Ragi Mug Cake Recipe

Now you don’t have to look at wheat cakes in place of regular cakes for a healthier alternative. Here we bring you a recipe that is much healthier than regular wheat cakes – Ragi Mug Cake!

Ragi or finger millet is one of the superfoods that we should eat as often as possible. It is gluten-free and bestowed with complex carbohydrates and other essential amino acids. Its rich fibre content makes it an ideal food for diabetes and weight loss.

This cake is egg-free and has no refined sugar.

Note: You can replace ragi flour with multigrain atta or bajra or jowar or wheat flour

2 tsp Ragi flour
2 tsp Coconut sugar or Jaggery powder or palm sugar
2 tsp Virgin coconut oil or desi ghee
2 tsp Organic cocoa powder for color and creamy texture (Optional)
1 tsp Lemon juice
Pumpkin and cranberry seeds of truweight or nuts (for toppings)
1 pinch Baking soda or baking powder
1 pinch Pink salt or normal salt

Method of Preparation:

Roast ragi flour in a pan on medium flame. Be careful that it doesn’t get burnt
Let it cool and transfer it to a mug (which can be put inside cooking vessel)
Add cocoa powder and a pinch of baking soda, powder, salt.
Add Jaggery powder and a pinch of cardamom powder
Add coconut oil and lemon juice
Mix all the ingredients in a mug until the mixture becomes creamy
Finally add some pumpkin and cranberry seeds of truweight or seeds cocktail or nuts for toppings
Take a saucepan or kadai or cooker( without whistle and casket) with one tumbler of water
Place any stand inside your cooking vessel and place your mug on top of the stand.
When water comes to a boil, reduce the flame to low and close the pan with lid
Let it cook for 15 to 20 min
After 15 to 20 min your healthy cake is ready. Enjoy!

Shunmukha Priya

Dr. Shunmukha Priya S. is a Doctorate in Food Science and Nutrition from Avinashilingam Institute for Home Science and Higher Education For Women. Adding to her credentials, she is a life member of the Nutrition Society of India. She is a recipient of the best paper award in the Bangalore Boston Nutrition Collaborative organized by St. John’s Research Institute (SJRI) in conjunction with the Harvard School of Public Health and Tufts University. A NET qualified, Dr. Shanmukha is currently working as the Scientific Research Officer at Truweight (Now Possible) and firmly believes in the unstoppable spirit of learning.