Moist Vegan Mango Semolina Cake (Eggless)
1 hour 10 minutes
776 reads
About Moist Vegan Mango Semolina Cake (Eggless)
Indulge in this deliciously moist and tender Mango Semolina Cake – a healthy, eggless, and vegan twist on a classic! Made with semolina (suji/rava) instead of refined flour, this cake retains the delightful texture you crave while offering a wholesome alternative perfect for mango season.This surprisingly simple recipe is quick to prepare, making it ideal for bakers of all levels. The sweet mango pulp perfectly complements the light semolina, creating a summery dessert that's both satisfying and refreshing.Enjoy this guilt-free treat knowing you're savoring the best of summer's bounty in a healthy and delicious way. It's the perfect addition to any gathering or a delightful solo indulgence.
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Recipe Time & More
Prep30 minutes
Cook40 minutes
Total1 hour 10 minutes
Ingredients
Dry Ingredients
- 1 cup Semolina also known as suji or rava (fine or chirotti rava preferred)
- 3/4 cup Sugar granulated
- 1 tsp Baking Powder
- 1/2 tsp Cardamom Powder also known as elaichi powder
Wet Ingredients
- 1 cup Mango Pulp fresh alphonso mango pulp is recommended, but other varieties will work.
- 1/4 cup Vegetable Oil unflavored
- 1 tsp Vanilla Extract
Garnish & Optional Additions
- 1/4 cup Nuts toasted almonds, chopped, or a mix. optional., walnuts
- Cream Cheese Frosting as needed, optional, for drizzling or spreading over the cooled cake.
- slices Mango Slices as needed, fresh mango slices for garnish. optional.
Instructions
Prepare the Dry Ingredients
- In a large bowl, whisk together the semolina, sugar, baking powder, and cardamom powder until evenly combined.
Combine Wet and Dry Ingredients
- Add the oil and mango pulp to the dry ingredients. Stir in the vanilla extract. Mix until just combined; do not overmix.
Rest the Batter
- Let the batter rest for 15-20 minutes. This allows the semolina to absorb the moisture from the mango pulp, resulting in a more tender cake.
Preheat Oven and Prepare Pan
- Preheat your oven to 350°F (175°C). Grease and flour an 8x4 inch loaf pan (or a similar sized pan).
Bake the Cake
- Pour the batter into the prepared loaf pan. Bake for 30-35 minutes, or until a wooden skewer inserted into the center comes out clean. If the cake starts browning too quickly, reduce the oven temperature slightly.
Cool and Decorate
- Remove the cake from the oven and let it cool in the pan for 10 minutes before transferring it to a wire rack to cool completely. Once cooled, frost with cream cheese frosting (optional) and garnish with chopped nuts and mango slices.
Recipe Notes
Expert Tips for a Perfect Mango Semolina Cake
- Use good quality semolina for best results. Fine semolina creates a smoother texture.
- Don't overmix the batter. Overmixing can lead to a tough cake.
- The resting time is crucial. It allows the semolina to hydrate, resulting in a moist cake.
- Check for doneness using the toothpick test, avoiding opening the oven frequently during baking.
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Recipe Nutrition
Calories: 309kcalCarbohydrates: 54gProtein: 4gFat: 9gSaturated Fat: 1gPolyunsaturated Fat: 2.4gMonounsaturated Fat: 4.8gFiber: 1gSugar: 33g
Rekha Joseph
Articles: 32
5 Comments
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This is delightful! Thanks for the recipe.
Absolutely mouthwatering! Great share.
This is perfect! Can’t wait to taste it.
This looks so appealing! Thanks for sharing.
Looks so incredible! Thank you for sharing.