Eggless Semolina Snack Cake (Low Fat)

An ever popular snack cake, with a lovely texture, Semolina cake is a low fat cake. Enjoy plain or with a hot cuppa. It is great for taking along on journeys and picnics.

Home baking is all about the play of ingredients available at home. A little experimenting and a little creativity sometimes give astonishing outcomes. Heavy rains have restricted the denizens inside the home in this part of the world. With almost no activity outside, this is the best time to read a book that was always waiting to be finished, complete chores that always bothered, but, were never a priority or try out something new in the kitchen. The latter option is always comforting and interesting, shifting attention from the vagaries of weather, and is a good way of utilizing the time that always seems to be in excess in extremities of weather.

Our happiness knows no bounds as a Lotus blossomed in our pond today.

Hydrangeas are blooming too, in all myriad shades and hues.

Yesterday, we baked Semolina Snack Cake with the healthiest ingredients that we could find in our pantry. With no butter and eggs, this is definitely a guilt-free cake and goes very well with a hot cup of tea or coffee.

I have added cashews to the batter. You may add nuts of choice.
Last time, we baked the same cake with a handful of sunflower seeds in the batter, You may add your own touch to the cake and add nuts and seeds of choice.

The crumb is soft and airy. This is the easiest cake to bake with the basic ingredients at home.

Eggless Semolina Snack Cake


  • 1 ¼ cup Semolina
  • ¼ cup whole wheat flour
  • 1 ½ teaspoon baking powder
  • ¼ teaspoon baking soda
  • ¼ teaspoon salt
  • 1 cup unrefined sugar
  • 1/3 cup oil
  • ½ cup yogurt
  • ¾ cup milk
  • 1 teaspoon vanilla extract / 1 teaspoon cardamom powder
  • ½ cup broken cashew pieces
  • 20-25  cashew halves.


In a bowl, whisk whole wheat flour, add baking powder, baking soda and salt. Keep aside.
Take yogurt in a large bowl. Beat yogurt until smooth.
Add semolina, yogurt, sugar and milk. Mix well. Cover and keep for 1 hour.
Check semolina batter after an hour. If the batter feels too heavy and dry, add 2-3 tablespoons of warm milk.
Preheat oven to 180 degrees C. Grease and line one 8 inch round cake pan.
Add oil to the semolina batter.  Mix well.
Now and vanilla extract/cardamom powder. Add whole wheat flour mix to this batter. Mix well.
Fold in cashew pieces.
Pour the batter into the prepared pan.
Arrange the cashew halves on the top.
Bake for 40-45 minutes or until the top turns golden and a toothpick inserted in the center comes out clean.  
Remove from the pan and cool on the rack.

Slice when cold.

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  1. lovely cake with semolina and sunflower seeds.

  2. You have done it again Namita! It is recipes like this that make me excited about heading into the kitchen on a hot day. I will sub blended tofu or more likely, homemade finished sesame milk and date kefir for the curd in this recipe and it will be completely vegan. I love being able to easily adapt your recipes and how wholesome and delicious they are. Have you thought of writing a cookbook? It would have crossover appeal to vegans, people who don't eat eggs for whatever reason and people who are interested in the exciting combinations that you put together :)

  3. Hello Binu, You may roast semolina but it is not required. You may use raisins, cranberries or nuts of your choice. Do check out other semolina cake recipes in my blog. I am sure that you'll love them!

  4. Hi.. it's looking yummy.what is the cup size?

    1. I use the standard 240 ml cup for all the recipes. Hope you try this out and share your experience.