June 19

7 comments

Eggless Semolina Cake with tutti-frutti

By Sonia Gupta

June 19, 2018

Eggless, Healthy Eating, Quick Recipes, Semolina, Sweet

This recipe is special to me and the reason is more emotional. Today my blog turns two. And I am celebrating my blog 2nd birthday today. And to celebrate this happy moment, I baked something healthy without compromising with the taste.

I was in two minds to make a new version of Death by chocolate cake but then the family wanted me to stand strong on the healthier side on this very special day. And I have always been a big fan of Semolina when it comes to baking healthy cakes.  Remember my super hit Chocolate Semolina Cake, I still get so many messages and compliments on that recipe.

Rava or semolina gives great results for sweet as well as savory recipes. The spicy semolina cake and the savory semolina muffins are an example of my famous savory semolina recipes.

Few other popular Semolina recipes:

And how can I forget mentioning my unique experimental Sambhar Masala Semolina bread recipe? Try it and you will be surprised.

And to celebrate this day, I bought a new ring cake pan to make this special sweet eggless semolina cake. The pan should also feel honored to be inaugurated on a special day. ROFL.

Now it’s time to bake this eggless semolina cake. Let’s get into the pantry, collect ingredients and make an eggless Iyenger style vanilla cake with tutti frutti.

 

Quick Notes

Tin Size3” deep and 9” wide Ring Pan
Oven Temp160 °C
Baking Time35 minutes
MW Convection Temp150 °C
Baking Time35 minutes
Demold Instructions5 minutes after Baking
Cooling TimeTill room temp

I have curated the list of recommended tools and ingredients for baking. I recommend only tried and tested products that have given satisfactory results in my kitchen.

If you bake this recipe, please share a picture with me on my Instagram using #bakewithsonia

Eggless Semolina Cake Recipe

In a mixing bowl mix condensed milk, oil, vanilla extract, and sugar. Add 150 ml of milk and stir it.

Rava Cake Wet Ingredients

In another bowl take fine semolina, baking powder, baking soda, and salt. Mix everything. Now start adding dry ingredient into wet ingredients in portions. Keep mixing to avoid lumps. Finally, add tutti-frutti to the batter.

PS: Use the conversion table to switch between grams and cups

Rava Cake Dry Ingredients

The batter should be smooth and of pouring consistency. To attain that consistency, add the leftover milk and mix. Rest the batter for 5 minutes. Meanwhile, keep your oven for preheating at 160 °C. Grease the baking tin with butter and pour the batter into it. Tap the pan on counter once and keep the pan on middle rack of preheated oven.

Note: You can bake the same cake o gas stove as well. To check the procedure for baking on gas stove please refer to my recipe of Eggless Pineapple upside down cake.

Eggless Semolina Cake Batter

Bake the cake at 160 °C for 35 minutes or until it passes the toothpick test. Every oven behaves differently so adjust the temperature and time according to your oven. For me, it took 35 minutes to bake completely. Once baked, take the cake pan out from oven and let it rest for 5 minutes.

Baked Eggless Semolina Cake

After 5 minutes, de-mold the cake. You can garnish the cake with some icing sugar or whipped cream. I prefer to have it with some sprinkled sugar on top of it.

Eggless Rava Cake

This rava cake is healthy as it has no All-purpose flour. It’s super soft and moist. It was an immediate hit in my family. The picture says all about its texture and taste.

Eggless Semolina Cake Texture

Buy Tools and Ingredients used in this recipe

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If you like my recipes, follow me on Facebook, Instagram, and Pinterest. If you like to watch video recipes, check my YouTube Channel for more amazing recipes.

Eggless Semolina Cake
Prep Time: 15 minutes
Cook Time: 35 minutes
Total Time: 50 minutes
Course: Dessert
Cuisine: Indian
Servings: 10 people

Ingredients

Instructions

  • In a mixing bowl mix condensed milk, oil, vanilla extract, and sugar. Add 150 ml of milk and stir it.
  • In another bowl take fine semolina, baking powder, baking soda, and salt. Mix everything.
  • Now start adding dry ingredient into wet ingredients in portions. Keep mixing to avoid lumps.
  • Finally, add tutti-frutti to the batter.
  • Add the leftover milk and mix. Keep the batter aside for 5 minutes.
  • Meanwhile, keep your oven for preheating at 160 °C.
  • Pour the batter into a greased pan and bake in preheated oven at 160 °C for 35 minutes.
  • After 35 minutes, take the baked cake out from oven and rest it for 5 minutes.
  • Now de-mold the cake.
  • Slice and serve.

Notes

  1. Use fine unroasted semolina for this cake.
  2. For flavor, you can replace vanilla extract with any other flavor as well.
  3. Amount of milk can vary. If you feel the batter is thick, add milk accordingly.
  4. This is tried and tested recipe and I don’t have any substitute for an ingredient.
Tried this recipe? Share it with me on Instagram!Mention @bakewithsonia or tag #bakewithsonia

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Sonia Gupta

About the author

Sonia is an award-winning baking instructor and her baking courses are recognized by all baking enthusiastic. She is a Baking Instructor, Blogger, YouTuber, Author, a Social Media Influencer. Holding her forte as being one of the top baking instructors when it comes to whole wheat baking, Sonia has gain mastery in eggless and healthy baking. She has trained more than 2000 people in the last 3 years and continues to satisfy her desire to transform "HomeMakers into HomeBakers". You can follow her on Facebook, Instagram, and Pinterest. If you like to watch video recipes, check her YouTube Channel.

  • Hello sonia mam…can I bake the cake in a regular baking mould instead of a ringed one as mentioned?

  • Hi Sonia
    I tried the cake. Came out very good. Moist and spongy like. Used chocolate flakes instead of tutti frutti. It was very tasty. Thanks

    • Prema, If you are trying to get a whole wheat cake, instead of making modifications in this recipe, search for a recipe of whole wheat cake. That will work out better.

  • Hi Sonia..
    Can you please tell how do you measure your liquid ingredients.like should I weigh the dry ingredients with weighing scale or by cup ..it’s confusing. As in some recipes it’s written by cup as well as gram s.
    My cakes doesn’t come out good because of this . please clear the doubt. Because the measuring cups I have says 1 cup .. 250 ml… So do I need to follow cups or ml or use weighing scale.

    Waiting for your reply.thanks.

    • Hello Deepika,
      I prefer using a kitchen weighing scale and weighing your ingredients. If somewhere I have mentioned in cups too, that would be for reference.

      Regards
      Sonia

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