Ragi Dates Walnut Cake
A healthy, Indian-style eggless cake made with ragi flour, natural sweetness from dates, and crunchy walnuts—perfect for a guilt-free treat.
Ingredients
Equipment
Method
- Preheat oven to 180 °C (or prepare pressure cooker by heating empty for 10 minutes). Grease an 8-inch cake tin or line with parchment paper.
- In a blender jar, combine chopped dates and 1/4 cup milk. Blend until smooth paste. This gives natural sweetness and keeps the cake moist.
- In a large mixing bowl sieve together ragi flour, whole wheat flour, baking powder, baking soda and salt. Mix well.
- To the date-milk paste add the remaining milk, oil, and vanilla extract (if using). Stir to combine well.
- Pour the wet mixture into the sifted dry ingredients. Fold gently until just combined. Do not overmix.
- Fold in the chopped walnuts gently into batter.
- Pour batter into the prepared cake tin. Tap gently to level the batter and remove air bubbles.
- Bake in preheated oven for 30–35 minutes or until a toothpick inserted in centre comes out clean. If using pressure cooker, place cake tin inside the cooker (without gasket/whistle), cover and cook on medium flame for 45–50 minutes.
- Allow cake to cool in tin for 10 minutes, then transfer to wire rack and let it cool completely before slicing.
Notes
You can substitute 1/2 cup milk with water if desired, but milk adds softness. Use fresh ragi flour to avoid bitterness. Cake stays good in airtight container for 4–5 days at room temperature or up to a week refrigerated.
Abhinav is the Founder of Diet Dekho, helping people manage weight and lifestyle health through simple, practical nutrition and personalized diet plans.