Eggless Mango Semolina Cake | Vegan

Eggless mango semolina cake is super easy to prepare.  This cake is moist, dense in texture and so aromatic with its delicious mango flavor. Mango pulp folded with semolina, cardamom, and few handful nuts gives you chewy experience with every bite.  A perfect cake to bake in mango season and you can never go wrong with it.

This eggless mango semolina cake had been in my past year's bookmarked recipe which my fellow blogger redchilli adapted from Sify. I had forgotten about it until my husband found this in a popular Facebook group. He could not resist to bake it immediately. Since then it is must bake cake as soon as we get our sweet Alphonso mangoes at home. A perfect tea time snack and a dessert with your favorite ice-cream scoop.

Something which should be taken care of is there is no need to roast sooji or semolina. Roasted semolina will not absorb mango puree properly.  Also, make sure mango puree should be thick. Better to use the freshly squeezed as it will add more flavors to the cake. I used Alphonso mangoes and pureed them without adding water or milk.

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If you try this recipe then we would love to see your creation. Do share a photo with us on code2cook2017@gmail.com or tag me at Instagram @code2cook using hashtag #code2cook.

This recipe can be easily scaled up or down as per requirement. Let see how I prepare this Eggless Mango Semolina Cake which is Vegan too.

Eggless Mango Semolina Cake | Vegan

Ingredients                                                                              8-12 Servings

1 Cup semolina or sooji
1 Cup mango puree
¼ Cup oil (I used olive oil)
½ Cup sugar
1 Tsp baking powder
½ Tsp powdered cardamom (elaichi)
¼ Cup chopped nuts (cashew and pistachio) + 1 Tblsp for garnishing

Method

1. First of all prepare mango puree. Cut the mangoes and extract the pulp. Just blend for few pulses( no need to add water or milk). It should be a smooth consistency.
2. Chop nuts and keep them aside.
3. Mix the dry ingredients like semolina or sooji, baking powder, chopped nuts, and sugar very well.
4. In another bowl add mango puree and oil. Mix them well.
5. Now add dry ingredients to wet ingredients and combine them well, there should not be any lump. Keep this batter for 20 minutes.
6. Meanwhile, preheat the oven at 180C
7. Grease a baking pan and pour this batter. Garnish with some chopped nuts on the top and bake for 30-40 minutes.
8. Check after 25 minutes, insert a toothpick or skewer. If it comes out clean then remove the pan immediately.  Baking for longer will make this cake harden from the top and edges will be brown in color.
9. Let it cool down completely. Cut and serve. I am sure you cannot resist asking for more.

Notes

1. There is no need to add water or milk while making mango puree. It should be thick.
2. This cake color will be yellow uniformly, so while baking check after 25 minutes with the skewer. Bake more if skewer does not come out clean.
3. Cut once it comes down to room temperature.

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Eggless Mango Semolina Cake | Vegan

Eggless mango semolina cake is super easy to prepare. This cake is moist, dense in texture and so aromatic with its delicious mango flavor. Mango pulp folded with semolina, cardamom, and few handful nuts gives you chewy experience with every bite. A perfect cake to bake in mango season and you can never go wrong with it.

4.5 from 8 votes

Print Pin Rate

Course: Dessert, Snack

Cuisine: Indian

Prep Time: 10 minutes

Cook Time: 30 minutes

Resting Time: 20 minutes

Total Time: 40 minutes

Author: Bhawana

Ingredients

• ▢ 1 Cup semolina or sooji
• ▢ 1 Cup mango puree
• ▢ ¼ Cup oil (I used olive oil)
• ▢ ½ Cup sugar
• ▢ 1 Tsp baking powder
• ▢ ½ Tsp powdered cardamom (elaichi)
• ▢ ¼ Cup chopped nuts (cashew and pistachio) + 1 Tblsp for garnishing

Instructions

• First of all prepare mango puree. Cut the mangoes and extract the pulp. Just blend for few pulses( no need to add water or milk). It should be a smooth consistency.
• Chop nuts and keep them aside.
• Mix the dry ingredients like semolina or sooji, baking powder, chopped nuts, and sugar very well.
• In another bowl add mango puree and oil. Mix them well.
• Now add dry ingredients to wet ingredients and combine them well, there should not be any lump. Keep this batter for 20 minutes.
• Meanwhile, preheat the oven at 180C.
• Grease a baking pan and pour this batter. Garnish with some chopped nuts on the top and bake for 30-40 minutes.
• Check after 25 minutes, insert a toothpick or skewer. If it comes out clean then remove the pan immediately. Baking for longer will make this cake harden from the top and edges will be brown in color.
• Let it cool down completely. Cut and serve. I am sure you cannot resist asking for more.

Notes

1. There is no need to add water or milk while making mango puree. It should be thick.
2. This cake color will be yellow uniformly, so while baking check after 25 minutes with the skewer. Bake more if skewer does not come out clean.
3. Cut once it comes down to room temperature.

Nutrition

Serving: 0g | Carbohydrates: 0g | Protein: 0g | Fat: 0g | Saturated Fat: 0g | Polyunsaturated Fat: 0g | Monounsaturated Fat: 0g | Trans Fat: 0g | Cholesterol: 0mg | Sodium: 0mg | Potassium: 0mg | Fiber: 0g | Sugar: 0g | Vitamin A: 0IU | Vitamin C: 0mg | Calcium: 0mg | Iron: 0mg

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