Eggless Rava Cake (Sooji Cake / Semolina Cake)
This Eggless Rava Cake is light, fluffy, soft, perfectly sweetened, and absolutely delightful! Made with semolina and flavored with cardamom and rose water, this simple yet delicious cake is perfect for teatime, festive occasions, or as a quick treat that doesn't require eggs.
Servings: 16
Ingredients
- 1¼ cups (225g) rava (sooji/semolina)
- ¾ cup + 3 tablespoon (187g) granulated sugar
- ¼ cup (30g) all-purpose flour
- 1¼ teaspoon baking powder
- ¼ teaspoon baking soda
- ¼ teaspoon salt
- ¼ teaspoon cardamom
- ¼ cup (57g) unsalted butter, melted
- 2 tablespoon (30ml) oil (any neutral-flavored)
- ½ cup (120g) sour cream or plain yogurt
- 1 teaspoon rose water (or a few drops of rose essence)
- 1 cup (240ml) milk
- 2 tablespoon finely chopped nuts (I used almonds and pistachios)
Instructions
- Preheat the oven to 350°F (180°C). Butter or coat an 8-inch-square baking pan with nonstick spray and line it with parchment paper.
- Add rava and sugar to the blender and blend into a fine consistency mixture. However, do not blend them for too long; it should not turn powdery.
- Transfer the rava and sugar mixture to a mixing bowl. Add flour, baking powder, baking soda, salt, and ground cardamom. Whisk to combine everything well.
- In a large mixing bowl, add melted butter, oil, rose water, and sour cream or yogurt. Whisk well until everything is combined and smooth.
- Now add the flour mixture and milk and mix gently until everything is combined; do not overmix.
- Pour the batter into the prepared baking pan, spread it evenly, and top the batter with chopped nuts.
- Bake the cake for 28-32 minutes or until a cake tester inserted in the center comes out clean. Remove the cake pan and transfer it to a cooling rack. Let the cake cool completely before removing it from the pan.
Storing Suggestions
- Store the Sooji Cake at room temperature in an airtight container for 3 days.
- Refrigerate the cake in an airtight container for a week.
- Bring the refrigerated cake to room temperature or warm it slightly in the microwave before serving.
Notes
- Measuring: For best results, I highly recommend using a kitchen scale rather than measuring cups. If using cups, make sure to spoon and level the flour instead of scooping directly.
- Use Fresh, High-Quality Rava: Always use fresh semolina, as older rava can develop a slightly rancid smell and affect the cake's overall taste. Both fine and coarse rava work well for this recipe.
- Grind Rava and Sugar Carefully: When blending the rava and sugar, aim for a slightly fine texture, but avoid over-grinding into a powder. Over-processing can change the structure and may affect how the cake bakes.
- Do Not Overmix the Batter: Once you combine the wet and dry ingredients, mix gently until just combined. Overmixing can result in a dense and slightly tough cake.
- Do Not Let the Batter Rest: Semolina absorbs moisture quickly, so if the batter is left to rest, it will thicken and result in a dense cake. For the best texture, transfer the batter to the pan and bake immediately after mixing.
- Adjust the Sweetness as per Your Preference: The given quantity of sugar creates a perfectly balanced sweetness. However, if you prefer a sweeter cake, you can increase the sugar slightly. If you like it less sweet, reduce it by 1-2 tablespoons, but keep in mind that sugar also contributes to moisture and structure.
- Do Not Overbake: Every oven is different, so start checking the cake a few minutes before the suggested baking time. Overbaking can dry out the cake, while underbaking may cause it to sink in the middle.
Nutrition (Approximate Values)
Calories : 166kcalCarbohydrates : 24gProtein : 3gFat : 7gSaturated Fat : 3gPolyunsaturated Fat : 1gMonounsaturated Fat : 2gTrans Fat : 0.1gCholesterol : 13mgSodium : 97mgPotassium : 60mgFiber : 1gSugar : 13gVitamin A : 151IUVitamin C : 0.1mgCalcium : 48mgIron : 1mg
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