Vegetable Cake | Healthy Cake Recipes

Vegetable Cake is now the need of the hour.

This Indian Savoury Semolina Cake is a simple, easy and healthy cake recipe using semolina and yogurt that is loaded with vegetables and has no butter, eggs, APF or sugar. This healthy vegetable cake is perfect for your back to school breakfast recipes or even lunchbox ideas.

fresh healthy vegetable cake baked straight from the oven picture

Vegetable Cake – 2 slices ✓

Fresh Strawberries – few piece ✓

Yogurt Dip – ✓

Mini Muffin – ✓

And that’s a perfectly balanced tiffin box done and dusted.

It is that time of the year when one could enjoy the earthy smell of the land, cute little feet jumping in the puddles, colourful raincoats prettier than the rainbow in the sky, new bags-tiffin boxes-water bottle. New hopes, new sparkling eyes all set to take one step closer to the future with the smell of fresh new pages of the textbook eagerly waiting for the tiffin break bell to go off and enjoy the love of sharing your dabba with your chadi baddi friends.

Yes mommies.. Wake up.. It’s back to school time!!!

a dreamy view of healthy vegetable cake or savoury semolina cake

It is that time of the year when we are looking for some healthy and simple ideas for making a really quick breakfast for kids or even for packing their lunchbox.

Today I am gonna a share a very simple recipe with you all that is much much healthier too.

Also, this Vegetable Cake has

1. No Eggs

2. NO Butter

3. NO Maida

4. No Whole Wheat flour (Atta)

5. No Sugar

It is made using Semolina (Rava) and Yogurt.

Now don’t frown at me as I am gonna reveal a little big secret (lol how can it be little as well as big at the same time.. :P) anyways what I wanted to say is that we are making a simple
RAVA UPMA” today.. I get it I get it please don’t make a face 😀

But being a mother some of you might relate how tiring and frustrating it can be to feed a fussy eater. You will have to come up with some or the other ideas to make your child eat healthy and nutritious.

This Vegetable Cake or Savoury Semolina Cake is one of those recipes. Loaded with so many colourful veggies that one would love to grab a piece of it.

I for one absolutely love it with a cuppa of tea in the morning.

By the way, if you have been in our community tab for a while you might know how much I love Rava Cake. They are simple, fuss free and even a novice baker can absolutely make it like a pro.

I have even shared the chocolate and coconut version of it. So a savoury version of rawa cake has to follow it right.. 😉

image of a slice of savoury semolina cake

To make your work easier and organised in the morning it is so much important to plan the things beforehand.

Like for example in this case, if you have your veggies chopped the previous night then you just need 10 mins of active time to make this in the morning.

And while it is baking in the oven you can start prepping for your lunch routine

A hearty and healthy breakfast would be ready to serve hot in the dining table or pack it into your kids lunchbox. It tastes best when warm but tastes good for lunch too.

Certain things you need to note while baking this Vegetable Cake:

1. The most important thing is to not use too much water. As that would make the batter too wet; it would take a longer time to bake in the oven and also would be sticky to eat.

2. It is necessary to let the rava and yogurt mixture to sit for atleast 10 mins so that the rava gets time to absorb the liquid.

3. Once you add the baking soda, do not let the batter sit for a longer time on the countertop. Working quickly transfer it to your prepared loaf tin and into the oven at the earliest.

4. Chop your veggies finely so that it is easier for kids to bite into it. Use a selection of different coloured veggies to make it attractive.

Here is the detailed recipe:

5 from 1 vote
image of a slice of savoury semolina cake
Vegetable Cake | Savoury Semolina Cake
Prep Time
15 mins
Cook Time
45 mins
Total Time
1 hr

A savoury cake made using Rava and Yogurt that is loaded with veggies and has no eggs, butter, maida or sugar making it perfect for a hearty breakfast or pack it into your kids lunch box.

Course: Breakfast
Cuisine: Indian
Keyword: savoury semolina cake, vegetable cake
Servings: 1 loaf cake
Author: sushma iyer
  • 1 cup Rava
  • 1 cup Yogurt or Dahi
  • 1/4 each Red and Green bell peppers
  • 5-6 nos Beans
  • 1/4 cup Green Peas
  • 1 med size Carrot
  • 1/2 tsp Ginger
  • 1 no Green Chiili, finely chopped refer notes
  • 3/4 tsp Salt
  • 1/2 tsp Baking Soda
  • Water as needed refer notes
  • 1/2 tsp Sesame Seeds
For the Tadka/Seasoning
  • 1.5 tbsp Oil
  • 1/2 tsp Mustard Seeds
  • 1/2 tsp Cumin Seeds
  1. Mix together the rava and yogurt until combined. Add little water to get it into the batter like consistency. Let this sit on the countertop for at least 10 mins.

