Eggless rava cake is a simple and delicious sponge cake made using rava or semolina. Tutti frutti gives a very colorful and appealing look to the cake. It also enhances the flavors of the cake. Eggless rava cake is simple to make and is a healthier take on the sponge cakes.
As the name suggests rava or semolina is used to make this cake. A small portion of all-purpose flour is also added which helps the cake to build its texture. I like to use fine quality of sooji. For the flavoring, I have added tutti frutti and pineapple essence. Do not skip to flavor the cake otherwise it won’t taste good. I have used yogurt in the recipe. Fresh yogurt has been used. Make sure it is not sour otherwise the taste of the cake won’t be good.
You might like eggless tutti frutti cake. Further, you might also like the collection of eggless cakes recipe. View it here.
1. Whisk curd : Add ½ cup yogurt in a mixing bowl. Whisk well so that it becomes smooth and lump free. Yogurt should be at room temperature.
2. Add powdered sugar and oil and mix : Add ¾ cup powdered sugar and ½ cup oil. Mix well till the oil is blended. You may increase the quantity of sugar up to 1 cup.
3. Add semolina and all-purpose flour and whisk : Add 1 and ½ cup semolina and ½ cup all purpose flour. Mix it.
4. Add half milk and mix and let it rest for 15 minutes : We are using ¾ cup of milk in this recipe. Add half of the milk in the batter. Mix it. It will be a thick batter. Leave the batter to rest for 15-20 minutes.
5. After 15 minutes add remaining milk and remaining ingredients : After 15 minutes, rava would have absorbed the moisture and thicken. Add in the remaining milk. Add 1 tbsp tutti frutti (i.e. half of the total quantity), ½ tsp pineapple essence, 1 tsp baking powder, and ¼ tsp baking soda. Fold in everything.
6. Bake at 160 for 30 minutes : Pour the batter in a greased cake pan. Bake at 180°C (160° in case of a convection oven or fan oven) for 25-30 minutes or till it is done. Once done take it out of the oven and once it cools de-mold it.
7. Bon appétit : Cut eggless rava cake and serve
PREP TIME 15 minutes
COOK TIME 25-30 minutes
TOTAL TIME 40-45 minutes
1. Whisk curd
Add ½ cup yogurt in a mixing bowl. Whisk well so that it becomes smooth and lump free.
Tip: Yogurt should be at room temperature.
2. Add powdered sugar and oil and mix
Add ¾ cup powdered sugar which has been pulsed and ½ cup oil. Mix well till the oil is blended.
Tip: You may increase the quantity of sugar up to 1 cup.
3. Add semolina and all purpose flour and whisk
Add 1 and ½ cup semolina and ½ cup all purpose flour. Mix it.
4. Add half milk and mix and let it rest for 15 minutes
We are using ¾ cup milk in this recipe. Add ½ of the milk in the batter. Mix it. It will be a thick batter. Leave the batter to rest for 15-20 minutes.
5. After 15 minutes add remaining milk
After 15 minutes, rava would absorb the moisture and thicken. Add in the remaining milk.
6. Add tutti frutti, essence, baking soda and baking powder
Add 1 tbsp tutti frutti (i.e. half of the total quantity), ½ tsp pineapple essence, 1 tsp baking powder and ¼ tsp baking soda. Fold in everything.
7. Bake at 160 for 30 minutes
Pour the batter in a greased cake pan. Bake at 180°C (160° in case of convection oven or fan oven) for 25-30 minutes or till it is done. Once done take it out of the oven and once it cools de mould it.
8. Bon appétit
Cut eggless rava cake and serve
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Looking so pretty, colourful , spongy,all over it is excellent
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thanx