rava cake | coconut cake (super easy cake, one bowl)

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

rava cake, eggless baath cake

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 rava ake has a different texture and taste than cakes made with all purpose flour (maida) or whole wheat flavor. The rava 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:

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rava cake recipe, coconut cake recipe, goan baath cake recipe

Rava Cake

5 from 7 votes
This rava cake or Goan baath cake is a simple, easy one bowl delicious recipe of cake made with rava and coconut. This rava coconut cake recipe is also egg free. 
Prep Time 5 mins
Cook Time 1 hr
Total Time 1 hr 5 mins

Cuisine Goan
Course: Desserts

Servings 1 small cake
Units

Ingredients

  • 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

Instructions

making batter

  • In a grinder jar, take 1.5 cups tightly packed grated coconut. 
  • Pulse or grind till the coconut becomes fine in texture. Do not add water while grinding. Keep aside.
  • In a mixing bowl, add ½ cup fine rava, ½ cup condensed milk, ½ cup milk, 1 tablespoon rose water and the ground coconut. 
  • 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.
  • Instead of rose water, you can also add ½ teaspoon cardamom powder or 1 teaspoon vanilla extract or ½ teaspoon vanilla essence.
  • Cover the pan with a lid and refrigerate overnight or for 7 to 8 hours.
  • 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.
  • Line a cake tin with parchment paper or butter paper. You can also grease the tin with oil, butter or ghee.
  • After the batter comes to room temperature, add 3 tablespoons ghee. You can also use 3 tablespoons butter or coconut oil or any oil.
  • Mix very well.
  • Then sprinkle ½ teaspoon baking powder all over the batter. Mix again very well.

baking rava cake

  • Pour the batter in the pan. Gently shake to even the batter in the pan.
  • Keep in the preheated oven and bake 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.
  • Remove and check with a tooth pick or a bamboo skewer. It should come out clean.
  • Keep the pan on a wired rack for the cake to cool down.
  • Once the 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.
  • Serve rava cake plain as sweet snack or a dessert.

Notes

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

Nutrition Info Approximate values

Nutrition Facts
Rava Cake
Amount Per Serving
Calories 1670 Calories from Fat 873
% Daily Value*
Fat 97g149%
Saturated Fat 70g438%
Polyunsaturated Fat 1g
Monounsaturated Fat 11g
Cholesterol 163mg54%
Sodium 390mg17%
Potassium 1506mg43%
Carbohydrates 177g59%
Fiber 14g58%
Sugar 97g108%
Protein 31g62%
Vitamin A 1805IU36%
Vitamin C 7.9mg10%
Calcium 1351mg135%
Iron 34.9mg194%
* Percent Daily Values are based on a 2000 calorie diet.

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How to make 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

Making batter for rava 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 rava cake 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 a sweet snack or a dessert.

baath cake recipe

 

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Dassana Amit

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Welcome to Dassana's Veg Recipes. I share vegetarian recipes from India & around the World. Having been cooking for decades and with a professional background in cooking & baking, I help you to make your cooking journey easier with my tried and tested recipes showcased with step by step photos & plenty of tips & suggestions.

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36 Comments

  1. Hi Dassana,
    What is the science behind keeping it in the fridge for 7-8 hours? I am at that stage right now and was wondering. Thanks.

    1. The rava soaks the milk and softens. Thus a result you get a nice soft texture in the cake as compared to a gritty or grainy texture. The batter cannot be kept out as it would start fermenting, so to avoid the fermentation and to help the rava soak the milk, the batter is refrigerated.

  2. What you mean by tightly packed cups of coconut – do we press it till the point when pressing down is no longer possible? Also, I used 1 cup of condensed milk, 1 cup of milk , 2 cups of tightly packed cups of coconut and 1/2 cup of rava and still my consistency is thicker than what I see in your pictures. What did I do wrong?

    1. Yes the coconut is pressed tightly but not very tightly. I think since you have changed the proportions and that must be the reason for the thicker consistency. In the proportions you have mentioned, the grated coconut is more and this would have contributed to a thick batter. In this case you can always add some more milk to loosen the batter. I hope this helps.

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