Rava Cake(Eggless) recipe with step by step photos method - How many of you like the bakery style cakes?? Rava cake are typically Indian bakery style cake which are heavily flavored with simple ingredients. This cake has no egg, no butter, and no all-purpose flour.

It's a simple and easy recipe of eggless "sooji cake" which is super soft in texture, light and moist. I replaced butter with oil and all purpose flour with whole wheat flour. It has a rich flavor and texture. Serve this cake warm, with a cup of hot tea or coffee.

This yummy and healthy sooji atta cake recipe is prepared with semolina, curd, sugar, wheat flour and few other ingredients which is easily available in our kitchen/pantry. With just few ingredients, you will get your fresh home baked cake and it tastes awesome!

Everyone know India is in lock-down period, during that period my birthday is there, its on 30th march & I know that outside cake is not easily available at that moment. So for that I made this cake rava cake, why eggless because navaratre is also going on these days. Only rava is available in my pantry. I know I know all 3 situations happened with me during the time.

But no worries, my husband told me leave it not to bake anything, we'll see tomorrow if any cake shop is opened because he was not sure the taste of sooji cake 😜😃 I told him no no it's ok, I'll make that one too.

Earlier, I have tried rava cake with tutti frutti rava cake a long back, that will be with plain rava only...you can check it that also.

Once the cake is ready, cutting the cake, my husband ate 50% of the cake at that time only, I know its funny 😅😅but ya he was surprised by seeing the cake and the flavours too.Thanks god, I got some time to click all the photos. So all photos are on flash light,I was little depressed using the flash light. Let's go to the post.

Although cakes will be easily available in your nearby supermarkets or cake shops but the one’s you make yourself at home taste even sweeter. Be soft and gentle with them and they will be softer and more tasty !!!

You can keep it in a fridge for 5 days and before serve, just warm it in microwave for 10-20 seconds and enjoy!!

Let's start to make this easy and simple recipe of eggless rava cake with simple step-by-step process with photos.

Course: Cakes, Snacks
Cuisine: Indian
Prep Time: 40 minutes
Cook Time: 35-40 minutes
Total Time: 1 hour 10 minutes
Servings: 6 to 8 people
Author: Jolly Makkar

Ingredients :

Measuring cup used, 1 cup = 240 ml, 1 tsp = 5ml, 1 tbsp = 15ml

Dry ingredients

Fine rava/chiroti sooji/semolina - 1 & 1/4 cups
Whole wheat flour, spooned & leveled - 1/4 cup
Sugar - 1 cup
Baking powder - 1 & 1/2 tsp
Baking soda - 1/4 tsp
Salt - 1/4 tsp

Wet ingredients

Oil - 1/3 cup (it should be flavorless)
Yogurt/Dahi - 1/2 cup
Milk - 3/4 cup
Vanilla essence - 1 tsp

Other 

loaf tin
hand whisker
Choco-chip or chopped nuts - 2 tbsp

Preparation Method :

1. Use a parchment paper to line the base of the loaf tin. or grease an loaf tin with little oil and dust with flour to coat the pan.

2. Preheat the oven to 350 degrees F/180 degrees C, position a lower rack in the middle of the oven.

3. In a bowl, sift whole wheat flour, baking powder, and baking soda. Add salt, whisk the dry ingredients until well combined. Set aside.

4. In small bowl, add a teaspoon of wheat flour to coat the choco chip and Set aside.

5. In another big bowl, add yogurt, whisk it well to get rid of any lumps. Then add milk, oil, sugar, vanilla essence. Whisk well to incorporate all the ingredients.

6. Add the fine semolina to the liquid ingredients, mix well, cover it and set aside for 30 minutes.

7. After 30 minutes, the semolina will have absorbed the liquid, the batter will become thicker.

8. Now, add the flour mixture prepared in step 2 along with the coated choco-chips, fold in gently with a spatula, until no more flour pockets are visible. Do not over-mix the batter.

9. Transfer the batter to the prepared baking tin. Bake in the lower rack, for about 35 – 40 minutes or until a toothpick inserted in the center of the cake comes out clean. Mine will be ready in 36 minutes, the time of baking is totally depend on your microwave.

10. Cool the cake on a rack in the tin for 15 minutes.

11.Then remove from the tin and cool on the rack completely. Cut into desired pieces and serve.

