Imagine the vibrant, sunny flavor of mangoes melding beautifully with the soft, crumbly texture of semolina, culminating in a dessert that’s both vegan and mouth-wateringly good. Welcome to the world of the Mango Semolina Vegan Cake! In this blog post, we explore this delectable delight, offering insights into its creation, flavor profiles, and the joy it brings to those who relish vegan sweets.
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For many, the thought of vegan baking conjures images of dry, flavorless cakes that leave much to be desired. But what if there was a way to create a vegan cake that's so moist, so flavorful, and so satisfying that even die-hard dairy lovers would be begging for seconds? That's where our Mango Semolina Vegan Cake comes in. By combining the luscious sweetness of mangoes with the unique texture of semolina and clever vegan substitutes, we've cracked the code to the perfect plant-based dessert.
What is Semolina?
Semolina is a coarse flour made from durum wheat, commonly used in pasta production. Semolina offers a unique texture—somewhere between a crumbly biscuit and a soft sponge. Derived from durum wheat, semolina brings in a hint of nuttiness to the bite.
Why Choose Semolina Cake?
There are several reasons to opt for a semolina cake:
- Eggless Option: Perfect for those with egg allergies or following a vegan diet.
- Unique Texture: The grainy texture of semolina adds an interesting dimension to the cake.
- Versatility: Semolina cake can be flavored in numerous ways, making it adaptable to various tastes.
- Moisture Retention: Semolina helps retain moisture, resulting in a cake that stays fresh longer.
- Nutritional Value: Semolina is rich in protein and fiber, making the cake a healthier alternative to traditional flour-based cakes.
Ingredients
- Fine Semolina
- Mango puree
- Powdered Sugar
- Baking Powder
- Vegetable Oil
- Cardamom Powder
- Dried rose petals & unsalted pistachios - to garnish
See recipe card for quantities.
Instructions
- Preheat oven to 375°F (190°C)
- Combine mango puree, vegetable oil, sugar, and cardamom powder in a container, stirring thoroughly until well blended.
- Add fine semolina, mixing until the batter is smooth and lump-free.
- Gently fold in baking powder, ensuring even distribution.
- Pour the mixture into a 7-inch cake pan lined with parchment paper.
- Place in a preheated oven in the middle rack and bake for 35-40 minutes.
- To check doneness, insert a skewer into the center; it should come out clean when the cake is ready.
- Once baked, remove the cake from the oven and allow it to cool down completely.
- For presentation, sprinkle dried rose petals and finely chopped pistachios on top before serving.
Tips for the Perfect Semolina Cake
To ensure your semolina cake turns out perfect every time, consider these tips:
- Don't Overmix: Overmixing can lead to a dense cake. Mix just until the ingredients are well combined.
- Moisture Balance: If the batter seems too thick, add a little milk or water to achieve the right consistency.
- Proper Greasing: Ensure your baking pan is well-greased to prevent the cake from sticking.
Vegan Cakes can be delicious
Soft, moist, and bursting with mango goodness, this semolina cake is a vegan delight you won't want to miss!
Serving Suggestions
Enhance your semolina cake experience with these serving suggestions:
- Dust with Powdered Sugar: A light dusting of powdered sugar adds a touch of sweetness and visual appeal.
- Serve with Fresh Fruit: Pair with fresh berries or sliced mangoes for added freshness.
- Drizzle with Syrup: A light drizzle of honey or maple syrup can complement the cake's texture.
- Add a Dollop of Cream: Serve with a dollop of whipped cream or Greek yogurt for extra indulgence.
- Pair with Tea or Coffee: Enjoy your semolina cake with a cup of aromatic tea or coffee for a perfect afternoon treat.
Top Tip
Overmixing can lead to a dense cake. Mix just until the ingredients are well combined.
Fixing uneven baking
Uneven baking can result in a cake that's overcooked on the edges and undercooked in the center. To prevent this:
- Preheat the oven properly
- Place the cake in the middle rack.
- To check doneness, insert a skewer into the center; it should come out clean when the cake is ready.
Addressing cake density problems
One common issue with vegan cakes is achieving the right density. To avoid a dense or heavy cake:
- Don't overmix the batter
- Use the right amount of leavening agents
- Ensure proper ingredient ratios
Related
Love Baking? Try these delicious treats for your family
Mango Semolina Cake (eggless)
Craving a quick and delicious dessert? Our 30-minute semolina cake recipe is the answer. Simple ingredients, easy steps, and amazing results await you!
Ingredients
- 2 cups Fine Semolina
- 2 cups mango puree
- 1 cup Powdered Sugar
- 2 teaspoon Baking Powder
- 1/2 cup Vegetable Oil
- 1/2 teaspoon Cardamom Powder
- Dried rose petals & pistachios - to garnish
Instructions
- Preheat oven to 375°F (190°C)
- Combine mango puree, vegetable oil, sugar, and cardamom powder in a container, stirring thoroughly until well blended.
