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Mango Semolina Cake- Eggless And Vegan

4 from 1 vote

Mango Semolina cake is quite moist and having a soft texture similar to the maida cakes, but way healthier! This mango Semolina cake is quick and easy to prepare and ideal to bake this summer with the abundance of mangoes available.
Prep Time 30 minutes
Cook Time 40 minutes
Total Time 1 hour 10 minutes
Served AsDesserts
Servings 6


  • 1 cup fine semolina or chirotti rava
  • ¼ cup nonflavoured oil
  • ¾ cup sugar
  • 1 cup alphonse mango pulp
  • 1 tsp. baking powder
  • ½ tsp. cardamom powder
  • 1 tsp. Vanilla extract
  • ¼ cup crushed roasted almond/walnut for garnishing
  • Cream cheese frosting for drizzling over cake loaf optional
  • Mango slices for decoration


  • In a bowl, add semolina. To this add the sugar, baking powder, and cardamom powder and mix well.
  • In this dry mixture, add oil and mix well. To this add mango pulp and vanilla extract incorporate well.
  • Let the batter sit for 15-20 minutes so that the mango pulp gets absorbed by semolina.In the meanwhile, preheat the oven to 170C.
  • Pour the batter into a greased loaf pan and bake at 170 C for 30-35 minutes. If it starts browning, lower the temperature a bit.Insert a toothpick​ in the centre of the cake to see if it is properly baked.This is the poke test.
  • If toothpick comes out clean, the cake is done. Donot do this midway between baking as the oven temperatures will drop when it is opened, and the baking will be incomplete.
  • Take it out of the oven and let it cool completely.Unmould the cake and pour the cream cheese frosting over(optional) and garnish with chopped toasted nuts and mango slices.

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4 from 1 vote

Rekha Joseph
Rekha Joseph

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