Recipe Cooked, Photographed and Written by Praveena
PrepTime:10-12 mins MakeTime:25-30 mins Cuisine:Indian
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:
- Things to remember:
- Other recipes from my blog:
- Step wise pics Procedure for ‘Eggless Mango Cake with Semolina / Rava Mango Eggfree Cake’:
- Frosting / Icing / Topping:
- To Make Cup-Cakes ( 8 to 10 no.)
- Tips:
- Result:
- Ingredients, Accessories on ‘AMAZON’ to ‘SHOP’:
- Recipe Card & Print:
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.
Frosting / Icing / Topping:
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.
Ingredients, Accessories on ‘AMAZON’ to ‘SHOP’:
Recipe Card & Print:
Mango – Semolina Cake (Egg Free)
Equipment
- Convection Oven / OTG
Ingredients
1 cup=250ml; ½ cup=125ml; 1 tsp=4ml
- 1 cup Semolina / Upma Rava / Bombay Ravva
- 1 cup Fresh Sweet Mango Puree / Canned Mango Puree
- ½ 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.
- 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, 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!!
- TO MAKE CUPCAKES: (8 to 10 no.)
- Layer the cupcake moulds with cupcake papers.
- Just pour the batter up to half of the level of the cupcake moulds.
- Place the cupcake tin in the pre-heated oven at 180ºC / 350ºF and bake for 20-22 mins.
- Continue Baking until a toothpick inserted comes out clean.
- Then, take the tin off the oven and let it cool on a cooling rack. Done!!
Notes
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