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A close up of chocolate semolina cake
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5 from 5 votes

Chocolate Semolina Cake

I used Semolina and wheat flour instead of all-purpose flour and it turned out to be a good replacement. With no compromise in moistness or taste, I'm happy to say this recipe tastes super chocolate-y and has a great substitute for an expensive and (usually) unhealthy store-bought cake.
Prep Time15 mins
Cook Time25 mins
Total Time40 mins
Course: Dessert
Cuisine: Indian
Diet: Vegan
Allergen: Dairy free
Difficulty: Easy
Servings: 4 people
Calories: 444kcal



  • In a medium-size bowl, mix all the dry ingredients and place it aside.
  • In another bowl, mix (non-dairy) milk and apple cider vinegar. Let it settle for a minute and then add oil and vanilla extract. Mix well.
  • Add the wet ingredients and dry ingredients and mix well. If required add a little water and bring it to a flowing consistency.
  • Pour the batter into a round shaped cake pan(9*1.5) and bake in a 355F preheated oven for 20-25 minutes.
  • Chocolate Semolina Cake is ready! Serve the cake with dusted powdered sugar or with glazed dark chocolate or fresh fruits.


Calories: 444kcal | Carbohydrates: 69g | Protein: 8g | Fat: 16g | Saturated Fat: 1g | Sodium: 242mg | Potassium: 199mg | Fiber: 3g | Sugar: 25g | Calcium: 113mg | Iron: 3mg