Sooji cake (eggless)

Sooji cake is one of the most easiest cakes to try. It calls for just very few simple ingredients from your pantry. It doesn’t involve egg or lemon or vinegar but still the texture is amazing. For my family, cakes are meant for evening snacking so the ingredients too are healthy and filling. I have used Sooji ( naga double roasted semolina ) so skipped roasting it. Any sooji can be used for baking this sooji cake. Have used tutty fruity for decoration which has been dusted by wheat flour to avoid sinking at the bottom of the cake. I generally use country sugar (nattu sakkarai) or jaggery or any organic sugars for baking or cooking. You may use any sugar of your choice.

Pineapple extract gives this cake a nice flavour but I have used vanilla extract as I couldn’t get pineapple extract in this lockdown. You can add desired natural flavours like lemon zest or orange zest or cardamom powder. Dessicated coconut can also be added to this Sooji cake for a coconutty flavour. You need to add fresh yogurt as the sourness of yogurt could ruin the taste of the cake. Every sooji particle fluffs up in this cake and adds beauty to the cake. Its a simple and a great tea time snack. Do try it ! Happy baking!

⏲️PREP TIME : 35 minutes

⏲️BAKE TIME : 40 minutes

🥮CUISINE : International

🍰COURSE : Dessert

🍴YIELD : 14 servings


Sooji – 1 cup ( 218gm)

Wheat flour – 1/4 cup (32gm)

Baking soda – 1/4 tsp

Baking powder – 1 tsp

Vanilla extract – 1tsp

Oil – 1/3 cup (80 ml)

Country sugar – 3/4 cup (105 gm)

Yogurt – 1/2 cup ( 134gm)

Milk – 185 ml + 2tbsp


Sift wheat flour, baking soda, baking powder together once and keep it aside.

In a bowl add yogurt and whisk well.

Add in milk and whisk.

Next add the oil and mix well.

Add in sugar and vanilla extract whisk to incorporate all the ingredients.

Now add the sooji and mix with a spatula.

Mix by cut and fold method.

Set aside for 30 minutes.

Later when the liquid is absorbed, add 2 tbsp milk to the thick batter and mix well.

Finally add the flour dusted tutty fruity to the batter and give it a mix.

Transfer the batter to a greased baking pan.

Tap the baking pan to remove air bubbles.

In a preheated oven bake it for 40 minutes at 160°c.

Once baked allow it to cool on a wire rack for few minutes.

Later flip the cake on a plate and remove the parchment paper and slice it.

Enjoy it with tea!


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