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
- 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.
- Combine everything well.
- Cover this and keep it aside for 20 minutes.
- 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.
- Grease a baking tin and line this with baking paper.
- Pour the mixture into the tin.
- Preheat the oven for 5 minutes at 180 degrees 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 it 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.
Notes:
- You can use a big or small variety of sooji | Rava, do not use Idli rava.
- The Eggless Rava cake stays good for 1 week in the refrigerator.
Eggless Rava cake recipe
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.
