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BakingEggless Rava cake recipe

Eggless Rava cake recipe

Eggless Rava cake recipe – Semolina cake – Iyengar Bakery style Sooji cake recipe – Soft, moist, and spongy rava cake recipe with full video and step-by-step pictures.

It’s been ages since I baked a cake in my kitchen. Off late I use my oven for making Roasted veggies only. This Iyengar bakery Rava cake was on my to-do list for a very long time. A few days back when I had all the ingredients handy at home, I decided to make this cake.

I can say this is a very beginner-friendly cake with simple ingredients. You can add 1 tsp of cardamom powder instead of vanilla essence to get a perfect Indian taste. This is the first time I am baking a cake using Sooji | Rava| semolina. I loved the texture of the cake and it was very moist too.

This Iyengar Bakery-style Eggless Rava cake is very similar to the Mediterranean Basbousa. The Rava cake can be served as a tea-time snack and a perfect one for chai gatherings /high-tea parties. I adapted this recipe from Tarla Dalal’s page.

Also, check out our other eggless baking recipes – Vanilla tea cake, no sugar no maida cake, Mawa pistachio bundt cake, Nutella brownies recipe

 

Eggless Rava cake recipe
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Eggless Rava cake recipe

Iyengar Bakery style Rava cake recipe
Course baking
Cuisine Global, Indian
Keyword baking, eggless baking
Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings 10 slices
Author Jeyashri suresh

Ingredients

  • 1 cup Rava | sooji
  • 1/3 cup oil
  • ½ cup yogurt
  • 1 cup milk
  • 1 tsp vanila essence
  • 1 cup powdered sugar
  • ½ cup maida | plain flour
  • 1 tsp baking powder
  • ½ tsp baking soda

Instructions

  • In a bowl add the sooji | rava, yogurt, milk, powdered sugar and oil
    1 cup Rava | sooji, 1/3 cup oil, ½ cup yogurt, 1 cup milk, 1 tsp vanila essence, 1 cup powdered sugar
  • You can use any variety of sooji, no need to roast of powder this.
  • Combine everything well.
  • Cover this and keep aside for 20 minutes.
  • Now add the plain flour, baking soda and baking powder
    ½ cup maida | plain flour, 1 tsp baking powder, ½ tsp baking soda
  • Fold this well.
  • Grease a baking tin and line this with a baking paper.
  • Pour the mixture into the tin.
  • Preheat the oven for 5 minutes at 180 degree Celsius.
  • Bake at 160 degrees for 30-35 minutes.
  • Once done allow this to cool inside the oven for 5 minutes.
  • Insert a tooth pick in the center of the cake and if it comes out clean then it is done.
  • Take out from the oven and invert it gently.
  • Gently take out the cake from the tin and cool this on a wire rack.
  • Once it is cool completely, cut them into slices.
  • Eggless Rava cake it ready.
  • You can serve this as a tea time snack too.

Video

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Notes

Notes:
1. You can use big or small variety of sooji | Rava, do not use Idli rava.
2. The Eggless Rava cake stays good for 1 week in the refrigerator.
  • In a bowl add the sooji | rava, yogurt, milk, powdered sugar, and oil  (1 cup sooji, 1 cup milk, 1 cup sugar, 1/3 cup oil)
  • You can use any variety of sooji, no need to roast or powder this.
Eggless rava cake
  • Combine everything well.
  • Cover this and keep it aside for 20 minutes.
eggless rava cake
  • Now add the plain flour, baking soda, and baking powder (1/2 cup flour, 1 tsp baking soda, ½ tsp baking powder)
  • Fold this well.
iyengar bakery rava cake
  • Grease a baking tin and line this with baking paper.
eggless rava cake recipe

  • Pour the mixture into the tin.
  • Preheat the oven for 5 minutes at 180 degrees Celsius.
  • Bake at 160 degrees for 30-35 minutes.
eggless rava cake recipe
  • Once done allow this to cool inside the oven for 5 minutes.
  • Insert a tooth pick in the center of the cake and if it comes out clean then it is done
sooji cake
  • Take it out from the oven and invert it gently.
  • Gently take out the cake from the tin and cool this on a wire rack.
semolina cake
  • Once it is cool completely, cut them into slices.
  • Eggless Rava cake it ready.
eggless rava cake recipe
  • You can serve this as a tea-time snack too.
Eggless Rava cake recipe

Notes:

  1. You can use a big or small variety of sooji | Rava, do not use Idli rava.
  2. The Eggless Rava cake stays good for 1 week in the refrigerator.

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4 COMMENTS

  1. I made this today and recommend using small sooji/rava. I made it with big-sized, roasted upma lava and it came out brown. Very crumbly. Also, 3/4 cup sugar is enough for the measurement given.

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