Eggless Mango Cake with Semolina

July 29, 2021

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.

look at that beauty!

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.

look at that crumb!

Eggless Mango Cake with Semolina

Bite into this beautiful mango cake made with semolina, delicious mango pulp flavored with cardamom, saffron, and garnished with pistachios. Have I tempted you enough?
Prep Time 15 minutes
Cook Time 25 minutes


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


  • 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.


  • 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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