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easy mango cake recipe with mango pulp

Eggless Mango Semolina Cake

Simple, easy to make and delicious eggless semolina mango cake recipe (Indian style cake recipe) using semolina flour (sooji/rava) and mango pulp.
This is for making smaller sized cake which can be baked in an 8 inch round or square baking pans or a loaf pan.
To make a larger cake in a 9 inch cake pan, use the ingredients listed in notes section (the instructions are the same).
Course Dessert
Cuisine Indian
Keyword eggless mango cake, mango cake recipe Indian
Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings 8
Calories 308kcal


  • 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 vanilla extract)


  • 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!


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!

Ingredients to make large sized mango 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 instructions to make the cake remain the same.
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)


Calories: 308kcal | Carbohydrates: 48g | Protein: 3g | Fat: 12g | Saturated Fat: 7g | Cholesterol: 31mg | Sodium: 116mg | Potassium: 90mg | Fiber: 1g | Sugar: 31g | Vitamin A: 1771IU | Vitamin C: 8mg | Calcium: 35mg | Iron: 8mg