TIPS AND TRICKS

Check out more awesome cake recipes for festivals and holidays season :

eggless coconut cake
eggless carrot cake
vegan jaggery cake
whole wheat eggless chocolate cake
orange chiffon cake
banana chocolate cake
eggless funfetti mug cake

Banana Chocolate Cake | Chocolate Banana Pound Cake | Chocolate Banana Cake with Walnuts | Ragi Banana Chocolate Cake
This Banana Chocolate Cake is so delicious, moist and tender with a chocolaty flavor, crunchy with walnuts and wonderful aroma. It is nutritious and packed with the goodness of Finger Millet (ragi/nachni). It is a good option for snacking and for kids lunch box. Either as breakfast or dessert, it will make you feel cozy and heartwarming.

This cake is the result of two people, me and my son 🤩 me like banana bread, & the my son(aarush) loves chocolate cake – but only having enough time to make one. Combining these two flavors into one cake was a no-brainer. Of course, I could just choose to make one of the cakes, but you know me…😉😀

What is Ragi Banana Chocolate Cake with Walnuts?

This chocolate banana pound cake is a soft and moist which combines the flavors of chocolate and banana. High fiber nutritious packed with the goodness of Finger Millet (ragi/nachni). It is a good option for snacking and for kids lunch box.

What is Ragi/Finger millet and healthy benefits ?

Finger Millet, also called as Ragi in South India and Nachani in North India is a wonder Millet! Ragi flour is one of the best non-dairy sources of calcium when compared to any other grains. This is an excellent source of natural Iron.

• The high amount of dietary fiber combine keeps the stomach full for a longer and prevents unwanted cravings.
• It is rich in fiber that helps with weight loss and diabetes.
• It's packed with calcium, good carbs, amino acids and Vitamin D.

This is our Recipe Swap Challenge month, where we choose recipes from our partner's blog, this month I was paired up with Poonam of Annaapurna, I tried her ragi chocolate banana cake but few small changes to my banana chocolate cake recipe resulted in a super moist and light texture, her recipe is having ragi, my baby don’t like the taste of ragi because of its bitterness. So I used less ragi flour into cake.

Her recipe is egg-less mine is egg one, I used eggs for my son, he don't like eggs in any form but for cakes he loved egg one not eggless 😃, so I thought of adding eggs in a cake. I used walnuts in my cake, I always loved the combination of chocolate and walnut or banana and walnuts too, they all are made for each other.

Make sure to use very ripe bananas. The riper they are, the sweeter and better they are for baked goods. If you like, you can replace part of the granulated sugar with jaggery powder either light or dark brown sugar. You can also stir in some chopped walnuts or any dry fruits which you like most like pecans. The best part about this cake, though, is that it’s so moist you can enjoy it for days!

Let's check out the recipe of banana chocolate cake recipe with step by step photos method

Course: Breakfast, Dessert
Cuisine: Indian + American
Prep Time: 10 minutes
Cook Time: 50 minutes
Total Time: 1 hour 
Serves : 8 to 10 serves
Author : Jolly Makkar

Ingredients :

Measuring cup used, 1 Cup = 240 ml, tsp = teaspoon, tbsp = tablespoon

1 & 3/4 cups All-purpose flour/Maida
1/4 cup Ragi flour/Finger Millet
1/4 cup unsweetened cocoa powder
1 tablespoon baking powder
1 teaspoon baking soda
A pinch of salt
1/2 cup of oil
1 & 1/4 cup granulated sugar
2 large eggs at room temperature
2 ripe bananas(mashed)
1 teaspoon vanilla extract/essence
1 cup of milk
1/4 cup chopped walnuts

Other

Loaf cake tin
oil or butter for greasing the pan
hand whisker/hand beater

Preparation Method :

1. Preheat oven to 180ºC (350ºF) for 10 minutes and meanwhile lay butter paper inside the tin(only for the bottom). Grease it with butter.

2. In a medium bowl, sift together flour, ragi flour, cocoa powder, baking powder, baking soda, and salt. Set aside.

3. In a mixing bowl, mashed the ripe bananas to a smooth puree with the help of fork. Now add white sugar and oil, beat together on medium speed for 2-3 minutes. Scrape down the sides and bottom of the bowl as necessary. Add eggs beating well, until light and fluffy. Add vanilla extract and half cup of (1/2 cup) milk, and beat until combined.

4. Reduce to low speed and add half of the dry ingredients, beating just until combined. Add rest half cup of milk and beat until combined. Add the other half of the dry ingredients and beat just until combined. Do not over-mix – the less you mix, the lighter the cake will be. Fold in the chopped walnuts & sprinkle some walnuts on top.

