If you’re craving a dessert that satisfies your sweet tooth while keeping things on the healthier side, this Almond Ragi Mocha Cake is exactly what you need. Imagine the rich, indulgent flavors of coffee and chocolate combined into a moist and delicious cake, all without the use of an oven, refined flour, or refined sugar. Yes, you read that right—this cake is baked on the stovetop, making it an easy, fuss-free treat for anyone without access to a traditional oven.
This cake is made with the goodness of ragi (finger millet) and whole wheat flour, both of which are packed with nutrients that turn this dessert into a wholesome delight. Ragi, known for its high calcium content, pairs perfectly with the nutty texture of almond, giving the cake a rich, dense crumb that’s both satisfying and nutritious. The star of this cake is the beautiful balance between coffee and chocolate. The robust flavor of coffee enhances the deep cocoa notes, creating a mocha-like experience in every bite. It’s the perfect dessert for coffee lovers who appreciate a little bitterness to balance the sweetness. Best of all, this cake is incredibly easy to make, with simple ingredients that are likely already in your pantry.
Whether you’re looking for a healthier dessert option, a unique cake for special occasions, or simply a cozy treat to enjoy with your evening tea or coffee, this Almond Ragi Mocha Cake is a must-try. Give it a go, and you might just find your new favorite guilt-free indulgence!
WHAT YOU’LL LOVE ABOUT THIS
- No Oven Required
- Rich Mocha Flavor
- Easy to Make
- Almond Goodness
- Perfect for Any Occasion
INGREDIENTS USED IN MAKING ALMOND RAGI MOCHA CAKE
YOGURT
When mixed together, the acidic nature of the yogurt reacts with the alkaline baking soda, releasing carbon dioxide gas. This reaction creates air pockets in the batter, making the cake rise and giving it a light and fluffy texture. The acidity in yogurt helps tenderise the gluten in the whole wheat flour, making the cake softer and more delicate. This is especially important when using whole wheat flour and ragi flour.
BAKING SODA
In this recipe, the yogurt is acidic, and the baking soda helps neutralize some of that acidity. This balancing act helps enhance the flavor and overall texture of the cake. The CO₂ released by baking soda also helps tenderize the batter by breaking down gluten strands. This leads to a softer crumb and less dense structure, which is particularly beneficial when using whole wheat flour.
JAGGERY POWDER
Jaggery plays a vital role in making the Almond Ragi Mocha Cake both flavorful and wholesome. Unlike refined sugar, which is heavily processed, jaggery is a natural sweetener derived from sugarcane or palm sap. It’s known for its rich, complex flavor that adds depth to desserts, especially those with coffee and chocolate notes. aggery brings a deep, molasses-like sweetness that perfectly complements the bold flavors of coffee and chocolate in the cake. It enhances the cake’s overall taste, making it more aromatic and earthy compared to the flat sweetness of refined sugar.
OIL
Cakes made with oil tend to be more tender and less crumbly compared to those made solely with butter. Oil does not solidify at room temperature like butter does, which means the flavors in the cake remain more evenly distributed and noticeable even after the cake cools down. Sunflower oil, as used in this recipe, has a neutral flavor that doesn’t interfere with the taste of other ingredients like chocolate or yogurt. This allows the cocoa flavor to shine without the heaviness of butter.
MILK
Milk, in this recipe is the main wet ingredient. It acts as a great egg replacer and still adds protein to the dish. You can replace it with any nut milk and make it vegan too. The milk is what gets absorbed by the atta and adds keeps the whole thing moist. I have used Nestle toned milk for this recipe.
The proteins in milk contribute to the structure and stability of the cake. They help bind the ingredients, creating a tender crumb while preventing the cake from being too crumbly or dry. In this recipe, milk helps activate the baking powder (which needs moisture to start the reaction) and supports the leavening action of baking soda, resulting in a better rise and lighter texture.
Adding milk helps in achieving a pourable, smooth batter consistency, which makes it easier to transfer the batter into the pan and ensures even baking.
Wholewheat flour
Whole wheat flour provides the framework for the cake’s structure. Its proteins (glutenin and gliadin) form gluten when combined with wet ingredients, giving the cake its shape and stability. Whole wheat flour retains the bran and germ components of the wheat kernel, which are rich in dietary fiber, vitamins and minerals. This enhances the nutritional content of cakes. The bran in whole wheat flour absorbs more liquid than refined flour, resulting in a dough or batter that may require additional moisture. The presence of the bran and germ in whole wheat flour imparts a nutty, earthy flavor that adds complexity to the cake.
