Home Cakes Eggless Banana Ragi Chocolate Cake

Eggless Banana Ragi Chocolate Cake

written by Vidya Sury September 1, 2016

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Do you love chocolate?

Of course you do! There’s nothing like a piece of dark chocolate to get your spirits soaring instantly. My son loves everything chocolate. And cake of course is a big favorite.

I love the occasional slice, too. When I got a brand new oven last year, I thought, why not inaugurate it with a chocolate cake. Not the traditional one, but one that would be diabetes-friendly. Yes, I am a type 2 diabetic, and I am always keen on easy healthy recipes.

Since we do not eat eggs, I was just a little worried, but a little research brought up interesting substitutes. I had bananas at home and wanted to include them in the recipe.

I also decided to go with Finger millet flour (Ragi) which is protein rich and a highly recommended grain for diabetics. I figured it would make a nice healthy treat for everyone at home.

My only experience with baking so far had been the dearly beloved microwave mug cake. I’ve also baked a whole lot of other things, but that’s a tale for another day.

So on this auspicious day, my son had gone to music class and I wanted to surprise him with the cake when he returned.

Here’s the recipe

Eggless Banana Ragi Chocolate Cake

This can be a dessert or a snack.

Cooking time: 30 minutes

Preparation time: 30 minutes

Total Time: 1 hour


Dry ingredients

  • Multigrain flour (all purpose flour is good too)
  • 1 cup Ragi flour (Finger millet flour)
  • 1/2 cup Cocoa powder 1/2 cup
  • Baking powder 2 tsps
  • Salt 1/4 tsp

Wet ingredients

  • Thick yogurt. 1 cup
  • Organic natural jaggery (or 1 1/4 cup sugar) 1 1/4 cups
  • Vanilla essence 1 tsp
  • Milk 1 cup
  • Oil (I used coconut oil) 1 cup
  • Mashed banana fruit 1 cup

Eggless Banana Ragi Chocolate Cake Vidya Sury


  1. Preheat the oven to 180 degree Celsius
  2. Grease baking pan and brush with flour
  3. Line the bottom with butter paper
  4. Add all dry ingredients into one bowl and sift well
  5. In another bowl, add the wet ingredients and mix
  6. Fold in dry ingredients into the bowl with wet ingredients, followed by the cup of mashed bananas.
  7. Combine into a smooth batter.
  8. Pour the batter into the greased and lined baking pan.
  9. Place in the oven and bake for 30 minutes. Depending on your oven, it may take 5 minutes longer or less.
  10. Once done, insert a knife in the cake.
  11. If it comes out clean, cake’s ready.
  12. Free the sides of the cake with a knife.
  13. Place a rack on the baking pan and turn it upside down.
  14. Cool before slicing. This may be the hardest part. The waiting!
  15. Then slice and indulge.

Eggless Banana Ragi Chocolate Cake Vidya SuryNotes:

  • I use my pressure cooker utensil as a cake pan
  • I do have a tendency to tweak measures – but it almost always happily works out! Takes about 5-6 minutes less when you bake in convection mode
  • Feel free to add in some walnuts/almonds/sunflower seeds. Tastes great!
  • If the color of the cake looks freaky dark, blame the ragi/jaggery/cocoa! The cake might be slightly dense – but it is very tasty!

Questions are welcome!

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Wendy of thevRock April 7, 2017 at 12:13 pm

I have never even heard of ragi flour… or jaggery. Could I use raw sugar?

Vidya Sury April 7, 2017 at 12:40 pm

Yes, you could use raw sugar. Or brown sugar. Jaggery is popular in India and is rich in iron. As a diabetic, I experimented with it, and now use it for all my cake baking!

Wendy of thevRock April 7, 2017 at 12:15 pm

Also… how much non-rigi flour? Or do you mean one or the other ?
Forgive my dumb questions.

Vidya Sury April 7, 2017 at 12:39 pm

One or the other, Wendy. I used ragi to experiment. But all purpose flour works just as well. Not a dumb question at all! Hugs!


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