5. Pour the cake batter in the greased and dusted pan, Tap it three to four times. and bake for 45-50 minutes, or until a toothpick inserted into the center of the cake comes out clean or with just a few moist crumbs.

6. Let the cake cool for 10 minutes on a wire rack, then turn it out from the pan and let it cool completely.

Recipe Notes

1. Store cake at room temperature in an airtight container for up to 4 days. Alternately, freeze cake for up to 2 months...still covered, or overnight in the fridge.

Check out more awesome cake recipes for festivals and holidays season :

eggless coconut cake
eggless carrot cake
vegan jaggery cake
whole wheat eggless chocolate cake
orange chiffon cake
rainbow swirl cake
eggless funfetti mug cake

Healthy No Bake Date Energy Bar with simple step by step photos recipe - These no bake date bars are one of the best date recipes and perfect snack you can make! Sweet, chewy, and wholesome bars are chock full of nuts and have no added sugars.

You can’t beat how easy, healthy, and simple date bars they are. These are a perfect munching snack box treat for festivals time or holidays season. I also love having them on hand for those times I need a treat terribly but know that I don’t really need a treat. They are perfect craving busters.

What are the benefits of eating dates?

Dates are a great food to include in your kids day. Not only are the packed with fiber (almost a full gram of fiber per date) they are portable and delicious.  This makes them easy to take an eat on the go. They are higher in calories than other fruit which is great for picky eaters. That’s what makes these bars an even better snack, kids can eat dates with healthy dry fruits all day long.

Because dates are so sweet, dates provide the perfect natural alternative to added sugars in any date recipe. In fact, dates are such a great source of natural sugar, they have been processed to make natural sweeteners such as date juice, date sugar, dehydrated dates, date paste, ground dates, and even diced dates that you can add to recipes you want to sweeten up naturally.

I remember my mom used to soak almonds and give it to us all siblings in morning time when we were kids. Soaked almond are really cool for our body, they never gives heat to it. Otherwise almonds are so heated snacks, while having or eating them as raw. I used to soak almonds at night, for me and for my kiddo and husband and next day morning peel the almonds and give them as a snack in breakfast or with milk.

Can I eat dates every day?

You can! One serving of dates is 5-6 dates, which is really easy to do when you blend them in a mixer and make delicious no bake date bars like this!


This superfood energy bar recipe is 100% kids friendly and the perfect wholesome snack recipe. Easy, nutritious and much less expensive than the store-bought bars.

You can use cashews or apricot also to make such nut bars. Mix and match dry fruits as per availability. There is no need to add any liquid ingredients. I think a high power blender or food processor could be used to make these, but I haven’t tried it myself. I have tried it normal mixer grinder.


So let's see how to make make this vegan, gluten free and sugar free date energy bars with simple steps.

Preparation Time : 15 minutes 
Cooking Time : 0 minutes
Total Time : 15 minutes
Recipe type: Snacks
Serves: 8 to 12 bar
Author: Jolly Makkar

Ingredients :

Measuring cup used, 1 cup = 240 ml, 1 tsp = 5ml, 1 tbsp = 15ml
                                                                                 
Dates seeds removed - 1 and half cup(1.5 cup)
Walnut - 1/2 cup
Almonds - 1/4 cup
Dessicated coconut - 1/4 cup
Sunflower seeds - 2 tbsp

Preparation Method :

1. First of all, clean the dates and remove seeds.

2. In a mixer or food processor add walnut, almonds. Pulse for 10 seconds. Repeat this until dry fruits are broken into pieces. Add

3.  To this add seeds and coconut. Pulse for 10 seconds.

4. Add dates, pulse for 20 seconds. Repeat this for 2-3 times till dates are crushed and mixed with dry fruit mixture.

5. Line a parchment paper in a baking pan or in a plate.

6. Pour this mixture in the pan and set it with the help of a spatula. Spread some sunflower seeds on top. Set them and keep in the fridge until they firm.

7. Remove the bars from the pan and cut into pieces using a sharp knife. Enjoy these bars cold or frozen. Store in an air-tight container in the fridge or freezer.

8. This recipe was adapted and inspired by no bake dry fruit energy bar from Preethi Cuisine. I have made few changes as per my taste buds.

This recipe is under Recipe Swap Challenge & this month my partner is Preethi who blog at preethicuisine.com. This month our challenge theme is "Holiday Dessert Ideas"

You can also try 

No Bake Date, Coconut and Almond Rolls

Did you tried this recipe?

