Eggless mango semolina cake
baking Cakes Recipes

Eggless mango semolina cake

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This eggless mango semolina cake is the real treat during the mango season, it is soft, moist, delicious and with full of mango flavour.

Semolina cake is the most loved cake in my family, everyone has different taste they mostly ask me to make plain semolina cake for them.

My brother (a mango lover) asked me to try making mango semolina cake and the attempt went successful, so I had to share this easy peasy cake recipe with you guys.

He like this mango cake so much now he is asking to make one more cake. It has mango flavour with mango scent in it and this work is done with a mango extract and a sweet mango puree.

As usual, I don’t eat anything with mango flavour so I asked my brother, mum and grandma to tell me what they liked and tell about taste.

Soft, moist, with slight mango flavour and mango scent, the perfect balance of sweetness and talking about texture they told it was slightly grainy and dense.

To make the work easier I have blended all the wet ingredients at once, it will take less time and you can make this cake batter in 7 to 8 minutes.

You need to try this cake! It goes perfect with a cup of tea or milk or coffee or have it as a snacks. It is very easy to make and you will love it.

Mango lovers might like these-

Quick jump

Ingredients

  • Semolina: use fine semolina for this recipe, if you don’t have fine semolina grind it and use it. you can also use the mixture of 1cup fine semolina+1/4 cup wheat flour.
  • Mangoes: use fresh, ripe and sweet mangoes. if mangoes are not available then use canned mango purée. one important thing to remember– if the mango is less sweet increase the amount of sugar, you can increase or decrease the amount of sugar just by tasting the cake batter before adding baking powder & baking soda.
  • Other: yogurt, vegetable oil or canola oil, baking powder, baking soda, mango essence or extract and sugar. sugar can be substituted with jaggery or coconut sugar.

How to make semolina mango cake

  • Add semolina in the blending jar and blend it until fine, transfer the semolina to the mixing bowl. If you’ve fine semolina then skip this step.
  • Now in the same blending jar add roughly chopped mangoes, sugar, yogurt and vegetable oil. blend it until smooth mixture is formed.
  • Transfer the mango mixture to the mixing bowl and combine it well with spatula. add mango essence or mango extract in it and mix it well.
  • Let the cake batter rest for 20-25 minutes.
Eggless mango semolina cake
Eggless mango semolina cake
  • After 20-25 minutes add baking powder and baking soda mix it nicely. transfer the cake batter to the greased and flour dusted cake tin.
  • Bake it in a preheated oven at 180 degree Celsius for 35-40 minutes.
  • Check the cake by inserting the toothpick or a knife in the middle of the cake. if it comes out clean then your cake is ready.
  • After 8 to 10 minutes remove the cake from the cake tin and let it cool then slice and serve.
  • Store it in an airtight container.

Checkout eggless mango semolina cake recipe video on YouTube.

Eggless mango semolina cake
Eggless semolina mango cake recipe

Top tips

  • If you don’t eat semolina or it is not available in your kitchen pantry then substitute it with same amount of all purpose flour or whole wheat flour but you won’t get the same texture.
  • The quantity of sugar depends on the sweetness of your mango, increase or decrease the amount of sugar accordingly. simply taste the batter add powdered sugar if it is less sweet.
  • Let the cake batter rest for 20-30 min for best results. the batter will become little thick after 20-30 minutes as semolina absorbs liquid.
  • I have use whole sugar or sugar crystal and grind it with chopped mangoes.
  • Don’t over mix the cake batter.
  • You can also add cardamom powder for flavour or top the cake with dry fruits or tuti-fruti.

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FAQs

How to make this cake without oven?

Bake it in the pressure cooker or gas oven tandoor. to bake the cake in pressure cooker add salt in it and place the stand over it.

Now preheat the cooker for 15 minutes on Low flame. Also, remove the pressure cooker whistle and sealing ring as well.

Bake the cake in the preheated presser cooker at low flame for 30-40 minutes or until baked.

Can I substitute semolina with wheat flour?

Substitute it with the same amount of wheat flour or all purpose flour, but remember you won’t get the same texture or taste as semolina cake.

Or use combination of wheat flour or all purpose flour with semolina.

Other recipes you might like

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Eggless chocolate semolina cake

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Eggless wheat cake with jaggery

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Whole wheat ghee cake

Eggless chocolate strawberry cake

Chocolate banana bread

Recipe card

Yield: 6 serving

Semolina mango cake recipe

Eggless mango semolina cake

Mango lovers try this mango semolina cake recipe. it is soft, delicious, egg free and very easy to make.

Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes

Ingredients

  • 1 1/4 cup semolina
  • 1/2 cup yogurt
  • 1/2 cup vegetable oil 
  • 1 cup chopped mangoes
  • 2/3 cup sugar
  • 1 teaspoon baking powder 
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon mango essence 

Instructions

      1. Add semolina in the blending jar and blend it until fine, transfer the semolina to the mixing bowl. If you’ve fine semolina then skip this step.
      2. Now in the same blending jar add roughly chopped mangoes, sugar, yogurt and vegetable oil. blend it until smooth mixture is formed.
      3. Transfer the mango mixture to the mixing bowl and combine it well with spatula. add mango essence or mango extract in it and mix it well.
      4. Let the cake batter rest for 20-25 minutes. After 20-25 minutes add baking powder and baking soda mix it nicely. transfer the cake batter to the greased and flour dusted cake tin.
      5. Bake it in a preheated oven at 180 degree Celsius for 35-40 minutes.
      6. Check the cake by inserting the toothpick or a knife in the middle of the cake. if it comes out clean then your cake is ready.
      7. Check the cake by inserting the toothpick or a knife in the middle of the cake. if it comes out clean then your cake is ready.After 8 to 10 minutes remove the cake from the mould and let it cool.
      8. Slice, serve and enjoy.

Notes

  1. If you don’t eat semolina or it is not available in your kitchen pantry then substitute it with same amount of all purpose flour or whole wheat flour but you won’t get the same texture.
  2. The quantity of sugar depends on the sweetness of your mango, increase or decrease the amount of sugar accordingly. simply taste the batter add powdered sugar if it is less sweet.
  3. Let the cake batter rest for 20-30 min for best results. the batter will become little thick after 20-30 minutes as semolina absorbs liquid.
  4. Let the cake batter rest for 20-30 min for best results. the batter will become little thick after 20-30 minutes as semolina absorbs liquid.
  5. You can also add cardamom powder for flavour or top the cake with dry fruits or tuti-fruti.

Nutrition Information:

Yield:

6

Serving Size:

1

Amount Per Serving: Calories: 160Total Fat: 19gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 10gCholesterol: 1mgSodium: 20mgCarbohydrates: 53gFiber: 2gSugar: 27gProtein: 6g

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