A fantastic recipe and my family favorite that you can make anytime of the year. This Eggless Semolina Cake is a different version of semolina cake that was low in fat and egg free.
Eggless Semolina Cake has a lovely texture that is distinctly different than cakes made with flour. Although it wasn't super soft as a normal cake but it was moist due to the addition of mashed banana. I will make this again for sure only next time and will double this recipe. I hope others find it delicious too!
Had used canola oil instead of melted butter. If you're allergic to dairy products, soy milk, almond milk or rice milk is a great substitute.
EGGLESS SEMOLINA BANANA CAKE
Yield : 7 in cake
METHOD
1. Combine semolina, cornflour, baking powder and salt in a mixing bowl.
2. Beat butter and sugar with a whisk. Add in banana and milk. Stir well.
3. Now add banana mixture to the dry ingredient, mix in yellow food coloring and vanilla extract. Stir until well incorporated. Leave for 15 minutes.
4. Preheat oven @ 180 C and lightly grease 7 in cake pan.
5. Pour mixture into prepared pan, sprinkle with sesame seed (if using) and bake until golden for 30-35 minutes or until a skewer inserted comes out clean.
6. Cool in the pan for 10 minutes before transferring onto rack to cool.
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