  2. Meanwhile, chop all the veggies, grate the carrot and keep it ready.

  3. After 10 mins, add the veggies into your rava batter. Give it a mix.

  4. In goes the salt, green chilli, ginger. Mix everything and add little water if need be.

  5. Prepare the tadka. For which heat up the oil and once hot add in the mustard seeds and cumin seeds. Let it crackle. And then transfer to the rava batter.

  6. Add in the baking soda also. Give everything a final mix and quickly without wasting any time transfer it to the prepared loaf tin. Sprinkle the top with some sesame seeds.

  7. Bake in a preheated oven of 180°C for 45-50 mins or until a skewer inserted in the centre comes out clean.

If you like this recipe then do let me know by tagging me, tweeting me or instagram me. I would love to follow you and your posts.


1. Absolutely any veggies of your choice can be used. No hard and fast rule there.. 🙂

2. But there is a rule for the usage of water.. hehe.. I would recommend you guys to not use more than 1/3 cup of water for this recipe.
Now I cannot give you an exact measurement of water here because it all depends upon the consistency of curd and the quality of rava that you are using.

3. You can skip the green chillies if you are making it for your little ones. The spiciness from the ginger would be enough for them but definitely add finely chopped chillies if you are making it for the entire family.

4. If you are planning to make it for breakfast the next morning or for packing it into their lunch boxes then I would highly recommend you guys to chop the veggies the previous night to make your work lot easier and smoother in the morning.

5. Do let the rava and curd batter let sit for 10 mins so that the rava can absorb the liquid.

6. One more point to note is that once you add the baking soda, act quickly do not let it stand for a longer time on your kitchen counter. Working quickly, get it into the oven at the earliest.

My honest opinion for you guys: I baked this cake twice in the past week but I felt that this cake remains dense even after the baking time. It feels like it is underbaked whereas it is not.

Then why am I still sharing it with you guys?
Well, it tastes delicious. And even though I agree with the fact that we eat with our eyes first but let’s be honest at the end of the day my taste buds wins over my eyes. An absolute must try recipe in terms of taste and health 😀


The Vegetable Cake or Savoury Semolina Cake makes up for an amazing back to school recipe idea because it is simple, easy and quick to make.

Tastes great with morning cuppa tea making it perfect for breakfast or you can even pack it into your kid’s lunchbox.

Since we are baking it for a really long time, it forms a beautiful crusty top with a smooth filling; the contrast in the texture is really good.

Oh.. btw do check out my Spinach Muffins recipe too that makes up for an amazing breakfast too or also these Flourless Zucchini Muffins loaded with veggies minus the flour 😀

For now pin this Vegetable Cake for later

pin image for savoury semolina cake

I will see you soon with yet another one

Until then


  1. Kiran says:

    Awesome and healthy recipe, you inspires me to do more baking , which I love to do but with full time work and 2 little kids , it gets difficult to find out time for baking .
    Will sure try this recipe and share the veggie cake with my colleagues .

    • sushma iyer says:

      Hi Kiran..

      I totally understand how hectic it can be. I too have a little one at home and with full time blogging it does get difficult to do what we love. I love baking and do it only on weekends when hubby is home or else it is not possible with a super active kiddo.. 😀

      And thanks a bunch for your kind words. Will be waiting to hear your feedback on the veggie cake 😀

      Oh and by the way since you said you are a working mom; I have another post for you that might be useful. Sharing here just in case you want to have a look:


  2. Ravitha says:

    Hi , thanks for savoury cake ….I was searching for the recipe. Can make this batter in muffin tray ? For how Long i have bake in muffin tray ? Plz guide

    • sushma iyer says:

      Hi Ravitha..

      Yes definitely you can bake this in a muffin tray. Follow the exact procedure and bake it for 20-25 mins or until a toothpick inserted comes out clean. Looking forward for your feedback in case you give it a try.


  3. Priya says:

    Excellent recipe, came out perfect and the textures were really good with the crusty top and softer inside (not at all mushy or undercooked!). I would suggest using roasted sooji (coarse rava) instead of semolina which is fine sooji. Also just a pointer since I had to quickly refer 180C=350F

    • sushma iyer says:

      Hi Priya..

      Thank you so much for taking the time out and sharing your wonderful feedback with us. I am so glad to learn that you and your family enjoyed this.

      I will try with roasted sooji too and update this recipe. Thank you for the suggestion. And going forward will try to post the temperature in both F and C. Thank you.


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