This Eggless Chocolate Semolina Cake was made on demand. A close friend requested me to bake a cake for her husband’s birthday.
I hardly take orders but it’s impossible to refuse friends. After all, friends are for each other, isn’t it? The fun started when she listed down her requirements for the birthday cake. Her requirements were little like:
- It should be a chocolate cake
- Without eggs
- No butter
- No All-purpose flour (Maida)
- It should be light (so can’t use whole wheat flour)
- Should not be dry or crumbly (so can’t use millets)
- It should not be too sweet. Please don’t use condensed milk.
I had to actually ask her if she really needed a birthday cake. I had made an eggless chocolate cake with condensed milk earlier, but that will not work this time. My ladoo did a whole wheat chocolate cake, but that also won’t fit into the bill. Wheat cakes are not going to be light.
I was in a fix. For a minute or two I regretted myself for saying yes to her but then I made my mind to take this challenge. Here my never say NO attitude encouraged me.
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Chocolate Semolina Cake Recipe
Indian families are generally fond of Semolina. I had a lot of suji ka halwa while I was a kid. But back then, never heard about a chocolate semolina cake recipe from anyone.
I opted semolina (raw) to use as a base. Why semolina?
Because it fits into all the parameters given by my friend. Semolina is also known as superfood. Healthy without using wheat flour, light without using all-purpose flour.
|Tin Size||8″ Round Tin|
|Oven Temp||180 °C|
|Baking Time||25 min|
|MW Convection Temp||160 °C|
|Baking Time||25 min|
|Demold Instructions||5 min|
|Cooling Time||15 min|
PS: Use conversion table to switch recipe between grams and cups.
Best Chocolate Semolina Cake Recipe
To make this cake chocolatey, I used Hershey’s unsweetened cocoa powder. It was difficult to select the ingredients per her instructions but not impossible.
When the cake came out of the oven, I was like as I have cleared my exams with distinction. It was super soft, moist and light in texture.
I filled the in-between layers with chocolate mousse and covered it with Chocolate Ganache. For ganache, I use Lindt’s dark chocolate.
This is certainly one of the best semolina cake (suji cake) recipe you will find. A perfect cake to enjoy while enjoying a cold evening on your terrace.
Well, as far as my friend is concerned, she wasn’t really sure as to how the chocolate semolina cake will taste. However, the efforts resulted in a super cool thank you call with a list of compliments that her friends gave her while eating the cake.
Step-by-step process of Chocolate Semolina Cake
In a large mixing bowl take Semolina, powdered sugar and cocoa powder. Mix dry ingredients.
Add fresh yogurt, oil and chocolate essence to the dry ingredients. Mix it.
Start adding milk to it to make a batter. Add half of the milk and keep the rest milk aside.
Prepare a smooth batter and let this batter rest for 10 minutes. During this time the semolina will soak the moisture and batter will become thick. Meanwhile, keep the oven for preheating at 180 °C.
Now add the rest of the milk to the batter. The batter should be of pouring consistency. Add Salt, Baking powder and Baking soda to the batter and whisk it well. Pour the batter into a greased baking tin (8” inches).
Bake it in a preheated oven for 25 minutes or until toothpick inserted comes out clean. Once the cake is baked, take it out from the oven and de-mold it.
Place the de-molded cake on a wired rack and let it cool completely.
Now try this recipe and share your feedback. Till then happy baking!
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- 200 gm Semolina
- 100 gm Sugar Powdered
- 30 gm Unsweetened Cocoa Powder
- 70 gm Curd/ Yogurt
- 80 ml Oil
- 200 ml Milk
- 1/2 tsp Baking Powder
- 1/2 tsp Baking Soda
- 1/2 tsp Salt
- 1 tsp Chocolate Essence
- In a large mixing bowl take Semolina, powdered sugar and cocoa powder. Mix dry ingredients.
- Add fresh yogurt, oil and chocolate essence to the dry ingredients. Mix it.
- Start adding milk to it to make a batter. Add half of the milk and keep the rest milk aside.
- Prepare a smooth batter and let this batter rest for 10 minutes.
- Meanwhile keep the oven for preheating at 180 °C.
- Now add the rest of the milk to the batter. Batter should be of pouring consistency.
- Add Salt, Baking powder and Baking soda to the batter and whisk it well.
- Pour the batter into a greased baking tin (8” inches).
- Bake it in a preheated oven for 25 minutes or until toothpick inserted comes out clean.
- Once cake is baked, take it out from the oven and de-mould it.
- Place the de-moulded cake on a wired rack and let it cool completely.
- Ensure you give 10 minutes of resting time when you soak semolina with wet ingredients.