RAGI FLOUR
Ragi flour, also known as finger millet flour, is a star ingredient in the Almond Ragi Mocha Cake, transforming this dessert into a nutritious and guilt-free indulgence. Ragi is renowned for its impressive nutritional profile. It’s packed with calcium, making it one of the best non-dairy sources of this essential mineral. This makes the cake a great option for those looking to support bone health. Additionally, ragi is rich in iron, which helps boost hemoglobin levels, and fiber, which aids digestion and keeps you full for longer. Ragi is naturally gluten-free, making this cake suitable for those with gluten sensitivities or anyone looking to reduce their gluten intake.
COCOA POWDER
Cocoa powder is the ingredient that gives the cake its rich chocolate flavour. Its slightly bitter taste balances the sweetness from the sugar, creating a deeper and more intense chocolate profile. Besides flavour, cocoa powder adds a delightful chocolate aroma that enhances the overall sensory experience of the cake. The smell of cocoa is an integral part of the cake’s appeal. Cocoa powder imparts a deep, dark colour to the cake, making it visually appealing and giving it a classic chocolate appearance. The darker hue also enhances the perception of a richer flavour. Cocoa powder contributes to the cake’s texture by adding a slight density and a fine crumb.
EQUIPMENT USED FOR MAKING ALMOND RAGI MOCHA CAKE
Measuring Cups and Measuring Spoons. are an integral part of any baker’s kitchen and it’s very important to measure ingredients with precision. Mixing bowls are required to make the batter.
A spatula and a whisk help to bring in the batter together.
A 6 inch cake pan to bake the cake.
A cooker to bake the cake.
You will also need an induction or gas stove to cook the cake.
OTHER RELATED RECIPES FROM THE BLOG
TIPS TO MAKE ALMOND RAGI MOCHA CAKE
- Ragi flour can go rancid quickly due to its natural oils. Always use fresh ragi flour to avoid any bitterness in your cake. If possible, buy small batches or store it in an airtight container in the refrigerator.
- Ragi and whole wheat flours can be a bit dense. Sifting them with cocoa powder and baking agents helps aerate the mixture, resulting in a lighter, fluffier cake.
- For a stronger mocha flavor, dissolve instant coffee granules in a bit of hot milk or water before adding it to the batter. This intensifies the coffee aroma and ensures it blends well with other ingredients.
- When combining wet and dry ingredients, gently fold them together until just combined. Overmixing can make the cake dense and tough, especially with whole grain flours like ragi and wheat.
- If baking without an oven, preheat your cooker or heavy-bottomed pan with a layer of salt for 10-15 minutes. This creates an even baking environment, similar to an oven.
- To ensure your cake doesn’t stick, grease your cake tin well with oil or butter and line it with parchment paper. This makes it easier to remove the cake after baking.
- 1 cup yogurt
- ½ tsp baking soda
- ½ cup butter, melted (113g)
- ¾ cup jaggery powder
- 2 tbsp coffee powder + ¼ cup warm milk
- ½ cup ragi flour
- ½ cup whole wheat flour
- ¼ cup cocoa powder
- 1 tsp baking powder
- ½ cup almonds, chopped
- For the glaze
- 1+ ½ cup dark chocolate
- ⅓ cup almonds, finely chopped
- 1 tbsp oil
- Add yogurt and baking soda in a bowl and whisk till it bubbles up.
- Add jaggery powder, coffee infused milk and melted butter to the same bowl and whisk well till homogeneous.
- Lastly, add ragi flour, whole wheat flour, baking powder and chopped almonds and fold in to form a smooth cake batter.
- Transfer into a greased and lined 5 inch cake pan.
- Set a cooker on low medium heat and add a layer of salt at the bottom. Place a small stand in the centre of the cooker and close it with a lid. Let it preheat for 10 mins.
- Once preheated, place the cake pan inside the cooker and bake for 40-45 mins or till a skewer inserted in the centre comes out clean.
- To make the chocolate glaze, melt the chocolate in microwave at 30 seconds intervals till completely melted. Add chopped nuts and oil to the melted chocolate and mix well.
- Pour the glaze over cooled cake before serving.
If you like my Almond ragi mocha cake recipe and happen to make them in your kitchen, do tag me on Instagram and share pictures with me using #Bakewithshivesh. Happy Baking!
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