Eggless Rava Cake is one of those eggless cake recipe that is just perfect for every beginner baker to start baking with as it is very simple to prepare using minimal ingredients from the pantry.
This Sooji ka Cake is Eggless, has no Maida in it, No Oil and No Butter. Can you believe that? Plus you do not need any specific set of measuring cups or spoons you can use any small bowl from your kitchen..
What is Rava Cake?
Popularly known as Semolina or Sooji or Suji, Rava is basically dried wheat durum made by grinding husked wheat and is predominantly used in Indian cuisine. So Rava Cake is nothing but a cake made using Rava or Semolina as the primary ingredient.
There are many variations to this Rava Cake. Certain recipes are inspired by the Mediterranean Basbousa and certain by our Goan Baath Cake.
But this version of our Indian Suji ka Cake is a very basic cake recipe that doesn't fall in either of these category as we are neither using a sugar syrup to soak the cake like a Basbousa nor are we resting it overnight like the Goan Baath Cake.
It is a very basic cake recipe made with no eggs, butter, oil, maida or whole wheat flour. Uses simple pantry ingredients and tools; so apt for your evening cuppa.
Ingredients needed:
- Rava: Also known as semolina. Use the fine variety ones and not the coarse ones.
- Clarified Butter or Ghee: The recipe calls for just a little. You can substitute it with butter or oil.
Step by Step Tutorial
- In a mixer grind together the milk, sugar and ghee that is clarified butter to a fine paste (image 1).
- Transfer it to a mixing bowl and add the yogurt and vanilla (image 2). Mix with a whisk.
- Finally fold in the rava and baking soda and mix everything until you get a smooth cake batter like consistency (image 3). Try to remove as much lumps as you can.
- Transfer the batter to an 8 inch cake pan and bake in a preheated oven of 180°C for 40-50 mins or until a skewer inserted in the centre comes out clean (image 4).
- Let it sit in the cake pan for another 5 mins and then invert on to a wire rack to cool completely.
Air Fryer Rava Cake:
- Preheat the air fryer at 180°C for 5 mins.
- Halve the recipe and follow the steps above to form the cake batter like consistency.
- Then transfer the batter to a 6 inch cake pan that has been buttered, floured and pre-lined with a parchment paper.
- Bake it in the air fryer for 25-35 mins or until a skewer inserted in the centre comes out clean.
How to bake Sooji Cake in Pressure Cooker.
- Start by preheating the pressure cooker. Add salt to the base and place a wire rack.
- Halve the recipe and prepare the cake batter.
- Transfer it to a prepared 6 inch cake pan that would fit inside the pressure cooker.
- Remove the gasket from the lid and also the whistle. Then close the pressure cooker and cook for 45 to 50 mins on a medium flame or until a skewer inserted in the centre comes out clean.
Storage Instructions:
Once the cake is cooled completely store it in an air tight container at room temperature for 3 days or in the refrigerator for 5 days.
Variations:
I have already shared chocolate rava cake and coconut rava cake (my personal favourite) on the blog before.
Other than that you can try:
- Mango Rava Cake: Add some mango puree to the base recipe to make mango flavour.
- Cardamom: Add cardamom powder to the base recipe.
- Saffron: Instead of plain milk use saffron infused milk.
- Kesar Elaichi: Use cardamom powder and saffron infused milk to the base recipe.
- Nuts: Use about 1/4 to 1/2 cup of powdered nuts to the base recipe. And sprinkle slivered nuts on top before baking.
- Fresh Juice Syrup: Once the cake is baked poke some holes on top and add fresh lemon syrup or orange syrup to flavour the cake.
- Any kind of add-ons like Tutti Fruti, Chocolate chips, chopped nuts etc can be added to the cake batter.
Whatever flavour option you try do remember that this cake does not have any flour in it so this will be a dense and moist cake unlike a regular pound cake or vanilla cake.
This Iyengar Bakery Rava Cake has an unique taste to itself.
Baker's Tips:
- You do not have to depend on measuring cups or scales for this recipe. Use any katori or small bowl to measure the ingredients. But do remember to use the same bowl for measuring all the ingredients.
