Mango Semolina Cake – Eggless Mango Suji Cake

Mango Semolina Cake is luxuriously soft, luscious and bursting with mango flavour. The eggless mango suji cake is super easy, flavoursome and an absolute treat.

Made entirely with semolina, the cake has a uniquely light, crumbly texture. When the mango season is in full swing, this eggless cake is a perfect summer delight – it’s light, fruity and oh so yummy!

Serve with fresh berries and a generous spoonful of whipped cream as a light snack with coffee or tea.

Mango Semolina Cake Recipe:

Mango Suji Cake is a classic semolina cake with a refreshing mango flavor and moist texture. Suji cake tastes so good that everyone will ask for more.

A delicious tea time cake, this eggless mango semolina cake is a real treat during the mango season.

For this eggless cake recipe, firstly pre-heat the oven at 180C.
Next wash and peel 1 large mango. Chop roughly into pieces.

Place the mango pieces in a mixie jar. Add ½ cup sugar to the jar.

Grind to smooth puree. Keep aside.

Now take 1 ½ cups of semolina in a mixie jar.

Grind to a fine powder.

Transfer the ground semolina into a mixing bowl.
Now add ½ cup oil to the semolina.

Then put in the sweetened mango puree.

Blend to combine all ingredients.

Now mix in ½ cup milk. Blend to a smooth batter

Cover the prepared cake batter and leave to rest for at least 30-35 minutes.

Meanwhile, grease a 6” diameter cake pan.
After 30-35 minutes, add 1 ½ tsp baking powder to the cake batter.

Also add ¼ cup milk to the batter.

Blend well, taking care not to overmix. Mango Cake batter is now ready.

Pour the cake batter into the prepared cake pan. Smooth the top and tap the cake pan to ensure uniform spreading.

Garnish with tutti frutti.

Add chopped dry fruits/almond flakes.

Bake at 180 C for 35-40 minutes.

To check for doneness, insert a knife in the centre of the cake. If it comes out clean, then the cake is done. Otherwise bake for a further 5-10 minutes.

Remove the cake from the oven and place on a wire-rack. Allow to cool down completely.

Run a knife along the sides of the cake to loosen it.
Upturn the cake onto a plate.

Serve Mango Semolina Cake with some whipped cream.

If you are looking for more mango recipes, then do try out Mango Mousse.

Eggless Suji Cake Recipe details below:

Mango Suji Cake

Mango cake made with semolina is soft, moist, delicious and full of mango flavour. Easy Eggless Rava Cake is so easy to make...so delicious.

Course Dessert, Snack, Sweets

Cuisine Indian

Prep Time 15

Cook Time 30

Resting Time 30

Total Time 1 15

Servings 8

Calories 324kcal

Author Shil

Ingredients

1 ½ cups Suji/Semolina
½ cup Sugar
1 large Mango
¾ cup Milk
½ cup oil
1 ½ tsp Baking powder
2 tbsp tutti frutti
2 tbsp almond flakes/Chopped dry fruits for garnishing

Instructions

For this Suji mango cake recipe, firstly pre-heat the oven at 180C.
Wash, peel and roughly chop one large mango.
Place the mango pieces in a mixie jar.
Add half cup sugar to the jar and blend to a smooth puree. Set aside.
Now take 1 ½ cups of suji in a mixie jar. Grind to a fine powder. Transfer the powdered suji into a mixing bowl.
Add ½ cup oil to the ground semolina.
Pour in the sweetened mango puree.
Mix all ingredients well.
Now add ½ cup milk and blend to a smooth batter.
Cover the cake batter and allow to rest for 30-35 minutes.
Meanwhile, grease a 6” cake pan.
After half-an-hour, add 1 ½ tsp baking powder to the mango cake batter.
Mix in the remaining ¼ cup milk.
Blend all ingredients until just combined, ensuring you don’t overmix.
Mango Suji Cake batter is now ready.
Place the mixture into the baking pan. Smooth the top and tap the cake pan gently on the work surface to ensure it’s evenly spread.
Garnish the cake with tutti frutti and almond flakes or any nuts of your choice.
Place the cake pan in the oven and bake at 180 C for about 35-40 minutes.
At the end of the baking time, insert a toothpick or knife in the centre of the cake. If toothpick/knife comes out clean, then the cake is done. Otherwise, bake for a further 5-10 minutes. Bake in a preheated oven in a round, square or rectangular cake pan.
Remove the cake from the oven. Allow to cool down completely.
Run a knife along the sides of the cake to loosen it.
Upturn the cake onto a plate.
Serve Eggless Suji Mango Cake with a dollop of whipped cream.