- Just want to make Semolina cake without chocolate, remember to include 30gm of of semolina instead of 30gm of cocoa powder.
- Do not use stale curd. The recipe will completely get spoiled. Only fresh curd/yogurt that is sweet in taste.
- Use flavourless oil.
- If you feel that your batter is thick, add milk accordingly. The batter needs to be of pouring consistency, but not runny.
- Do not use roasted semolina for this recipe.
- Use fine semolina (sooji).
I was amazed at how good this turned out! For those finding the edges crispy etc, try baking in multiple pans so the layers are thinner. I divided the batter into two pans, and then sandwiched and topped the layers with chocolate ganache. Absolutely delicious! Going to use this recipe in the future instead of my usual plan flour one.
I am glad you liked it.
Should we grind the semolina to a fine powder?
Use fine semolina.
It was wonderful! The outer edges were crispy and everyone liked it, I also added walnuts and chocolate that added a nice crunch. Though it was as dense as wheat cake, maybe I overmixed the batter and had to put more sugar. But it was amazing nonetheless. Thank you. Bookmarking this recipe.
Thanks a bunch for your feedback, Riya.
Love all your recipes😍.just want to know if I can use coconut oil in this recipe.
The taste of the coconut will be too prominent but if you are okay with it then please try.
Dear Sonia, today I tried ur recipe of Chocolate Semilona cake. The cake taste is soo good n everyone in my home loved it. The cake is little bit crunchy may be due to semolina. But few pieces have broken down… I baked the cake in IFB convection oven, at 150 degrees centigrade, 35 mins. Could u please let me know what could be the mistake.
Please use fine semolina for this cake and you will never face such issues.
The texture of the cake seems to be great!!! Can you please suggest me the tips to get a perfect flat top of the cake? Milk used in this recipe should be chilled or at room temperature? Does use of chilled milk helps in getting flat top? Please guide. Thanks in advance.
Everything should be at room temperature. And use the suggested tin size and temperature to bake the cake.
Tried this recipe as is. Cake came out super nice, very light and tasty. Will try this again! I used only bottom heater and no fan for baking in OTG. Will be good to have the OTG settings also mentioned in the recipe as i have struggled with those.
If you read the recipe completely, you will get the settings in the recipe. Its written there.
Hi Sonia, I prepared your suji chocolate cake n add little more ingredients like 2 tbsp bittersweet chocolate, 2 tsp of milkmaid, 1 tsp vanilla extract instead of chocolate essence, n 1/4 tsp cinnamon powder, that’s it. Cake was superbly moist n delicious with chocolate addition. Thanks you very much for such easy n quick suji recipe. By the way, its good for calorie reduction instead of maida. Now I am going to try your suji wholewheat bread. Coz I am crazy in baking n I baked all types of bread n savoury items like Quiche, Babka, pizzas, filled savoury nonveg in buns, even matcha muffins too recently.
I’m glad you enjoyed baking this cake.
Hello mam.. What can be replaced with curd..?? I cannot use any citric product or eggs as per doctor suggestion for my nephew..?? Plz suggest the best alternatives.. I have tried your cakes.. It rises while baking but sinks on completion.. plz suggest..
Hi Dr. Tina,
Sorry, but there is no substitute.
Madam, some people add vinegar for eggless cakes know. Why you are not using vinegar. please clear my doubt.
Every recipe is different. This recipe does not demand vinegar so I have not added it.
Hey ! Your recipe is lovely ! It is to the point comparing to others ! Love it ! I had a doubt ? If cocoa is sweetened then by what quantity shall i decrease the amount of sugar in it ?
Manu, no need to reduce the amount of sugar. In all my bakes, sweetness is moderate so you can go ahead with same measurements.
What else goes good with semolina ?
I mean instead of Chocolate and vanilla
Thankyou in advance
Skip adding cocoa powder and use vanilla.
Can I use roasted semolina for this since I have only that at home
No, it’s clearly mentioned in notes that semolina should be unroasted.
Can I replace chocolate syrup for cocoa
Yes you can try.
Oven means OTG or Microwave convection
When I said oven, I am referring to OTG.
Hi, can I use palm sugar or coconut sugar, instead of white sugar ?!
Sunita, brown sugar will be the best option for this recipe in case you want to replace white sugar.
Hi, i tried this recipe and cake tastes amazing, but i had put the cake on a room temprature thn also next day the cake was sticky nd not good in taste! Can you tell me how can i preserve that for 5-6 days?
When humidity is high in air then such things happens. Once cake comes to room temperature, slice it and store it in air-tight container. You can store the cake in refrigerator as well.
