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–+ servings

Eggless 3 Ingredient Coconut Semolina Cake/No Oil/No Flour/No Condensed Milk

Vegan cake made with 3 main ingredients. This cake needs no oil, butter, dairy, eggs ,flour or condensed milk. Made under 30 minutes, this cake turns out super moist with a delicate coconut flavor.
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Prep Time 5 minutes
Cook Time 25 minutes
Course Breakfast, Dessert, Teatime
Cuisine American, Asian
Servings 12 people

Equipment

  • 1 square baking dish 8*8
  • 1 mixing bowl
  • 1 spatula
  • 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
 

  • Preheat oven at 375F/190C
  • Make sure all ingredients are at room temperature.
  • Grease and line a square pan with parchment paper and set aside
  • In a mixing bowl, mix semolina, sugar and salt
  • Shake can of coconut milk really well before opening
  • 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.
  • Add in the baking soda and baking powder and mix well with a spoon
  • 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
  • Bake in the middle rack for 25 minutes or till toothpick inserted in the center comes out clean.
  • Cool completely on wire rack and invert onto a plate. Top with additional sweetened coconut flakes.

Notes

Cake tastes best at room temperature. Keep in an air tight container in the fridge for upto 10 days. bring to room temperature before serving. The quality of baking soda and baking powder is extremely important. I recommend getting fresh baking powder and soda. There is no need for any additional oil or butter as the coconut milk is pretty high in fat content. I used 'A Taste of Thai' brand coconut milk. I used the 'Unsweetened First Pressing' its the one with the most coconut flavor and is the thickest and richest coconut milk. This cake does not turn golden brown on top like a flour cake. Broil the top for a few minutes to toast the coconut flakes. Alternatively, bake some coconut flakes till crisp and golden and top your cake with the toasted coconut flakes.
Keyword 3 ingredient recipe, coconut cake with coconut milk, coconut cake without desiccated coconut, coconut cake without syrup, coconut milk, egg free baking, eggless baking, eggless cake, rava cake, semolina cake, sooji nariyal cake, vegan coconut cake
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