- Add fine semolina, mixing until the batter is smooth and lump-free.
- Gently fold in baking powder, ensuring even distribution.
- Pour the mixture into a 7-inch cake pan lined with parchment paper.
- Place in a preheated oven in the middle rack and bake for 35-40 minutes.
- To check doneness, insert a skewer into the center; it should come out clean when the cake is ready.
- Once baked, remove the cake from the oven and allow it to cool down completely.
- For presentation, sprinkle dried rose petals and finely chopped pistachios on top before serving.
Notes
Tips for the Perfect Semolina Cake
To ensure your semolina cake turns out perfect every time, consider these tips:
- Don't Overmix: Overmixing can lead to a dense cake. Mix just until the ingredients are well combined.
- Moisture Balance: If the batter seems too thick, add a little milk or water to achieve the right consistency.
- Proper Greasing: Ensure your baking pan is well-greased to prevent the cake from sticking.
Nutrition Information
Yield 8 Serving Size 1Amount Per Serving Calories 366Total Fat 14gSaturated Fat 1gTrans Fat 0gUnsaturated Fat 12gCholesterol 0mgSodium 124mgCarbohydrates 51gFiber 2gSugar 20gProtein 6g
All information and tools presented and written within this site are intended for informational purposes only. We are not a certified nutritionist and any nutritional information on TheBellyRulesTheMind.net should only be used as a general guideline. This information is provided as a courtesy and there is no guarantee that the information will be completely accurate. Even though we try to provide accurate nutritional information to the best of our ability, these figures should still be considered estimates.
Conclusion
Semolina cake is a versatile and delicious option for those seeking an eggless or vegan cake recipe. Its unique texture and adaptability to various flavors make it a favorite among baking enthusiasts. Whether you're making a mango semolina eggless cake or experimenting with other flavors, this cake is sure to impress your taste buds and your guests.
About Soniya
Hello, I am Soniya, the cofounder of The Belly Rules The Mind. Originally from Mumbai, India, I am settled in Virginia US with my husband.
I am a mother of 2 energetic boys, referred to as R2 (15-year-old) and R3 (10-year-old) on the blog. In case you are wondering who is R1, well that is my husband.
My hubby and I were born in Mumbai, India, where we were spoiled by the wealth of food choices available to us. We could enjoy everything from yummy street food to multi-cuisine restaurants and we became very picky about what we like and what we don't. Come join us on our journey to have "The Belly Rule The Mind"
Aida says
Its good cake but no mango taste so a bit of a waste of mango
Soniya Saluja says
Hi Aida, the flavor of mango highly depends on what quality of mango plup you are using. Try Alphonso mango plup.
Ruchita says
I made this mango rava cale, should have used fine rava, i used coarse but it was hood in taste.
Poonam says
Hi Soniya thank you so much for this awesome cake recipe.A big hit in my family...One quick question...If I want to double the quantity what would be the cooking time in the oven?
Soniya Saluja says
Hi poonam, glad to hear that!Time depends on the size of your pan you are using.what size are you planning to use?
Nidhi says
My kids loved the cake recipe. They usually don’t like cakes but they loved this one. Do you know how many mini cupcakes this recipe will make?
Bhavi says
Would love to try it. Can it be made a day before the party? If yes, once made, how do I store it ? Outside at room temperature or in refrigerator?
Poornima says
Looks tempting !! Can I use condensed milk instead of sugar ?
Thanks
Soniya Saluja says
Glad this Mango semolina cake interests you :) Yes you can use condensed milk.. make sure that your mango plup is under sweetened. Add the 1/2 cup of condensed milk with mango plup and let it rest for 15 mins .then follow the instructions mentioned in the recipe.
HomeMadeZagat says
I haven't used semolina much but seeing this cake I def would want to try it again. And mangoes are in abundance now
Adriana Martin says
anything with mango I enjoy this would be a favorite dessert for sure, nice idea using semolina
Sandhya Ramakrishnan says
What a beautiful color of the cake with that mango in it. Love semolina cake for its texture and with mangoes in season, this is a perfect recipe to make.
Marisa Franca Stewart says
Semolina is a staple in our house and we save it for special pastas and breads. I believe I've found another special recipe to use semolina. I saw mangoes at the grocery on sale. What perfect timing!!
priyasrinivasan says
Oh my god, this is making me weak on the knees,mango is our favorite and right now i have 2 plumpy, flavorsome mangoes ripening in my rice-pot!
Gorgeous cake, would love to try this!
Madi Vachon says
I want a slice! I love mango desserts!
