Eggless Semolina Cake
This easy eggless semolina cake is a fluffy and delightful dessert that captures the warmth of cozy afternoons and family gatherings.
Ingredients
Main Ingredients
- 1 cup semolina (suji) The star of the show, giving the cake a lovely texture.
- 1 cup yogurt Adds moisture and a slight tang, making the cake pleasantly soft.
- 1 cup sugar Sweetness is essential; adjust according to your taste.
- 1/2 cup vegetable oil Keeps things moist without making it too heavy.
- 1 tsp baking powder Our rising agent that ensures fluffiness.
- 1/2 tsp baking soda Works in conjunction with the yogurt for that perfect lift.
- 1/2 tsp vanilla extract Adds a warm and aromatic flavor that’s irresistible.
- 1/2 cup milk As needed to adjust the consistency of the batter.
- to taste chopped nuts (for garnish) Almonds or pistachios work wonders here.
Instructions
Preparation
- In a large mixing bowl, combine semolina, yogurt, sugar, and vegetable oil. Mix well.
- Add baking powder, baking soda, and vanilla extract. Mix until smooth.
- If the batter is too thick, gradually add milk to achieve a pouring consistency.
- Preheat the oven to 180°C (350°F).
- Pour the batter into a greased cake tin.
Baking
- Bake for 25-30 minutes or until a toothpick comes out clean.
- Let it cool completely before removing it from the tin.
- Garnish with chopped nuts and serve.
Notes
This cake can be customized with flavors such as cardamom or saffron. It can also be made with whole wheat semolina for a healthier twist. Store leftovers in an airtight container for up to 4-5 days.
Nutrition
Serving: 1gCalories: 250kcalCarbohydrates: 35gProtein: 5gFat: 10gSaturated Fat: 1gSodium: 200mgFiber: 1gSugar: 15g
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