Finger Millet Cake is a delicious and healthier version of traditional bakery cakes, made using ragi (finger millet) flour instead of refined flour. Rich in calcium, fiber, and essential nutrients, ragi adds both health benefits and a unique earthy flavor to this cake.

This recipe creates a soft, fluffy, and moist cake by combining ragi flour with cocoa powder, milk, and eggs. The addition of vanilla and pineapple essence enhances the flavor, making it suitable for celebrations, tea-time, or as a wholesome dessert option.

---

Ingredients

• Finger millet flour – 100 g
• Sugar powder – 100 g
• Eggs – 3
• Cocoa powder – 5 g
• Sunflower oil – 100 ml
• Milk – 100 ml
• Cake gel – 7 g
• Vanilla essence – 5 ml
• Pineapple essence – 2 ml
• Baking powder – 5 g
• Baking soda – 1 g
• Salt – 2 g

---

Preparation Method

1. Preheat the oven at 180°C for 15 minutes. Sieve all dry ingredients (ragi flour, cocoa powder, baking powder, baking soda, and salt) to ensure even mixing.
2. In a mixing bowl, beat sugar powder and egg whites for 10 minutes until it becomes light, fluffy, and foamy.
3. Add cake gel, vanilla essence, and pineapple essence. Mix well.
4. Add milk and sunflower oil to the mixture and beat for 2 minutes until well combined.
5. Gradually add the sieved dry ingredients to the mixture and mix gently to form a smooth, lump-free batter.
6. Pour the batter into a greased baking mold.
7. Bake at 180°C for 35 minutes in a preheated oven.
8. Remove the cake and allow it to cool for 15 minutes.
9. Cut into pieces and serve.

---

Serving Suggestions

• Serve with tea or coffee
• Can be topped with chocolate glaze or cream
• Ideal for birthdays and special occasions

---

Call to Action

Prepare this recipe using premium-quality finger millet flour.
For millet purchases and bulk requirements, call or WhatsApp +91 7281006230.