eggless baath cake

rava cake recipe with step by step photos. this baath cake recipe comes from goa and is simple, easy and one bowl recipe.

baath cake is a speciality in goa and sold in bakeries too. its also known as batega or baathica. no flour is added in this cake.

this baath cake recipe uses fresh coconut, but you can also use desiccated coconut. sooji or rava (cream of wheat or farina) is also added. do use fine variety of rava for the recipe. a slightly coarse variety will also do, but then you may need to add some more milk to get the right batter consistency. addition of fresh coconut gives a lovely aroma to the cake.

this rava cake recipe is made without eggs. the recipe was requested by a few readers. so sharing the recipe. this is one of the simplest and easy cakes that one can make. even someone who does not have experience in cooking or baking, can easily make this rava coconut cake.

goan baath cake recipe is easy, but there is a waiting time. all the ingredients need to be soaked and kept in the fridge overnight. then the next day, you can bake the cake.

eggless coconut cake recipe

i asked my sister to help me with the recipe as she makes fabulous baath cakes, both with eggs and eggless ones. she also adds dry fruits, but i have skipped adding them. you can also decorate the coconut cake with dry fruits of your choice.

this cake has a different texture and taste than cakes made with all purpose flour (maida) or whole wheat flavor. the coconut cake is moist, slightly dense in texture and has a lovely aroma of the coconut.

if you are looking for more eggless cakes recipes then do check:

rava cake recipe card below:

eggless goan baath cake recipe
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rava cake recipe | coconut cake recipe | goan baath cake recipe

eggless rava cake recipe - simple, easy one bowl delicious recipe of goan coconut and rava cake.

course desserts
cuisine goan
prep time 5 minutes
cook time 1 hour
total time 1 hour 5 minutes
servings 1 small cake
calories per serving 1670 kcal
author dassana amit

ingredients (1 cup = 250 ml)

  • ½ cup fine rava, unroasted (barik sooji or cream of wheat) OR 95 grams fine rava
  • 1.5 cups tightly packed grated coconut OR 120 grams grated coconut
  • ½ cup sweetened condensed milk, 125 ml
  • ½ cup milk, 125 ml
  • 1 tablespoon rose water - can also add ½ teaspoon cardamom powder or 1 teaspoon vanilla extract
  • 3 tablespoons ghee or butter or oil
  • ½ teaspoon baking powder, levelled

how to make recipe?

making batter for rava cake:

  1. in a grinder jar, take 1.5 cups tightly packed grated coconut. 

  2. pulse or grind till the coconut becomes fine in texture. do not add water while grinding. keep aside.

  3. in a mixing bowl, add ½ cup fine rava, ½ cup condensed milk, ½ cup milk, 1 tablespoon rose water and the ground coconut. 

  4. mix very well. the sweetness is right and perfect with the amount of condensed milk added. do check the taste and if you want some more sweetness, you can add a few tablespoons of sugar.

  5. instead of rose water, you can also add ½ teaspoon cardamom powder or 1 teaspoon vanilla extract or ½ teaspoon vanilla essence.

  6. cover the pan with a lid and refrigerate overnight or for 7 to 8 hours.

  7. before you bake rava cake, let the batter come to room temperature. also preheat oven at 180 degrees celsius with both the top and bottom heating elements on.

baking rava cake:

  1. line a cake tin with parchment paper or butter paper. you can also grease the tin with oil, butter or ghee.

  2. after the batter comes to room temperature, add 3 tablespoons ghee. you can also use 3 tablespoons butter or coconut oil or any oil.

  3. mix very well.

  4. then sprinkle ½ teaspoon baking powder all over the batter. mix again very well.

  5. pour the batter in the pan. gently shake to even the batter in the pan.

  6. keep in the preheated oven and bake rava cake for 45 minutes to 1 hour. as temperatures vary from oven to oven, do keep a check. it can also take 30 to 40 minutes. do note that not to over bake this coconut rava cake.

  7. remove and check with a tooth pick or a bamboo skewer. it should come out clean.

  8. keep the pan on a wired rack for the cake to cool down.

  9. once the rava cake cools down, then gently remove it from the pan on a chopping board. slice the cake and then serve. 

  10. you can refrigerate the leftovers. the rava cake will become dense once refrigerated. so just warm them in the oven or microwave oven and then serve.

  11. serve rava cake plain as sweet snack or a dessert.

recipe notes

  • instead of fresh grated coconut, you can use desiccated coconut. 
  • you can also dry fruits. 
  • can add sugar if required. 


how to make coconut rava cake recipe:

1. in a grinder jar, take 1.5 cups tightly packed grated coconut (120 grams).

fresh coconut for baath cake

2. pulse or grind till the coconut becomes fine in texture. do not add water while grinding. keep aside.

ground coconut for baath cake

3. take ½ cup fine rava (barik sooji or cream of wheat – 95 grams rava) in a mixing bowl. the rava should be raw and not roasted. 

rava for goan eggless baath cake recipe

4. add ½ cup condensed milk (125 ml).

making goan eggless baath cake recipe

5. then add the ground coconut.

coconut for making goan eggless baath cake recipe

6. add ½ cup milk.

milk for making goan eggless baath cake recipe

7. mix very well. the sweetness is right and perfect with the amount of condensed milk added. do check the taste and if you want some more sweetness, you can add a few tablespoons of sugar.

