A slice of Sooji cake

A Slice of Vegan Sooji/Semolina Cake

Semolina cake with a portion that is sliced

The Baked Semolina/Sooji cake with one portion sliced

Sooji/Semolina Cake

Sooji or Semolina is also known as Farina and Cream of Wheat. It is a very useful wheat product that is used in a variety of recipes, both sweet and savory.

I had been experimenting with a Sooji cake a few weeks ago. Co-incidentally I received a request for a Sooji cake from a viewer of this website. Well, that spurred me on to work out a recipe. After a few trials I think this recipe works.

The cake is vegan, no dairy product is used. The cake is also egg-less. I have used coconut milk, the canned variety. In case you are not sure what that looks like, here is a link where you can view the, Can of Coconut Milk

Here is the recipe for Sooji/Semolina Cake.


Dry Ingredients

  1. 1 cup all purpose flour
  2. 1 cup sooji/semolina
  3. 3 tblsps.maizena/cornflour
  4. ¼ cup coconut powder
  5. 1 tsp. bicarbonate of soda/baking soda
  6. 3 tsp./15 ml. baking powder
  7. ½ -1 tsp elachi/cardomom powder, depending on how much you like the elachi flavor
  8. ½ tsp nutmeg powder
  9. ½ tsp salt
  10. 2 tsps. raisins (optional. If you use it slice it into small pieces)
  11. Sprinkling of icing sugar/confectioners sugar
  12. Small amount of dessicated coconut for topping, (optional)

Wet Ingredients

  1. ¼ cup sugar
  2. ½ cup canola oil
  3. ½ cup water
  4. 2½ tblsps. vinegar
  5. 1 cup coconut milk*


  1. Mix the first 9 ingredients together & whisk to blend. Keep aside
  2. Mix all the wet ingredients together, using a whisk as well
  3. If using raisins, add at this stage
  4. Now mix the wet and dry ingredients together, taking care to mix thoroughly
  5. The mix should have the consistency of thick batter
  6. Heat oven to 180°C or 350°F. Apply a little oil to two 9" diameter baking dishes
  7. Pour mixture evenly in both containers. Smooth the tops with a flat spoon of spatuala
  8. When oven has reached the required temperature, place containers in oven
  9. It should be baked in 15-20 minutes. You may gently insert a knife into cake. If it comes clean the cake should be done
  10. The top may not brown as much as regular cakes. Watching the edge of the cake is good clue to whether it is baked.
  11. It will be a light brown-golden color
  12. Remove from oven and allow to cool.Cover with a cloth to ensure softness of cake
  13. When cool, use a spatula to gently ease off from the edges. Then slip the spatula in the base and loosen
  14. Gently turn over onto plate.
  15. The decoration is entirely to your taste. I simply sprinked icing sugar and dessicated coconut and sandwiched the cakes
  16. Repeat that sprinkling on the top. After a few hours the icing sugar gets absorbed in the cake. So if you want a good appearance, then just dust a little more over the top.
  17. Slice and serve
The whole cake decorated

The complete cake just decorated. Sprinkled with icing sugar and dessicated coconut

Layers sandwiched

Layers sandwiched together

Bottom of cake sprinkled with icing sugar and dessicated coconut

The bottom layer is sprinkled with icing sugar and dessicated coconut

the bottom of the cake. Raisins can be seen

The bottom of the cake. A few raisins are showing

Cakes just out of oven

Cakes just out of oven and cooling. Note the edges of the cake are a nice brown color

Cake batter in pans, Ready for oven

Cakes in pans ready for the oven

* If you prefer to use regular milk please do so. If you do want to use coconut milk, do not get the light version. Choose the brands that are available in your location but make sure that it has at least 14g. of fat content.
If you are limiting your sugar intake, please substitute the sugar for the product you use to replace sugar.

If you would like to contribute a recipe,or have any questions/comments, email me, Nirmala, at email address
I will be happy to help in any way I can. The site will be regularly updated with tasty recipes and hints and tips. You will find my contact information at Contact

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