{“@context”:”https://schema.org”,”@type”:”Recipe”,”name”:”Eggless Walnut Sooji Cake”,”description”:”Eggless Walnut Sooji Cake is a moist and chocolatey semolina cake made without eggs, perfect for vegetarians and those seeking a wholesome homemade dessert.”,”author”:{“@type”:”Person”,”name”:”Neetu”,”url”:”https://www.bakewithneetu.com”},”datePublished”:”2026-07-08″,”prepTime”:”PT15M”,”recipeYield”:”2 servings”,”recipeCategory”:”Cakes”,”keywords”:”eggless walnut sooji cake, semolina chocolate cake, eggless Indian cake, sooji cake recipe, eggless baking”}
Eggless Walnut Sooji Cake
🥄 Prep: 15 min
🔥 Cook: 10 min
🍽 Serves: 2 servings
A rich, eggless chocolate walnut cake made with semolina that is as nourishing as it is delicious.
Why You’ll Love This Recipe
If you have been looking for a cake that feels indulgent yet nourishing, this Eggless Walnut Sooji Cake from Bake With Neetu is exactly what you need to try this weekend. Made with wholesome semolina and rich cocoa, it is a dessert that brings together rustic simplicity and deep chocolatey flavor in every single bite.
Sooji is a powerhouse of complex carbohydrates and plant-based protein, making this cake a far more wholesome treat than your average flour-based bake. The addition of walnuts brings in heart-healthy omega-3 fatty acids and a satisfying crunch that takes the nutrition profile of this cake to a whole new level.
- ✅ This cake is completely eggless, making it a wonderful option for vegetarians and those with egg allergies who do not want to miss out on a decadent chocolate treat.
- ✅ Sooji or semolina gives the cake a naturally dense and moist crumb without the need for refined all-purpose flour, making it a more wholesome and gut-friendly choice.
- ✅ Walnuts are loaded with omega-3 fatty acids and antioxidants, so you are genuinely nourishing your body with every slice you enjoy.
- ✅ There is no protein powder or artificial supplement involved here, just real, everyday ingredients that deliver honest nutrition the Bake With Neetu way.
Ingredients You’ll Need
(Full measurements in the recipe card below)
Dry Ingredients
- • 2 cups sooji — base flour
- • 1/3 cup cocoa powder — chocolate flavor
- • 1 tsp baking soda — leavening agent
- • 1/4 tsp salt — enhances flavor
Wet Ingredients
- • 1 cup curd — binds and softens
- • 1 cup milk — adds moisture
- • 1 cup sugar — sweetener
- • 1 tsp vanilla essence — adds aroma
- • 2 tbsp vegetable oil — keeps it moist
- • handful crushed walnuts — crunch and protein
Substitutions
| Ingredient | Swap |
|---|---|
| curd | coconut yogurt for vegan version |
| milk | almond or oat milk works well |
| vegetable oil | melted coconut oil |
How to Make It — Step by Step
Mix Dry
Whisk sooji, cocoa powder, baking soda and salt together in a bowl and set aside
Mix Wet
In a large bowl combine curd, milk, sugar, vanilla essence and oil and stir until sugar dissolves
Combine
Add dry ingredients to the wet mixture and stir well until no lumps remain
Add Walnuts
Fold in crushed walnuts and pour batter into a greased and lined baking pan
Bake
Bake in a preheated oven at 180 degrees Celsius for 25 to 30 minutes or until a skewer comes out clean
Tips for the Best Result
Let the batter rest for 10 minutes before pouring into the pan. This allows the sooji to absorb the wet ingredients fully, giving you a softer and more even crumb.
Start checking at the 25-minute mark by inserting a skewer in the center. Oven temperatures vary, and sooji cakes can go from perfectly done to dry quickly if overbaked.
Lightly toast the crushed walnuts in a dry pan for 2 to 3 minutes before adding them to the batter. This deepens their flavor and adds a satisfying crunch to every bite.
How to Store
Frequently Asked Questions
Sooji is made from wheat, so this cake is not gluten-free. To make it gluten-free, substitute sooji with certified gluten-free oat flour or almond flour, though the texture will vary.
Yes, you can use coconut yogurt or any thick plant-based yogurt as a one-to-one substitute for curd to keep the cake dairy-free.
Yes, replace sugar with an equal quantity of powdered jaggery. It will add a subtle caramel note that pairs beautifully with the cocoa and walnuts.
This usually happens if the batter was not rested long enough or if there were lumps in the mix. Make sure you rest the batter and stir until completely smooth before baking.
Nutrition Per Serving
| Nutrient | Per Serving (2 servings) |
|---|---|
| Calories | — |
| Protein | — |
| Carbohydrates | — |
| Fiber | — |
| Fat | — |
| Sugar | — |
Estimates only — values vary with exact brands used.
Ingredients
- → 2 cups Sooji
- → 1/3 cup cocoa powder
- → 1 teaspoon baking soda
- → 1/4 teaspoon salt
- → 1 cup of milk
- → 1 cup curd or dahi
- → 1 cup sugar
- → 1 tsp vanilla essence
- → 2 tbsp of vegetable oil
- → Handful of crushed walnuts
Instructions
- 1. Whisk sooji, cocoa powder, baking soda and salt together in a bowl and set aside
- 2. In a large bowl combine curd, milk, sugar, vanilla essence and oil and stir until sugar dissolves
- 3. Add dry ingredients to the wet mixture and stir well until no lumps remain
- 4. Fold in crushed walnuts and pour batter into a greased and lined baking pan
- 5. Bake in a preheated oven at 180 degrees Celsius for 25 to 30 minutes or until a skewer comes out clean
▶ 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!
Enjoyed this recipe?
Follow me for new healthy baking recipes every week!
Give this Eggless Walnut Sooji Cake a try and let the rich chocolate and crunchy walnut flavors win you over. Do share your beautiful bakes by tagging @bakewithneetu on Instagram – we would love to see what you create!
//600?”block”:”none”;};})();
//]]>