Eggless Rava Cake is basically an Indian sweet and spongy cake prepared using fine semolina or Rava, milk, curd, butter, and sugar. It is very tasty and a comfortable dessert for everyone. It is made using basic kitchen ingredients that are easily available in your pantry every time.
This suji cake is very similar to an Egyptian sweet cake known as Basbousa. It is a sweetened Semolina Cake with rose or orange flower water and sugar syrup infused in it.
This cake is super moist and soft. It gains a nice texture after baking and is mildly sweet in taste, hence, I feel that it would be a good option for your kids to eat. You can also give this suji cake in your kids’ school lunch box. I am sure they will love it.
While preparing this sooji cake, soaking suji is the required step. So, don’t forget to put the timer. You can also experiment in this cake by adding your desired flavor like cardamom powder, lemon zest, orange zest, chopped nuts, chocolate chips, etc. I have used candied fruits here to give a nice hint of color to my cake. You can bake this cake in a pressure cooker as well. I have prepared it in a microwave with a convection oven.
To make it more nutritious, I have used whole wheat flour instead of all-purpose flour (aka maida). Also, this cake is eggless, so a good option for people who prefer vegetarian food. I have not used any oil in this recipe which makes a good excuse to grab one more piece.
This suji cake is so simple and easy that even kids can make it in your presence. Suji cake tastes best when served with tea or coffee in the evening time.
Please do try this Eggless Suji cake recipe and let me know how it turned out in the comments section. If you like this recipe then do like and share it with your friends and family who are looking for recipes that are tried and experimented. Make sure you follow me on Instagram, Facebook, and Pinterest to catch my latest updates.
You can also try other eggless cake recipes :
Here is a recipe card for Eggless Rava Cake :
- Fine Rava / Barik Suji – ½ cup + ⅛ cup
- Whole wheat flour/atta – ⅛ cup
- Powder Sugar – ⅓ cup
- Baking powder – heaped ½ tsp
- Baking soda – ¼ tsp
- Salt – a pinch
- Butter – ¼ cup
- Curd / Yogurt – ¼ cup
- Milk – ¼ cup + ⅛ cup
- Vanilla Essence few drops
- Tutti frutti ( candied fruits ) – 2 tbsp
- Or Chopped nuts – ¼ cup
- Whole wheat flour – 1 tsp
- Measure all ingredients and keep it aside.
- Grease 6” cake tin with butter or sunflower oil and dust it with whole wheat flour.
- Melt butter in a pan or just microwave it for 20 sec.
- Same way lukewarm the milk in pan or microwave it for 20 sec.
- Powder the sugar if you don’t have readymade powder sugar.
- If you don’t have fine suji or rava, grind the regular rava for a few seconds.
- In a deep mixing bowl add curd or yogurt. Whisk well to get the lump-free texture.
- Add powder sugar, melted butter, milk, and vanilla essence.
- Whist well to well combined all the ingredients.
- Add rava. Whisk it well to get a lump-free batter.
- Rest it for 30 min.
- Meanwhile in a bowl, add whole wheat flour, baking powder, baking soda, and soda. Mix well and keep it aside.
- In another bowl add tutti frutti or chopped nuts. Add a teaspoon of flour and coat them properly. Keep it aside.
- After 20 mins, start preheating your oven at 180 degrees C or 350 degrees F. Place a rack in the middle of the oven.
- After 30 min, you can see rava has absorbed all the liquid. Add coated tutti frutti or nuts and flour mixture.
- Give a quick mix with a spatula. Don’t over mix.
- Pour batter into the greased tin. Tap twice to remove the bubble.
- Bake in the preheated oven for 20 – 25 min. Keep an eye after 15 min.
- Insert a toothpick and if it comes out clean, your Rava cake is ready.
- Let the cake cool down on a rack for 15 – 20 min.
- Remove the cake from the tin, let it cool down completely.
- Slice it and serve. For later use store in the airtight container at room temperature.
If you are using microwave convection and size is more than 25 litters then bake at 200 degrees C.
You can use round or square 7” cake tin, baking time may vary. So keep an eye after 15 min.
You can use the same amount of maida in place of whole wheat flour.
You can replace sugar with brown sugar or unrefined sugar as well.