Gluten Free - Ragi Banana Cake
Gluten free, Nutritious and Eggless Ragi Banana cake recipe: If you want to start using ragi in your kitchen and are looking for a no-fail recipe, you don’t have to look any further. Just make this ragi cake and you’ll be surprised how delicious it turns out to be.
If you are not yet convinced, let me tell you that this healthy cake also contains some other nutritious ingredients like banana, dates and flax seeds. Dates lend their crunch and sweetness to it and the addition of ragi flour and flax seeds won’t startle your palate.
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This ragi cake is super-duper delicious but the main reason you should be making it is that it is healthy too. Besides the healthy ragi flour used in the recipe, artificial sugar is replaced by healthier banana and dates.
Once you’ll make this cake, I’m pretty sure you won’t go back to making the regular, unhealthy cakes that you’d been making till now.
Healthy, Gluten Free Cake
This gluten free ragi cake is a healthier option as compared to the maida version. This cake makes for sweet cravings that is gluten-free and healthier. My ragi cake looks extra brown because I also added chopped dark chocolate.
If you want to pack your cake with nuts, you can also add two tablespoons of nuts in the batter. And there you have it- a healthy dessert that is filling, delicious and also gluten free.
To make this Ragi banana cake you only need a very few staple ingredients like ragi flour, flax seeds, banana, dates etc. I’m sure you already have these ingredients sitting on your kitchen shelf, so all you have to do now is to pull them out and get cooking.
Ingredients For this Healthy & Nutricious Ragi Banana Cake
Ragi Flour – Ragi flour has more nutrient value when compared to the all-purpose flour or wheat flour. However, no compromise has been made to the taste of this cake. However, if you do not have it on hand, any other flour would do great in this recipe.
Flax seeds – In this recipe flax seeds acts as an egg substitute. Because I used ground flaxseed in this recipe, you will be able to see the littlest of brown specks in the cake but that’s about it.
Dates – I have used the regular small sized soft dates.
Banana – To get the sweet sweet banana flavour in this cake, use the ripest bananas only! When they have freckles, they are super spotty. This means the natural sugar in the bananas is high, this will benefit the taste of your cake.
Butter – I used salted butter in this recipe.
Milk – You can use any milk- I use Amul toned milk and realized that it works best this way! Remember to use fresh and good quality milk for best results.
Dark chocolates – Whenever you are baking try using the best quality chocolate that you can get your hands on.
Raising agents: I have used both baking powder and baking soda in this ragi cake. Always remember that baking soda should be lesser than your baking powder in all desserts!
Nuts – Almond flakes add a beautiful crunch and textural satisfaction to the ragi cake, you can replace them with walnuts, or any other nut of your choice.
How to make Eggless Ragi Banana Cake at home
This eggless ragi banana cake is flavorful. The texture is beautiful and the aroma makes it irresistible. I also fold in some chopped dark chocolate because I love the bite they lend to the cake. You can also use some nuts and raisins. That would be so good! I love this eggless ragi banana cake as it is but if you like, you can also top it with ganache frosting.
What makes this ragi cake gluten free?
For baking, we all generally use all-purpose flour. It is cheap, readily available but it isn’t gluten free. To make my gluten free ragi banana cake, I have used ragi flour. Ragi, also commonly called Finger millet or nachni.
It has been very commonly used in the Indian household. Ragi flour is gluten free which means it lacks elasticity, but works beautifully in baking recipes as we have other binders.
Adding ragi flour to our gluten free cake makes it amazingly nutty and rich. Ragi is a great source of iron and antioxidants. I mean if my ragi cake is giving me all that goodness, how can I say no! Right?? I usually get my ragi from a local shop and make fine powder at home using mixer, but you can easily buy ragi flour from market or online.
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Benefits of Ragi
This ragi cake with banana and dates is full of energy and will surely satisfy your sweet cravings. Ragi does not only help weight loss but also controls diabetes and cholesterol. Ingesting ragi also helps with your digestion and controls the aging of the skin.
How To Serve Eggless Ragi Banana Cake
A cup of tea or coffee are essential for grown-ups and for kids, a glass of cold milk. Almond milk and soya milk are both delicious vegan options. My son loves this ragi banana cake slice with a glass of plain milk blended with a few fresh strawberries.
