Eggless Basbousa Cake | How to make Eggless Basbousa Cake

By Sunaina Agrawal  |  21st Aug 2016  |  
4 from 1 review Rate It!
  • Eggless Basbousa Cake, How to make Eggless Basbousa Cake
Eggless Basbousa Cakeby Sunaina Agrawal
  • Prep Time


  • Cook Time


  • Serves





About Eggless Basbousa Cake Recipe

Basbousa are middle-eastern semolina cakes, that are seved as a tea-time snack. To increase the health quotient, I have replaced sugar with jaggery and butter with ghee. The taste is extremely rich!

Eggless Basbousa Cake is an authentic dish which is perfect to serve on all occasions. The Eggless Basbousa Cake is delicious and has an amazing aroma. Eggless Basbousa Cake by Sunaina Agrawal will help you to prepare the perfect Eggless Basbousa Cake in your kitchen at home. Eggless Basbousa Cake needs 30 minutes for the preparation and 40 minutes for cooking. In the BetterButter app, you will find the step by step process of cooking Eggless Basbousa Cake. This makes it easy to learn how to make the delicious Eggless Basbousa Cake. In case you have any questions on how to make the Eggless Basbousa Cake you can comment on the page below. The "What's cooking" feature on the BetterButter app can help you connect with our home chefs like Sunaina Agrawal. Eggless Basbousa Cake will surely satisfy the taste buds of your guests and you will get compliments from your guests.

Eggless Basbousa Cake

Ingredients to make Eggless Basbousa Cake

  • semolina - 2 cups
  • coconut powder - 1 cup
  • jaggery powder - 1.5 cups
  • Baking powder - 1/2 tsp
  • baking soda - 1/2 tsp
  • yoghurt - 1 cup
  • Milk - 1 cup
  • ghee - 1/3 cup
  • cardamom powder - 1 tsp
  • saffron - few strands
  • Vanilla - 1 tsp
  • Chopped nuts and raisins - 1/2 cup

How to make Eggless Basbousa Cake

  1. Mix semolina, coconut powder, baking powder, baking soda and cardamom powder together.
  2. Mix jaggery powder with yoghurt and add them to the dry items.
  3. Add ghee and saffron strands and give it a mix
  4. Add vanilla extract and milk, mix, so that all the ingredients are well incorporated.
  5. It should form a thick batter. The batter should not be as wet as a normal cake batter, its consistency should be such that it can be spooned into the baking mould.
  6. Grease a baking mould and add half the batter, patting it to spread evenly. Sprinkle half of the chopped nuts and top with remaining batter and pat to smoothen the top. Sprinkle the remaining nuts on top.
  7. Bake in a pre-heated oven for 40 minutes at 180 degrees centigrade.

My Tip:

The key here would be not to over mix the ingredients. Also, semolina absorbs liquids hence rest the batter for 3-4 minutes after mixing and if it appears a little dry, add a little milk, give it a mix and set it to bake.

Reviews for Eggless Basbousa Cake (1)

Shiva Pande2 years ago

Looks really amazing...

Cooked it ? Share your Photo