Eggless Coconut Rava Cake solely made using rava that is semolina; without the addition of flour, butter or oil. Sounds interesting??
Eggless Coconut Rava Cake is yet another variation of the most popular recipe from the blog Rava Cake.
And why do I say yet another?? Well, because I have already made the plain rava cake and also the chocolate version of it.
So… why is there a need to share one more variation – Eggless Coconut Rava Cake?
Hmmm.. This is because I got a request from you guys on how can one incorporate coconut in here. That intrigued me so much that I ended up making this flavour packed Eggless Coconut Rava Cake and mind you guys I liked this one more than the plain rava cake..
Coconut is one of those ingredients that you would always find at my Mum’s place and it is one of those ingredients that you would never find at my place… irony of life..
Well, being a South Indian coconut is often used in all our Indian cooking from simple stir-frys to Sambhar to Kootu…
But my hubby does not like coconut so I do not use it much…
Let me tell you I absolutely love it.. it adds so much freshness to any dish and elevates it to next level.. I absolutely love tropical fruits and love it incorporating it as much as possible; be it smoothies or ice-creams or just yesterday I made a no-bake pineapple cheesecake which I would share soon.
I wish he too enjoyed coconut as much as the other tropical fruits that we absolutely love. By the way, what is your favorite fruit; do comment and let me know.. 🙂
Coming to this Eggless Coconut Rava Cake…
I would definitely consider this Eggless Coconut Rava Cake as a Healthier Cake; or say a cake with less calories considering that it has no fat or flour in it. Yes, it has some sugar to it but if you want an even healthier cake which has no sugar at all then definitely check out my Eggless Dates and Walnuts Cake.
How does this Eggless Coconut Rava Cake taste like?
This is a soft and dense cake; pretty obvious right since there is no flour in it.
Also the sweetness is perfect enough to make it a best tea time cake. Some coffee or tea would pair so well with this..
I however choose to have this Eggless Coconut Rava Cake with some fresh fruits and a side of yoghurt.. It tasted heavenly.. you must definitely try this combo.
This Eggless Coconut Rava Cake is perfect for a 8 inch cake pan but you can definitely use any size and shape tin here.. 🙂
Here is the detailed recipe:
Eggless Coconut Rava Cake is a soft and dense delicious tea time cake with comparatively lesser calories.
- 1.5 cups Sugar
- 1.5 tbsp Ghee or Clarified Butter
- 1 cup Milk
- 1 cup Curd
- 1.5 cups Rava / Semolina
- 1 cup Desiccated Coconut
- 1 tsp Baking soda
- 1/2 tsp Cardamom powder (optional)
- 1 tsp Coconut Extract (or use vanilla extract instead)
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Grind together sugar, ghee and milk until well combined smooth and thicker in consistency.
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Add the curd and coconut extract and mix well.
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Fold in the rava, desiccated coconut, cardamom and baking soda until a cake batter consistency is achieved.
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Pour into a prepared cake tin and bake in a pre-heated oven of 180°C for 35-45 mins or until a toothpick inserted comes out clean.
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Let it cool completely before slicing.
Notes:
1. You can skip cardamom powder if you wish too. Also in place of coconut extract you can use vanilla extract. Coconut extract would enhance the flavour though.
2. If you want to bake this in a pressure cooker please refer my plain rava cake post wherein I have shared all the details. You can also bake this in a microwave for the same time.
3. Have used this cute little stencil from amazon to make the design on top of the cake. Click here for the link
Since you ilked this recipe you might also like this Healthier Eggless Wholewheat Dates and Walnut Cake
If you like my today’s simple yet flavour pack post then do let me know by tagging me, tweeting me or instagram me. I would love to follow you and your posts.
Pin this for later:
I will see you soon with yet another recipe
Until then
Hugs
Sushma
Can we use freshly grated coconut instead of dessicated one?? If not, can we use slightly dry roasted fresh coconut?
Hi Ayisha..
You can use freshly grated coconut too.. though personally i have never used it but I think it should work.. thank you 🙂
Please tell the temp settings and timings for tbis rava coconut cake in microwave
Hi Smita.. my microwave does not have a temperature setting.. I just put it for the same timing 40-50 mins.. 🙂 Thank you
Hi Sushma ji,
I tried your recipe ..it was awesome…thank u very much for sharing.
