Eggless Rava Cake is a moist, egg-free semolina cake infused with saffron, lemon, and cardamom. Another perfect teatime cake to add to my collection of eggless baking recipes. Be sure to watch the video!
About Semolina Cake
This rava cake is inspired by the Mediterranean or Middle Eastern semolina cake recipe, also known as Basbousa. Here is another version of basbousa that you might like. It is a delicate cake infused with saffron, pistachio, lemon, orange, honey, or rose syrup. Just like a perfect Meditteranean dessert.
This Indian version of the semolina cake is egg-free and made with the best available local ingredients.
In India, semolina is known as rava, suji, or sooji. Hence, the name rava cake.
Ingredients Required
Semolina – Semolina or suji (rava) is a by-product of durum wheat. It is not a gluten-free ingredient. Try to use a fine rava rather than a coarse one for this cake.
Whole Wheat Flour – Adding whole wheat flour (gehun atta) gives this cake a nice structure and crumb.
Curd – The thick, plain curd is an essential ingredient for this rava cake. It moistens the semolina. You can use plain, low-fat Greek yogurt as well.
Milk – Soak saffron in the milk beforehand and use that golden milk for the cake batter. This way, the flavor and aroma of saffron are infused into each crumb of the cake.
Ghee – The rava cake recipe requires ¼ cup of fat. You can use extra virgin olive oil, refined oil, coconut oil, melted butter, or ghee (clarified butter). The ghee gives the cake a beautiful aroma and rich taste, like an Indian sweet.
Sugar – I use granulated white sugar. But you can experiment with castor sugar or honey syrup.
Saffron – The golden color ad the sweet aroma in the rava cake comes from the saffron. You can skip it if you are not keen on the saffron flavor in a dessert.
Cardamom – The green cardamom powder (elaichi powder) helps overpower the bland taste of the oil, curd, and semolina.
Baking Powder, Baking Soda, Salt
For Glazing Cake
This suji cake’s richness and moistness come from the lemon syrup poured on top of the cake after baking it. I use a simple lemon and sugar syrup to soak the rava cake. And then top it with finely chopped or powdered pistachios.
This extra step is going to give a beautiful-looking, flavorsome cake. No heavy whipping cream frosting is required. Only a 2-ingredient (lemon and sugar) syrup will do the job.
You can combine lemon and orange juice, lemon and honey, lemon and rose water, or honey and rose water.
Recipe Variations
Here are a few of the most popular semolina cake variations:
- addition of fresh berries (strawberry, blueberry, raspberry) or fruits
- combination of sliced almonds and pistachio to cover the cake top
- lemon zest, poppy seeds, and lemon juice in the cake batter for a summer-inspired flavor
- for orange semolina cake, arrange sliced oranges on top of the cake and soak them in orange and sugar syrup
My Tried & True Tips
Ingredients: Before starting the batter-making process, ensure all the ingredients are measured correctly per recipe directions and at room temperature. Do not add anything straight out of the fridge into the cake batter.
Cake Batter: Do not whisk it 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.
Baking Pan: You can bake this rava cake in a square or a round cake tin. Or, if you prefer, bake it like a lemon pound cake in a loaf pan. Whatever baking pan you use, make sure to grease it well with oil and line it with parchment paper.
Do not pick a baking pan above 9 inches in size for this cake.
Baking Time: In my 52 liters oven, this semolina cake takes 50 minutes at 180 degrees Celcius. I keep it in the middle rack of the oven. If your oven size is smaller, it might take 35 – 40 minutes to bake. Hence, check the cake after 30 minutes to get a better idea.
To check the cake for doneness, insert a toothpick in the center of the cake. If it seems wet and gooey, the cake needs more time to prepare. Cover with aluminum foil if it is browning too much from the top.
Removing Cake From The Pan: Allow the cake to sit in the baking pan for 5 – 10 minutes before transferring it to a wire rack. Do not rush to remove the cake from the pan, as the hot cake might crumble and fall apart.
Glazing: Allow the cake to cool down before glazing with lemon syrup. Glazing is always optional. But it adds an extra layer of flavor to the semolina cake.
Watch Rava Cake Video
More Eggless Baking Recipes
Subscribe to our weekly newsletter or follow us on Instagram for video recipes.
If you try this recipe and love it, please leave a comment and a rating. This helps us grow and reach other food lovers like you.
Eggless Rava Cake Recipe
- Round Cake Tin
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
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.
Recipe 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.
Jeena suraj says
Delicious and a will plan to make it sooner so as to taste this combination…
Jyothi Rajesh says
What a beautiful combination! Looks delicious and beautiful pictures
Tash says
Hi, I made this & it is dry. Just wondering if the recipe is correct? Thanks
Hina Gujral says
Sorry to know that. I have tried this recipe on multiple occasions and never came out dry. At times, the quality of the ingredients also defines the texture of the cake.
Shruthi says
Yummm is the word!
Hina Gujral says
Haha…truly!
Santosh says
Very tasty, moist cake, thank you for this amazing recipe!
Hina Gujral says
thanks a lot! You made my day
Naseem Morbiwala ndhankot18@gmail.com says
Easy n nice very well explained
Hina Gujral says
Thank you mam.
Rashmi says
Hi Hina. I have tried this recipe couple of times and it’s really superb.
Could you please also suggest Can we substitute sugar with powdered jaggery? Will it affect the taste?
