Recipe Cooked, Photographed and Written by Praveena

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

Table of Contents⇓   Recipe Card⇓

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.

Table of Contents:

Click to Expand / Collapse

1. Things to remember:
2. Other recipes from my blog:
3. Step wise pics Procedure for ‘Eggless Mango Cake with Semolina / Rava Mango Eggfree Cake’:
4. Frosting / Icing / Topping:
5. To Make Cup-Cakes ( 8 to 10 no.)
6. Tips:
7. Result:
8. Recipe Card & Print:

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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. 

Other recipes from my blog:

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

Baking recipes collection⇒  Baking

Dessert / Sweets recipes collection⇒ Desserts / Mithayi

Starters / Appetiser recipes collection⇒ Starters / Snacks

Related Posts with MANGO:

• Sweet Mango Lassi / Drink
• Avocado – Mango Salsa & Tacos ( No Oil)
• Avocado – Mango Milkshake
• Mango Sweet and Sour Dip (Oil free)
  

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Ingredients:

1 cup=250ml;  ½ cup=125ml; 1 tsp=4ml

• Semolina / Upma Rava / Bombay Ravva – 1 cup
• Fresh Sweet Mango Puree / Canned Sweet Mango Puree – 1 cup
• Sugar – ½ 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

Step wise pics Procedure for ‘Eggless Mango Cake with Semolina / Rava Mango Eggfree Cake’:

Firstly, get all the ingredients to ROOM TEMPERATURE, which is a must and should requirement for baking.

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.

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!!

To Make Cup-Cakes ( 8 to 10 no.)

• Just pour the batter up to half of the level of the cupcake moulds, layered with cupcakes papers.
• Place them in the pre-heated oven. Bake for 20-22 mins. 
• Then, take the tin off the oven and let it cool on a cooling rack. 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.
• Storage: 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, but 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.

Recipe Card & Print:

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