The cake was perfect i dont have oven so baked in my big Kadahi …it turned out superb.
Hey navneet..
Thats so sweet of you dear.. thank you so much for sharing your wonderful feedback with us.. <3
Please tell u have used powdered sugar or granulated sugar…also can we use granulated brown sugar
Hi Abha..
I have used granulated sugar in this recipe.. you can use brown sugar too just that it would change the colour of the cake.. 🙂
Thank you
hey..please tell me how did you decorate the cake??…Its marvellous!!!
Hi Devika.. I have used a stencil here to decorate it. Here is the link for the same if you are interested to have a look – https://amzn.to/2q26H7V Thank you
I just tried your recipe using tefal rice cooker. Realy cake the cake was very nice.
Hi Umahdevi..
Thats absolutely wonderful. So glad to learn this. Thank you so much for taking the time out to try this recipe and sharing your wonderful feedback with us.
Really appreciate it a lot.
Regards
Sushma
Hi. I tried this cake… But adding 1 cup milk and one cup curd… the consistency was thin… and it is not baked from inside.. I bake lot of cakes but this one due to thin consistency may be it wasn’t cooked… Pls guide.
Hi Deepika..
I am so sorry to learn that you had to face this.
But when you grind the milk, sugar and ghee; it becomes thicker. Also since we are using thicker part of curd when we add the dry ingredients it gets the cake batter like consistency. Did you check my video recipe for the same?
I do not see anywhere where you could have gone wrong as you have experience in baking cakes. I suppose its your curd. Many have tried this and shared their views here and also on Youtube so I am presuming that your curd was not thick enough. Being a basic recipe there is no other step where you could have gone wrong.
I would suggest you please give this a try one more time.
Regards
Sushma
I wanted to know what did you top it with? I can see blue berries, and whip cream on the side. but can you share the receipe for the toppings too? It just looks wonderful.
Hi Akshada..
Thats a regular passionfruit and mango compote. I have already shared the recipe for berry compote on a previous post just replaced the berried for passionfruit and mango.
Here is the link for berry compote just in case you want to have a look: https://spicesnflavors.com/vanilla-cupcakes-blueberry-filling/
Regards
Sushma
Hi,
can I use oil,instead of ghee.
Thank you
Hi Madhavi.. yes you can try using oil in place of ghee..
Regards
Sushma
Hi….can the same be used with whipped cream frosting or ganache???
Hi Geetu
You mean like a layered cake? Yes you can layer this up but this is not as soft as a sponge cake though. If you wish you can definitely layer this..
Regards
Sushma
Of I were to bake it in the oven what temperature and what timings should I use? Thanks
Hi subhashini
You can bake this in a preheated oven of 180°C for 35 to 45 mins
Regards
Sushma
Hi,
Can we use coconut milk instead of normal milk.
Thanks,
Hi Farha..
Yes I guess that would work too..
But while making it for the first time I would stick to 50:50 milk to coconut milk ratio just to be on the safer side 🙂
Regards
Sushma
Hi,
I tried the recipe exactly as mentioned but it did not come out well.
The cake batter was too thin and it was not cooked evenly. Also, it was foaming from the sides.
I have tried many cakes but this one didn’t come right.
Hi suro.. so sorry to learn that.. when you grind your sugar, ghee and milk was it thick in the first place? Also when you add rava or semolina it absorbs the liquid in the batter so definitely the batter should have been thick. I am wondering how did you get thinner consistency.
sorry that you had to go through this.. but I am sure there might be something to do with the ingredients. Hope you give it a try some other time and get good results.
Thank you for dropping by.
Regards
Sushma
Hi Sushma
Can I replace sugar with jaggery in this recipe ?
Hi Meera
This is a forgiving recipe.. you can definitely try substituting sugar with jaggery in this recipe. Though I have personally never tried it but I think it should work fine 🙂
I did it!! Thank you for sharing!
May I know how long can I keep the cake without it drying out? Thank you . I baked in 2 loaf pans.
Hi Mae
That sounds great.. thanks a bunch for sharing your feedback with us.. This cake stays good for 3-4 days 🙂 Thank you