- Always preheat your baking equipment, line your cake pan, use room temperature ingredients while baking.
- Do not overmix the batter. Just mix till the ingredients are combined.
Recipe FAQ's
Use fine variety rava of any brand. Do not use coarse or roasted rava.
No you don't. Simply prepare the batter, transfer it to cake pan and bake as instructed in the recipe card.
If baking in cooker or kadai then definitely yes. For other modes make sure to use a vessel that is compatible with the equipment of choice.
Related Recipes:
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Eggless Rava Cake/ Suji Cake/ Sooji Cake
Ingredients
- 1 cup (250 ml) Milk
- 1.5 cups (300 gms) Sugar
- 1.5 tbsp (25 gms) Ghee
- 1 cup Yogurt or Curd
- 1 tsp Vanilla Essence
- 2 cups (320 gms) Semolina/Suji/Rava
- 1 tsp Baking soda
Instructions
- Start by preheating the oven to 180°C.
- In a mixer, combine together milk, sugar and ghee and blend until smooth.
- Transfer it to a bowl and add curd and vanilla essence. Mix well. Add in rava baking soda. Combine everything to a smooth cake batter like consistency.
- Transfer into the prepared cake tin and bake in the preheated oven for 40 to 50 mins or until a skewer inserted in the centre comes out clean.
- Once baked let the cake sit in the pan for another 5 mins then loosen the sides of the cake and invert onto a wire rack to cool completely before slicing and serving.
Video
Notes
- You do not have to depend on measuring cups or scales for this recipe. Use any katori or small bowl to measure the ingredients. But do remember to use the same bowl for measuring all the ingredients.
- Always preheat your baking equipment, line your cake pan, use room temperature ingredients while baking.
- Do not overmix the batter. Just mix till the ingredients are combined.
- This cake turns out to be dense and moist. If you want to make it light then substitute 1/2 cup rava with 1/2 cup all purpose flour or maida.
- Preheat the air fryer at 180°C for 5 mins.
- Halve the recipe and follow the steps above to form the cake batter like consistency.
- Then transfer the batter to a 6 inch cake pan that has been buttered, floured and pre-lined with a parchment paper.
- Bake it in the air fryer for 25-35 mins or until a skewer inserted in the centre comes out clean.
- Start by preheating the pressure cooker. Add salt to the base and place a wire rack.
- Halve the recipe and prepare the cake batter.
- Transfer it to a prepared 6 inch cake pan that would fit inside the pressure cooker or kadai.
- Remove the gasket from the lid and also the whistle. Then close the pressure cooker and cook for 45 to 50 mins on a medium flame or until a skewer inserted in the centre comes out clean.
Nutrition
This recipe was originally published on April 30, 2015, modified on July 22, 2017 to add Youtube video and modified again on 10th November 2021 to add step by step collage images plus tutorial along with bakers tips and additional ways of cooking with new images.
Nivetha says
Hi I don’t have cake tin to try ! Can I use any stainless steel vessel to bake ?
sushma iyer says
If it is oven safe then yes you can use it
sonia says
Hello Sushma, the cake is looking delicious! Thanks for sharing the recipe!
Regards, mycreativeflavors.com
sushma iyer says
My pleasure Sonia.. glad to know you liked them.. thank you
Brijal says
Can I make this cake in oven?
sushma iyer says
yes you can at 180°C for 45 to 55 mins
Dipti says
Hello Ma'am,
Can you pls tell me what is the measure of the cup? Is it a cup of 250 ml?
sushma iyer says
Hi Dipti.. Yes it is 🙂
Natasha says
The rava cake turned to be superb I tried
sushma iyer says
That is amazing Natasha.. Glad you liked it 😀
Monica says
Can u tell us measure for 3 cups of rawa cake
sushma iyer says
Hi Monica..
Do you mean you want to make a small cake?? Or do you want to know how much gms does my 1 cup rawa is?? Sorry I am not able to understand your query.
Regards
Sushma
Neelina says
Hi, why didn't you use baking powder here? Any specific reason for not using it
sushma iyer says
HI Neelima..
