Eggless Mango Semolina Cake or say, Vegan Mango Rava Cake is one of the easiest, tastiest, most good-looking, quickest, most flavourful, brightest, and healthiest cakes.

If Mango Cream Cake is excellent for special celebrations like birthdays or Anniversaries then this Mango cake recipe is an everyday teatime cake, perfect to celebrate the season of mangoes. And definitely, No-Bake Mango Cheesecake is the one not to be missed at all. A must-try for all cheesecake lovers.

Mango Cake

Look at this cake and tell me honestly, Hasn't this cake got an éxceptionally beautiful color and killer looks? And, everything natural in this, no color, no essence! Only and only mangoes!

Yes, trust me, I am not at all exaggerating, and once you make this I am confident that you too would vouch for all these attributes of it.

Summers are awaited for fruits, especially mangoes. Hats off to our nature for providing us with such wonderful and colorful fruits and veggies. Desserts made with fresh fruits have the aroma and flavor of the fruit thereby eradicating the need for any artificial essence or color. In my Orange Blueberry cake, I use no essence but still, its aroma just blows you away. Whosoever has tasted it finds it hard to believe that there is no essence used. Its aroma comes from the orange zest! Similarly, here, the flavor of mangoes is felt in each and every bite of this cake.

After my Orange Blueberry Cake, it seems I am in love with my bundt cake pan. The shape of the cake is so enticing that I feel like baking in it again and again. Hence this Eggless Mango Cake. However, you can use any 6'' pan of your choice be it round or rectangular, or square.

 

Mango Cake With Rava 

This Eggless Mango cake is made with fine semolina, also called Chiroti Rava, and is easily available online too. In case, you have ordinary semolina then pulse it in the grinder and you will have fine variety.

The bright yellow color as well the flavor of mango has come up so intrinsically beautiful with semolina that it is a must-try for everyone. Just don't let it go by liking and saving in your folder. Rather go for it. Mangoes are already there so no do not wait. I have adapted this recipe from here but have tweaked it a lot to suit my taste buds.

 

How To Make 

  • Making this mango cake with semolina is really easy. No baking soda is used in this cake. 
  • In this recipe,  fine semolina (also called Chiroti Rava), baking powder, salt, Boora sugar, oil, and mango puree are mixed together and baked after a while.
  • Also, no liquid be it water or milk, or buttermilk is used to adjust the consistency. It is done by adding mango puree only. So imagine, how mangolicious it is ought to be.
  • I used tutti frutti but in retrospect, I think that it could have been easily avoided. Instead, you can use desiccated coconut or maybe some nuts.
  • That's it. To be honest, if you have made dhokla then this cake is exactly like that. Shed away all your inhibitions, follow the recipe and start baking this cake.
  • You can bake this cake in OTG or microwave convection or in the pressure cooker or in the air fryer or in microwave oven too. No excuse permitted. Just go for it.

 

 Step By Step Recipe

  • Peel mangoes and puree them.
  • In a bowl take semolina, baking powder, salt, and Boora sugar. Mix nicely.
  • Add oil and mango pulp.
preparing Mango rava Cake

 

  • Mix using the cut and fold method.
  • Leave it for 15 minutes. This is because semolina swells up and thickens the batter.
  • Preheat oven at 180 degrees accordingly. Like I started preheating after 10 minutes of preparing the batter as I bake in microwave convection.
  • Take the pan. If bundt like mine, then lay tutti frutti in the base and put the cake batter. If using a normal pan then sprinkle tutti frutti on the top. Tap the pan to release air bubbles.
  • Bake for 25 to 30 minutes till a skewer inserted comes out clean. Keep an eye 20 minutes onwards, as over baking may spoil the bright yellow color also.
  • Take it out of the oven and let it rest for 10 to 15 minutes till warm. Loosen the edges with a knife and invert it on a wire rack.
Mango Cake in bundt pan

 

  • Cut when completely cool.
  • Serve with love, lemonade optional.
Mango Cake

 

FAQs 

Q) Can I bake this cake in the microwave oven?

You can bake it in a microwave oven too in just 4 minutes. Just pour the batter into a microwave-safe bowl and keep it in the microwave for 4 minutes. Check after 3 minutes, if need be bake for 1 more minute or take it out. 

Q) How to bake this mango cake in a conventional oven or Otg?

  •  If you are using an OTG, then, first of all, preheat it for at least 12 to 15 minutes on BAKE mode or with both the rods ON.
  • Thereafter, keep the baking tin on the middle rack and keep only the bottom rod ON. Do not use the top rod. 
  • Each Otg is different so keep a check on the cake after 20 minutes only. It may take a longer or shorter time than prescribed here.

