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Ragi Chocolate Cake - Gluten Free


  • 125 grams (1 cup) ragi (finger millet) flour (see note
  • 2 tablespoons dark unsweetened cocoa powder, preferably Dutch processed (I used Hintz)
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • a pinch of salt if you are using unsalted butter
  • 100 grams (3/4 cup) unsalted or salted butter (I used Amul salted butter)plus extra to grease the loaf pan
  • 100 grams (approx 3/4 cup) soft light brown sugar
  • 3 eggs
  • 1/4 cup milk
  • 1/4 cup yogurt
  • 1/8 cup approx 12 small squares of dark chocolate (at least 50-65% cocoa)


  • In a bowl sift the ragi flour, cocoa powder, baking powder, baking soda and salt (if usintwice.
  • In another bowl beat the sugar & butter till pale and fluffy. Add in 1 egg at a time and beat.
  • Add the yogurt and mix till incorporated
  • Sift in the flour in parts and gently mix using a spatula.
  • Add the milk alternatively till everything is mixed together
  • Pour in the melted chocolate and mix well
  • Preheat oven at 175 degrees Grease and dust an 8"x4" or 9"x5" loaf pan (or line it with baking parchmenand pour the prepared batter into it
  • Bake for 38-40 minutes or until the skewer inserted comes out clean and the cake begins to leave the edges.
  • Remove & cool on a wire rack till cooled completely. The cake may not come out easily so resist the urge to force it out. Instead gently run a knife along the edges, invert and tap lightly all along the base of the pan till the cake loosens up & comes out
  • The cake must be cooled almost to room temp before slicing or it will crumb due to the absence of gluten.
  • Enjoy your cake...almost guiltfree :)


You can replace 2 tbsp of the ragi flour with the cocoa powder. This may result in a more moist cake.