Are you craving a scrumptious cake but do not have an oven at home? Well, you are here for a treat. This suji cake recipe requires no oven. The aroma of this cake will make your mouth water, and you will be amazed at how easy it is to create this delectable dessert without an oven. Cake recipes are traditionally made with all-purpose flour that requires a convection oven which can be tricky and may not be available for everyone. Hence, many modifications have resulted in a suji cake with no egg.
Suji, also known as semolina, is a versatile ingredient commonly used in various cuisines. In some regions of India, semolina is considered a staple breakfast, which is relatively healthy and tasty. Suji adds a unique texture and flavour to the cake, making it the perfect treat for any occasion. This recipe will let you dive into the heavenly taste of a homemade suji cake. And the best part of this cake is that it’s EGGLESS! And require only a handful of ingredients probably in your kitchen already.
No-Oven Eggless Sooji Cake Recipe Video Tutorial
Why You Will Love This Recipe?
- It’s completely eggless: This cake is for you for those who do not consume eggs in cakes or any other way.
- It’s Simple: One of the main reasons to love this cake is the simplicity of the recipe. Unlike the traditional way, where we need to check the perfect temperature of the oven before baking, this recipe can be made with basic kitchen equipment with minimal steps. It’s ideal for those who don’t have access to an oven.
- Easily Available Ingredients: The ingredients needed for this cake are quite accessible as they are readily available in most kitchen households. Semolina or suji, butter, sugar and yoghurt are pantry staples that can be found in many kitchens. And this accessibility to the ingredients makes it convenient to whip up a suji cake whenever one craves it.
- Crowd-pleaser: Whether you are hosting a gathering or simply treating your loved ones, a no-oven suji cake is sure to impress. The simplicity and the unique flavour make it a crowd-pleaser.
Ingredients Used In The Recipe
- Semolina/Suji: this is the star ingredient of the recipe. I have used fine semolina in this recipe, but you can also make this cake with coarse or thick semolina.
- Curd: curd adds moisture to the cake resulting in a soft and tender cake. It also acts binding agent that gives structure to the cake. It reacts with baking powder and baking soda, raising the cake and becoming lighter in texture.
- Rising agent: I have used baking soda and baking powder as a rising agents. It reacts with curd and gives the cake a great rise and light texture.
- Butter: for this recipe, I have used butter in melted form. It gives rich and buttery goodness to the cake, enhancing the overall flavour. Butter is the source of fat, which helps keep the cake moist during baking. It also gives a nice desirable brown colour to the cake’s exterior. You can replace it with vegetable oil or clarified butter if you do not have butter.
- Milk: semolina absorbs liquid quickly, so adding milk helps retain moisture during baking.
- Sugar: it is the main ingredient in providing sweetness to the cake. It enhances the overall flavour and balances the combination of semolina and butter.
- All-purpose flour: this ingredient provides structure to the suji cake by forming a gluten network in the cake, which holds the shape of the cake. It also contributes to developing a tender and delicate crumb when combined with other ingredients.
How To Make No-Oven Suji Cake?
See the recipe box for complete instructions.
Preparation: Prepare a round 6-inch tin by brushing oil and placing butter paper at the bottom. Also, preheat the cooker for baking the cake. Remove the gasket from the lid and put a round ring inside the cooker. Ensure not to place the cake tin directly inside the cooker, or it may burn the cake from the bottom. You can also set a steel bowl inside the cooker upside down. Cover the cooker with the lid and let it heat on medium flame.
Mix Curd and Sugar: whisk curd and sugar in a bowl until properly incorporated. Use a balloon whisk to mix. This will help the curd to smoothen.
Add Butter and Vanilla Essence: Add melted butter along with vanilla essence and give it a mix.
Add Milk: Now, add milk and mix it again.
Dry Ingredients (1): Fold in semolina and salt and combine until no lumps are seen.
Rest the Batter: Let the batter rest for 30 minutes and cover it with food-grade plastic wrap. This step is crucial for the recipe, as resting the batter helps the semolina soften. Skipping this step may result in a grainy texture when baked.
Dry Ingredients (2): Now remove the plastic wrap and sieve in all-purpose flour, baking powder and baking soda and give it a final mix.
Bake: Transfer the batter to the prepared ring and carefully place it on the ring inside the cooker. Bake it for 30-40 minutes on medium heat or until a toothpick comes out clean when inserted at the centre. Make sure you keep checking the cake. Otherwise, you may end up with a burnt cake.
Cooling: When the cake is baked properly, remove it from the cooker carefully with the help of oven mitts. And let it come to room temperature.
Garnish: De-mould the cake with a bent palette knife. Brush cold glaze on top with a pastry brush. This will help the chopped pistachios to stick to the cake. Garnish the top with chopped pistachios. Sprinkle some dried rose petals as well. Now, place edible silver leaves randomly at last.
