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Eggless Semolina Cake Recipe With Coconut


suji coconut cake
The first time I came across semolina cake recipe, I was left wondering as to how our very own suji can be used for baking. I had never thought about it.

Instantly I baked an eggless semolina cake with that recipe from Radha Natrajan.

Once I experiment with something, my hands start itching to exploit that ingredient further. This is exactly what I have done to this recipe.

I love cakes.Of course, baked goodies aren't the best choices for a healthy me. But I do not indulge in these goodies frequently - once in a blue moon! yay!  Except my favorite cookies - that too, one cookie with a cup of tea. This is how I go about it!

When I am choosing healthy ingredients for my recipes, I can still choose to indulge. Isn't it?

But I rarely do so. I have my self-imposed limitations that do not let me rest. Yes, I am happy being myself. Why shouldn't I?

Yes, I prefer healthy baking - baking with healthy ingredients.


Did you know semolina is rich in carbs and proteins? But unlike white flour, it is not empty calories. Obtained from wheat endosperm, semolina is a healthier alternative to all-purpose flour. Of course, it does not give you the same texture of baked goodies or even fried snacks, but it is still a healthier alternative, which is easy to cook.



Do try my momos semolina recipe!

So if you are looking for a healthier cake option, look no further than this flavorful basbousa my style -easy recipe using semolina flour. Or I should say Suji-coconut cake my style! With the goodness of coconut and aroma of fennel, this easy semolina cake recipe is a must try at least once.

You will find numerous easy semolina recipes Indian style on this website. You are just a click away - from idlis to cutlets, from cakes to desserts, from sweets to savories.

Semolina Cake recipe

Suji - 1 cup
Coconut- 1 cup (you can use dry powder - I used fresh grated coconut)
Oil - 1/4 th cup
Powdered Sugar- 1/4th cup (you can add more as per your taste preference)
Milk -1/4th cup
Yogurt/curd - 1/4th cup
Fennel seeds powder (saunf) - 1tsp
Baking soda- 1/2 tsp
Lemon juice - 1 tsp
Nuts of your choice (you may use tutty fruity as well)

suji cake

 Preparation

  1. Mix suji, sugar. coconut, milk, yogurt, and fennel seeds. Keep the suji for fermentation for 15-20 minutes.
  2. Keep a tawa on the gas stove. Place a wire stand upon it. Turn on the gas for preheating.
  3. Once suji ferments, mix nuts.
  4. In a separate tablespoon, mix baking soda with lemon juice and instantly add it to suji mix.
  5. Mix once. DON'T OVERMIX.
  6. Keep a baking pan greased and pour the batter in there (the batter should be like idli batter - not too runny). Pat the tin twice.
  7. Place the cake tin over the stand. Cover with a big utensil that covers the whole of tawa so that steam does not escape. Keep on low flame.
  8. Cover & cook for 20-30 minutes (took me longer). Just keep an eye on it.
  9. Since this is suji cake and contains coconut, it won't brown much. Worry not!. Once it is done, just take it out of the baking pan, place on a wire rack upside down. Keep the wire stand on the tawa. Cover with a big utensil and cook on medium flame for 6-8 minutes. You will be surprised to see the browned cake top. Enjoy with a cup of hot tea :)

Note: If you do not have coconut, you may skip it and add tutty fruity instead to make  tutty fruitty semolina cake. There are many more recipes using semolina flour. Don't forget to browse through the pages.

Here is pan fried semolina recipe - kachori or cutlet.
semolina kachori (pan fried)
semolina coconut cake
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