Don't forget to share with us. Tag #jollyhomemaderecipes or @jollyhomemaderecipes  on Instagram with your pictures, I would love to see your delish creations!
Follow us on Facebook  | Pinterest | Twitter

PIN IT LATER
Happy Cooking & Enjoy 😊😊

How to make Chai-Spiced Banana Bread - Are you a big fan of Chai or Tea or Masala Tea like me, then this cake is perfect for your taste buds. Chai Spiced Banana bread is a yummy twist on a classic recipe. Cinnamon, nutmeg, ginger and all spices elevate on all time favourite snack. Perfect for a breakfast! 

The weather in Bangalore is turning brutal day by day sometimes rain or sometimes hot or when it’s raining, it continuously raining whole day, the weather automatically changed and festivals time is in the air.

To celebrate the festival and Holiday season right, I made Banana Chai Cake. 

What is Banana Chai Cake?

Chai is the actual word for TEA in many countries but when we say CHAI in India, we’re usually referring to Ginger chai, masala chai which is a smooth and calming beverage made of black tea, milk, sugar and fragrant Indian spices. 

The warm and comforting spices of the Chai Mix, mashed bananas and nutty walnuts so well in the cake.

The flavours of chai goes beautifully with banana bread, so I’ve taken one of my favorite banana bread recipes and subtly infused it with warm chai spices like cinnamon, ginger, and nutmeg. 

Chai and spices along with banana takes this cake to a aromatic & flavourful level. This Banana bread is perfect for breakfast, evening snacking or just when you feel like it! 

Many of us don’t like to eat overripe banana, so if you have any leftover bananas which you don’t want to eat, you can use them for this recipe. This is a perfect way to use overripe banana, which would come out so moist. This banana chai cake would even tastes great next day!!

This is our Recipe Swap Challenge month, where we choose recipes from our partner's blog, this month my partner. I was paired up with Ashima of My Weekend Kitchen and while seeing her blog, I saw the recipe of winter spiced banana bread, I had a ripe bananas in my fridge and I know that no one will eat it. So I used it and bake this yummy cake! 

I have just minor changes into recipe, as I am a big fan of ginger tea. So I used a mix of ginger powder, fresh and grated nutmeg powder and cinnamon powder. The actual recipe used cloves and green cardamom powder, so you can use it according to your taste-buds.

Let's check out the recipe of banana chai cake recipe with step by step photos method 

Prep time : 20 minutes
Cook time : 1 hour
Total time : 1 hour 20 minutes
Course : Breakfast
Cuisine :  American
Serves : 8 to 10 serves
Author : Jolly Makkar

Ingredients 

Measuring cup used, 1 cup = 240 ml, 1 tsp = 5ml, 1 tbsp = 15ml
Salted butter softened - 1/2 cup (I used Amul one)
Castor sugar - 3/4 cup
Eggs at room temperature - 3 medium 
All-purpose flour - 1 & 1/2 cup 
Baking soda - 1 tsp
All-spice mix - 1 tsp (I used a mix of nutmeg, cinnamon, and ginger powder)
Mashed bananas the more ripe they are, the better it is - 1 cup 
Vanilla extract/essence - 1 tsp 
Yogurt/Dahi - 1/2 cup 
Roughly chopped walnuts  - 1/3 cup + 1 tbsp (sprinkle on top)

Preparation Method :

1. Preheat oven to 180ºC (350ºF) and meanwhile lay butter paper inside the tin(only for the bottom). Grease it with butter.

2. In a mixing bowl, creaming the butter and sugar until light and fluffy. 

3. Add the eggs one at a time. Incorporating well after each addition.

4. In a separate bowl, combine the flour, baking soda and spices.

5. Add the dry mixture little-little to the butter mixture and Whisk well.

6. Mix to blend.

7. Add the mashed bananas, curd and vanilla extract, mix well. 

8. Beat on low speed. Gently add in the walnuts.

9. Transfer the batter to a greased 9 x 5 x 3-inch loaf pan.

10. Tap the cake tin two times, if bubbles are there it will sit down and sprinkle chopped walnuts on top.

11. Bake for 55 minutes and about an hour until a skewer inserted comes out clean.

12. Take out of the oven and then turn out onto a wire rack to cool completely. Enjoy!

Check out more awesome cake recipes for festivals and holidays season , check out these :

eggless coconut cake
eggless carrot cake
vegan jaggery cake
whole wheat eggless chocolate cake
orange chiffon cake
rainbow swirl cake
eggless funfetti mug cake