Hi Sonia ! This cake looks fantastic ! I would like to know if I can make a plain vanilla cake instead of using cocoa powder ? Wat changes shld I make in this recipe ?
yes you can make simple vanilla cake by replacing cocoa powder with same amount of semolina.
Awesome tasty cake Sonia . Really appreciate your way of putting words throughout the recipe , it feels like your sitting in front of me and guiding. Beautiful thought mentioned in your description 🥰 about baking skill. Keep on sharing such healthy recipes and keep on inspiring. I also use to try making cakes for my daughter and family occasionally.
Thank You Garima. Your words made my day.
Can I use jaggery 100 gms instead of sugar?
Using jaggery for this recipe can make your cake crumble. If you are okay with that texture, then you can try.
Ma’am agar egg use karna hain to kya change kar sakte hain egg recipe ke liye please bata dijiye
Semolina cake hee egg wala banana hain please
Reduce the liquid portion and add 2 eggs. Rest everything will remain same.
Hey! If I want to skip oil, will it remains moist?
It will turn dry Ruchika.
Hi baked this cake
Came awesome all appreciated very well all the credit goes to you
I have a doubt have seen some where a semolina cake recipe instead of baking it is steamed
Can this also be steamed if so any difference in measurements
Thanks much for liking my work. I a humbled.
Coming to your question, yes every recipe and its preparation style is different. Since I have not yet tried the steamed version, it will be impossible to answer back the changes in measurement.
I want dis cake to made in cooker.please explain the same recipe for cooker.
Please check the recipe of Pineapple Upside Down Cake: https://anybodycanbake.com/pineapple-upside-down-cake/
I have used the process of making the cake in Kadhai.
To make a cake in the cooker, the steps will remain the same.
Awesome.Can you tell me for how many days we can keep it..As we are using milk..and any other substitute of milk??
At a temperature of 24 to 30 Degrees Celcius, you can store this cake up to 3 days on room temperature and up to 5 days in the refrigerator.
Thanks much for sharing a awesome recipe..am a beginner and I tend to over bake and cake always comes up hard.
I could see my cake is booming up in the oven and then a flat bread, any tips to fix it.
Always use oven temperature to bake at an exact temperature. Here is a link to a recommended oven thermometer. https://amzn.to/2Ok13g8
After 20 minutes of baking, do a toothpick test, if it does not pass the test, then bake it for 5 more minutes and repeat the test until it passes the toothpick test.
Can you please mention the gram measurement in cups also. As I do not have measuring scale, I have cups. I tried searching the conversion online, it’s different in every website.
Hi Sonia!!! i tried this recipe and its really good…i would like to know if i can make cupcakes with the same recipe.. also how many cupcakes will this recipe yield and will the timing in the oven remain the same??
Yes, you can make cupcakes using the same recipe, Bake it for 20 minutes at same temperature. Number of cupcakes will depend on size you are going to bake.
Can you suggest a substitute for milk?
Ankita, You can use orange juice as well.
Hi Sonia,tried making this cake. We liked the taste very much. Only outer crust became dry as middle part of the cake took 35 min to cook. But liked this healthy version.
When you bake next time, give 5 minutes of rest to the batter before baking it.
Hai can I use ghee instead of oil and how much should I put
No, using ghee will change the texture of the cake.
Milk used is condensed milk or normal milk?
If it says milk, it is normal milk. For condensed milk, I will write it specifically.
nice informeshion…thank u so much…
Tried the recipe and it turned out to be amazing!! Thank you soo much for this awesome recipe and the tricks.
Namrata, Thanks for your feedback.
Tried it yesterday and it came out really wonderful! Got lil dried out in the corners…may be I shld reduce the baking time by few mins… recipe is a keeper! Thanks a ton!!!
Thanks, Tharika for your lovely feedback.
Can we put eggs in place of yogurt ? If yes please tell the number of eggs to replace .
This seems to THE recipe that I was searching for..but I want to make plain semolina cake..will it change any measurements if I skip Cocoa powder?.. I’ve tried one recipe for semolina cake earlier..but it turned out to be very sticky and not very fluffy..I’m looking forward for the best results..thank you for the recipe and thank you for the reply in advance?
Dear Shweta, Thanks for connecting and liking the recipe. In case you skip Cocoa Powder add 1 tbs of Semolina.
Can I use choco chip for decorate
You may use chocochips or other things like raisins, nuts etc to decorate the cake. Choice is yours.
Best recipe for eggless cake !!!
Thanks a ton Sapna.
Hi Sonia… Planning to bake this yummy cake soon….. I really appreciate the fact that u took ur time to respond sincerely to everyone s query…. Which is very rare. Keep up the good work and my best and heartiest wishes for all ur bakes….