Hina Gujral says
Jaggery Powder will make the cake bit dense and will change its color. Sugar being refined gives the cake a light texture. Try using organic brown sugar. It is fine in texture.
Pooja says
Hi …
Today I tried your recipe but my cake’s top layer didn’t get that brown colour…
Have checked it with toothpick … it came out clean… cake is cooked properly from inside but only top layer colour is white….
All ingredients were measured properly….
Can you please explain what was the issue?
Hina Gujral says
The brown top layer comes from the right amount of heat. Bake mine in the middle rack of the oven. In which equipment you baked the cake and what was the placement? Also, did you use saffron?
Kishori says
Detailed receipe perfect measurement just loved it,Made it for special occasion it was just yummm????
Hina Gujral says
Thank you for your sweet feedback. I am so happy that this cake made it to your special occasion.
Kaira says
Can we use mustard oil instead of ghee in it, please tell me?
Hina Gujral says
It is a BIG No. The mustard oil and ghee are the opposite. You can use any flavorless refined oil, olive oil or melted butter.
Michelle W says
Looks so appetizing and loved the simple recipe. Waiting to try it soon.
Hina Gujral says
Hope you like it!
Mahdiyah says
Hi, is it possible to use vegan yoghurt and milk?
Hina Gujral says
Yes, you can use vegan dairy products to make this cake.
Rima Dsilva says
Can curd be substituted with egg and if so how many ? And how to combine it?
Hina Gujral says
You can use 1 egg for 1/4 Cup yogurt/curd.
Raina says
Hey
I tired this cake today.
On looks it was good but mine turned out lil sour.
May be because of lemon or it was quite out at room temp for long.
Wl surely try next time
Hina Gujral says
It shouldn’t be sour. This happens if the curd is sour in taste, too much lemon is added or it is left at room temperature for too long. Hope it tastes better next time.
Nalini says
We don’t have saffron. Any other substitute? Does it make much difference if we omit it?
Hina Gujral says
You can skip adding saffron. The color of the cake will be pale white and not golden.
Snigdha says
Whats the measurement of honey if I want to skip the sugar?
Hina Gujral says
I would not suggest adding honey instead of sugar. Use powdered jaggery or light brown sugar in the same quantity as white sugar for a healthy substitute.
Balqees says
Hi.. I really want to try this recipe, I have a doubt about which semolina to use; roasted or unroasted? Also I am doubtful that fresh curd might turn the cake sour in taste, did you use fresh curd or the set yogurt? And for the glaze, can granulated sugar be used instead of castor sugar? Please reply, I cant wait to try this recipe.
Hina Gujral says
unroasted rava is fine. You do not need a roasted one for this cake recipe.
Nishtha says
Hi Hina
This recipe is amazing.
I have made this cake twice now and must say that it has turned out sooo well!
I skipped saffron, used a bit more elaichi, used almond milk instead of cow milk and for the glaze used icing sugar. Worked really well.
Can’t wait to try with full dairy alternatives next time and experiment with different glazings.
Thanks Hina.
Nishtha
Hina Gujral says
Hi Nishtha,
I am so happy that you liked the recipe. Thank you for such sweet feedback.
Love,
Hina
Chhavi sharma says
Lovely recipe… My cake came out really well…
Hina Gujral says
thank you so much!
Samyuktha says
This recipe is amazing and the resulting cake was fabulous! I wanted it to taste like pound cakes so I substituted orange zest and cranberries for the saffron and cardamom and used orange juice glaze. Super moist and yumm! Thank you for sharing this with us!
Hina Gujral says
I am sure your version would have tasted fabulous. Thanks for sharing feedback with me.
Rohan Agnani says
Hi I honestly have a doubt are u sure you added just 1/4 cup of milk ?volume wise in the video it looks more and in the recipe it’s says 1/4th cup did you mean to write 3/4th cup ?
Hina Gujral says
As you can see in the comments above a lot of readers tried this recipe and in the Youtube Channel as well the video has a lot of genuine comments about the perfectness of the recipe. All of these people including me followed a 1/4 Cup milk measurement. By 1/4 Cup I mean 60 ml. However, if your batter seems too thick and dry you have to add more milk or curd to get the desired consistency there is no doubt about it. At times, the quality of semolina and flour also defines the thickness of the cake batter.
Prema Muthupillai says
I did follow your receipi but it did not turn out well. It taste like steam cake and hard a bit.
Hina Gujral says
I think either your measurements were not correct or the baking temperature as this recipe has been tried by so many website readers and it is always a huge success.
Vani R says
Thankyou for this recipe, it came out well.
I still have a doubt my cake bottom was not as brown as yours, it was almost white, i use ifb convection microwave oven 20 litres. May i have your suggestion to fix this problem.
Hina Gujral says
Usually, the color of the cake bottom remains white because of low heat. In my OTG I bake it with both (up and down) heating rods switched on. But it should be properly cooked. Increase the temperature of the oven towards the end for even browning. Hope this helps.
Kamath says
Hi Hina I like theway u shown rava cake.thank u.
Hina Gujral says
thank you so much for your feedback!
Soraya says
Tq so much Hina.. Just baked it.. Turned out really nice.. But mine was a bit dry as i didnt have enough curd so i just replaced with milk.. Maybe that affected the texture.. But really it was so so
delicious. Tqqq
Hina Gujral says
I am so glad you liked the recipe. Yes, curd gives moistness to the cake.