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Egg free, Gluten Free, Sugar Free, Diabetic Cake
🥄 Prep: 15 min
🔥 Cook: 10 min
🍽 Serves: 2 servings
A rich, moist chocolate cake that is completely egg free, gluten free, and sugar free, baked with the wholesome power of ragi and real ingredients you can feel good about.
Why You’ll Love This Recipe
If you have been looking for a cake that is kind to your body without compromising on taste, this Ragi Chocolate Cake from Bake With Neetu is exactly what you need. Made without eggs, gluten, or refined sugar, it is proof that healthy baking can still bring a smile to your face.
Ragi, also known as finger millet, is a powerhouse grain loaded with calcium, iron, and dietary fiber that helps regulate blood sugar levels naturally. Combined with the goodness of curd and stevia, this cake is a wonderful treat for diabetics, fitness lovers, and anyone who believes real food is the best medicine.
- ✅ Made with ragi flour which is naturally gluten free and packed with calcium, iron, and amino acids that support bone health and steady energy levels.
- ✅ Sweetened only with stevia, a plant-based zero-calorie sweetener, making it completely safe and satisfying for people managing diabetes or watching their sugar intake.
- ✅ Egg free and suitable for vegetarians, with curd acting as a natural binder and tenderizer that keeps every slice wonderfully moist and soft.
- ✅ No refined sugar, no protein powder, and no artificial additives, because at Bake With Neetu we believe real food ingredients are always the best choice for your family.
Ingredients You’ll Need
(Full measurements in the recipe card below)
WET
- • 1/2 cup curd/yogurt — binds and adds moisture
- • 3 tbsp vegetable oil — keeps crumb tender
- • 3/4 cup water — adjusts batter consistency
- • 1 tsp vanilla essence — adds warm flavour
DRY
- • 1+1/2 cup ragi flour — gluten free, high iron
- • 1 tbsp cocoa powder — deep chocolate taste
- • 3 tsp stevia — zero sugar sweetener
- • 1 tsp baking soda — reacts with curd to rise
- • 1 tsp baking powder — extra lift for dense ragi
- • 1/8 tsp salt — balances sweetness
Substitutions
| Ingredient | Swap |
|---|---|
| curd/yogurt | coconut yogurt for dairy free |
| vegetable oil | melted coconut oil |
| stevia | 3 tsp monk fruit sweetener |
How to Make It — Step by Step
Preheat and Prep
Preheat oven to 180 C. Grease a 6 inch round tin and line with parchment paper.
Mix Wet Ingredients
Whisk curd, oil, water, and vanilla essence together in a large bowl until smooth and well combined.
Combine Dry Ingredients
In a separate bowl sift ragi flour, cocoa powder, stevia, baking powder, baking soda, and salt together.
Make the Batter
Add dry ingredients into wet ingredients and fold gently until you get a smooth, lump free batter. Do not overmix.
Bake
Pour batter into prepared tin and bake for 28 to 32 minutes. Insert skewer in centre and it should come out clean. Cool completely before slicing.
Tips for the Best Result
Mix the baking soda directly into the curd and let it sit for 2 minutes until it froths. This reaction is your egg replacer and gives the cake its lift.
Ragi flour can turn dense and gummy if overworked. Fold the batter gently until just combined and bake immediately for the best texture.
Stevia brands vary in intensity. Taste the batter before baking and add an extra teaspoon if you prefer a sweeter cake.
How to Store
Frequently Asked Questions
Yes, you can use sorghum flour or a gluten free oat flour blend, though the flavour and texture will differ slightly.
Yes, but thin it with a tablespoon of water first as Greek yogurt is thicker and can make the batter too dense.
Yes, it uses stevia instead of refined sugar and ragi flour which has a lower glycemic index than refined flour.
This usually happens if the batter was overmixed or the curd and baking soda did not froth properly before combining with the dry ingredients.
Nutrition Per Serving
| Nutrient | Per Serving (2 servings) |
|---|---|
| Calories | — |
| Protein | — |
| Carbohydrates | — |
| Fiber | — |
| Fat | — |
| Sugar | — |
Estimates only — values vary with exact brands used.
Ingredients
- → 1/2 cup curd /yogurt
- → 1 tsp baking soda
- → 1 tsp baking powder
- → 1/8 tsp salt
- → 1 tsp vanilla essence
- → 3 tsp stevia
- → 1 tbsp coco powder
- → 1+1/2 cup ragi flour / finger Millet flour
- → 3 tbsp vegetable oil
- → 3/4 cup water
Instructions
- 1. Preheat oven to 180 C. Grease a 6 inch round tin and line with parchment paper.
- 2. Whisk curd, oil, water, and vanilla essence together in a large bowl until smooth and well combined.
- 3. In a separate bowl sift ragi flour, cocoa powder, stevia, baking powder, baking soda, and salt together.
- 4. Add dry ingredients into wet ingredients and fold gently until you get a smooth, lump free batter. Do not overmix.
- 5. Pour batter into prepared tin and bake for 28 to 32 minutes. Insert skewer in centre and it should come out clean. Cool completely before slicing.
▶ Watch Me Make It
See every step in action.
MasterChef India contestant turned healthy baking creator. I specialise in eggless, no-oven, and gluten free recipes made with real ingredients — no protein powder, no shortcuts. Subscribe on YouTube for a new recipe every week!
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