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Gluten-Free & Vegan Ragi Banana Cake (Processed Sugar-Free, Dairy-Free)

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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. 

Baked Gluten-Free & Vegan Ragi Banana Cake seen in a square tin
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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. 

I already have this Vegan & Gluten-Free Chocolate Ragi brownie on my blog. This has cocoa powder in it and is loved by kids thoroughly. However, I was in search of a Processed-Sugar free cake.

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. 

Close up look of 2 Cut slices of Ragi Banana cake served on a board

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.  

2 Cut slices of Ragi Banana cake served on a board, a glass plate along with some coffee. A baked whole cut cake is seen alongside

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. 

Ragi Sizzling Brownie served on a black cast iron pan

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

For mid-morning or evening snacks I like to make this Ragi Banana and Dates Smoothie and this Processed Sugar-Free Ragi Ladoos. They are some healthy munching snacks.

For my main meals, I like to make this Ragi Roti | Gluten Free Finger Millet FlatCake or this Ragi Mudde | Finger Millet Balls. 

Recipes Using ripe banana

Another banana bread which I often make is this Gluten Free Double Chocolate Banana Bread or this chocolate free Whole Wheat Banana Bread or this Double Chocolate Whole Wheat Banana Bread.

A few more recipes with the use of ripe bananas are this Ragi Banana and Dates Smoothie or this Sugarless Cacoa Oats Breakfast Smoothie or this Blueberry Banana Smoothie.

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.

Banana is used as a natural sweetener, it is still sweet and should be consumed in moderation.

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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    Baked Gluten-Free & Vegan Ragi Banana Cake seen in a square tin

    So here goes the recipe of Gluten-Free & Vegan Ragi Banana Cake

    Baked Gluten-Free & Vegan Ragi Banana Cake seen in a square tin

    Gluten-Free & Vegan Ragi Banana Cake (Processed Sugar-Free)

    Gluten-Free & Vegan Ragi Banana Cake is a one-bowl processed Sugar-Free, Dairy-Free Cake made using finger Millet and Banana.
    5 from 4 votes
    Print Pin Rate Save
    Course: Dessert
    Keyword: Eggless Bakes, Gluten Free, Millet, Processed Sugar Free, Ragi, Vegan
    Author: Renu Agrawal-Dongre

    Ingredients

    • 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

    Instructions

    • 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
      Ragi Flour with leavning Agents
    • Add ¼ cup chopped or crushed Walnuts/Pecans/Almonds and give it a mix.
      ¼ Cup Walnuts/Pecans/Almonds chopped or crushed
      The Dry ingredients
    • 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.
      The mixed Batter
    • Pour the batter into the prepared tin.
      The cake ready to be baked
    • Garnish with chopped Walnuts/Pecans/Almonds or Chocolate chips
      ¼ Cup Walnuts/Pecans/Almonds chopped or crushed
      Topped up with nuts and choco chips
    • Bake for 25-30 minutes until a toothpick inserted comes out clean.
    • Let it cool completely before serving

    Notes

    • 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
    Tried this recipe?Share your feedback @renunad or tag #cookwithrenu
    Made it? Upload Your photosMention @cookwithrenu or tag #cookwithrenu
    Tried this recipe?Share your feedback @cookwithrenu or tag #cookwithrenu

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    Recipe Rating




    Reshma Mohindra

    Monday 29th of November 2021

    Hi Renu I was very excited to read this recipe since it fit the gluten free and vegan boxes for me. And of course, we have to throw out ripe bananas very frequently. Sad to say, the bread did not go well. The bread is very dense, barely rose (new baking powder and new baking soda), and the predominant taste was salt which is overwhelming. Are you sure the 4 tsp of salt is not typo? I only had the courage to put in 3 tsp and it was still very salty.

    Reshma Mohindra

    Monday 29th of November 2021

    @Renu Agrawal Dongre,

    :) ok I will have to convince my 3 helpers (3 kids under 10 years old to try baking it with me again). Will keep you posted on how it goes. Glad we caught the issue though.

    Reshma Mohindra

    Monday 29th of November 2021

    @Renu Agrawal Dongre,

    Renu Agrawal Dongre

    Monday 29th of November 2021

    Hi,

    Apologies yes it was a typo and thanks for pointing it out. It is just 1/4 teaspoon of salt. Sorry though I re-read my post multiple times sometimes it happens. It did not rise because of excessive salt. I have made this multiple times and it worked well before I posted the recipe. Sorry again because of an error in writing it did not worked well for u. Do try it one more time I am sure it will work.Thank You very much for pointing it out. I have corrected the recipe. Thank You, Renu

    Rebecca - Glutarama

    Monday 22nd of November 2021

    Such a delicious sounding cake and naturally gluten free as well as vegan - that ticks both boxes in my family!

    MANDY

    Thursday 18th of November 2021

    Ragi flour is a new ingredient for me but there's nothing I love more than trying new ingredients and seeing as this is vegan too I will have to try it!

    Corina Blum

    Thursday 18th of November 2021

    I haven't tried using ragi flour before but this cake sounds delicious. It's great that it's a healthier cake and I do like the sound of the sizzling brownie version too!

    Janice

    Tuesday 16th of November 2021

    Goodness, what a clever recipe. It's so difficult to reduce sugar in baking, this ticks all the boxes.