Indian states have seen some improvements in child nutrition over the last decade, the first official data in over a decade shows, but over one in three children is still stunted, and over one in five underweight. The latest NFHS-4 data for 15 states shows that 37 percent of children under the age of five in these states is stunted, a fall of just five percentage points in a decade from (NFHS-3). Bihar and Madhya Pradesh are the worst off, with 48 and 42% respectively of children stunted. The proportion of underweight children has reduced equally slowly, from 39 to 34 %, with Bihar and Madhya Pradesh the worst off again. It is known that approximately 15 % of the SAM burden is medically complicated hence, as per the nationally represented data; Madhya Pradesh is home to about 1.89 lakhs children with medically complicated SAM. Since mortality rate in these children is approximately 9 times higher than a healthy child, it becomes imperative to provide them with immediate medical treatment and nutritional rehabilitation. There is an utter need to identify alternative feeding approaches other than formula feed to introduce nutrient dense food as well as adding variety to the children. Central Institute of Agriculture Engineering, Bhopal has developed nutritionally enriched RTE recipes, like “gluten free eggless cake” which may fulfill the need of nutritionally deprived children. This nutrient enriched product has already been analyzed for their nutritional, sensory and safety aspects and found acceptable among consumers. Gluten-free eggless cakes high in fiber, iron, antioxidants, flavonoids, and phenolics without any artificially added fortifications free from wheat flour, egg, and saturated fats were developed. The invention comprises a series of manufacturing steps to prepare multi-nutrient gluten-free flour mix (suitable quantities of finger millet flour, sprouted amaranth flour and sprouted soy flour) and utilizing the flour mix to produce a cake. The cake formulation is free from gluten and also contains banana and yogurt as egg replacer complex and vegetable oil instead of saturated fat providing it a broader scope of being consumed as healthy vegetarian diet. Moreover, the mix which has been pre-treated to improve its quality by a process like sprouting and utilization of vegetable oil, banana and yogurt and extending its advantages to products like the eggless gluten-free cake is a novel concept. The flour mix contains approximately 11-13% protein, 5-7% fat, and 9-11mg/100g of iron, 82-85mg/100g of phosphorus, 73-78 mg gallic acid equivalents/100 g of phenolics, 2.8-3.2 mg (quercetin equivalents) QE/100 g flavonoids and 89-93% RSA (radical scavenging activity) of DPPH of anti-oxidants.