Ragi & Dates Cake (Eggless)
This Eggless Ragi & Dates Cake is a healthy and guilt-free dessert option, perfect for weight management. Made with nutrient-rich ragi flour, whole wheat flour, and naturally sweetened with dates puree, it eliminates refined sugar and supports digestion and satiety. The addition of nuts provides crunch and healthy fats. This dessert is suitable for individuals looking for an egg-free, fiber-rich, and wholesome cake recipe.
Nutrition Facts
Per serving
Energy
142 kcal
Protein
3 g
Carbs
25 g
Fat
4 g
Fiber
3 g
Ingredients
Wheat flour, atta
60 gms (60g)
Ragi flour
1 small cup (100g)
Baking powder
1 tsp (4g)
Baking Soda
0.5 tsp (2g)
Dates
15 pieces (105g)
Olive Oil
2 tbsp (30g)
Warm Water
50 ml (50g)
Skimmed Milk
0.5 small cup (100g)
Common salt
0.5 pinch
Vanilla Extract
1 tsp (5g)
Instructions
Preparation
Preheat oven: Set to 170°C (lower temperature is ideal as ragi flour is denser).
Cake tin: Grease a 7-inch round cake tin lightly with oil and line it with parchment paper.
Dates puree: Soak ~10–15 dates in warm water for 15 minutes. Blend with ~3–4 tbsp warm water to make a smooth paste.
Cooking Steps
In a bowl, whisk together dates puree and oil until smooth and creamy.
Add lukewarm milk and vanilla extract to the mixture and mix well.
In a separate bowl, sift together ragi flour, whole wheat flour, baking powder, baking soda, and a pinch of salt.
Gradually fold the dry ingredients into the wet mixture. Mix gently without overmixing.
If the batter appears too thick, add 1–2 tbsp more milk to achieve a slightly thick but pourable consistency.
Pour the batter into the prepared cake tin and gently tap it on the counter to release any air bubbles.
Bake at 170°C for 30–35 minutes. Check doneness by inserting a toothpick in the center; it should come out clean.
Allow the cake to cool for 10 minutes in the pan, then transfer to a wire rack to cool completely.
Slice it and serve.