Eggless Double Chocolate Suji Cake | Eggless Rawa Double Chocolate Cake

11 Mar Eggless Double Chocolate Suji Cake | Eggless Rawa Double Chocolate Cake

Last Updated on March 11, 2026 by blessmyfoodbypayal

Eggless Double Chocolate Suji Cake | Eggless Rawa Double Chocolate Cake with step wise pictorial and video method.

Having no maida, no atta and no refined sugar, this soft and moist semolina chocolate cake without eggs is a real treat to the chocolate lovers which comes with soft and fluffy texture and just melts in mouth.

Whatsoever be the other ingredients, but if there’s a chocolate in it, nothing else matters.

But still we would like to introduce you the other ingredients of this bakery style rava chocolate cake recipe, which stands it out amongst other cake recipes.

Where regular cakes have maida and refined sugar in them, this eggless suji chocolate cake recipe doesn’t have both of it. Maida is replaced with semolina and refined sugar with brown sugar, making it a bit healthier version of cake.

The another beauty of this easy eggless cake with semolina is the chocolate and that too double. “Double” in terms of chocolate in this recipe signifies that chocolate is added in 2 different forms : cocoa powder and dark chocolate chunks.

Where just one type of chocolate (usually cocoa) is enough to make the cake delectable, just imagine the intensity of tasty when it is doubled, that too with loads of big chocolate chunks. This is just making every bite rich and chocolaty.

You are going to express one beautiful thing in this eggless chocolate cake without maida. When the cake will cool down completely, the chunks will harden again and you are going to have a mix of soft and crunch bite in your mouth…and that’s nothing less than a heaven.

So come here and learn how to make soft and fluffy chocolate rawa cake at home shared by bless my food by payal.

Step wise pictorial recipe of Eggless Double Chocolate Suji Cake | Eggless Rawa Double Chocolate Cake

Add semolina and sugar in a grinder jar. Grind them to a fine powder. Then add curd, milk and oil in the grinder jar. Make sure curd shouldn’t be sour and both curd and milk should be at room temperature.

Transfer this batter in a bowl. Add coffee powder, cocoa powder and salt. Give them a good mix. Leave the batter on rest for 30 minutes.

After 30 minutes, check the consistency of batter. If it has turned too thick, you can add bit of milk but we didn’t need to add as the consistency was perfectly fine. Add baking soda, baking powder and vinegar. Mix well. Then add chopped chocolate chunks.

Mix well. Transfer the batter in greased cake tin. Oven was preheated @170°C for 10 minutes with both the rods on but after putting the cake mould inside, turn the rod on lower mode only and bake for 30-35 minutes. Thereafter turn both the rods mode on and bake for 8-10 more minutes. Check the cake by inserting a toothpick and if the toothpick comes out clean, it’s a sign that cake is thoroughly baked. When the cake cools down completely, demould it.

Cut into slices and enjoy.

NOTES

1. Instead of brown sugar, you can add refined sugar or jaggery powder as well.
2. In case you have microwave, then do reheat the slice for 30 seconds atleast. A little warm chocolate cake will be more delicious.

Eggless Double Chocolate Suji Cake | Eggless Rawa Double Chocolate Cake – Recipe Card

Eggless Double Chocolate Suji Cake | Eggless Rawa Double Chocolate Cake

Eggless Double Chocolate Suji Cake is moist rich chocolaty dessert made with semolina simple ingredients perfect for tea-time celebrations anytime.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 45 minutes mins

Resting time 30 minutes mins

Course Cake

Cuisine world

Servings 1 cake

Equipment

• Oven

Ingredients

  

1 cup = 250 ml

• 1 cup/165 gram semolina/rawa/suji
• 3/4 cup/178 gram sugar of your choice (we used brown sugar)
• 1/2 cup/125 gram curd
• 1/2 cup/125 ml milk
• 1/4 cup/65 ml oil
• 1/4 cup/12 gram cocoa powder
• 1 tsp coffee
• 1 tsp baking powder
• 1/4 tsp baking soda
• Pinch of salt
• 150 gram chocolate (dark or milk chocolate)
• 1 tsp vinegar

Instructions

 

• Add semolina and sugar in a grinder jar.
• Grind them to a fine powder.
• Then add curd, milk and oil in the grinder jar. Make sure curd shouldn't be sour and both curd and milk should be at room temperature.
• Transfer this batter in a bowl.
• Add coffee powder, cocoa powder and salt.
• Give them a good mix.
• Leave the batter on rest for 30 minutes.
• After 30 minutes, check the consistency of batter. If it has turned too thick, you can add bit of milk but we didn't need to add as the consistency was perfectly fine.
• Add baking soda, baking powder and vinegar.
• Mix well.
• Then add chopped chocolate chunks.
• Mix well.
• Transfer the batter in greased cake tin.
• Oven was preheated @170°C for 10 minutes with both the rods on but after putting the cake mould inside, turn the rod on lower mode only and bake for 30-35 minutes. Thereafter turn both the rods mode on and bake for 8-10 more minutes.
• Check the cake by inserting a toothpick and if the toothpick comes out clean, it's a sign that cake is thoroughly baked.
• When the cake cools down completely, demould it.
• Cut into slices and enjoy.

Notes

1. Instead of brown sugar, you can add refined sugar or jaggery powder as well.
2. In case you have microwave, then do reheat the slice for 30 seconds atleast. A little warm chocolate cake will be more delicious.

Keyword eggless double chocolate rawa cake, eggless double chocolate suji cake