APPLE RAGI CHOCOLATE CAKE IN DABBA

This Apple Ragi Cake is one of those bakes that feels just as comforting as it is wholesome. Made with ragi flour, whole wheat flour, jaggery and yoghurt, it has a rich, earthy flavour while staying soft and moist. Cocoa powder adds a deep chocolatey note that pairs beautifully with the natural sweetness of apples, making every bite balanced and delicious.

The yoghurt reacts with baking soda to create a light, airy crumb, while melted ghee keeps the cake tender and adds a lovely richness. Jaggery lends a subtle caramel-like sweetness that complements the fruit perfectly without overpowering it. Thinly sliced apples on top soften as they bake, adding natural juiciness and a beautiful finish.

This is the kind of cake that’s perfect with a cup of chai or coffee, works as an afternoon snack, and even makes a satisfying breakfast when you’re craving something homemade. It’s simple to make, uses everyday ingredients, and is a great way to enjoy a more nourishing dessert without compromising on flavour.

WHAT YOU’LL LOVE ABOUT THIS RECIPE

• Eggless
• No oven
• Rustic and warm
• Easy to make
• Uses basic pantry staples and equipments

INGREDIENTS USED IN APPLE RAGI CHOCOLATE CAKE IN A DABBA

• RAGI FLOUR

Ragi flour is the heart of this recipe, that is gluten-free, rich in fiber, iron, calcium and other essential nutrients. It aids in digestion, improves bone health, provides energy, lends a unique nutty flavor to the cake and also increases the nutritional value of the cake significantly.

• COCOA POWDER

Cocoa powder is essential in providing the cake a rich chocolate flavor, deep color and a lighter texture. Its rich flavor balances the sweetness of the jaggery and makes the cake look rich and tempting. It is the primary source of lending a chocolaty flavour to baked goods.

• JAGGERY

Jaggery is a natural unrefined sweetener used as a substitute for sugar. It adds a rich caramel-like flavor to the cake and makes the texture moister yet dense. It also lends a darker colour to the cake enhancing the appearance and adds a subtle complexity to the texture and flavor of the cake.

• YOGHURT

Yogurt acts as a leavening agent and adds moistness and softness to the cake. It also acts as a substitute for eggs making it perfect for everyone. The slight sour tang of the yogurt also helps balance the sweetness in the cake. Plus, it is also nutritious.

• MILK

Milk is a common liquid ingredient in baking, contributing to the overall moisture content of the batter or dough. The proteins and fats in milk can help tenderize the crumb of baked goods, resulting in a softer texture.  I have used Nestle toned milk.

• GHEE

Ghee is free of potentially unhealthy additives, preservatives and trans fats. It is high in monounsaturated omega-3s that promote a healthy heart and cardiovascular system. The ghee helps in keeping the cake moist and tender. It not only enhances the nutty taste of atta and ragi but also makes the cake more fragrant, adding to their homely, nostalgic charm.

• APPLE

Apples do much more than simply add flavour to this cake. As they bake, they soften and release their natural juices, keeping the cake moist and tender while adding a subtle sweetness. Their slight tartness balances the richness of the cocoa and ghee, creating a well-rounded flavour. Thinly sliced apples on top also caramelise beautifully in the oven, giving the cake an attractive finish and a delicate fruity aroma. In addition to enhancing the texture and taste, apples add fibre and nutrients, making this bake feel a little more wholesome.

EQUIPMENTS USED IN APPLE RAGI CHOCOLATE CAKE IN A DABBA

The kind of equipment you use when you’re baking makes a huge difference to the end result. I would recommend you to use good quality mixing bowls. 

Measuring Cups and Measuring Spoons are an integral part of any baker’s kitchen and it’s very important to measure ingredients with precision. Not a single day goes by in my kitchen when I don’t use a spatula and a whisk.

RELATED RECIPES FROM THE BLOG

1. ATTA DRY FRUIT CAKE IN A DABBA
2. 3 MINUTE RAGI CHOCOLATE CAKE
3. EGGLESS RAGI CHOCOLATE CAKE IN A MICROWAVE

TIPS TO KEEP IN MIND WHILE MAKING THE APPLE RAGI CHOCOLATE CAKE IN A DABBA

1. Sift the ragi flour, whole wheat flour, cocoa powder and baking powder together to prevent lumps and ensure even mixing.
2. Whisk the jaggery well until it dissolves as much as possible for a smoother batter.
3. Fold the dry ingredients in gently and stop mixing as soon as no dry streaks remain to avoid a dense cake.
4. Slice the apples thinly and evenly so they cook uniformly and sit beautifully on top.
5. Lightly pat the apple slices dry if they’re very juicy to prevent excess moisture on the surface.
6. Check the cake a few minutes before the recommended baking time, as every oven bakes differently. Bake only until a skewer inserted in the centre comes out clean.
7. Allow the cake to cool for 10–15 minutes before unmoulding so it sets properly and slices neatly.

If you like my Apple Ragi Chocolate Cake recipe and happen to make them in your kitchen, do tag me on Instagram and share pictures with me using #Bakewithshivesh. Happy Baking