Eggless Mango Semolina Cake / Mango Rava Cake

Eggless Mango Semolina Cake is a deliciously moist and flavourful dessert made with fresh mango puree and semolina (rava). This easy-to-make cake combines the richness of mango with the slightly coarse texture of semolina, resulting in a soft yet hearty cake perfect for summer and festive occasions.

Why Choose Mango Semolina Cake?

Mango Semolina Cake is one of the easiest cakes that can be baked even by a beginner. It requires minimal ingredients and comes together quickly, making it ideal for spontaneous baking. The cake boasts a moist, dense texture with an aromatic mango flavour that is truly irresistible.

I first made this cake using Senthoor mangoes, and the next time with Malliga mangoes. Both versions turned out amazing, with each mango variety adding its unique touch to the cake.

Special Memories with Mango Semolina Cake

This cake holds a special place in my heart. I baked it on my brother’s birthday, which coincided with Brother’s Day in the United States. Even though he wasn’t nearby, this cake was my way of celebrating his special day and cherishing our bond. It’s a family favourite that never fails to impress.

Key Ingredients and Their Role

• Mango Puree: Fresh or canned mango puree adds natural sweetness, vibrant colour, and a tropical aroma to the cake. Alphonso or Kesar mangoes are ideal for their rich flavour.

• Semolina (Rava/Sooji): Semolina gives the cake a unique texture, making it soft yet slightly grainy. It also absorbs moisture, enhancing the cake’s structure.

• Yogurt/Curd: Acts as a perfect egg substitute, adding moisture and a slight tanginess to balance the sweetness.

• Sugar: Provides sweetness and blends well with mango’s natural flavours.

• Oil or Butter: Ensures a moist texture and extends the cake’s shelf life.

• Baking Powder and Baking Soda: These leavening agents help the cake rise and achieve a fluffy texture.

• Cardamom Powder (Optional): Adds a warm, aromatic touch that complements the mango flavour.

Tips for the Perfect Mango Semolina Cake

✅ Allow the semolina to rest in the batter for 15-20 minutes before baking to ensure it absorbs moisture and softens.
✅ Use ripe, sweet mangoes for the best flavor. If using canned mango puree, adjust sugar accordingly.
✅ Grease and line the baking pan to prevent sticking.
✅ Bake at the right temperature for even cooking and a golden crust.

Serving Suggestions

• Serve this Eggless Mango Semolina Cake warm or chilled.

• Drizzle with mango syrup, honey, or powdered sugar for added sweetness.

• Pair it with vanilla ice cream or whipped cream for a delightful dessert experience.

Storage and Shelf Life

• This cake stays fresh for 2-3 days at room temperature when stored in an airtight container.

• Refrigerate for up to a week for extended shelf life.

Occasions to Enjoy Mango Semolina Cake

• Ideal for summer parties, family gatherings, or festive occasions.

• A perfect tea-time snack or after-meal dessert that’s sure to impress.

This Eggless Mango Semolina Cake is a fuss-free recipe that brings the goodness of mangoes in every bite. Whether you’re a beginner or an experienced baker, this cake is sure to become a favorite!

Check my other baking recipes

Eggless Wholewheat Banana Bread

Eggless Honey Cake 

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Mango Semolina Cake / Mango rava cake

Niranjana Sankaranarayanan

Mango Semolina cake is one of the easiest cakes that can be baked even by a beginner. It is so simple, easy to make in no time with limited ingredients. It is moist, dense in texture with an aromatic mango flavour. First time I made this with Senthoor and the next time with Malliga mangoes. It is a perfect cake for Summer when the mango season is on. This cake is always a hit in the family. This time I baked this cake on a special day - on my brother's birthday. It doesn't matter wherever he is I always celebrate his birthday. Also his birthday coincided with the Brother's day in US.

Check my other baking recipes

Eggless Wholewheat Banana Bread

Eggless Honey Cake 

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 40 minutes mins

Resting time 30 minutes mins

Total Time 1 hour hr 20 minutes mins

Course Cake, Dessert

Cuisine Indian

Servings 1 medium loaf

Equipment

• OTG

Ingredients

  

• 1 cup Semolina
• 3/4 cup Powdered Sugar
• 1/4 cup Oil
• 1 tsp Baking powder
• 1 cup Mango pulp
• To garnish Chopped pistachios & almonds

Instructions

 

• Take any mangoes of your choice, wash it well, peel off the skin. Chop the peeled mangoes into big chunks and grind them to a smooth puree. Donot add any water or milk to grind.
• In a bowl add semolina, oil and powdered sugar.
• Mix it well with a spatula.
• Then add baking powder, mango pulp and mix it well. All the ingredients should be mixed well.
• Allow the batter to sit for 30 minutes. This will help the semolina to absorb the wet ingredients and the batter will become soft.
• Grease a pan in which we are going to bake.
• Transfer it to a greased pan and level the batter.
• Add the chopped pistachios and almonds on the top.
• Bake it in a pre-heated oven at 180 degree celsius for 30 to 40 minutes.
• Insert a toothpick and check if it comes out clean. If it comes out clean, then the cake is done.
• Donot bake until the cake is brown. This will make the cake hard.
• Once it is baked, remove it from the oven and allow to cool for 30 min. Donot remove from the pan immediately. It might collapse.
• After 30 minutes, remove from the pan and slice the cake.
• Mango Semolina cake is ready.

Video

Notes

Donot add water or milk while grinding the mangoes.
Leave the batter to sit for 30 min to make the batter soft.
We can garnish the chopped pistachios and almonds even after baking.
The cake should not become brown because this will make the cake hard.
Donot remove the cake from the pan immediately after baking. This will collapse the cake.

Keyword Easy baking recipes, Eggless cakes, How to make mango cake, Mango semolina cake, Rava cake

INSTRUCTIONS

• Take any mangoes of your choice, wash it well, peel off the skin. Chop the peeled mangoes into big chunks and grind them to a smooth puree. Donot add any water or milk to grind.
• In a bowl add semolina, oil and powdered sugar.
• Mix it well with a spatula.
• Then add baking powder, mango pulp and mix it well. All the ingredients should be mixed well.
• Allow the batter to sit for 30 minutes. This will help the semolina to absorb the wet ingredients and the batter will become soft.
• Grease a pan in which we are going to bake.
• Transfer it to a greased pan and level the batter.
• Add the chopped pistachios and almonds on the top.

• Bake it in a pre-heated oven at 180 degree celsius for 30 to 40 minutes.
• Insert a toothpick and check if it comes out clean. If it comes out clean, then the cake is done.
• Donot bake until the cake is brown. This will make the cake hard.
• Once it is baked, remove it from the oven and allow to cool for 30 min. Donot remove from the pan immediately. It might collapse.

• After 30 minutes, remove from the pan and slice the cake.

• Mango Semolina cake is ready.

Note:

• Donot add water or milk while grinding the mangoes.
• Leave the batter to sit for 30 min to make the batter soft.
• We can garnish the chopped pistachios and almonds even after baking.
• The cake should not become brown because this will make the cake hard.
• Donot remove the cake from the pan immediately after baking. This will collapse the cake.

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