Hey Sheethal, Thanks a bunch for your appreciation. Nothing could be better than this to end a day. I will try to be as responsive as ever. Thanks for liking the work.
Hello Sonia, I am planning to make this cake for my little one as it’s the healthy option. Can I replace white sugar with brown sugar? If yes, how much to be added?
Yes Sonam, Go ahead and replace white sugar with brown sugar. The amount of sugar remains same.
Thanks a lot for responding. Do I have to powder it?
No you don’t necessarily need to powder it. Brown sugar is used in similar way you use white sugar.
Thanks! 1 last question. Can you please convert 80ml oil in tbsps? Is it 5 and half tablespoons?
1 tbsp = 15ml. Hope this helps.
Finally I made it. It’s delicious!!
But I couldn’t demould it properly. May be I didn’t wait for it to cool down. It broke.
We learn with our mistakes. But what is more important is that you did it. Thats the way to go. How did it taste?
The taste was good. And very light on tummy.
Thanks Sonam, Happy to know that you liked the recipe.
Hi…can v substitute eggs for the curd ….and how many eggs.. thanks
Use 2 eggs.
It is absolutely ok to bake the cake with chocolate essence. The essence is used to enhance the flavour. You may alternate this with Vanilla essence of just no essence used at all.
Hi Sonia, I read your entire description about the making of this cake, I have a doubt, which chocolate and vanilla essence can I use because, in my previous cake I used some vanilla essence? Which lead to bitter taste. Could you please suggest me what brands can I use … many thanks dear….
Try Vanilla flavor from Ossoro. Its easily available of Amazon. They have awesome products and I always recommend using their products.
I have tried Ur recipe and am in love with it. After this I don’t want to go back to making apf cakes. However I do want to know what can I use for toppings and decorating this cake if i have to make it for a birthday
First of all thanks for liking my recipe. As far as topping options are concerned, you may use any available option for example butter cream, fresh cream or Chocolate Ganache.
I personally like to decorate it with Ganache and pieces of chocolate.
Have u used fine semolina?
Yes Manik, I have used superfine semolina. I have mentioned the same in the recipe.
I tried this recipe today for a friend and it turned out soo yummy! Tastes yummier than regular chocolate cake! Sooo moist! Thank you for sharing this fool proof recipe?
Thanks for your lovely feedback.
Hey this sound too god to be true…my chance to bake it ..but I couldn’t fingers unsweetened cocoa powder. Should I reduce the amount of sugar in that case.?
The sugar quantity is in moderation. If you could not find unsweetened cocoa powder, go ahead and use what you have. It will not have much impact on the recipe. For unsweetened cocoa powder, check this link http://amzn.to/2x1yRSs
Hi, can I substitute semolina with whole wheat flour? If yes then will the proportions remain the same?
Looks like you want to prepare whole wheat flour cake. Let me share you a different recipe. Check this recipe. https://anybodycanbake.com/recipe/chocolate-cake/
Hello madam, this looks like great cake for new baker like me, I need to know can we use melted chocolate compound instead of cocoa powder.
I really appreciate that you have solved everyone’s query.. thanks
Cocoa powder can not be replaced with Melted chocolate.
Which cocoa powder to use? Cadbury or the Malaysian cocoa?
Go for Hersheys unsweetened cocca powder. Here is the link for your reference http://amzn.to/2g4LqWo.
Your recipe sounds too good to be true. Can you pls recommend something to replace Baking Soda, availability is an issue.
Will update you with the results soon.
I don’t have an alternate to Baking Soda. Sorry.
Can I decorate the cake with icing both buttercream and fresh cream icing
Yes be creative and decorate the cake with either of them.
Great results ! My four year old could not stop eating it ! will bake for her without any guilt ..thank you for the recipe.
Thanks a ton for your sweet comment Gauri.
I saw your convertion chart.By reading this I converting gm into cup.I use 1cup =250ml cup.
According to this
1 & 1/2 cup samolina
1/2 cup powder sugar
1/4 cup curd
1tbs coco powder
Is this write according to your mesures?
Use the following measures. To be always precise, buy a weighing scale and use metric system to be accurate.
Semolina = 1 cup
Powdered Sugar = 1/2 cup
Curd = 1/4 cup
Cocoa Powder = 2tbs
Milk = 3/4 cup
Thanks for giving reply.Soon I will buy weighing scale.Today I bake this cake and giving you feedback .
It’s came out so nice and taste is very delicious.But after some time it’s crack in between I don’t no why ? Where I take mistake plz guide?
Looks like the batter was dry and temperature of the oven was higher than required or uneven.
