Eggless Mango semolina cake recipe (vegan)

29 Jul Eggless Mango semolina cake recipe (vegan)

Posted at 10:07h in Eggless Cakes, Vegan Recipes by
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Vegan mango semolina cake | eggless mango suji cake | mango rava cake recipe with step wise pictorial and video method.

Vegan mango semolina cake is one of the most amazing cake recipe. In the recent past, we have shared number of cake recipes which are extremely easy to make and the present one is also following the same trend.

This recipe was in our wish list since long but couldn’t make as we had to wait for the arrival of mangoes season. Now mangoes are raining everywhere and the recipe is here in front of you.

Using no flour, no butter & no dairy products, this vegan cake recipe is extremely simple & easy to make that even your child can make it, though with your assistance.

INGREDIENTS USED IN MAKING MANGO SEMOLINA CAKE

 

MANGO : If you are using ready made mango puree, then baking this cake is almost like doing nothing. Even otherwise, making puree at home is not at all a tedious process. Remove the skin of mangoes, take out their pulp, blend & you are done.

Also prefer the mangoes which are slightly on a ripe side because it will be more sweet.

SEMOLINA : For making this cake, prefer to use the semolina which is fine in texture. If you use thick grainy semolina, then you cake will be quite grainy and crumbly.

If you don’t have an assess to fine semolina, then take the thick one and grind it coarsely. 

SUGAR : Use any sugar of your choice. We used bura sugar. If you are using jaggery powder or brown sugar, then the colour of your cake will be deep dark in colour.

BAKING POWDER : Baking powder will give the requisite fluffiness to the cake. This cake is not using baking soda because baking soda is added only where some acidic ingredient like buttermilk, curd, vinegar or lemon juice is used.

OIL : Oil will bring the requisite moisture to the cake. If not making the vegan cake, then you can use butter also instead of oil.

CARDAMOM ESSENCE : Cardamom is for the fragrance. If you don’t have cardamom essence, then use cardamom powder or crush 4-5 green cardamoms and add.

NUTS : Nuts are there for that richness. We have added almond, cashew and pistachios slivers. 

 

 

Step wise pictorial method of Vegan mango semolina cake

 

  1. In a big size bowl, add Semolina, sugar, baking powder, cardamom essence, oil and mango puree.
  2. Give them a good mix.
  3. Keep on rest for about 15 – 20 minutes.
  4. After 15 minutes, whisk the mixture again for couple of seconds.
  5. Transfer the mixture into a greased cake tin.
  6. Tap the cake tin so that batter gets leveled and air bubbles release, if there’s any.
  7. Top the mixture with roughly chopped nuts of your choice. We used almonds, Cashews and pistachios.
  8. Bake for 40 – 45 minutes @170°C in a pre-heated oven and to check its  doneness, insert the toothpick. If it comes out clean, your cake is ready.

Let the cake cool down completely, invert it & cut into slices. Enjoy.

NOTES

While making mango puree, don’t add water or milk in it. Let it be a thick puree otherwise watery puree can spoil your cake.

 

Vegan mango semolina cake – Recipe Card

Vegan mango semolina cake

blessmyfoodbypayal
Vegan mango semolina cake made without butter, flour & dairy products is one of the easiest cake recipe.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 45 minutes
Total Time 55 minutes
Course Cake
Cuisine world
Servings 7 slices

Ingredients
  

1 cup = 200 ml

  • 1 cup Semolina/Suji (196 gram)
  • 1 cup Mango puree (250 gram)
  • 3/4 cup Sugar of your choice (170 gram - we used bura sugar)
  • 1 tsp baking powder
  • 1/4 cup oil (50 ml)
  • 1/2 tsp cardamom essence or powder
  • Nuts of your choice (we used almonds, cashews & pistachoes)

Instructions
 

  • In a big size bowl, add Semolina, sugar, baking powder, cardamom essence, oil and mango puree.
  • Give them a good mix.
  • Keep on rest for about 15 - 20 minutes.
  • After 15 minutes, whisk the mixture again for couple of seconds.
  • Transfer the mixture into a greased cake tin.
  • Tap the cake tin so that batter gets leveled and air bubbles release, if there's any.
  • Top the mixture with roughly chopped nuts of your choice. We used almonds, Cashews and pistachios.
  • Bake for 40 - 45 minutes @170°C in a pre-heated oven and to check its  doneness, insert the toothpick. If it comes out clean, your cake is ready.
  • Let the cake cool down completely, invert it & cut into slices.
  • Enjoy.

Notes

  1. While making mango puree, don't add water or milk in it. Let it be a thick puree otherwise watery puree can spoil your cake.
Keyword eggless mango rava cake, eggless mango semolina cake, mango suji cake, vegan mango cake

 

 

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