Oven process:
If you already have an oven and do not want to bake the cake in the cooker, I have written the process below:
- Preheat the oven to 180°C (350°F) for a few minutes while the semolina batter rests.
- When the batter is ready, place it in the oven and bake it in the preheated oven for 30-40 minutes or until a toothpick inserted in the middle comes out clean.
How To Store No-Oven Sooji Cake?
To store the no-oven suji cake, let it come to room temperature after baking. This ensures that the cake has no condensation while in the container.
Wrap the cake with food-grade plastic wrap, then freeze it for 2-3 months.
You can store the garnished cake in the freezer for up to 1-2 months in an airtight container or cling-wrapping it.
Chef’s Tip For The Recipe:
Tip For Semolina Batter
Let the semolina rest for some time before adding all-purpose flour. This step allows the semolina to absorb the moisture, which results in a softer texture.
Tip For Cooker
Remove the gasket from the cooker lid before covering it. Also, Do not place the cake tin directly inside the cooker, and use a ring or a steel bowl according to your cooker’s size. Choose an appropriate cooker deep enough to fit the cake tin and circulate air. Also, ensure the cooker has a heavy thick bottom that provides even heat distribution.
Right Flame
Maintain low to medium heat to bake the cake. This ensures even baking and no burning from the bottom.
More Easy Recipes
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Frequently Asked Questions
Yes, you can use any kind of suji/semolina to make the cake. However, fine suji works best for the recipe.
Yes, you can replace regular curd with Greek yoghurt. You will need to increase the quantity of milk as Greek yoghurt tends to be thicker.
Absolutely, you can add any dry fruits of your choice to the cake batter, like tutty fruity and chopped nuts. You can also add freshly cut fruits such as mango, blueberry, or other berries. Moreover, you can add a pinch of cardamom powder or cinnamon powder to elevate the flavour.
This recipe is designed explicitly for stovetop baking using a pot or pressure cooker. If you want to bake a cake in the microwave, then you must try our Vanilla Mug Cake Recipe.
Yes, you can freeze the no-oven suji cake in an air-tight container or by wrapping it with food-grade plastic wrap. However, let it cool down completely before freezing it.
No-Oven Eggless Sooji Cake Recipe
Are you craving a scrumptious cake but do not have an oven at home? Well, you are here for a treat. This suji cake recipe requires no oven.
- Total Time: 45 to 60 minutes
Ingredients
- 1 Cup Semolina/Sooji
- 1/4 Tsp All-Purpose Flour
- 1/2 Cup Castor Sugar
- 1 Tsp Baking Powder
- 1/2 Tsp Baking Soda
- 1 Cup Curd
- 1/4 Cup Milk
- 56g Melted Butter
- 1 Tsp Vanilla Essence
- 1/8 Tsp Salt
Garnish:
- 1 Tbsp Clear Cold Glaze
- 30g Chopped Pistachios
- 5g Dried Rose Petals
- Silver leaves as required
Instructions
- In a bowl, whisk curd and sugar with a balloon whisk.
- Add melted butter and vanilla essence and mix until properly incorporated.
- Whisk in milk and mix again.
- Add semolina and salt and give it a mix.
- Cover the bowl with a cling wrap, then let it rest for 30 minutes.
- Meanwhile, prepare a 6-inch round tin by brushing oil and placing butter paper at the bottom.
- Let the pressure cooker heat on low, medium flame. Remove the gasket from the lid as well.
- Place a tall ring or steel bowl inside the cooker.
- Cover the cooker with its lid.
- After 30 minutes, sieve in all-purpose flour, baking powder, and baking soda and give it a final mix.
- Transfer the batter to the prepared tin and place it above the ring or steel bowl.
- Cook for 30-40 minutes on low, medium heat or until a toothpick inserted in the middle comes out clean.
- Keep an eye on the cake, or it may get burnt.
- When the cake is done, carefully remove it from the cooker wearing oven mitts.
- Let it cool down completely before garnishing.
- After it has completely cooled down. de-mould it carefully with a bent palette knife.
- Brush cold glaze on the top part of the cake with a pastry brush.
- Cover the top with chopped pistachios. And sprinkle dried rose petals. Lastly, place edible silver leaf randomly.
Oven process:
- Meanwhile, the batter rests, preheat the oven to 180°C (upper rod + lower rod + fan).
- When the batter is ready and transferred into the tin, place it in the oven and bake it on a lower rod.
- Bake it at 180°C (350°F) for 30-40 minutes or until a toothpick inserted in the middle comes out clean.
- Prep Time: 15 to 20 minutes
- Cook Time: 30 to 40 minutes