Easy Eggless Rava Cake is a moist and delicious tea time cake that can be enjoyed as a snack. This semolina or Suji cake is a simple one-bowl type recipe that does not need any fancy types of equipment. This cake can be made in an open pan or a pressure cooker or a kadai too.
Eggless suji cake uses simple ingredients like semolina, sugar, milk, curd, butter/oil and leaving agents. As said this eggless cake is a simple recipe, where you mix all the ingredients together and bake. We do not need to cream the butter or sugar together or anything at all. Simply mix and go.
This semolina yoghurt cake gets a lovely golden brown colour on the top when baked. It is moist and has a porous texture. I would say one of the best tea time cakes and is very close to tasting in the famous Iyengar style bakery rava cake. Needless to say, this cake would be gobbled in minutes.
Table of contents
- So let’s look at the ingredients used in this Eggless Semolina Cake or Eggless Rava Cake
- Variations of this cake
- Is this Gluten-free?
- Is this vegan?
- Shelf life of this cake
- Can this cake be frozen?
- Can this cake be made in a pressure cooker or a kadai?
- Can this cake be made in a pressure cooker or an Open-pot on an Induction Stove Top?
- Recipe process of Eggless Rava cake (Sooji/Suji/Semolina Cake)
So let’s look at the ingredients used in this Eggless Semolina Cake or Eggless Rava Cake
The first main ingredient is Rava or Sujo/sooji or Semolina.
What is Rava?
Rava or Suji means Semolina. Semolina as you all would be aware is a coarse flour made from grinding wheat. It has a slight golden colour as compared to all-purpose flour and is used in making pasta, bread, porridge etc.
I also like to make this quick and easy Instant Carrot Rava Idli loaded with vegetables and this Instant Rava Dhokla. Both can be served for breakfast or lunch. They are best for your kid’s lunchbox, finger and can be enjoyed as a picnic or travel food.
Variety of Rava used.
Rava is available as coarse and fine. I am using a fine variety of suji here. If it is difficult for you to get the fine rava, slightly process the rava in a grinder.
The next ingredient used is milk which helps in hydrating the flour. As we are not using any egg here, the curd is used as a replacement for the egg. It activates along with the leaving agents baking powder and baking soda and give the necessary rise to the cake. Use fresh curd in this recipe and do not use sour curd.
Butter and oil are used as the necessary fat. One can replace the butter completely with oil, however, I have not done so yet.
I am using Demerara sugar a raw type of sugar. One can use white sugar or brown sugar as well. I have not processed the sugar at all, one can however process the sugar to a fine powder and add.
Flavourings used in cake
I have flavoured this eggless cake with pineapple essence. One can replace it with vanilla or even mango essence.
Fruit Peels & Nuts
Mixed fruit peels or tutty fruity is being added for taste, bite and texture. One can skip this completely or even add some nuts to this.
I have made this cake multiple times now for family and friends and everyone liked it so much. Even my kids and their friends love this cake. So when Poonam from Annapurna gave me yoghurt and rava as the secret ingredients for our November “Christmas Bakes” challenge for our group Shhhhh Cooking Secretly Challenge I decided to bake this cake. I gave her juice and milk and she baked this delicious Healthy Christmas Fruit Cake.
Variations of this cake
One can make this vanilla or mango flavour. If you want to make it chocolate flavour, replace 2 tablespoons of semolina with cocoa powder. One can even add chocolate chips and almonds to make it nutty and chocolaty.
Is this Gluten-free?
As this uses semolina or Rava which is derived from wheat it is not gluten-free.
Is this vegan?
The cake uses milk, curd and butter. I have used non-vegan milk and curd. However one can replace this with vegan milk and curd, like coconut milk and coconut yoghurt. I have not tried vegan products so cannot comment much on taste, but I think using coconut milk, and yoghurt would add to a delicious taste if you like coconut.
If you do not like coconut milk or yoghurt you can use any other vegan milk or yoghurt. Butter can be replaced with any flavourless oil.
Shelf life of this cake
The cake stays fresh for 1-2 days outside at normal room temperature. However, as it uses fresh milk and yoghurt it is best to keep this cake in the refrigerator and consume it within 4-5 days.
Can this cake be frozen?
Yes, this cake can be frozen. First, let it cool completely. Slice the cake and arrange in a plate or a tray and let it freeze. Once the pieces are frozen, wrap them in plastic wrap, or keep them in a zip lock or an air-tight container. To consume, either microwave or defrost it and slightly warm it using a double boiler.
Can this cake be made in a pressure cooker or a kadai?
Yes, this cake can be made in a pressure cooker or a kadai or in an open pot. Follow the process to do so in this Eggless Chocolate Cooker cake.
Can this cake be made in a pressure cooker or an Open-pot on an Induction Stove Top?
Yes, this cake can be made in a pressure cooker or a kadai or in an open pot on an Induction Stove Top. Follow the process to do so in this Eggless Lemon Drizzle cake.
Recipe process of Eggless Rava cake (Sooji/Suji/Semolina Cake)
The first step of the recipe is to hydrate the rava. As rava absorbs liquid it is best to soak the rava in milk and curd for at least 30 minutes. The next step is to add all the remaining ingredients. So either in the same bowl or another bowl add in the sugar, essence, softened butter, oil and mixed fruit peels or tutti frutti. Add all this to the rava mixture and give it a mix. Add the leavening agents, salt and mix again. Pour this mixture into the prepared baking tin and bake in a preheated oven for 30-40 minutes until a toothpick inserted comes out clean.
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Recipe of Eggless Rava cake (Sooji/Suji/Semolina Cake)
Eggless Rava Cake (Semolina Cake)
- 1 ½ Cup fine rava / Semolina – called as chiroti rava too
- 1 ¼ tsp baking powder
- ½ tsp baking soda
- 1 cup milk
- ½ cup fresh curd
- ¼ cup softened butter at room temperature
- ¼ cup oil
- 1 tsp Pineapple essence – can be replaced with vanilla or mango essence.
- 1 cup Demerara sugar – White sugar or brown sugar can be used as well
- ¼ Cup of Mixed Fruit peels/Tutti Frutti – Optional
- 1/2 teaspoon extra oil or butter for greasing the baking tin
- In a bowl add rava, curd and milk and mix everything.1 ½ Cup fine rava / Semolina, 1 cup milk, ½ cup fresh curd
- Let this mixture rest for atleast 30 minutes.
- After 30 minutes preheat the oven to 180 Deg C / 356 Deg F
- Grease your baking tin with oil and keep it aside.1/2 teaspoon extra oil or butter for greasing the baking tin
- In the same bowl or in another bowl add in the softened butter, oil, sugar, essence and mixed fruit peels.¼ cup softened butter at room temperature, ¼ cup oil, 1 tsp Pineapple essence – can be replaced with vanilla or mango essence., 1 cup Demerara sugar, ¼ Cup of Mixed Fruit peels/Tutti Frutti
- Add baking powder and baking soda and mix everything.1 ¼ tsp baking powder, ½ tsp baking soda
- If using a separate bowl, add this to the rava mixture and mix everything.
- If using same bowl, simply mix everything.
- Pour the mixture into the cake tin and tap it gently.
- Bake this in a preheated oven for 30-40 minutes.
- The cake is done when a toothpick inserted comes out clean and you see the cake leaving the edges of the tin.
- Standard US Size Cups used.
- The top layer of this cake gets brown. So do not worry.
- If you do not like it, you can cover the top with aluminium foil. Read above for substitutions.