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Mango – Semolina Cake (Egg free)

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Recipe Cooked, Photographed and Written by Praveena

PrepTime:10-12 mins   MakeTime:25-30 mins   Cuisine:English

Mango & Semolina Cake (Egg free), are you surprised to read this? Mango cake, which is generally made during summers / mango season. But, all thanks to the canned fruits, which are available throughout the non-season as well.

I felt this cake to be the most uncomplicated, when compared to the Cherry-Banana Bread (Eggless)Eggless Healthy Dry Fruits & Nuts Cake, cakes that I blogged till now. Largely because it doesn’t use any flour, which makes it easy as there’s no need to worry about sieve, whisking properly, & the consistency. The semolina / suji / rava used in here, already has a coarse texture that makes it easier.

Things to remember:

I have tried the same recipe with canned sweet mango puree and even with fresh sweet mango puree. Both turned out great.

The icing / frosting I made is also a very easy, simple butter cream frosting that I regularly make. If you wish not to do the frosting just have the cake as it is, which is awesome too!

Since semolina / rava is used, this is NOT A GLUTEN FREE cake. 

Before starting to cook, don’t forget to see the Tips mentioned at the end.

My Baking recipes collection here⇒  Baking

Dessert / Sweets recipes collection⇒ Desserts / Mithayi

Starters / Appetiser recipes collection⇒ Starters / Snacks

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Mango & Semolina Cake (Egg free)

Ingredients:

  • Semolina / Upma Rava / Bombay Ravva – 1 cup
  • Fresh Mango Puree / Canned Mango Puree – 1 cup
  • Sugar – ¼ cup
  • Unsalted Butter – ¼ cup 
  • Baking Powder – ¼ teaspoon
  • Baking Soda – ¼ teaspoon
  • Cardamom / Elaichi Powder – ¼ teaspoon

Ingredients for icing / filling:

  • Unsalted Butter – ¼ cup
  • Icing Sugar / Confectioners Sugar – ¼ cup
  • Food colour – ½ teaspoon
  • Vanilla Essence – ½ teaspoon
  • Fresh Mango Puree / Canned Mango Puree 2 tablespoons

Special Ingredients:

  • Fresh Mango Puree / Canned Mango Puree
  • Cardamom / Elaichi Powder
Mango & Semolina Cake (Egg free)

Step wise pics Procedure:

  • Firstly, get all the ingredients to ROOM TEMPERATURE, which is a must and should requirement for baking.
Mango & Semolina Cake (Egg free)
Take a wide mixing bowl. Add all the above ingredients, mix everything gently using a hand whisker. Keep aside for 10 mins.
In the mean while, pre-heat the oven at 160ºC / 320ºF. After 10 mins, grease the cake tin with butter / oil. Transfer all the cake batter & tap the tin 3-4 times, to avoid air-bubbles.
Put the tin in the oven, change the oven setting to 180ºC / 350ºF. Bake for 25 to 30 mins. Switch the oven off, shift the cake tin onto the wire rack. (showing how clearly the toothpick has come out)
Let it cool down completely before you cut it. (pic showing the bottom side of the cake).

Frosting / Icing / Topping:

With a toothpick make 8 marks on the outer part of the entire cake. Using a knife, cut the cake into 2 halves, alongside the marks.
Take the icing sugar / confectioner’s sugar and unsalted butter into a deep mixing bowl.
Using an electric / manual hand whisker, whisk thoroughly to a smooth paste. Add the food colour and vanilla essence while whisking.
Mango & Semolina Cake (Egg free)
Apply the frosting on top of one half of the cake. Add few cake sprinkles.
Mango & Semolina Cake (Egg free)
Put the other half of the cake over this, gently spread the icing throughout the entire cake. Just pour 2 tablespoons of mango puree on top. Done!!

Tips:

  • Vegans, will have to replace the butter to a plant based butter.
  • I always use unrefined cane sugar for all my recipes, hence even this is free from refined sugar.
  • Don’t forget to get the ingredients to room temperature before starting to bake.
  • One bowl is just enough for this recipe.
  • You need not sieve the floor before mixing, as semolina is anyhow coarse in texture.
  • You can add any desired food colour.
  • I have tried the same recipe with canned sweetened mango puree and even with fresh sweet mango puree. Both turned out great.
  • For a perfect bake, just follow the exact measurements & timings specified.
  • This cake can be stored in an air-tight container at room temperature for 2-3 days (without frosting).
  • Can be stored in the fridge, bit bring it to room temperature before serving.

Result:

  • Mango & Semolina Cake (Egg free), at first the flavour of mango itself attracted everyone, even before the cake is baked. Obviously!? 🙂
  • The cake was very soft which had the right sweetness & texture.
  • The frosting in between & on top, entices to taste the cake. 
  • This small cake, sufficed our dessert during our weekend family dinner.
Mango & Semolina Cake (Egg free)

Mango – Semolina Cake (Egg Free)

Easy, Quick, Party cake made with Few Ingredients used just 1 bowl and oven as eqipment.
Prep Time12 mins
Cook Time30 mins
Course: Dessert
Cuisine: English
Keyword: eggless mango cake, flourless cake recipe, mango cake (eggfree), mango semolina cake recipe
Author: VegCookBook by Praveena

Equipment

  • Convection Oven / OTG

Ingredients

  • 1 cup Semolina / Upma Rava / Bombay Ravva
  • 1 cup Fresh Sweet Mango Puree / Canned Mango Puree
  • ¼ cup Sugar
  • ¼ cup Unsalted Butter
  • ¼ teaspoon Baking Powder
  • ¼ teaspoon Baking Soda
  • ¼ teaspoon Cardamom / Elaichi Powder

Ingredients for Frosting / Icing:

  • ¼ cup Unsalted Butter
  • ¼ cup Icing Sugar / Confectioners Sugar
  • ½ teaspoon  Food colour
  • ½ teaspoon Vanilla Essence
  • 2 tablespoons Fresh Mango Puree / Canned Mango Puree

Instructions

  • Firstly, get all the ingredients to ROOM TEMPERATURE, which is a must and should requirement for baking.
  • Grease the cake tin with butter / oil. Put aside.
  • In the mean while, pre-heat the oven at 160ºC / 320ºF.
  • After 10 mins, transfer all the cake batter & tap the tin 3-4 times, to avoid air-bubbles.
  • Put the tin in the oven, change the oven setting to 180ºC / 350ºF.
  • Bake for 25 to 30 mins (or) until a toothpick comes out clearly.
  • Switch the oven off, shift the cake tin onto the wire rack.
  • Let it cool down completely before you cut it.
  • Frosting / Icing / Topping:
  • With a toothpick make 8 marks on the outer part of the entire cake. Using a knife, cut the cake into 2 halves, alongside the marks.
  • Take the icing sugar / confectioner's sugar and unsalted butter into a deep mixing bowl.
  • Using an electric / manual hand whisker, whisk thoroughly to a smooth paste. Add the food colour and vanilla essence while whisking.
  • Apply the frosting on top of one half of the cake. Add few cake sprinkles.
  • Put the other half of the cake over this, gently spread the icing throughout the entire cake. Just pour 2 tablespoons of mango puree on top. Done!!

Notes

Please see the main post for step wise pics recipe & TIPS.

You can Pinit here for later, Pinterest link:

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