Easy & Nourishing Ragi Hot Chocolate Mug Cake

Who doesn’t love a warm, gooey mug cake that’s ready in minutes? But what if I told you it could be both delicious and healthy? This Eggless & Gluten-Free Hot Chocolate Mug Cake ticks all the boxes – Decadent, comforting, and made with wholesome ingredients you’ll feel good about.

Why This Mug Cake is Healthier

Unlike regular mug cakes loaded with refined flour and sugar, this recipe uses finger millet flour (ragi) and jaggery. Finger millet is a powerhouse of nutrients – rich in calcium, fiber, and iron – making it perfect for boosting bone health and aiding digestion. Jaggery, a natural sweetener, has a caramel like flavour and offers essential minerals and is a great alternative to refined sugar.

You don’t need any fancy gluten-free flour blends. Finger millet flour alone works beautifully in this recipe and it brings a unique, earthy flavour that works great with cocoa. Plus, it’s completely eggless, making it suitable for those with dietary restrictions or anyone looking for a healthier dessert. Tips to make this mug cake completely vegan is mentioned in the notes section.

Easy to Make in Any Kitchen Setup

Whether you have a microwave, oven, air fryer, or just a stovetop, you can whip up this mug cake effortlessly:

• Microwave: The quickest method! Pop your mug in for about 2-3 minutes, and you’re done.
• Oven: Preheat to 180°C and bake the mug cake for 15-20 minutes.
• Air Fryer: Set at 160°C and cook for around 10-12 minutes.
• Stovetop: You can bake it on stove top or steam it for 15-20 minutes.

If you are looking for more gluten free baking recipes, you may like these:

Eggless & Gluten free Jowar Banana Bread

Eggless & Gluten free Ragi Chocolate Cake

A Hot Chocolate Twist

What makes this mug cake even more special is the finger millet-based hot chocolate that gets poured over the hot mug cake generously. Sweetened with jaggery, it’s a warm, velvety sauce that soaks into the cake, making each bite irresistibly decadent. This healthy twist on traditional hot chocolate elevates the mug cake to a whole new level.

This Eggless & Gluten-Free Hot Chocolate Mug Cake is more than just a quick dessert; it’s a nourishing treat that satisfies your sweet tooth without compromising your health. Perfect for late-night cravings, tea-time snacks, or even as a guilt-free indulgence after meals.

Give it a try and enjoy the comforting flavours of finger millet and jaggery in every bite!

Eggless Gluten-free Ragi Hot Chocolate Mug Cake

Serves: 4 Prep Time: 20 mins Cooking Time: 20 mins 20 mins

Rating: 5.0/5

( 1 voted )

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Ingredients

For Mug Cake -

• 2/3 cup (75 g) - Ragi/Finger Millet Flour
• 3 tbsp (18 g) - Cocoa Powder
• 1/2 tsp - Baking Soda
• 1/3 cup (55 g) - Jaggery
• 2/3 cup (160 ml) - Milk
• 1/4 cup (50 g) - Ghee/Unsalted Butter/Oil
• 1/8 tsp - Salt
• 1/2 tsp (2.5 ml) - Vanilla

For Hot Chocolate -

• 1 cup (250 ml) - Milk
• 1 tsp - Ragi flour
• 1 tbsp - Cocoa powder
• 40g - Dark Chocolate

Instructions

https://youtu.be/gsVOT3h7qpI

For Mug Cake -

1. In a mixing bowl take the Ragi flour, cocoa powder, powdered jaggery,  salt, baking soda and give it all a very good mix.
2. Now add ghee or butter or any neutral flavoured oil, milk and vanilla extract. Mix it well to form a smooth batter.
3. Pour this into 4 regular sized cups or 2 large cups. Don’t fill the cups more than half way.
4. Now you can microwave the mug cakes for 2-3 minutes or bake them in a preheated oven at 180 C for around 20 minutes.
5. If you want to bake them in an air frier, cover the top with a foil and poke some holes on top. Bake at 180 C for 10-12 minutes.
6. To cook it on stove top, fill the bottom of a pan with salt, place an inverted plate and cover with a lid. Heat it for 10 minutes before placing the cup inside. Cook the mug cake on medium heat for around 20 minutes until a skewer inserted in the middle comes out clean.

For Hot Chocolate -

1. To make our hot chocolate, take ragi flour, cocoa powder and pour the milk, first a few table spoons to mix the flour and cocoa thoroughly then the rest.
2. Place it on medium heat and cook this stirring regularly until the mixture comes to a boil.
3. Switch off the heat and add the jaggery and chopped chocolate. Let the mixture sit for about 5-10 minutes, give it a good mix and our hot chocolate is ready.
4. With a skewer, poke holes on the mug cakes going all the way to the bottom of the cup. Pour a generous amount of the hot chocolate and let it soak for about 30 mins to an hour. Before serving you can garnish them with some fresh fruits. 
5. Cover and store any leftover cake in the refrigerator.

Notes

1. You can use sprouted ragi flour or regular ragi flour here in this recipe.
2. To make this recipe completely vegan, replace ghee with equal parts neutral flavoured vegetable oil, replace milk with any plant based milk or water.
3. Different flour absorbs different amount of moisture. Start with 1/2 cup of milk/water and gradually add more if the dough still needs it.
4. Check the doneness of the cake by poking a skewer in the middle of the cake.

Did You Make This Recipe?

Have you made this recipe? Tag me on Instagram at @VanillaTrails and use the hashtag #MadeWithVanillaTrails.