Eggless Mango Semolina Cake | How to make Eggless Mango Semolina Cake

Name: Eggless Mango Semolina Cake
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 10 people
Ingredients: 1 cup of Semolina/Rava/Sooji (I used the fine variety); 1 cup Mango pulp (ready made/canned/fresh mango pulp-I used fresh); 1/4 cup oil- Any flavourless oil or even butter or ghee if preferred; 3/4 cup Sugar; 1 teaspoon baking powder; ½ tsp ground cardamom (elaichi); ¼ cup chopped nuts for garnish, I used pistachios because they add a nice colour and texture (optional)

By Kaveri Obhan | 24th May 2016 |

★★★★★

4.6 from 7 reviews Rate It!

Eggless Mango Semolina Cakeby Kaveri Obhan

Prep Time
15
mins
Cook Time
25
mins
Serves
10
People

281 saves

7 reviews

43 likes

About Eggless Mango Semolina Cake Recipe

Flavour of the season! The best mango cake you will have that too without maida. *Adapted from many recipes found online*

Eggless Mango Semolina Cake

Ingredients to make Eggless Mango Semolina Cake

1 cup of semolina/Rava/Sooji (I used the fine variety)
1 cup mango pulp (ready made/canned/fresh mango pulp-I used fresh)
1/4 cup oil- Any flavourless oil or even butter or ghee if preferred
3/4 cup sugar
1 teaspoon baking powder
½ tsp ground cardamom (elaichi)
¼ cup chopped nuts for garnish, I used pistachios because they add a nice colour and texture (optional)

How to make Eggless Mango Semolina Cake

Pre-heat the oven to 170 degrees C.
Mix the Sooji with sugar, cardamom and baking powder.
Next add oil and mix well. Finally, add the mango pulp and mix again. Let it sit for 10 minutes.
Pour in a greased loaf pan and garnish with nuts.
Place in the oven and bake for 30-35 minutes. Be careful and keep a close watch after 25 minutes.
Check with a toothpick to see if properly baked. If the knife comes out clean then remove immediately. If it is kept for a longer time, the cake will become hard on the top.
Allow to cool completely and then cut and serve.

My Tip:

1) Please make sure that the mango pulp is thick and not too watery. 2) If you use pulp that is not thick and if you find that the cake batter is not thick then let is stand aside for 20 minutes, until the mango pulp is absorbed by the semolina. 3) If you place not-so-thick batter directly in the oven it takes a longer time to bake and then browns the cake. It does not get that beautiful, rich yellow colour.