Coconut cake made with only 3 main ingredients. This cake needs no oil, butter, milk, eggs, flour or condensed milk. It doesn’t even require any special equipment, just a bowl and a spoon. Made with semolina/sooji this cake turns out moist with a delicate coconut flavor. Semolina- also called sooji or rava is similar to Cream of Wheat, as sold in grocery stores in the US.
This vegan cake is similar to the Mango Semolina cake, except I replaced the mango pulp with coconut milk and of course added sugar since the coconut milk is unsweetened unlike the mango pulp. Like all my recipes, I do make it a few times to work out the kinks and I did realize that the freshness of baking soda and baking powder does make a difference. Using a fresh box of baking soda and baking powder gave the cake twice the rise and for some reason was whiter.
I have used fine semolina, readily available in all Indian grocery stores .If you have the coarse variety, I would give it a few pulses in the coffee grinder to make it fine. If you prefer a more intense coconut flavor, use coconut extract, instead of the vanilla extract. Also, toast some shredded coconut and sprinkle on top for a more robust flavor.
Other egg free desserts to try are-
WholeWheat and Jaggery Eggless Banana Bread
Eggless Tiramisu with Rusk/No alcohol/No ladyfingers
Jiffy Eggless Mexican Cornbread with Jalapeno and Cheese
Eggless Wholewheat Jaggery Triple Chocolate Cake
Eggless Cheesecake-No Bake Recipe
Eggless Gulab Jamun Cake and Rabri Shots
Better Than Anything Eggless Poke Cake
Pistachio Chocolate Eclair Dessert-No Bake Recipe
Moving on to the recipe, here is the written recipe followed by the step by step pictorial one-
Eggless 3 Ingredient Coconut Semolina Cake/No Oil/No Flour/No Condensed Milk
Equipment
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1 square baking dish 8*8
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1 mixing bowl
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1 spatula
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parchment paper
Ingredients
- 1 1/2 cups Fine Semolina/sooji/rava/suji
- 1 1/4 cups granulated sugar
- 1 can Unsweetened coconut milk, First Pressing 13.5 oz/400 ml/little less than 2 cups
- 1 tsp vanilla extract can use coconut extract
- 1 tsp baking powder
- 1/4 tsp baking soda
- 1 pinch salt
- 2-3 tbsp sweetened coconut flakes, chopped nuts for garnishing optional
- 1 tbsp oil for greasing pan
Instructions
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Preheat oven at 375F/190C
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Make sure all ingredients are at room temperature.
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Grease and line a square pan with parchment paper and set aside
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In a mixing bowl, mix semolina, sugar and salt
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Shake can of coconut milk really well before opening
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Add the coconut milk and vanilla extract to the semolina, sugar mix and stir well with a spoon till smooth. Cover and set aside for 15 minutes.
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Add in the baking soda and baking powder and mix well with a spoon
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Pour the batter into the prepared baking dish, top with coconut flakes and nuts if desired. Tap the pan on the counter a few times to remove any air bubbles
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Bake in the middle rack for 25 minutes or till toothpick inserted in the center comes out clean.
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Cool completely on wire rack and invert onto a plate. Top with additional sweetened coconut flakes.
Notes
Here is the step by step pictorial recipe-
Preheat oven at 375F/190C. Grease and line a square 8*8 pan with parchment paper
Bring all ingredients to room temperature
In a large mixing bowl, mix semolina, sugar and salt
closeup of the coconut milk I used
Shake can of coconut milk before opening. Mix the milk well before adding it to the semolina.
Add the vanilla extract and mix well with a spoon to make a smooth batter
Cover and set aside for 15 minutes
Add baking soda and baking powder and mix well. Batter should be thick pouring consistency.
Pour into prepared pan, tap the pan a few times to remove any air bubbles.
Top with sweetened coconut flakes
Bake on the middle rack for 25 minutes or till a toothpick inserted in the center comes out clean
Cool completely on wire rack. Invert onto a plate and serve at room temperature
Store in an air tight container. Stays good at room temperature for 3-4 day and in the fridge for 10 days
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Maya
Hello Anchal! This is my first recipe from your blog and I can’t thank you enough for it. I can’t believe a cake can turn out so well even without oil. I used fresh coconut in this recipe and my tasters loved every bit especially my 3 year old. Looking forward to trying more of your yummy recipes. Cheers!
Aanchal Gupta
Thanks Maya for visiting my blog and sharing your feedback. I am so happy to hear your family enjoyed the oil free cake. Fresh coconut sounds delicious! Definitely kid approved. Thanks again.