Gluten-Free & Vegan Ragi Banana Cake is a processed Sugar-Free and dairy-free Cake made using gluten-free flour, Finger Millet and Banana. It uses very few ingredients and is a quick one-bowl recipe.
I experimented with these ragi cake multiple times before I decided to share the recipe. Yes, I have been experimenting with ragi cake and brownie and now have 3-4 different kinds of recipes :-).
First, I made a ragi cake with jaggery as the sweetener. I loved that cake as it has that taste of jaggery, however, the recipe is different and is not free from any form of sugar.
And the other thing was I wanted a gluten-free version of the cake, as it was one of the most requested after my processed sugar-free, Egg-Less, Sugar-Less, Butter-Less Dates & Walnut Cake.
So for this Gluten-Free & Vegan Ragi Banana Cake, I finally came up with a recipe after a few attempts of using some or replacing some ingredients. I first tried it with flax eggs and water. The cake turned out delicious and moist. However, I wanted to skip the flax eggs too as many complain of the smell from flax eggs.
So in search of my vegan recipe, I added a bit of baking soda and oil and skipped flax eggs. I loved the texture of the cake. The cake had the perfect crumbly texture and turned out moist. My kids enjoyed the cake even though it was without any extra sugar or chocolate in it. So one of my go-to recipes.
Ingredients used in Gluten-Free & Vegan Ragi Banana Cake (Processed Sugar-Free)
The first main ingredient in this Gluten-Free & Vegan Ragi Banana Cake is the millet flour Finger Millet or Ragi or Nachani as called in different languages. There are numerous health benefits to using this flour and one can get all that info from the Internet.
What is Ragi or Finger Millet?
Finger Millet grain and flour is some of the best gluten-free sources for those who cannot enjoy gluten. It is also one of the first foods we give to babies in India. I like to add this Ragi to our daily diet and I like to enjoy this as a part of my daily diet.
Where can I buy Ragi
Ragi flour is easily available in Asian shops or in the world aisles in supermarkets or you can buy it online from here.
The second main ingredient used is ripe Bananas. The sweetness in this Finger Millet Cake comes from ripe bananas. There is no other form of sugar added to this. So be sure to use ripe bananas or I say a good way to use some bananas which might go to the bin if not eaten.
Do you know you can freeze bananas and use them as required? Check this post on ways to freeze bananas.
Leaving agents Baking powder and Baking soda are added for the rise. Salt is added to give it a bit of taste.
Vegetable Oil is used for fats. One can use any type of vegan oil. At times I have skipped oil and added water, but it comes out a bit dry, so I will not advise skipping it, but if required you can replace it with water. One can use melted butter too.
Walnuts or Pecans are added for the crunch and go well with Banana Cake.
Lukewarm water or lukewarm milk is added to hydrate the batter. Add this only if you feel the batter is dry.
Ragi cake as a Sizzling Brownie
At times I like to enjoy this cake in brownie form with good quality dark chocolate on top. Yes as the cake has no sugar, the sweetness of the cake at times is less. It depends on how ripe and sweet your banana is.
Recipes Using Gluten-free Ragi flour
Some healthy vegan and gluten-free breakfast recipes with ragi are this, Ragi Idli using whole Ragi seeds (Vegan & Gluten-Free) or this Instant Ragi Idli | Steamed Savory Ragi Cakes or Instant Ragi Dosa.
Recipes Using ripe banana
Banana also goes well in healthy treats as in this Whole Wheat Chocolate Avocado Banana Muffins, Eggless Whole Wheat Banana Pancakes, Eggless Strawberry Banana Muffins, Whole Wheat Chocolate Banana PanCake or this Sugar-Free No-Churn Strawberry Banana Ice Cream.
This Whole Wheat Mangalore bun is also a delicious way on how you can use ripe bananas in flatbreads and making a delicious meal.
Shelf Life of this Gluten-Free & Vegan Ragi Banana Cake
This cake stays good outside for 3-4 days in a cool climate. If you are in a warm and humid climate it is best to refrigerate it. It stays good in the fridge for 5-6 days. When serving, remove it from the fridge at least 30 minutes before to get the best taste.
Can this be freezed?
Yes, this cake freezes very well. Cut the cake into individual portion sizes. Cool it completely and freeze. When required, defrost and warm it a bit or simply remove it from the freezer and microwave it. You should be good to go.
Can Ragi be replaced with Whole Wheat flour or All-purpose or plain flour?
Yes, you can replace ragi here with an equal amount of Whole Wheat flour or All-purpose or plain flour. The texture may slightly differ. I have not tried it with this exact recipe, but It should work. You can try this which uses dates as a sweetener Egg-Less, Sugar-Less, Butter-Less Dates & Walnut Cake or if you eat eggs, this Gluten Free Double Chocolate Banana Bread which uses coconut flour and ripe banana as sweeteners.
The sweetness of Eggless Ragi Banana Cake and when to consume?
It is difficult to stop eating a cake immediately after it is baked, but such cakes develop flavour and sweetness when it is kept for some time. It is best to first let it completely cool and wait for a couple of hours before enjoying it. This cake would taste best the next day with a proper sweet taste. The same day it would be less sweet.
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So here goes the recipe of Gluten-Free & Vegan Ragi Banana Cake
Gluten-Free & Vegan Ragi Banana Cake (Processed Sugar-Free)
- 1 Cup Ragi Flour
- 5-6 large size Ripe Bananas
- 1 tsp Baking Powder
- ½ tsp Baking soda
- 1/4 tsp salt
- ¼ Cup Walnuts/Pecans/Almonds chopped or crushed – One can add chocolate chips too
- 1/4 Cup oil – Any vegetable Oil can be used
- 1/4 Cup Lukewarm Water – Can be replaced by Vegan or non-vegan milk
- Extra Walnuts/Pecans/Almonds or chocolate chips for garnish
- Preheat the oven to 180 Deg C.
- Grease or line a 8 inch round or square cake tin with parchment paper.
- In a bowl sift the Ragi flour, baking powder, baking soda and salt.1 Cup Ragi Flour, 1 tsp Baking Powder, ½ tsp Baking soda, 1/4 tsp salt
- Add ¼ cup chopped or crushed Walnuts/Pecans/Almonds and give it a mix.¼ Cup Walnuts/Pecans/Almonds chopped or crushed
- In another bowl peel and mash the bananas evenly with the back of a fork.5-6 large size Ripe Bananas
- To the bowl add oil and lukewarm water and whisk it for 1 min.1/4 Cup oil, 1/4 Cup Lukewarm Water
- The mixture would be nice and fluffy.
- Add the dry ingredients to the wet and gently fold the ingredients.
- Pour the batter into the prepared tin.
- Garnish with chopped Walnuts/Pecans/Almonds or Chocolate chips¼ Cup Walnuts/Pecans/Almonds chopped or crushed
- Bake for 25-30 minutes until a toothpick inserted comes out clean.
- Let it cool completely before serving
- Standard US Size cups and spoons used.
- I have not added vanilla essence but one can add if required.
- Lukewarm water or milk either can be added. One can replace the water/milk with oil, but then it adds more oil.
- One can bake this in a pressure cooker too. For instructions on how to bake in a pressure cooker see this Eggless Chocolate Cooker Cake