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Eggless Gluten-Free Ragi (Finger Millet) And Date cake

Quiche 'n' Tell
A health cake bursting with the goodness of finger millet, oats,dates and walnuts.
5 from 2 votes
Prep Time 20 mins
Cook Time 1 hr
Total Time 1 hr 20 mins
Servings 6


  • 300 g dates seeded and chopped
  • 250 ml boiling water
  • 100 g oatmeal
  • 120 g ragi or finger millet flour
  • 150 g brown sugar
  • 50 g walnuts chopped
  • 2 tbsps flax seeds roughly powdered and soaked in 5 tbsps warm water
  • 2 tsp soda bicarbonate
  • 1 tsp cinnamon powder
  • 65 ml milk
  • ¼ tsp salt
  • 1 tsp apple cider vinegar
  • 100 ml coconut oil melted


  • Preheat the oven to 176℃ and lightly spray a 9 x 5 inch loaf pan with cooking spray.
  • Soak the chopped dates in the boiling water while you mix the other ingredients.
  • Whisk together the flours, salt, cinnamon powder and sugar in a bowl.
  • In another bowl vigorously whisk the milk and vinegar till it’s frothy and topped with bubbles.
  • Now add the coconut oil and flaxseed mixture and combine.
  • Gently fold the wet mixture into the dry ingredients taking care not to overmix.
  • Drain the dates and mix into the batter along with the walnuts.
  • Pour the batter into the loaf pan and bake 55-60 minutes till you get a clean toothpick. Cover the top with foil if you feel it is browning too quickly.
  • Gently, turn out the cake on a wire rack and cool completely before slicing.


Adapted from Food 52