extract to the butter-sugar mixture and mix well.
  5. Mix the vinegar with the buttermilk in a separate bowl and let it sit for a couple of minutes. It will curdle slightly.
  6. Gradually add the dry flour mixture to the butter-sugar mixture, alternating with the buttermilk-vinegar mixture. Begin and end with the dry ingredients. Mix until just combined. Do not overmix.
  7. Fold in the chocolate chips.
  8. Pour the batter into the prepared cake pan and smooth the top with a spatula.
  9. Optionally, sprinkle some additional chocolate chips on top for extra decoration.
  10. Bake in the preheated oven for about 25-30 minutes, or until a toothpick inserted into the center comes out clean.
  11. Remove the cake from the oven and let it cool in the pan for 10 minutes. Then, transfer it to a wire rack to cool completely.
  12. Once cooled, slice the Eggless Ragi Chocochips Cake into desired pieces and serve.

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