Rava Cake | Suji ka Cake

Rava Cake | Suji ka Cake

This Rava cake is a ridiculously easy recipe that even a beginner can make. Also called as Suji cake or semolina cake, this eggless recipe is made with fine rava, condensed milk, coconut, milk and flavorings. This recipe comes from the Goan cuisine and is also called as Baath cake.

rava cake, eggless baath cake

About This Rava Cake

There are many ways rava cake is made. This recipe is a simple, easy and one bowl cake. There is no flour used in this cake. So you don’t have to worry about your cake becoming dense or doughy.

This rava cake has a different texture and taste than cakes made with all purpose flour (maida) or whole wheat flavor. The rava cake is moist, slightly dense in texture and has a lovely aroma of coconut.

This suji cake uses fresh coconut, but you can also use desiccated coconut. Do use fine variety of rava or semolina in the recipe. A slightly coarse variety will also do, but then you may need to add some more milk to get the right batter consistency. The addition of fresh coconut gives a lovely aroma to the cake.

This recipe is easy, but there is a waiting time. All the ingredients need to be soaked and kept in the fridge for a minimum of 1 to 2 hours or overnight. Then later, you can bake the cake.

This rava cake is made without eggs. The recipe was requested by a few readers. So sharing the recipe. This is one of the simplest and easy cakes that one can make.

Even someone who does not have experience in cooking or baking, can easily make this rava cake. For beginners in baking, this is an easy recipe to begin with.

Baath cake is a specialty in Goa and sold in bakeries too. Its also known as Batega or Baathica. 

rava cake served in long black plate

I asked my sister to help me with the recipe as she makes fabulous baath cakes, both with eggs and eggless ones. She also adds dry fruits and nuts, but I have skipped adding them. You can also decorate the sooji cake with dry fruits of your choice.

How to make Rava Cake

1. In a grinder jar, take 1.5 cups tightly packed grated coconut (120 grams).

coconut in a grinder jar

2. Pulse or grind till the coconut becomes fine in texture. Do not add water while grinding. Keep aside.

ground coconut

Making Suji Cake Batter

3. Take ½ cup fine rava (barik sooji or cream of wheat or fine semolina – 95 grams rava) in a mixing bowl. The rava should be raw and not roasted. 

rava in a bowl

4. Add ½ cup condensed milk.

condensed milk added to rava

5. Then add the ground coconut.

coconut added to rava condensed milk mixture

6. Add ½ cup milk.

milk added to mixture

7. Mix very well. The sweetness is right and perfect with the amount of condensed milk added. Do check the taste and if you want some more sweetness, you can add a few tablespoons of sugar and mix so that the sugar dissolves.

preparing batter by mixing with a spoon

8. Lastly add 1 tablespoon rose water (3 teaspoons). Mix again. Instead of rose water, you can also add ½ teaspoon cardamom powder or 1 teaspoon vanilla extract or ½ teaspoon vanilla essence.

rose water added to batter

9. Cover the pan with a lid and refrigerate for 1 to 2 hours. You can refrigerate for 7 to 8 hours or overnight.

batter rested for some hours

10. I refrigerated the batter overnight. In the below photo you will see that the consistency of the batter is medium-thick but flowing.

If the batter looks very thick, then you can add some more milk. Before you bake the sooji cake, let the batter come to room temperature.

Also preheat the oven at 180 degrees celsius/356 fahrenheit for 15 minutes, with both the top and bottom heating elements on.

batter consistency shown with a spoon

11. Line a 6×6 inches cake tin with parchment paper or butter paper. You can also grease the tin with oil, butter or ghee. You can also use a 5 or 6 inches round pan.

cake pan with butter paper

12. After the batter comes to room temperature, add 3 tablespoons ghee. You can also use 3 tablespoons butter or coconut oil or any neutral flavored oil.

ghee added to batter

13. Stir and mix thoroughly so that the ghee is mixed evenly with the rest of the batter.

mixing rava cake batter again

14. Then sprinkle ½ teaspoon baking powder all over the batter. Mix again very well.

baking powder added to batter

15. Pour the rava cake batter into the pan. Gently shake to even the batter in the pan.

batter poured in the pan

Baking Suji Cake

16. Keep in the preheated oven on the centre rack and bake semolina cake at 180 degrees celsius/356 fahrenheit for 35 to 45 minutes.

