Eggless Mango Semolina Cake – Super Moist, Soft Mango Cake

This easy eggless mango cake using mango pulp and semolina flour is one of the most delicious cakes I have tried. The best thing is that if you have semolina flour & mango pulp (or mangoes) at home, you can easily & quickly prepare this simple, easy & delicious semolina cake with mango flavor.

Mango semolina cake without eggs is a unique cake on its own and its super simple to make it at home.

We use mango pulp to make this yummy mango cake, but if you do not have store bought mango pulp, you may use fresh mangoes to make mango puree to use for this mango cake recipe.

This mango cake is so delicious you won’t feel missing the all purpose flour or cake flour in it, as the fine semolina flour blends well with the mango flavor in this exotic mango dessert cake.

I used fine semolina flour and mango pulp to make this delicious mango cake.

I used two cups of mango pulp for this mango cake recipe which made it super moist and extra soft.

This mango cake is perfect as a snack cake for tea time or coffee time.

You can share this mango cake with our friends and family also as a very unique and delicious dessert cake for tea party.

See my post on delicious mango smoothie recipe using mango pulp

The texture of this delicious mango cake is very soft and unique and perfect for an exotic dessert which kids too will love.

Semolina flour or sooji/rava flour as known in India is fine durum wheat flour.

As I told, this mango sooji/rava cake or mango semolina cake is egg free and you can even try to make this with pulp made out of fresh mangoes if you like.

It’s super easy to make and tastes delicious.

If you have got mango pulp and fine semolina flour, you can easily try this easy eggless mango cake recipe made using mango pulp and semolina flour.

Two Ways To Make Mango Semolina Cake

I have found two ways to prepare delicious eggless mango semolina cake.

The first one, which I am sharing in this recipe here, is a small sized mango cake which is super moist in texture.

You will need to use an 8 inch cake pan or even smaller sized baking pan to prepare this mango cake.

This is because, the mango cake that we make here is smaller in size and if you use a large sized cake pan like a regular 9 inch cake pan, the batter may spread too thinly which is not recommended.

The texture of this small sized mango cake is very soft, very moist, sweet and delicious.

The second one is a larger mango cake which you can prepare in normal standard sized cake pans like a 9 inch round cake pan. This cake has the standard size of a regular cake.

The preparation of this cake is also the same as the first cake, but the only difference is that you use different amounts of the ingredients and also you use different sized cake pans.

I will give the amount of ingredients to be used to make the larger cake as well (this one too is very delicious, moist & soft mango cake, but the first one is even more moist than the second larger one).

How To Make Mango Semolina Cake Without Eggs?

You can find here two sets of ingredients list for making mango cake. The first one is to make a smaller, but very moist mango cake in an 8 inch cake pan.

The second ingredient list can be used to bake a slightly larger sized cake in a 9 inch cake pan.

The process or instructions for making the cake remains the same for both the cakes.

Ingredients to make mango semolina cake (for 8 inch baking pan)

1 cup semolina flour (sooji/rava flour)

1 teaspoon baking powder

2 cups mango pulp

¾ cup sugar

½ cup butter melted (or use ghee)

½ teaspoon cardamom powder  (or use vanilla extract)

The above ingredients will give you a very moist mango cake which is smaller in size which you can bake in an 8 inch baking pan or smaller sized pans.

Ingredients to make mango semolina cake (for 9 inch cake pan)

To make a larger sized mango cake in a 9 inch cake pan for more servings, use the below ingredient list.

The ingredients are the same but the amounts are different for some of the ingredients.

1.5 cups semolina flour (sooji/rava flour)

2 teaspoons baking powder

2 cups mango pulp

1 ¼ cup sugar

½ cup butter melted (or use ghee)

¾ teaspoon cardamom powder (or use 1 teaspoon vanilla extract)

Step By Step Instructions

Preheat oven to 375 degree Fahrenheit.

In a bowl, add the semolina flour (sooji/rava flour), cardamom powder and baking powder – mix well.

In another bowl, mix well the melted butter, sugar and mango pulp. Mix everything really well. If using vanilla extract instead of cardamom powder, add this also and mix well.

Add the butter sugar mango mixture to the semolina flour and mix everything until well combined.

Grease an 8 inch (or smaller) baking pan (cake pan or loaf pan) with butter or oil and line with parchment paper.(The cake is smaller in size so if you use large cake pans the batter will spread too thinly which is not recommended).

Transfer the cake batter to the prepared baking pan.

Bake for about 30 to 35 minutes or until a toothpick inserted at the center of the cake comes out clean.

Wait for the cake to cool down. Slice the cake as you like, and then chill the sliced cake in refrigerator for at least a couple of hours for best results.

The cake tastes the best when its served chilled. You can garnish the cake with chopped nuts or add powdered sugar or sugar syrup or any frosting or icing as you like.

The chilled cake slice also goes great with a scoop of vanilla ice cream or mango ice cream!

Notes: As I mentioned, the cake tastes the best when its served cold.

Chilling the sliced cake in the refrigerator for few hours or overnight makes a big difference!

So if you bake the cake today, slice the cake once its cooled to room temperature, then chill the cake slices in the refrigerator and serve the cake the next day for a delicious dessert!

Pictures of the colorful semolina mango cake

Below you can get the recipe for the eggless mango semolina cake in detail.