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No Eggs, No Butter, No Oil Iyengar Bakery Sooji Cake in Convention Microwave(Eggless Semolina Cake)
🥄 Prep: 15 min
🔥 Cook: 10 min
🍽 Serves: 2 servings
A humble, heritage-inspired semolina cake that proves wholesome baking can be just as satisfying as the real thing.
Why You’ll Love This Recipe
If you have been searching for a cake that feels indulgent yet keeps things wholesome and simple, this Iyengar Bakery Sooji Cake is exactly what your kitchen has been waiting for. Inspired by the legendary bakeries of Bangalore, this soft and fragrant semolina cake comes together beautifully in your convention microwave with no eggs, no butter, and no oil.
Sooji, or semolina, is naturally gluten-free and packed with plant-based protein, making this cake a genuinely nourishing treat you can feel good about sharing with your family. The combination of curd and cream gives this cake a tender crumb and rich moisture, all without any refined fats or eggs.
- ✅ This cake contains no eggs, no butter, and no oil, making it lighter on digestion while still delivering a soft and satisfying texture that everyone at the table will love.
- ✅ Semolina is a naturally gluten-free grain that provides slow-releasing energy and a good dose of plant-based protein, so you do not have to feel guilty reaching for that second slice.
- ✅ The recipe uses simple, real-food ingredients like curd, milk, and cream to achieve richness and moisture, which means there is no need for processed additives or artificial enhancers.
- ✅ Ready to bake in your convention microwave, this Iyengar-style sooji cake is a quick and fuss-free recipe that brings the nostalgic charm of a classic bakery right into your home.
Ingredients You’ll Need
(Full measurements in the recipe card below)
WET
- • milk 1/2 cup — moisture base
- • cream 1/2 cup — richness without butter
- • curd 3 tbsp — leavening aid
- • vanilla essence 1 tsp — flavour lift
DRY
- • sooji 1.5 cups — gluten free base
- • sugar 1/2 cup — sweetness
- • baking powder 1/2 tsp — rise
- • salt pinch — balances sweet
Substitutions
| Ingredient | Swap |
|---|---|
| cream | coconut cream for dairy free |
| curd | thick coconut yogurt |
| granulated sugar | powdered jaggery same quantity |
How to Make It — Step by Step
Mix Wet
Whisk milk, cream, curd, sugar and vanilla in a bowl until sugar dissolves completely
Add Dry
Add sooji, baking powder and salt to wet mixture and stir well to combine
Rest Batter
Cover and rest batter 20 minutes at room temperature so sooji swells and thickens
Microwave Bake
Pour into greased microwave safe pan and bake in convection mode at 180C for 25 to 30 minutes
Cool and Serve
Insert toothpick to check doneness, cool 10 minutes before slicing and serving
Tips for the Best Result
Let the sooji batter rest for at least 20 to 30 minutes before baking so the semolina absorbs all the moisture and gives you a soft, moist cake instead of a grainy one.
The fresh cream replaces both butter and oil in this recipe, so do not skip it or substitute with milk alone as it provides the richness and tender crumb that makes this cake so special.
Always preheat your microwave on convection mode at 180 degrees Celsius for 10 minutes before baking, as this ensures even baking and a nicely risen cake with a light golden top.
How to Store
Frequently Asked Questions
Yes, fine sooji works well and gives a smoother, softer texture, while coarse sooji gives a slightly grainy bite similar to the classic Iyengar bakery style.
You can use thick coconut cream as a dairy-free option, but avoid replacing it with regular milk alone as the fat content in cream is what keeps the cake moist without butter or oil.
Yes, sooji made from rice (rice rava) is gluten-free, but if you use wheat semolina it is not, so check your sooji label carefully if you need a gluten-free version.
The batter was likely not rested long enough or the baking powder was old; always rest the batter for at least 20 minutes and use fresh baking powder for a light and fluffy result.
Nutrition Per Serving
| Nutrient | Per Serving (2 servings) |
|---|---|
| Calories | — |
| Protein | — |
| Carbohydrates | — |
| Fiber | — |
| Fat | — |
| Sugar | — |
Estimates only — values vary with exact brands used.
Ingredients
- → 1+1/2 cups of Sooji
- → 1/2 cup milk
- → 1/2 cup cream
- → 1/2 cup granulated sugar
- → 3 tbsp of curd
- → 1/2 tsp of Baking powder
- → 1 tsp of vanilla essence
- → Pinch of salt
Instructions
- 1. Whisk milk, cream, curd, sugar and vanilla in a bowl until sugar dissolves completely
- 2. Add sooji, baking powder and salt to wet mixture and stir well to combine
- 3. Cover and rest batter 20 minutes at room temperature so sooji swells and thickens
- 4. Pour into greased microwave safe pan and bake in convection mode at 180C for 25 to 30 minutes
- 5. Insert toothpick to check doneness, cool 10 minutes before slicing and serving
▶ Watch Me Make It
See every step in action.
MasterChef India contestant turned healthy baking creator. I specialise in eggless, no-oven, and gluten free recipes made with real ingredients — no protein powder, no shortcuts. Subscribe on YouTube for a new recipe every week!
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