Eggless Suji Cake Without Oven or Butter | Soft & Moist Sooji Cake Recipe

Hey there! You won’t believe this – no butter, no oven, and still such a soft, fluffy cake! I made this delicious cake using just suji (semolina), and just look at how soft and perfect it turned out. It’s definitely worth trying at least once!

Hello friends!

We all love cakes, right? But most cakes are made with refined flour (maida), which many of us try to avoid. So today, I’m bringing you a healthy and tasty alternative – a cake made entirely with suji. It’s not only light but also super satisfying, and you can enjoy it guilt-free!

If you like this blog, don’t forget to give it a thumbs up. So, without wasting time, let’s get started.

Step 1: Preparing the Semolina

First things first – we need semolina. The best choice would be fine semolina, but don’t worry if you have the regular one. Just grind it in a mixer to make it finer.

After grinding, make sure to sift it well. This helps remove any larger granules so that the semolina can absorb moisture evenly and give the cake a soft texture.

Semolina (suji)

Step 2: Grinding the Sugar

Next up – sugar. We’ll need around 1¼ cups of regular granulated sugar. If you’re using powdered sugar, 1 cup will be enough. I’m using granulated sugar, so I’ll grind it to make a smooth powder. This will help it mix easily in our batter.

Step 3: Understanding Wet and Dry Mix

In baking, there are usually two components – the dry mix and the wet mix. The dry mix gives structure to the cake, while the wet mix provides moisture.

Normally, eggs are used in the wet mix because they help bind oil and water together. But since we’re making an eggless cake, I’ve used curd (dahi) instead.

Curd isn’t as strong an emulsifier as eggs, but it does the job well and keeps the cake soft and moist.

Step 4: Making the Wet Mix

Start by whisking 1 cup of curd until it’s smooth. Use a whisk and beat in one direction only – this helps create a better texture.

Now add the powdered sugar and half a cup of oil. No butter here, just oil.

At this stage, beat everything really well until the oil is completely blended and not visible at all. This step is super important for that perfect cake texture.

Adding Oil 

Step 5: Adding the Semolina

Now it’s time to slowly add the powdered semolina into the wet mix – do it in batches. Don’t dump it all in at once! Add a little semolina, mix it well, then add more. I added mine in 3-4 parts to avoid any lumps.

Suji absorbs a lot of moisture, so I added about half a cup of warm milk to adjust the consistency and let the batter rest for 30 minutes. Cover it and let the suji soak and swell.

Step 6: Prepping the Baking Tin

While the batter rests, let’s get the baking tin ready. If you have parchment or butter paper, use it – it makes things so easy. Cut the paper to fit your tin.

Grease the tin lightly with oil or butter, place the paper, and grease that too.

I’ll also be adding red and green tutti frutti to the cake. Dust them with a little flour so they don’t sink to the bottom during baking.

Step 7: Prepping the Pressure Cooker

Since we’re baking this cake in a pressure cooker, I’ve preheated mine on high flame with regular salt spread at the bottom.

Remove the rubber ring and whistle, and use a perforated plate or a stand inside.

Cover the cooker and let it preheat just like an oven. This step is crucial!

Step 8: Finalizing the Batter

After 30 minutes, the batter will have thickened as the semolina soaks up the moisture. Now, add:

1 tsp vanilla essence

¼ tsp baking powder

¼ tsp baking soda

¼ cup warm milk

Mix everything well. The batter should now be flowy, not too thick and not watery – just like regular cake batter.

Add some of the dusted tutti frutti into the batter as well.

Step 9: Baking the Cake

Pour the batter into the greased baking tin. Sprinkle some red and green tutti frutti on top for a colorful finish.

Place the tin in the preheated cooker on the stand. Now bake it on low flame for about 40 minutes.

Don’t be tempted to open it early – just let it bake in peace!

Step 10: Checking and Unmolding

After 40 minutes, insert a knife to check if it comes out clean. If it does, your cake is perfectly baked. If not, cover and cook it for 10 more minutes.

Once done, take it out and let it cool. Run a knife around the edges and gently unmold the cake.

Look at That Softness!

Just look at how soft and moist the cake is – even better than your usual refined flour cakes. The semolina gives it a lovely texture, and the tutti frutti adds a pop of color and flavor.

Final Thoughts

So friends, how did you like this simple and delicious suji cake recipe?

Let me know in the comments. Try it at home and enjoy a healthier, homemade treat – no oven, no butter, no maida!