Bite into this beautiful eggless mango cake made with semolina, delicious mango pulp flavored with cardamom, saffron, and garnished with pistachios. Have I tempted you enough?
It is winter here in Australia in the middle of June, but I had just discovered a local Indian store that got fresh shipments of Imaam Pasand and Alphonso from India. So, off we went to buy a box of it every week until the shop sold out. After eating a dozen of them, I made mango pulp and froze a few, and then inevitably, I had one mango that was sitting in the fridge for a while.
So, that blessed mango became this cake. YAY for happy stories that end with cake. This is the first time I am trying a cake with sooji and am so impressed with how soft the cake is. It’s an ideal choice if you are looking to make a quick cake.
What does this Eggless Mango cake have?
- Mango pulp – fresh/canned/frozen and thawed
- Sooji or Semolina or Rava – however you call it
- All purpose flour ( or whole wheat works fine)
- A bit of cornflour, for holding the cake together.
- Cardamom and saffron
- Sugar, baking powder, baking soda
- Nuts to garnish.
After trying the sugar syrup with my world-famous Instagram Gulab Jamun Cake, I am a little excited puppy to add it to any Indian cake. In this one, it is optional but you know how I spin.
Eggless Mango Cake with Semolina
Ingredients
Dry Ingredients
- ½ cup semolina
- ¼ cup all purpose flour/maida
- ½ tbsp corn flour
- 1 tsp baking powder
- ¼ tsp baking soda
- a pinch of salt
- ½ tsp cardamom
- ¼ cup nuts I recommend pistachios, but almonds or cashews work too
Wet Ingredients
- ½ cup sugar regular white sugar is best
- ¾ cup mango puree
- ¼ cup oil a neutral oil like vegetable oil
- 2 tbsp milk
Optional, sugar syrup
- 2-3 tbsp sugar
- ¼ cup water
- 2-3 strands saffon optional
Instructions
- In a large bowl, mix all the dry ingredients together.
- In another bowl, mix all the wet ingredients together until it forms a homogenous mixture.
- Pour the wet ingredients into the dry mix and stir until combined.
- Transfer to greased cake tin, top with nuts and bake at 180C for 20-25 minutes.
- The sugar syrup is optional but gives a festive look. Boil the sugar and water for 5 minutes until it becomes slightly sticky. Pour over warm cake and garnish with nuts.
Notes
- The amount of sugar required depends on how sweet your mangoes are. I made two batches with 1/4 cup sugar in one and 1/2 cup sugar in another because of how the mangoes were. So, adjust accordingly.
- The sugar syrup can be skipped ( like I did in the second batch) if the cake is already sweet.
- Cakes made with semolina tend to be dry out, so the sugar syrup helped to keep it moist however I also found that microwaving the cake for 30 seconds made it really soft.
- If using canned mango pulp, check if it is already sweetened and adjust sugar accordingly.
- For frozen mango pulp, let it thaw completely before measuring.
- and finally, if you are using fresh mangoes, chop them and grind them in a blender jar. Additional tip – throw in that cardamom pod too! 3/4 cup of mango pulp is approximately 1 cup of chopped mangoes.
- I have used mini loaf pans for this cake. This recipe should make about 6 medium-sized muffins or a small 6 inch round cake.
How can I make this eggless mango cake vegan?
This cake is already almost vegan with no yogurt, eggs, or butter. In my second batch, I used Soy milk instead of regular milk and it was still as wonderful. So, substitute it with vegan milk of your choice.
Please leave a comment below if you made this recipe, have any questions or thoughts! Your comment will help me learn more about your preferences and will help other readers.
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