Can this be used as cupcakes?
Yes Chaitra. You can do this recipe as cupcakes.
At wat temperature do we need to bake ?
Naazneen, the recipe mentions everything about the temperature. I highly recommend you to completely read the recipe first and then experiment.
Can I take half of this recipe baking powder 1/4, and soda 1/4 … I want to do it for 6″ pan ? Thanks
Hi Deepali, I would recommend not to change any measurement. Use the mentioned quantity in a 6″ Pan. You will get a cake with little more height.
Hey thanks Sonia
I followed the same quantity and used 8″ pan turned out very well.
Happy Baking and Keep posting ??
Thanks for your feedback Deepali. Much appreciated.
Dis just awesome dear d most importa Thing I like was d servings part where we can change d servings n d ingredients r changed according to it ur recipes r really good thanks a lot dear for giving us d opportunity to use dis thanks a ton stay blessed always I h e just a question what will be d problem of we use d pasted raha as I don’t have dat secondly what Eid happen if we use datidli rava as I don’t know how to dofferencite between different Rava as in Saudi we get d packed simple packets of rava n nothing is mentionded dere plz help
Roasted rava will not get soft during the soaking process and after baking the cake will be crunchier. You will feel the grain of rava while the eating the cake.
I cannot think of a way to find out the difference between rice rava and wheat rava by just looking at the texture. Ideally the pack should mention the same.
I tried this cake and it came out awesome. very juicy. Thanks for the excellent recipe
Thanks Nitasha for your lovely feedback.
This looks awesome sonia. Is there any substitute for curd. I dont eat curd. Can I use eggs instead?
Hi Divya, you can substitute 1/2 cup of curd with 2 eggs. hope that helps.
Couldnt resist to try your super hot recipe today, it turned out super yummy and light.
However, I was pondering if we could reduce the quantity of oil to make it further healthy.
You may change the quantity of the oil per your requirement, however, that will reduce the softness of the cake and change the texture of the cake.
Hi Sonia can I use jaggary instead of sugar in ur recipe??
Hi Pooja, You may use Jaggery powder, but it will change the texture of the cake.
Hi Sonia….. Yummy bake.. Instead of yoghurt can we use hung curd.
You may use hung curd, however that will reduce the amount of liquid content in the cake. For that, you will add to additional milk accordingly.
Hi can I use the dark brown wheat rava for this recipe while the rest of the ingredients remaining same
Hello Leena, I don’t know about dark brown wheat rava. The semolina we have used is a wheat semolina. Just in case you are trying to use roasted semolina, I would not recommend.
If i want to use butter in this rcp. How much i should take?
Hi Vaishali, I don’t recommend using butter in this recipe, however, you may take a 200ml cup and use 1/3 cup of butter.
You are really awsome
No wordsss…thank u so much. .
When the beginning of a day starts with such beautiful message, the rest of the day seems to be beautiful. Thanks for making my day beautiful.
Awesome oleaseadding more such recipes
Thanks for appreciation. Keep checking back, and you will always find something new on my blog.
Wow!! Semolina cake!! Love it 🙂 A must try….
🙂 Thanks for liking it Vinitha.
Share your results on my FB Group: https://www.facebook.com/groups/sonlicious/
Awsm …some gud recepie for all age of people …
Thank u so much
Thanks Parul for your encouragement. Means a lot.
This is in such perfect time. Was planning to bake a whole wheat cake today for the kid and her friends..But this looks wow…Will give it a try today itself. Is this regular upma rava or what we call fine rava or Chiroti rava in Bangalore?
Thanks again for churning out such wonderful creations
Thanks for liking the recipe. Yes this is a regular wheat rava we use for upma. Do not mistake this with rice rava that is used for idli.
I will glad to see the outcome of your baked cake, if you like to share. You may share this on my FB Group : https://www.facebook.com/groups/sonlicious/
This cake has both my favourite ingredients!How early can this cake be made ahead n frozen as I’ve to do a number of bakes for an event. Thank u.
As we do not use any kind of preservatives in home bakes, so general shelf life of these products is max three days. You can plan and bake accordingly.
1.What is a substitute for chocolate essence?
2.can v use chocolate melts or chocolate chips Instead of Hershey powder?
1. Use Vanilla essence as a substitute for chocolate essence.
2. No, chocolate melts or chocolate chips are not replacement of choco powder.
This is simply wow dear..
All the best for future endeavours
Thanks Nazia for your encouragement.
Can you please help me converting the cake materials from gms to cups
Please use the following conversion chart to convert grams into cups and cups into grams.
What should be the temperature of I bake in Microwave convection?
Bake it at 160 °C.