Now Reading
Ragi Chocolate Cake – A Perfect Combo of Taste and Health

Ragi Chocolate Cake – A Perfect Combo of Taste and Health

Healthy finger millet and chocolate cake recipe

This healthy wholegrain Finger millet chocolaty cake with a drizzle of Nutella sauce is a real delight.
By Sanjeeta Kk

Healthy finger millet and chocolate cake recipe
Healthy finger millet and chocolate cake recipe
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Ragi Chocolate Cake – A Perfect Combo of Taste and Health

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4 from 4 reviews

  • Author: Sanjeeta kk
  • Total Time: 40 minutes
  • Yield: 4 1x


A healthy egg free cake with finger millet and chocolate.


  • 1/2 cup Finger Millet flour
  • 1 cup All purpose flour
  • 1 tbsp. Cocoa powder
  • 3/4 cup sugar
  • 1/2 tsp. baking soda
  • 1 tsp. baking powder
  • 1/4 cup vegetable oil
  • 1/2 cup curd/yogurt
  • 1/4 cup milk
  • 1 tsp. cinnamon powder


  1. Sift the finger millet flour, all purpose flour, baking soda, baking powder and cinnamon twice in a large vessel. Take another vessel and add curd, oil, milk and sugar in it, beat the liquid mixture with a fork till the sugar is dissolved.
  2. Preheat the oven to 190°C for about 10 minutes. Grease a round cake tin with oil.
  3. Add the dry ingredients to the wet liquid mixture little by little and fold lightly making circular motions.
  4. Pour the cake batter into the greased cake tin and bake for 30 minutes or till the cake is done. Check the cake by inserting a clean knife in it, if it comes out clean the cake is fully baked.
  5. Dust the cake with powder sugar and enjoy the chocolaty treat.


1.Replace the finger millet powder with all purpose flour if you do not have it.
2.Try the cake with wholewheat flour for more healthier option.
3.The cake is not very sweet, increase sugar a little if you like sweet bakes.

  • Prep Time: 10 mins
  • Cook Time: 30 mins
View Comments (11)
  • What a fantastic recipe. Your recipe is both mouth-watering and without the guilt of eating unhealthy diet. Ragi is one of the most healthy diets out there which is not well known to many people. I was no exception few years back when the doctor suggested to try ragi for my aunt who was staying with us. My Aunt loved Ragi Roti and since I have had it, I fell in love with it. Then I realised the value of ragi by knowing about its nutrition detailed in this site. Since then there is no turning back.

    I am 3 month pregnant now and I have developed sweet tooth and now want to prepare something which is sweet and out of ragi. I searched for google and volla, here is your article. I am very much thankful for your recipe and will definitely going to try this in the coming weekend. Given how ignorant people are about Ragi, I have taken it on me to spread the nutritional value of Ragi (this article is the most comprehensive I have found). Please put this somewhere in your article so that people know the value of it.

    Thanks a million Sangeeta, both from me and my baby :)

    God bless.

    Priya Krishnan

  • What will happen if you were to take 1 cup of Ragi flour and 1/2 cup of all purpose flour? Just wondering if you have tried it and if you have what difference do you see in the texture?

  • @Vrishali, I did try the same ratio and made muffins. It gives slightly heavier bake, as these millet are almost gluten free. All purpose flour gives a good texture and lightness to the recipe.

  • Hi,

    Can I keep this cake out of fridge for a couple of days?
    I am going on a vacation with my 1 yr old, so thought of taking some home made snacks for her during the trip.

  • Hi,
    A good recipe indeed. I tried with millet & whole wheat flour.though it came out bit heavier, gave satisfaction of eating something healthy!
    Thanks for a healthy still tasty recipe.

  • This recipe was way too sweet!! Not sure if I will make this again. I like the idea of using rage flour but all the sugar just takes away from the great taste and nutritional benefits of the accent grain.

Leave a Reply

Your email address will not be published.

Recipe rating 5 Stars 4 Stars 3 Stars 2 Stars 1 Star

Scroll To Top