Vegan Semolina Mango Cake
In the season of Mango, here is an easy recipe for a Vegan Semolina Mango Cake.
All you need is one Bowl and 5 minutes of prep time to make this delicious eggless Suji or Rava cake with mango. Have it as a breakfast loaf or turn in into a delicious Semolina Mango Pudding Dessert with a little variation.
Best part about this Vegan Semolina Mango Cake or Mango Cake with jaggery is that Mangoes lend a bright, rich yellow color to this loaf without using any coloring agent.
Not to forget, Semolina is the key ingredient for this cake. Along with its culinary uses, semolina also benefits weight management, heart health, and your digestive system.
This is one of the most delicious cakes that I have tried. I also love the fact that it requires just 5-6 key ingredients and does not require any special technique to mix or make. You need to dump everything into a bowl, mix and Bake.
How to Bake
You can use any form of baking to make this delicious loaf. Like some people use a stove top oven to bake. Some use any heavy bottomed pan to do their Baking. This recipe is very forgiving. So whatever method you use to bake, this will definitely come out well.
Type of Semolina to use
One thing to note is that fine semolina works best for this recipe. I tried making it with regular semolina which is coarser. The cake tasted delicious and baked perfectly. Only thing was that it was a bit grainy and crumbly. But if you want to make a dessert out of this loaf (by letting it soak in some liquid like Milk and Mango pulp), then any variety of semolina will work fine.
Another alternative is that you grind regular semolina in a blender/grinder to make it fine and then use.
Type of Mango Pulp to use
As far as the mango pulp is concerned, you can use homemade pulp or store bought one. I personally did not find any difference but depending on the variety of mangoes that you use, the color may slightly vary. I have used readymade Kesari Mango Pulp.
Please check the other Loaf recipe of mine here
Vegan Semolina Mango Cake
- 1½ cups Fine Semolina. You can use coarse semolina by grinding it.
- 1½ cups Thick Mango puree. You can use either store bought one or home made one. The color may vary depending on the variety of mango.
- ¾ cup Jaggery. Try using light color jaggery powder. You can use light brown sugar in place of jaggery.
- 5 tbsp oil. use a mildly flavored oil like sunflower oil or vegetable oil.
- ⅛ tsp Salt
- 1 tsp Baking Powder
- ½ tsp Baking Soda
- ¼ tsp cardamom powder. This is optional.
- Preheat the oven to 375°F/ 190°C.
- Take oil in a Bowl.
- Add Jaggery.
- Add Mango Pulp.
- Mix gently.
- Add semolina, cardamom powder, salt, Baking powder and Baking Soda.
- Mix everything. Batter will be of thick consistency.
- Pour in a Greased and lined Baking Dish (roughly 8×4). You can use any other type of Baking dish to bake.
- Let Bake for 20 minutes
- Take out the Baking dish. Cover with an aluminium foil to prevent the top from turning dark. Slit the foil from 4-5 places to allow steam to escape.
- Then lower temperature to 360°F/180°C and bake for another 20-25 minutes
- Keep a close eye from 35 minutes onwards since oven temperature may vary.
- Take out of the oven. Let cool on a wire rack.
- Once cool cut into loaves and serve.
- To turn this loaf into an instant pudding, Add some plant based Milk and Mango pulp together.
- Pour this milk on top of loaf, sprinkle some nuts and enjoy.
12 servings per container
- Amount Per ServingCalories175
- % Daily Value *
- Total Fat
- Saturated Fat 0.61g 4%
- Sodium 98.28mg 5%
- Potassium 100.92mg 3%
- Total Carbohydrate
- Dietary Fiber 0.92g 4%
- Sugars 12.61g
- Protein 2.68g 6%
* The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.