I have come up with the best gluten free, healthy and nutricious cake recipe that you are going to love! Some might even say it is the world’s best gluten free cake recipe.
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Tips for the best ever Ragi Banana Cake
- Use the yellow-est of bananas. Actually, the blacker the better.
- Ensure your ragi flour is really fine. Obviously smooth batters are more desirable. This ragi cake should also have a nice and flowy batter.
- Dates and banana give the ragi cake that rich, caramelized flavour. Date or ‘khajoor’ is a healthier sweetener. I did not use any artificial sugar here.
Seriously you guys!! Make this Extremely Easy and Healthy Eggless Ragi Banana Cake and you and your family will absolutely love this gluten free cake.
Be sure to follow me on facebook, Instagram , youtube and if you’ve had a chance to make this Eggless Ragi Banana Cake then definitely drop me a comment and a rating below!
Gluten free, Nutritious and Eggless Ragi Banana cake recipe: If you want to start using ragi in your kitchen and are looking for a no-fail recipe, you don't have to look any further. Just make this ragi cake and you'll be surprised how delicious it turns out to be.
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Pre-heat the oven to 180°C.
Grease a 6-inch cake tin with butter and line it with baking parchment paper.
In a large bowl, sift together the ragi flour, flax seeds powder, baking powder and baking soda and keep aside.
In a mixer jar blend together the banana, chopped dates and milk and make a smooth paste.
In another mixing bowl take butter and whisk it till light and fluffy.
Add in smooth paste of dates and banana and whisk all together well.
Add vanilla essence and whisk again to bring back the batter together.
Add shifted dry ingredients into the wet ingredients and whisk until smooth.
If the batter looks hard add little milk and make a smooth batter. It should be of a flowing, ribbon consistency.
Add chopped dark chocolate into the prepared batter and mix well.
Pour the batter into the prepared cake tin. Spread it out using a spatula.
Sprinkle chopped dates, chopped dark chocolate and almond flakes on top.
Rasp the tin on the counter top a few times to encourage any air bubbles to rise to the surface. This will give you a more even bake.
Bake in the preheated oven for 25 minutes until risen, golden and springy to the touch.
You can insert a skewer into the center to check if it comes out clean - if it does, the cake is done. If the skewer still has wet batter on it, it needs a little longer in the oven.
Remove the cake from the oven and allow to cool in the tin for 10 minutes.
Carefully run a knife around the edge of the cake to loosen and invert the cake onto a wire rack.
Carefully peel the baking parchment off the sponge.
Cut into slices and enjoy.
Ingredients
Directions
Pre-heat the oven to 180°C.
Grease a 6-inch cake tin with butter and line it with baking parchment paper.
In a large bowl, sift together the ragi flour, flax seeds powder, baking powder and baking soda and keep aside.
In a mixer jar blend together the banana, chopped dates and milk and make a smooth paste.
In another mixing bowl take butter and whisk it till light and fluffy.
Add in smooth paste of dates and banana and whisk all together well.
Add vanilla essence and whisk again to bring back the batter together.
Add shifted dry ingredients into the wet ingredients and whisk until smooth.
If the batter looks hard add little milk and make a smooth batter. It should be of a flowing, ribbon consistency.
Add chopped dark chocolate into the prepared batter and mix well.
Pour the batter into the prepared cake tin. Spread it out using a spatula.
Sprinkle chopped dates, chopped dark chocolate and almond flakes on top.
Rasp the tin on the counter top a few times to encourage any air bubbles to rise to the surface. This will give you a more even bake.
Bake in the preheated oven for 25 minutes until risen, golden and springy to the touch.
You can insert a skewer into the center to check if it comes out clean - if it does, the cake is done. If the skewer still has wet batter on it, it needs a little longer in the oven.
Remove the cake from the oven and allow to cool in the tin for 10 minutes.
Carefully run a knife around the edge of the cake to loosen and invert the cake onto a wire rack.
Carefully peel the baking parchment off the sponge.
Cut into slices and enjoy.
If you make this Eggless Ragi Banana Cake Recipe, I’d love to see pics of your creations on Instagram and Facebook!
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