preparing batter for goan eggless baath cake recipe

8. lastly add 1 tablespoon rose water (3 teaspoons). mix again. instead of rose water, you can also add ½ teaspoon cardamom powder or 1 teaspoon vanilla extract or ½ teaspoon vanilla essence.

making batter for goan eggless baath cake recipe

9. cover the pan with a lid and refrigerate overnight or for 7 to 8 hours.

preparing batter for goan eggless baath cake recipe

10. the consistency of the batter the next day which is medium thick consistency, but flowing. if the batter looks very thick, then you can add some more milk. before you bake the rava coconut cake, let the batter come to room temperature. also preheat oven at 180 degrees celsius/356 fahrenheit for 15 minutes, with both the top and bottom heating elements on.

batter for eggless goan baath cake recipe

11. line a 6×6 inches cake tin with parchment paper or butter paper. you can also grease the tin with oil, butter or ghee. you can also use a 5 or 6 inches round pan.

making eggless goan baath cake recipe

12. after the batter comes to room temperature, add 3 tablespoons ghee. you can also use 3 tablespoons butter or coconut oil or any oil.

making eggless goan baath cake recipe

13. mix very well.

baath cake batter

14. then sprinkle ½ teaspoon baking powder all over the batter. mix again very well.

making eggless goan baath cake recipe

15. pour the batter in the pan. gently shake to even the batter in the pan.

making eggless goan baath cake recipe

baking rava cake:

16. keep in the preheated oven on the centre rack and bake rava cake at 180 degrees celsius/356 fahrenheit for 45 minutes to 1 hour. in my oven it took 1 hour to bake. as temperatures varies from oven to oven, do keep a check. it can also take 30 to 40 minutes. do note that not to over bake this rava coconut cake.

baking cake - eggless coconut rava cake recipe

17. remove and check with a tooth pick or a bamboo skewer. it should come out clean.

baked cake - eggless coconut rava cake recipe

18. if you see, the rava cake is done, but the top is not golden. in my oven, i face this issue at times. i wanted the top to be golden and slightly crisp, so i placed the pan back in the oven (on the centre rack) and only heated the top element. then baked for a further 4 minutes. you have to be careful here as the browning happens fast. if in your oven, the top has got nicely golden, then obviously skip this step.

baath cake in oven

19. so here is a rava cake with a nice golden crust.

baked cake - eggless coconut rava cake recipe

20. keep the pan on a wired rack for the rava cake to cool down.

baked cake - eggless coconut rava cake recipe

21. once the rava cake cools down, then gently remove it from the pan on a chopping board. slice the cake and then serve. you can refrigerate the leftovers. the rava cake will become dense once refrigerated. so just warm them in the oven or microwave oven and then serve.

baked cake - eggless coconut rava cake recipe

22. serve rava cake plain as sweet snack or a dessert.

baath cake recipe

 




30 thoughts on “rava cake recipe | coconut cake recipe | easy goan baath cake recipe”

  1. Hi..I would be making this recipe but I need a total of 3kgs. Would multiplying this recipe by 6 times be fine and how much does the cake rise since I only have a 11X9 inch pan.

    1. chris, this recipe will give you about 500 grams of baath cake. so for 3 kg you will need to multiply all the ingredients 6 times. this cake can be easily increased proportinately. only when adding milk, you can add some more milk. also some sugar can be added to get the right sweetness. the cake does not rise much, so you can use the pan you have.

  2. Thank you. I couldn’t see your comment earlier. I will try it out. Wish you very happy and foodie New Year ?.

  3. Hi.. Am a huge fan of ur recipes.. Often I tried some of them for my son.. Bt now I want to ask you a question or might be a foolish question.. I want to know what is a better option to bake a cake microwave oven or OTG..?? Rather let me know what u r using..

    1. thanks vaishnavi. no cooking query is foolish. feel free to ask any queries you have related to baking or cooking. personally i prefer an OTG to bake cakes and breads as the baking is even. in a microwave convection mode, the baking is quick and not very even. though a microwave convection oven bakes very well, but at times the top gets too browned. atleast this is what used to happen in the mmicrowave convection oven i was using. but for a long term baking, i would suggest an OTG.

      i have stopped using microwave completely now. i don’t even use it for reheating or warming food. for baking i use bajaj 35 litre OTG.

  4. Dear dassana thank you very much…. I was waiting for this recipe ….n one more thing recently I heard that parchment paper is not good… Its good to use unbleached paper..but I searched I m not getting… Wat type of parchment do u use…..

  5. Thank you so much for wonderful recipes. It’s an amazing collection. I just wanted to ask that in this recipe the coconut you have used is dry coconut or fresh? I think it’s dry but just wanted confirm ?.

    1. rhea, i have used fresh coconut and not desiccated. i had grated coconut a day before and then kept in the freezer. usually i grate coconut and then freeze it in a box, so that its easy for me to use it any dish especially, chutneys or curries or as a garnish for poha etc.

    1. i have used condensed milk as an egg substitute. to make a vegan cake, you can try using aquafaba (stock of cooked chickpeas). beat it very well and then add. you can also use thick coconut milk or coconut cream instead of condensed milk. use the same proportion as mentioned in the recipe.

  6. hi… this looks delicious… could please upload recipe of honey cake ( found in iyengar bakeries orange glace jam topped ones)

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