Tutti Frutti Sooji Cake (No Flour)

Tutti Frutti Sooji: an egg-free cake with 100% semolina!

No flour, no butter, no eggs to make this simple semolina cake that goes so well with a cup of tea.

I always have a big bag of Tutti Frutti in my fridge. In my early years, when I moved to the United States, tutti-frutti was not easy to buy in Indian stores. But now I can easily find them in any store.

I’ve used them in many of my recipes over the years, from good for you to cookies and cakes. Since it’s the holiday season, I took back the cake and made this simple Soo Ji cake (or Rawa cake, as you might call it).

This cake is just a shell, so simple, and the red and green tuttifrutti make it perfect for Christmas.

If you’re looking for an easy holiday cake to make, try this one.

This Suji cake

✔ is egg and flour free.

✔ only made with 100% semolina.

✔ Makes the perfect crumpet.

✔a cup that is easy to prepare and cook!

The main ingredient in this cake is of course the semolina, since the whole cake is made of it.

Let’s talk about the ingredients.


Fine Sooji (semolina) : For this recipe, you need to use a fine sooji (rava). Don’t use the coarse soo-ji you use for upma here.

It won’t work. Finish with semolina, it’s better. In fact, while testing this recipe, I made a batch with the lovely Soo Ji, and it was good.

For the next batch, I passed the cute suji to the food processor several times – it was even better! So I highly recommend you to put the fine Soo Ji in a food processor several times, it will be much better.

I know it’s an extra step, but just do it. If you want to use only coarse Soo Ji, grind it very fine in a blender first, then measure it out and use it in the recipe.

I also tested this recipe with store-bought Soo Zhi, but it is also possible to coarsely grind Soo Zhi.

Powdered sugar: also called icing sugar/ candy sugar, this is what is used in the recipe.

It mixes easily with the semolina and gives the cake a smooth texture. Do not replace it with white granulated sugar.

Yogurt: Pure whole milk yogurt is used here.

Try to use a thick yogurt, it should not be too runny. And don’t forget to whisk well before adding the dough.

Caramel essence: I tested this recipe with pineapple essence and caramel essence (Indian caramel essence, not American), and we liked the caramel again.

If you don’t have either, you can use vanilla extract.

Milk: I used regular whole milk. But skim milk or other milk can also be used here.

Non-dairy products would also work well.

Tutti Frutti: It is a candied and dried papaya that is very popular in India. If you can’t find them, you can use other dried fruits.

Just make sure they’re cut properly. I also used cashews in this recipe, but only on top. You can also very well put something in the dough.

For this recipe, I just used a bowl and a whisk. I didn’t use my stand mixer, but you can definitely use it.

Make sure the yogurt, butter and milk are well mixed with the soji.

Since the semolina absorbs the liquid, the dough needs to rest a bit before adding the yeast ingredients. So after adding the yogurt and butter I let it rest for 15-20 minutes, then I added the baking powder and cooked it immediately.

I baked this cake in an 8 inch round pan at 350 degrees Fahrenheit for about 33 minutes, every oven is different so watch the 25 minutes.

Fry in a bread pan: You can also bake this cake in a loaf pan (8 x 4 inches), this will take a little longer, maybe 10 minutes more.

Allow the cake to cool completely before cutting it into pieces.


1- Spray the finely ground soybean (semolina) several times in a food processor. Remember, we’re using a good suji to start with, but by pulsing several times in the food processor/mixer, you’ll improve the texture of the cake even more.

2. Then transfer to a large bowl and add the cardamom and powdered sugar.

3- Add the whipped yogurt, butter and 1/4 cup of milk. Also add the essence of Indian caramel or pineapple.

4- Mix very well, about 1 minute, until everything is well blended. Now cover with a plate and reserve this mixture for 15-20 minutes. The semolina absorbs the liquid and thickens.

Meanwhile, preheat the oven to 350 degrees and spray an 8-inch round pan with non-stick spray and set aside.

5- After 20 minutes, add the quarter cup (2 oz/60 ml) of milk and the remaining tutti-frutti and stir until well blended.

6- Finally, add the baking powder and baking soda and mix well. You need to make sure that all the baking powder and baking soda mix well with the mixture. As you mix in the yeast ingredients, you will notice that the dough becomes lighter and softer.

7- Immediately transfer dough to an 8-inch round baking dish. Sprinkle with chopped cashews.

8- Cook at 350 degrees for 30-35 minutes or until a toothpick inserted in the center comes out clean. Mine made it in 33 minutes, but every oven is different, so keep an eye on it in 25 minutes.

Remove the cake from the oven and let it rest for about 5 minutes. Then remove the cake from the pan and place on a wire rack to cool completely.

So cut this Tutti Frutti Sooji cake and enjoy!

If you’ve tried this Tutti Frutti Sooji cake recipe, don’t forget to write it down! You can also follow me on Facebook and Instagram to see what’s new in my kitchen!

Tutti frutti cake Suzi


Tutti Frutti Sooji: an egg-free cake with 100% semolina! A simple one-cup cake that goes perfectly with a cup of tea or coffee!

Cooking time 10 minutes

Cooking time 33 minutes

Rest period 20 minutes

Dessert dishes

Indian kitchen

Timetables from 8

Calories 358 kcal

  • 1.5 cup fine suya 246 grams, do not use the coarse variety.
  • 1/4 teaspoon cardamom powder
  • 1 cup 120 g powdered sugar, also known as icing sugar/ candy sugar
  • 3/4 cup plain yogurt 180 g, whipped, I used whole milk yogurt
  • 1/3 cup 80 ml oil, I used rapeseed oil
  • 1/2 cup milk 120 ml, divided, I used whole milk
  • 1/2 teaspoon Indian caramel essence or pineapple essence
  • 1/2 cup + 1 tablespoon Tutti-Frutti 85g.
  • 1 teaspoon baker’s yeast
  • 1/4 + 1/8 teaspoon baking powder
  • 2 tablespoons chopped cashew nuts
  1. Do not use coarse soy for this recipe, it will not give the cake the same texture. For this cake, you need to use fine Soo Ji (semolina).
  2. Use either turkey caramel essence or pineapple essence here. If you can’t find either, you can use vanilla extract.

Calories: 358 kcalCarbon diets: 47gProtein: 6gFat: 17gSaturated fats: 2gCholesterol: 4mgSodium: 29mgFibre: 295mg: 3gSugar: 21gVitamin A : 38IUVitamin C: 1mgCalcium: 99mgFer: 2mg

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