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.
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