If you’ve been craving cake while trying to eat healthier, this recipe is going to be your new best friend! This soft, chocolaty cake is made without maida, refined sugar, eggs, butter, or condensed milk—yet it tastes just as indulgent as a regular chocolate cake.
The star ingredients are ragi (finger millet) and oats flour, both high in fiber and nutrients, making this cake perfect for weight-loss diets or anyone trying to avoid refined ingredients. Instead of sugar, we use jaggery, which gives the cake a warm, earthy sweetness.
The best part?
You don’t even need an oven! This cake is cooked in a pressure cooker, making it an easy and accessible dessert for everyone. Top it with a silky homemade chocolate ganache and you’ve got the perfect guilt-free treat for your cheat day—or even your regular day!
Let’s get baking!
Do visit my other recipes also so Must try this recipes!! from my blog with this post also, It includes
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further, do check my other recipes collection..
Ingredients
For the Cake
- Finger millet flour (Ragi/Nachni) – ¾ cup (100 g)
- Oats flour – ¾ cup (100 g)
- Cocoa powder – 2 tbsp
- Baking powder – 1 tsp
- Baking soda – ½ tsp
- Salt – a pinch (⅛ tsp)
- Jaggery (powdered or grated) – ¾ cup (200 g)
- Curd – ⅓ cup (80 ml)
- Milk – ¾ cup (180 ml) (or use water)
- Vanilla essence – ½ tsp
- Melted desi ghee – ½ cup (or coconut oil/refined oil)
For Chocolate Ganache
- Dark chocolate – 1 cup (chopped)
- Milk – ¼ cup
- Butter or ghee – 3 tbsp
Method
Step 1 – Prepare the Cooker
- Add ½ cup sand or salt to the bottom of your pressure cooker.
- Remove the whistle and rubber ring from the lid.
- Cover and let the empty cooker preheat on medium heat for 10 minutes.
Step 2 – Prepare the Cake Tin
- Take a steel container that fits inside your cooker.
- Line it with parchment paper and grease with ghee thoroughly.
- Keep aside.
Step 3 – Prepare the Dry Ingredients
- Sieve together ¾ cup ragi flour, ¾ cup oats flour (roast oats lightly and grind to a fine powder), 2 tbsp cocoa powder, 1 tsp baking powder, ½ tsp baking soda, A pinch of salt
- Mix well and keep aside.
Step 4 – Prepare the Wet Ingredients
- In a bowl, add ½ cup melted ghee, ⅓ cup curd, ¾ cup jaggery.
- Whisk well until the jaggery melts and the mixture becomes creamy—similar to condensed milk. If jaggery takes time to melt, blend the mixture in a mixer jar for 10–15 seconds.
- Add ½ tsp vanilla essence and mix again.
Step 5 – Combine Wet & Dry Ingredients
- Add the dry mixture in two parts to the wet mixture.
- Gradually add ¾ cup milk, using the cut-and-fold method to avoid lumps.
- Mix until you get a smooth, flowing batter.
Step 6 – Bake the Cake in the Cooker
- Pour the batter into the greased cake tin.
- Optional: Add chopped nuts on top.
- Place the tin inside the preheated cooker.
- Cover (without whistle & ring) and cook 10 minutes on medium flame, 20 minutes on low flame.
- After 30 minutes, check with a toothpick—if it comes out clean, the cake is ready.
- Let the cake cool completely before unmoulding.
Step 7 – Make the Chocolate Ganache
- In a saucepan, add 1 cup dark chocolate, ¼ cup milk, 3 tbsp butter
- Heat on low flame, stirring continuously until smooth and glossy.
- Let the ganache cool slightly so it thickens.
Step 8 – Assemble the Cake
- Slice the cake into two layers.
- Spread a generous amount of ganache on the first layer.
- Place the second layer on top and cover the entire cake with ganache.
- Decorate with fresh strawberries, chopped homemade dry-fruit chikki (or nuts of your choice)
- Refrigerate for 15–20 minutes for best texture.
This healthy ragi and oats chocolate cake proves that desserts can be both delicious and nutritious. With no maida, sugar, eggs, or oven required, it’s perfect for anyone on a diet—yet indulgent enough for celebrations.
If you try this recipe, don’t forget to leave a comment and share it with your friends and family. Stay healthy, stay happy, and keep adding wholesome foods to your lifestyle!
Tips & Tricks
✔ Make Oats Flour Easily
Lightly roast rolled oats and grind them into a fine powder. This enhances the flavour and prevents the cake from tasting raw.
✔ Adjust Sweetness
Jaggery sweetness varies. Taste your mixture—add 1–2 tbsp extra if needed.
✔ Want it Vegan?
Use coconut oil, plant-based curd, and plant-based milk.
✔ No Dark Chocolate?
Make a quick chocolate sauce using:
- 2 tbsp cocoa powder
- 1–2 tbsp jaggery
- 2 tbsp milk
- 1 tbsp butter
Heat until thick.
✔ Prevent Dry Cake
Do NOT overmix the batter. Fold gently for a soft, spongy texture.
✔ Oven Method
Bake at 180°C (350°F) for 25–30 minutes.
