Eggless Jamun Cake made with 100% semolina or Rava. No flour, no eggs, and no butter needed to make this delicious cake. A perfect recipe to try when the Jamun season is here. Jamun or Black Plum is a seasonal fruit that comes here in India around the Monsoon season. Juicy, yummy and gives a beautiful purple color.
How gorgeous does this look, right? That ombré purple color is giving all Summer vibes. This cake is a perfect recipe to treat the kids with. When you bite into the cake, it tastes soft, spongy with a hint of Jamun. Oh! YUM!
P.S: Those Giraffe forks are so cute. Here’s a link if you want to buy for your kids.
I am someone who absolutely loves Jamun. Last year I have tried Jamun Panna which was a hit recipe. Here’s a video link.
What are Jamun’s health benefits?
- Anti Diabetic
- Helps in digestion.
- Jamun has astringent properties which are good for the skin.
- Increases Haemoglobin.
- Promotes a healthy heart.
This Jamun Rava Cake
✔is eggless and free of flour.
✔made with semolina and wheat flour only.
✔makes the perfect tea time cake.
✔Perfect for the Jamun season.
Few pointers to keep in mind before making this Jamun Cake
- Make the Jamun compote first.
- Since we make this with Semolina, it’s important to let the Rava rest in the wet mixture for it to bloom. Keep on reading to get the whole idea.
- Keep all the ingredients ready.
- Baking is all about measurements it’s important to use measurement cups and spoons.
Here are my recommendations of the products.
- Measurement cups and spoon.
- Baking Powder
- Baking Soda
- Semolina
- Ghee
- Vanilla Extract
- Baking tin.
- Parchment Paper.
Looking for more Eggless recipes? Try these
I have tried this recipe from Amritaoflife’s Instagram account. You can check it here.
| Prep Time | 30 minutes |
| Cook Time | 30 minutes |
| Servings |
loaves
|
- 225 gms Sooji / semolina
- 25 gms Whole wheat atta
- 1/2 teaspoon Baking Powder
- 1/4 teaspoon Baking soda
- 1/4 teaspoon Salt
Ingredients
Dry Ingredients (measured using measuring cups and spoons)
|
|
- Pit the Jamuns, blend the Jamun flesh with some water, and sugar in a mixer. Once blended, it should be more of a chutney consistency. Cook it on slow flame for 10-15 minutes or until it has thickened up.
- Mix all the wet ingredients together. Add rava/Sooji and let it rest for 30 minutes. This gives time for the rava to fluff up. This step is really crucial.
- Once 30 minutes are over, mix the dry ingredients with the sooji mixture. Mix till it's evenly combined.
- Grease the mold, dust with some maida, or use parchment paper. Layer the batter and the Jamun compote. If the Jamun compote has thickened up, mix a little Jamun juice or milk to adjust the consistency.
- Both the batter should be thick enough to make layers. Layer one over the other. Use a toothpick to make swirls and make it pretty.
- Pre-heat the microwave for 5 mins at 180 degrees on convection mode. Bake it on convection mode for 30 minutes at 180 degrees.
- Jamun Rava cake is ready. Enjoy
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