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Vegan Ragi Chocolate Cake

This Vegan Ragi Chocolate Cake is a wholesome, rich, and moist dessert made without dairy, eggs, or refined flour.
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Prep Time 15 minutes
Cook Time 40 minutes
Course Dessert
Cuisine Indian
Servings 8 people
Calories 270 kcal

Equipment

  • Heavy-bottomed deep pot or pressure cooker (for oven-free baking)
  • Wire rack, trivet, or inverted steel bowl (to raise cake tin)
  • 7- or 8-inch round cake pan
  • Mixing bowls (1 large, 1 medium)
  • Sifter or fine mesh sieve
  • Spatula
  • Measuring cups and spoons
  • Parchment paper or oil for greasing
  • Lid or large plate (to cover the pot)

Ingredients
  

Dry Ingredients:

  • 1 cup Ragi flour, finely ground
  • ½ cup Whole wheat flour
  • ¼ cup Cocoa powder, unsweetened
  • ½ tsp Baking soda
  • 1 tsp Baking powder
  • Pinch of salt

Wet Ingredients:

  • ¾ cup Coconut sugar or jaggery – ¾ cup
  • 1 cup Coconut milk
  • 1 tbsp Apple cider vinegar
  • ¼ cup Coconut oil – or any neutral oil
  • 1 tsp Vanilla extract

Optional Add-ins:

  • Dark chocolate chips – handful
  • 1 tsp Instant coffee powder – 1 tsp
  • Crushed walnuts or almonds – for crunch

Instructions
 

  • Step 1: Preheat the Pot:
    Place a trivet or inverted steel bowl inside a heavy-bottomed deep pot.
    Cover with a lid and heat on low-medium for 10 minutes to mimic oven conditions.
  • Step 2: Mix the Wet Ingredients
    In a large bowl, mix coconut milk, apple cider vinegar, and coconut sugar.
    Stir until sugar dissolves.
    Add coconut oil and vanilla extract. Let the mixture sit for 2–3 minutes to form vegan buttermilk.
  • Step 3: Sift and Combine Dry Ingredients
    In a separate bowl, sift ragi flour, wheat flour, cocoa powder, baking soda, baking powder, and salt.
    Add the dry mix into the wet mix in two batches, stirring gently with a spatula.
    Fold in optional chocolate chips, nuts, or coffee powder if using.
    Avoid overmixing – stir just until no dry streaks remain.
  • Step 4: Prepare the Cake Pan
    Line the base with parchment paper or grease lightly with oil.
    Pour in the batter and tap the pan twice to remove air bubbles.
  • Step 5: Bake Without an Oven
    Place the pan onto the trivet in the preheated pot.
    Cover with a lid, leaving a slight gap for steam to escape.
    Cook on low heat for 35–45 minutes.
    Check doneness with a toothpick—it should come out clean.
    Turn off the heat, cover, and let sit for 10 minutes.
  • Step 6: Cool and Unmold
    Remove the pan and cool slightly.
    Run a knife around the edge and invert onto a plate.
    Let the cake cool completely before slicing—about 30 minutes.

Video

Notes

Cooking Tips

  • Even Heating: Ensure low, steady heat to avoid burning the bottom.
  • Sweeter Cake: If you prefer a sweeter cake, increase coconut sugar to 1 cup.
  • Moisture Control: Ragi flour absorbs more liquid; avoid overbaking to keep it moist.
  • Flavor Boost: Coffee powder enhances chocolate flavor subtly but beautifully.
  • Texture Tip: For a fluffier cake, don’t skip the vinegar—it helps activate the baking soda.
Keyword Chocolate, Gluten-Optional, Ragi, Vegan