 

Q) How to make Mango Cake at home without an oven?

You can bake this cake in a cooker too. Here’s the detailed method of baking a cake in a pressure cooker/wok.

 

Q) Can I make Mango Muffins using the same recipe?

You can make Mango Muffins using the same recipe. For making muffins, line a muffin tray with muffin liners and put the batter in it. Bake it at 180 degrees for 20 to 22 minutes. Look at the photos in the testimonials below.

Q) What type of mangoes are best for making this Mango Cake?

For this cake, I have taken ordinary mangoes which are available locally. So need not go for very expensive ones, just ensure that they are bright yellow in color and are sweet. If these two things are there in your mangoes then go for it.

Q) What is Boora sugar used in this recipe?

In this mango cake, instead of refined sugar, I used Boora Sugar. Boora sugar is powdered cane sugar. Some people confuse it with powdered refined sugar but it is not so. It is of pale yellowish color and its texture is totally different from powdered sugar.  I buy it from my local grocery store. 

Q) Can I use jaggery powder or brown sugar?

Though you can but my suggestion is that please do not use brown sugar or jaggery as it will hamper the lovely color of mangoes. If the color is not your major concern then go ahead with any sweetener.

Q) New To Making Cakes?

If you have recently started baking cakes or are having some difficulties in getting perfect results then my suggestion is that you go through 16 Tips For Baking A Good Cake and Common Baking Mistakes so that you are able to bake cake perfectly this time.

Q) Can I skip tutti frutti in this cake?

Yes! Instead, you can use chopped nuts (almonds, cashew nuts, etc) and cardamom powder.

 

Some More Mango Recipes

If you love mangoes then some other easy recipes using mangoes that need to be tried in the season are:

 

Let's Connect

I hope you have liked this recipe for Mango Rava Cake and will surely try it out for your loved ones. When you try it out then do share it on Instagram and tag me too using #samirasrecipediary

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5 from 1 vote
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Eggless Mango Rava Cake

Made with semolina and mango puree,  is one of the easiest, tastiest, most good looking, quickest, most flavourful, brightest and healthiest cake.

Course Dessert
Cuisine Indian
Keyword Eggless Rava Cake Recipe, Mango Sooji Cake
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings 6
Author Samira

Ingredients

  • My Cup measures 240 ml
  • 1 Cup Fine Semolina
  • 1 tsp Baking Powder
  • 1/2 Cup Boora Sugar (or Powdered Sugar)
  • 1/4 tsp Salt
  • 1/4 Cup Oil
  • 1 Cup Mango Puree
  • 1 Tbsp Tooti Fruiti (Optional)

Instructions

  1. Peel mangoes and puree it.
  2. In a bowl take semolina, baking powder, salt, and boora sugar. Mix nicely.
  3. Add oil and mango puree.
  4. Mix using cut and fold method.
  5. Leave it for 15 minutes. This is because semolina swells up and thickens the batter.
  6. Preheat oven at 180 degrees C accordingly. Like I started preheating after 10 minutes of preparing the batter as I bake in microwave convection.

  7. Take the pan and grease it. If bundt like mine, then lay tooti fruiti in the base and put the cake batter. If using a normal pan then sprinkle tooti fruiti on the top. Tap the pan to release air bubbles.

  8. Bake for 25 to 30 minutes till a skewer inserted comes out clean. Keep an eye 20 minutes onwards, as over baking may spoil the bright yellow colour also.
  9. Take it out of the oven and let it rest for 10 to 15 minutes till warm. Loosen the edges with a knife and invert it on a wire rack.
  10. Cut when completely cool.
  11. Serve with love, lemonade optional.

Recipe Notes

  1. Do not add any water while making mango puree.
  2. If you do not have fine semolina then put your normal semolina in the grinder and run it for 30 seconds or so. It will become fine.
  3. Boora is a type of unrefined sugar powder. If not available in your area then go for powdered sugar. But do not use brown sugar or jaggery if you want the bright yellow colour.
  4. This much quantity of mango puree is sufficient for making a perfect cake batter. However, in case, you feel that the batter is too thick then add little more puree only but nothing else.
  5. You may add baking powder in the beginning only. This is because we have double-acting baking powders wherein subsequent reaction starts when the batter goes into the oven.
  6. No colour, no essence is needed. Do not add vanilla essence.
  7. Tooti fruiti is sprinkled just to give a contrast colour. You can easily skip this if don't like it. You may sprinkle nuts but I didn't as I am not fond of nuts.

 

By Anju Jain

 

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