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Side shot of eggless rava cake
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5 from 12 votes

Eggless Rava Cake Recipe

Rava Cake is a moist, eggless semolina cake infused with saffron, and cardamom. Learn how to make suji cake in a few simple steps.
Prep Time15 minutes
Cook Time45 minutes
Total Time1 hour
Course: Dessert
Cuisine: Indian
Servings: 12
Calories: 256kcal
Author: Hina Gujral

Equipment

Ingredients

Ingredinets For Cake:

My 1 Cup = 250 ml

  • 1 Cup semolina (sooji/rava)
  • ¼ Cup whole wheat flour (gehun atta)
  • ½ Cup granulated white sugar
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ¼ teaspoon salt
  • 1 teaspoon cardamom powder (elaichi powder)
  • ½ teaspoon saffron
  • 1 Cup curd or yogurt
  • ¼ Cup milk
  • ¼ Cup ghee (clarified butter)

Ingredients For the Glaze:

  • 2 tablespoon castor sugar
  • 2 tablespoon lemon juice
  • ¼ Cup chopped pistachio
Makes: 8inch round

Instructions

  • Combine semolina and sugar in a mixer. Blend once or twice to mix and make a powder.
  • Add flour, baking powder, baking soda, and salt to the semolina. Mix all together nicely.
  • Add curd and mix using a spatula to make a batter. Set aside. This step will soften the semolina (rava).
  • Line an 8 inch round baking tin with parchment paper. Brush it with oil or ghee. Preheat oven at 180 degree celcius for 10 minutes.
  • In another mixing bowl, add milk, saffron, cardamom powder, and ghee. Whisk using an egg beater for a minute.
  • Add soaked semolina in small batches to the liqud mixture. Gently cut and fold the batter in one direction until combined well. Do not mix the batter for too long.
  • Pour the batter into the greased tin. Bake for 40 - 45 minutes or until the crust is golden and toothpick inserted in the centre comes out clean.

Prepare Lemon Glaze:

  • Meanwhile prepare the glaze, by combining castor sugar and lemon juice. Set aside.
  • Once the cake is baked, let it sit in the cake tin for 5 - 10 minutes. Next, transfer it to a wire rack and allow to come to room temperature.

Decorate The Cake:

  • Pour lemon glaze over the cake. Sprinkle chopped pistachios on top.
  • Serve eggless semolina with a scoop of vanilla or coconut ice cream.

Video

Notes

  • Make sure all the ingredients are measured correctly as per recipe directions and at room temperature.
  • Do not whisk the cake batter for too long after adding the flour. Once all the ingredients are combined well and the batter is smooth, keep your hands away from the batter.
  • Do not pick a baking pan above 9 inches in size for this cake.
  • To check cake for doneness, insert a toothpick in the center of the cake. If it seems wet ad gooey, then the cake needs more time to get ready. If it is browning too much from the top, cover with an aluminum foil.
  • Allow the cake to sit in the baking pan for 10 – 15 minutes before transferring it to a wire rack. Do not rush the process of removing the cake from the pan as the hot cake might crumble and fall apart.
  • Store semolina cake in the refrigerator. Do not leave it at room temperature for more than 2 - 3 hours especially in the hot tropical climate. 

Nutrition

Calories: 256kcal | Carbohydrates: 40g | Protein: 5g | Fat: 9g | Saturated Fat: 5g | Cholesterol: 19mg | Sodium: 160mg | Potassium: 200mg | Fiber: 2g | Sugar: 21g | Vitamin A: 59IU | Vitamin C: 1mg | Calcium: 76mg | Iron: 1mg