Healthy & Delicious: Eggless Chocolate Semolina Cake (Suji Cake)
35 minutes
1083 reads
About Healthy & Delicious: Eggless Chocolate Semolina Cake (Suji Cake)
Craving chocolate but seeking a healthier indulgence? Discover the surprising delight of Healthy Chocolate Semolina Cake, a modern twist on the classic Indian suji ka halwa. This eggless and vegetarian treat offers a guilt-free way to satisfy your sweet tooth.Crafted with wholesome semolina (suji), this cake boasts a wonderfully moist and fluffy texture, lighter than traditional cakes. The rich chocolate flavor melts in your mouth, while the semolina provides a unique, satisfying chewiness.Perfect for dessert or a nutritious snack, this easy recipe combines the familiar warmth of suji with the decadent allure of chocolate. Experience a taste of innovative baking that's both wholesome and utterly irresistible.
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Recipe Time & More
Prep10 minutes
Cook25 minutes
Total35 minutes
Ingredients
Dry Ingredients
- 200 gm Semolina suji
- 100 gm Sugar powdered
- 30 gm Cocoa Powder unsweetened
Wet Ingredients
- 70 gm Yogurt curd
- 80 ml Oil
- 200 ml Milk
- 1 tsp Vanilla Extract or chocolate extract
Leavening Agents
- ½ tsp Baking Powder
- ½ tsp Baking Soda
- ¼ tsp Salt
Instructions
- In a large mixing bowl, combine the semolina, powdered sugar, and unsweetened cocoa powder. Whisk well to ensure the dry ingredients are thoroughly incorporated.
- Add the yogurt, oil, and vanilla extract to the dry ingredients. Mix until just combined.
- Pour in half of the milk and mix until a smooth batter forms. Allow the batter to rest for 10 minutes. This allows the semolina to hydrate and soften, resulting in a more tender cake.
- Preheat the oven to 180°C (350°F). Grease and flour an 8-inch baking tin. This will prevent the cake from sticking and ensure a clean release.
- After the batter has rested, add the remaining milk. The batter should be of pouring consistency. Add the salt, baking powder, and baking soda. Whisk gently until everything is just combined. Overmixing can lead to a tough cake.
- Pour the batter into the prepared baking tin and bake for 25 minutes, or until a toothpick inserted into the center comes out clean. This test ensures the cake is fully baked through.
- Once baked, remove the cake from the oven and let it cool in the tin for 10 minutes before inverting it onto a wire rack to cool completely. Cooling on a wire rack prevents the bottom of the cake from becoming soggy.
Recipe Notes
Good To Know
- Ensure you give the semolina 10 minutes to rest after combining it with the wet ingredients.
- To make this cake without chocolate, omit the cocoa powder and use 30g more semolina.
- Use fresh, sweet curd/yogurt; stale curd will spoil the recipe.
- Use flavorless oil.
- If the batter is too thick, add milk until it reaches a pouring consistency (but not runny).
- Use fine semolina (sooji), not roasted semolina.
Expert Tips
- For a more intense semolina flavor, lightly toast the semolina in a dry pan before adding it to the wet ingredients. Be careful not to brown it, as this can create a bitter taste.
- To ensure even baking, use an oven thermometer to check the accuracy of your oven's temperature. Adjust baking time as needed.
- Don't overmix the batter. Overmixing can develop the gluten in the semolina, resulting in a tough cake.
Storage Instructions
- Store leftover cake in an airtight container at room temperature for up to 2 days, or refrigerate for up to a week. Briefly microwave slices before serving to restore their moist, fluffy texture.
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Recipe Nutrition
Calories: 242kcalCarbohydrates: 32gProtein: 4gFat: 11gSaturated Fat: 2gPolyunsaturated Fat: 2.7gMonounsaturated Fat: 5.4gCholesterol: 1mgSodium: 71mgFiber: 1gSugar: 14g
Sonia Gupta
Articles: 39
6 Comments
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So delicious! Excited to make it.
Such a scrumptious dish! Thank you.
Looks so incredible! Thank you for sharing.
This is exactly what I was looking for!
Perfect and I love it!
This is so tempting! Can’t wait to cook it.