In my oven it took 45 minutes to bake. As temperatures varies from oven to oven, do keep a check. It can also take 30 to 40 minutes. Do note that not to overbake this rava cake.

baking rava cake in oven

17. Remove and check with a toothpick or a bamboo skewer. It should come out clean without any batter particles sticking to it.

checking doneness of rava cake with a tooth pick

18. If you see, the rava cake is done, but the top is not golden then broil for a few minutes till the top has a golden crust.

In my oven, I face this issue at times. I wanted the top to be golden and slightly crisp, so I placed the pan back in the oven (on the centre rack) and only heated the top element.

Then baked for a further 4 minutes. You have to be careful here as the browning happens fast. If in your oven, the top has got nicely golden, then obviously skip this step.

uncooked rava cake kept in oven again

19. So here is a rava cake with a nice golden crust.

baked rava cake with a golden crust

20. Keep the pan on a wired rack for the rava cake to cool at room temperature.

baked rava cake kept on wired rack

21. Once the rava cake cools, then gently remove it from the pan on a chopping board. Slice the cake and then serve.

You can refrigerate the leftovers. The cake will become dense once refrigerated. So just warm them in the oven or microwave oven and then serve.

rava cake slices

22. Serve rava cake plain as a sweet snack or a dessert. Makes for a good tea time snack.

rava cake served in black plate

If you are looking for more Eggless cakes recipes then do check:

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By Dassana Amit

This eggless rava cake or suji cake is a simple, easy one bowl delicious recipe of cake made with semolina, coconut, milk and flavorings.

Prep Time 5 mins

Cook Time 45 mins

Total Time 50 mins



Servings 1 small cake

Units

Making batter

  • In a grinder jar, take fresh grated coconut. 

  • Pulse or grind till the coconut becomes fine in texture. Do not add water while grinding. Keep aside.

  • In a mixing bowl, add fine rava, condensed milk, milk, rose water and the ground coconut. 

  • Mix very well. The sweetness is right and perfect with the amount of condensed milk added. Do check the taste and if you want some more sweetness, you can add a few tablespoons of sugar and mix again.

  • Instead of rose water, you can also add cardamom powder or vanilla extract.

  • Cover the pan with a lid and refrigerate for minimum of 1 to 2 hours or overnight or for 7 to 8 hours.

  • Before you bake rava cake, let the batter come to room temperature. Also preheat oven at 180 degrees celsius with both the top and bottom heating elements on.

  • Line a cake tin with parchment paper or butter paper. You can also grease the tin with oil, butter or ghee.

  • After the batter comes to room temperature, add ghee. You can also use butter or coconut oil or any neutral flavored oil.

  • Mix very well so that the ghee is evenly mixed with the batter.

  • Then sprinkle baking powder all over the batter. Mix again very well.

Baking rava cake

  • Pour the batter in the pan. Gently shake to even the batter in the pan.

  • Keep in the preheated oven and bake for 35 to 45 minutes. As temperatures vary from oven to oven, do keep a check. It can also take 30 to 40 minutes. Do note that not to over bake this rava cake.

  • Remove and check with a tooth pick or a bamboo skewer. It should come out clean without any batter particles sticking on it.

  • Keep the pan on a wired rack for the cake to cool down.

  • Once the cake cools down, then gently remove it from the pan on a chopping board. Slice the cake and then serve. 

  • You can refrigerate the leftovers. The rava cake will become dense once refrigerated. So just warm them in the oven or microwave oven and then serve.

  • Serve suji ka cake plain as sweet snack or a dessert or as a tea time snack.

  • Instead of fresh grated coconut, you can use desiccated coconut. 
  • You can also dry fruits and nuts like cashews, raisins, almonds, walnuts, pistachios. 
  • Can add sugar if required. 
  • Use fresh rava and not a rancid one. Make sure that the rava is clean and not infested with any insects or worms. Also, use a fine variety of rava.
  • Instead of ghee, you can use coconut oil or unsalted butter or any neutral-flavored oil.

Nutrition Facts

Rava Cake | Suji ka Cake

Amount Per Serving

Calories 1670 Calories from Fat 873

% Daily Value*

Fat 97g149%

Saturated Fat 70g438%

Polyunsaturated Fat 1g

Monounsaturated Fat 11g

Cholesterol 163mg54%

Sodium 390mg17%

Potassium 1506mg43%

Carbohydrates 177g59%

Fiber 14g58%

Sugar 97g108%

Protein 31g62%

Vitamin A 1805IU36%

Vitamin C 7.9mg10%

Calcium 1351mg135%

Iron 34.9mg194%

* Percent Daily Values are based on a 2000 calorie diet.

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This Rava Cake post from the archives (December 2016) has been republished and updated on 20 September 2021.

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