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“description”:”A moist and rich eggless butterless ragi chocolate cake made with finger millet flour that is nutritious, easy to bake, and perfect for guilt-free indulgence.”,”author”:{“@type”:”Person”,”name”:”Neetu”,”url”:”https://www.bakewithneetu.com”},”datePublished”:”2026-07-09″,”prepTime”:”PT15M”,”recipeYield”:”2 servings”,”recipeCategory”:”Cakes”,”keywords”:”ragi chocolate cake, eggless chocolate cake, finger millet cake, butterless chocolate cake, healthy chocolate cake”}
No Eggs No Butter Ragi Chocolate Cake (Eggless Butterless Finger Millet cake)
🥄 Prep: 15 min
🔥 Cook: 10 min
🍽 Serves: 2 servings
A moist, fudgy chocolate cake made with the goodness of ragi and zero eggs or butter, because healthy and indulgent can absolutely go hand in hand.
Why You’ll Love This Recipe
If you have been looking for a guilt-free chocolate cake that is as wholesome as it is delicious, this No Eggs No Butter Ragi Chocolate Cake from Bake With Neetu is exactly what you need. Neetu Sirigiri, MasterChef India Telugu Top 8 finalist, brings you a beautiful fusion of rich cocoa and nutritious finger millet flour that will surprise you with every bite.
Ragi, also known as finger millet, is a powerhouse grain loaded with calcium, iron, and dietary fibre that supports bone health and keeps you feeling full for longer. Paired with the absence of eggs and butter, this cake is a lighter, more wholesome treat that fits beautifully into a health-conscious lifestyle without sacrificing any of the joy of baking.
- ✅ Made with ragi flour, one of the most calcium-rich grains available, this cake actively supports strong bones and teeth with every slice you enjoy.
- ✅ With no eggs and no butter, this recipe is lighter on saturated fats and completely suitable for vegetarians and those following a plant-based diet.
- ✅ The combination of ragi and maida gives this cake a naturally higher fibre content than your standard chocolate cake, helping you stay satisfied for longer.
- ✅ This recipe uses simple, real pantry ingredients with no protein powders or artificial additives, staying true to Neetu is philosophy of honest, wholesome baking.
Ingredients You’ll Need
(Full measurements in the recipe card below)
Dry Ingredients
- • 1 cup maida — base structure
- • 1/2 cup ragi flour — adds nutrition
- • 3/4 cup sugar — sweetness
- • 1 tbsp cocoa powder — chocolate flavour
- • 1 tsp baking powder — rise
- • 1/2 tsp baking soda — reacts with vinegar
- • Pinch of salt — balances flavour
Wet Ingredients
- • 1/4 cup milk — moisture and binding
- • 1/4 cup vegetable oil — replaces butter
- • 1 1/2 tbsp white vinegar — activates soda
- • 1 tsp vanilla essence — aroma
- • 1 cup water — thins batter
Substitutions
| Ingredient | Swap |
|---|---|
| maida | whole wheat flour for extra fibre |
| white vinegar | apple cider vinegar works equally well |
| milk | oat or almond milk for dairy free |
How to Make It — Step by Step
Prep Oven and Pan
Preheat oven to 180C. Grease and dust a round cake tin and set aside.
Mix Dry Ingredients
Sift maida, ragi flour, cocoa powder, baking powder, baking soda, sugar and salt together in a large bowl.
Mix Wet Ingredients
In a separate bowl whisk together oil, milk, water, vanilla essence and white vinegar until combined.
Combine and Pour
Pour wet ingredients into dry ingredients and fold gently until just smooth. Pour batter into prepared tin immediately.
Bake and Cool
Bake at 180C for 30 to 35 minutes. Insert a toothpick to check doneness. Cool completely before slicing.
Tips for the Best Result
Always sift the maida, ragi flour, and cocoa powder together to avoid lumps and ensure a lighter, more even crumb in your cake.
The white vinegar reacts with baking soda to act as a leavening agent in place of eggs, so do not reduce or skip it or your cake will not rise properly.
Once you combine the wet and dry ingredients, mix gently and bake immediately so you do not lose the lift from the vinegar and baking soda reaction.
How to Store
Frequently Asked Questions
Yes, you can substitute maida with whole wheat flour but the cake will be slightly denser in texture.
Yes, powdered jaggery works well as a substitute and adds a mild caramel flavor to the cake.
No, because it contains maida. To make it gluten free, replace the maida with a certified gluten free flour blend.
Yes, apple cider vinegar is a great substitute and will give the same rise without affecting the flavor much.
Nutrition Per Serving
| Nutrient | Per Serving (2 servings) |
|---|---|
| Calories | — |
| Protein | — |
| Carbohydrates | — |
| Fiber | — |
| Fat | — |
| Sugar | — |
Estimates only — values vary with exact brands used.
Ingredients
- → 1 cup of maida/flour
- → 1/2 cup of ragi flour/finger millet flour
- → 3/4 cup of sugar
- → 1 1/2 tbsp of white vinegar
- → 1/4 cup of milk
- → 1/4 cup of vegetable oil
- → 1 tbsp of coco powder
- → 1 tsp of vanilla essence
- → 1 tsp of baking powder
- → 1/2 tsp of baking soda
- → Pinch of salt
- → 1 cup of water
Instructions
- 1. Preheat oven to 180C. Grease and dust a round cake tin and set aside.
- 2. Sift maida, ragi flour, cocoa powder, baking powder, baking soda, sugar and salt together in a large bowl.
- 3. In a separate bowl whisk together oil, milk, water, vanilla essence and white vinegar until combined.
- 4. Pour wet ingredients into dry ingredients and fold gently until just smooth. Pour batter into prepared tin immediately.
- 5. Bake at 180C for 30 to 35 minutes. Insert a toothpick to check doneness. 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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Give this No Eggs No Butter Ragi Chocolate Cake a try and let it become your new guilt-free favourite for every occasion. Do not forget to share your beautiful bakes by tagging us at bakewithneetu on Instagram – we absolutely love to see your creations!
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