Eggless Rava Cake – Semolina Cake

This super moist, fluffy, and spongy Rava Cake is absolutely delicious. It is hard to believe that this soft cake is made without eggs, all purpose flour, and butter. This eggless rava cake is made with semolina, leavening agent, yogurt, milk, ghee, and cardamom powder for flavoring. 

It is a very popular cake recipe which can be made easily at home. Rava cake is simply made with ingredients typically available in every Indian household. This cake is lightly sweet and makes a wonderful snack to enjoy with a cup of tea. 

Rava cake has a beautiful texture and nutty flavor. Once you prepare the batter, soaking it for an hour is very important. Soaking the semolina helps to make a perfectly moist and soft cake. 

I call this recipe my husband’s family recipe as his grandma used to prepare this cake occasionally for kids on a stovetop. Grandma passed this rava cake recipe to my mother-in-law and I am very fortunate to learn this recipe. I have baked this cake in the oven and that is the only change I made 🙂 

What Type Of Semolina/Rava To Use For Making Rava Cake?

There are two types of rava varieties available in stores, fine and coarse.

I have used the fine variety of rava, it can be called semolina flour as well. It has really small grains, and once they are soaked and baked the texture of the cake looks so amazing. 

You can use regular Upma Rava or coarse rava for this recipe by grinding a little in the blender. 

Milk is used for soaking and hydrating the semolina. It helps the cake turn soft and super moist. Ghee and cardamom give an amazing flavor to the cake. Yogurt is used as a replacement for the eggs. To help the cake rise and turn fluffy, yogurt is used to activate the baking soda.

Ingredients

• Semolina
• Yogurt
• Milk
• Ghee
• Sugar
• Salt
• Baking soda
• Cardamom powder

Rava Cake Step By Step Recipe 

In a large bowl, add fine semolina and yogurt. Use a hand mixer to beat the mixture with the beater attachments on low for 30 seconds. You can use a regular whisk or spatula as well. 

Add some milk little at a time and slowly mix together to form a batter. 

Transfer some ghee, sugar, cardamom powder, and beat the batter on a low speed for about 4-5 minutes. 

Add some salt and beat the batter for 2 more minutes until it turns light and airy. 

Cover the bowl with a plastic wrap or plate. Set the mixture aside for about 1 hour. 

Preheat the oven to 350℉/180℃

Grease the 9-10 inch bundt pan with some ghee or oil. Thinly dust 1 tbsp of flour on the pan and remove the excess flour. 

After resting the batter, add some baking soda and mix it well with a spatula. Do not overmix the soda or the cake will turn hard. 

Carefully pour the batter into the pan and bake for 45 minutes, or until the cake comes out clean when a toothpick is inserted in the middle. 

Transfer the baking tray onto a cooling rack for about 15 minutes. 

Slightly loosen the ends of a cake with a plastic butter knife. Place a plate over the pan and turn it upside down. The cake should come out easily. 

Cut the cake into even pieces and serve. 

Tips For Making Eggless Rava Cake

• For making the cake rich in taste, do not skip adding full fat milk, full fat yogurt, and ghee in the recipe. 
• Bake the cake for 45-50 minutes, depending on your oven. Make sure to check the cake after 42-45 minutes by inserting a toothpick in the center and It should come out clean. 
• Do not over bake the cake or it will turn very dark and turn a little bitter in taste.  
• Let the cake cool down completely before slicing so it will not fall apart while cutting.

Variations

• For flavoring you can add vanilla extract or saffron with some cardamom powder. 
• If you want to combine some nuts in the cake then add ¼ cup of almonds in the batter. You can sprinkle some slivered pistachios and almond slices. 
• If you don’t have fine semolina, you can grind some regular rava in the blender before using in the recipe. 
• You can add some melted butter or flavorless oil in the recipe instead of ghee. 
• Use a thick full fat yogurt or greek yogurt in this recipe. 

How To Store Rava Cake?

Store the rava cake in an airtight container for 3-4 days at room temperature.

It can be stored in the refrigerator for 8 days in an airtight container. 

It can be stored in a freezer safe bag or container for 2 months. Thaw the cake for 1-2 hours and heat the slice in the microwave safe dish for 20-30 seconds before serving. 

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I will love to hear from you! 

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