In this recipe we have baking soda to react with the curd which would bring about the rise needed. If one has to use baking powder in a recipe then reduce the amount of curd in here and it would need some trials and errors. There is no rule as to whether we have to use both in any given recipe. All you need is to create the needed rise so anything can be used. These days people are also experimenting using ENO so no hard and fast rule.
Regards
Sushma
Ani says
Hi, Thank you for this recipe, i didn't have enough rava so i used 1 cup rava and 1 cup almond flour, and used just 1 cup of brown sugar, it was still very tasty.
sushma iyer says
Hi Ani.. So good to learn that the substitutions worked.. Thanks for sharing 🙂
Regards
Sushma
Sweta D says
Also, i do not have vanilla essence in my home . Is it ok if i skip it?
sushma iyer says
Hi Sweta.. yes you can skip.. Try using cardamom powder instead if you have it.. will taste good.
Regards
Sushma
Sweta D says
HI,
I have some riped bananas and i wanted to make a Ravva banana cake. I like your receipe. Could yyou tell me how many bananas can i add with this recipe of yours? It would be great help.
sushma iyer says
Hi Sweta.. I have never experimented with fruits in the cake.. So not sure but my assumption would be to reduce milk to 1/2 cup and add 2 bananas. This is just what I am thinking but since I have not tried personally I won't be able to give you a concrete reply. Sorry about that
Regards
Sushma
sushma iyer says
Hi Anusha..
I cannot express in words how much happier I am reading your comment.. Thank you for taking the time to try out the recipe and share your wonderful feedback with us. Appreciate it..
Birthday wishes to your Mom and hugs to the little one.. I too have a 4 yr old and recently we baked this same cake for my mother too.. May be I should upload it as a video on Youtube.. let us see..
And are you there on Instagram?? I would love to see the pictures on there. Here is the link: https://www.instagram.com/spicesandflavors/ If not you can also share on FB Page: https://www.facebook.com/spicesnflavors07/
Regards
Sushma
Anusha Krishnaprasad says
Sushma thanks a ton. Its my moms birthday on 7th May amd she had been wanting a homr made Rawa cake. So I wad browsing thr nrt todah for recipes amd came across yours. Wrote it in a book and Off I went to the kitchen alongwith my 3.5 years toddy and lo and behold what an AMAZING cake it turned out to BE. MY MOM LOVED!
THANKS A TON ONCE AGAIN! Would like to send you pictures of the cake. Do let me know how to share them..
Lots of Love,
Anusha.
Ruupa Raaman says
Hi, just want to confirm - No water in the cooker?
sushma iyer says
Hi Ruupa..
No water.. you can add salt if you like.. I have talked about it in the chocolate rava cake post: https://spicesnflavors.com/chocolate-rava-cake-cookerovenmicrowave/
Regards
Sushma
Neha Mishra says
Dear Sushma,
Hope you're well and safe. I wanted to drop a quick line to say thank you for this fantastic recipe! It was my brother's birthday yesterday and i baked this. It was the first ever cake I have and baked and i followed the recipe exactly and it turned out beautiful! soft, moist, tasty! Everyone loved it. I would have loved to share pictures but couldn't find you on instagram and can't post here.
sushma iyer says
Hi Neha..
Yay!!! I am so pleased to read your comment.. This made me smile.. Thanks for sharing dear.. So good to know that you guys had a good time on your brother's birthday..
For Instagram there is a direct link under the recipe card. If not my handle name is spicesandflavors or here is the direct link for you: https://www.instagram.com/spicesandflavors/ Would love to see the pictures..
Regards
Sushma
Sridevi Chandrasekar says
Hi. First of all tysm for the recipe. I made this cake and came out yummy..how long can it be stored? How to store it? Whether need to be refrigerated or to be stored at room temperature 🤔
TIA,
Sridevi
sushma iyer says
Hi Sridevi..
I am so pleased to learn that you liked the recipe. You can store it at room temperature for upto 3 days in an airtight container. Glad to know that you liked it. Thank you for sharing your feedback with us.. appreciate it..
Regards
Sushma