Christine McMichael says
Love mango and love that this is a vegan cake! Looks SO delicious. Can't wait to try it out!
Crysta says
Simple and beautiful! Great recipe.
soniya says
Thank you ,Crysta!
Dene' Vicole Alexander says
This looks absolutely delicious!! I adore the ingredients you have used and it seems quite quick and easy to put together for a fabulous treat!
soniya says
I am so glad you found this recipe quick and easy to make.. hope you get a chance to bake it :)
Veena Azmanov says
I love semolina cake.. My mom made some of the best semolina cakes I think..!! Love the flavors you have going.. mango, pistachio... cardamon. I can almost smell it.
Julia (@Imagelicious) says
I love how simple this cake is. I've never used semolina in cakes but I'm sure it adds lovely texture!
Jodi Vandenheuvel Danen says
I love mango, and have to admit I have never cooked with it. I need to change this!
Karyn Ryan says
Delicious recipe.. I love mangoes and I don't know why I don't bake with hem as much.. such a beautiful cake
Pam W says
I have actually never cooked with semolina before! This sounds like a really tasty recipe.
Daniela Apostol says
I love semolina, we use it a lot in puddings, especially for little ones, as it adds a nice texture and subtle sweet taste. The mango make this cake so flavourful and delicious. Brilliant bake!
Megha Gupta says
Very nice cake...pls I have ifb microwave 3 in 1 it's has all 3 features....but pls tell me how much temp keep in micro plus convection mode n in baking mode
Seema Shintre says
The cake looks delicious and easy to make. I was wondering can it be made with rice flour instead ? My coworker eats only gluten free stuff.
Soniya Saluja says
Hello Seema we have not tried this cake with any other flour.. you can use coconut flour and try a small batch..if you ever try it do let us know how it turned out :)
Thanks!
Daisythomas says
I tried the recipe and was very good..Finished in 2 days..going to make more now..Thanks a lot...
Soniya Saluja says
Hello Daisythomas, So happy to hear that :D Thanks for sharing your experience with us !!
Noorie says
Is the texture supposed to remain grainy??
Soniya Saluja says
Well it depends on what semolina you are using fine,course & for how long you keep it soak in the mango pulp.
ayushi says
For making in microwave oven pre heat is required or not ? If required at what temperature
Soniya Saluja says
Hello Ayushi ,Microwave plus convection mode for 6 min followed by baking on convection only mode for 8-9 min..
The convection mode gave d requisite texture to semolina cake..the baking temperature used was 200 C on both the modes.
ayushi says
Preheat is required or not in microwave
Patricia @ Grab a Plate says
What a gorgeous cake! I love this and love the combo of mango and a bit of cardamom! So pretty!
Soniya Saluja says
Thank you so much <3 I hope you get the chance to try it, Patricia!
Komalta says
Hi Soniya,
For baking in microwave, what should be the pre heating temperature ?
Soniya Saluja says
Hello Komalta, Preheat at 375 *F .
Eloise says
I'm not a kid but I get excited too when I hear the word CAKE! ahah! It looks so yummy!! I'm a very bad cook but my partner loves cooking... So I'll show him this, I hope it will inspire him! I love mango so much!
Soniya Saluja says
Hehehe..I am glad you liked it !! Do share it with your partner .. its a pretty easy and forgiving cake :D
Kim @ Three Olives Branch says
How fun and different! I love that you use semolina for the flour type. My hubby would love this!
Soniya Saluja says
Thank you so much !!I hope you get the chance to try it, Kim <3
Gauri says
Can one replace oil with butter? Oil can leave an unpalatable odor at times.
Soniya Saluja says
Yes Gauri you can use butter instead of oil .Try using neutral oil like veg oil or salad oil you won't get that odor :)
Happy baking!
seema says
Hi..looks great..i tried making but mine didnt rise enough...i used the exact measurements except nuts..what baking dish did you use..i mean dimensions
Soniya Saluja says
Hello Seema, thanks for trying it out .. We have used a loaf pan 4x8. You can even make cupcakes . You should check your baking soda... usually we dnt use that often so it looses it effect.thanks for sharing your concerns . hope this helps :) Happy baking !!
Philo says
Baking soda or powder??
Its mentioned powder in the recipe n soda in comment
Soniya Saluja says
Hello Philo, I dnt know where you read Baking soda .. coz everywhere its baking powder.
Life says
My cake became very dry. Doesn't feel moist. Is it how this is supposed to be or did I over bake it ?
Soniya Saluja says
Hello, Thanks for trying out our recipe , sorry to hear that the cake dnt turn out moist . The cake coms out super moist if made as described in the recipe. I also think you must have over baked or the temperature of all the ovens are different. Dnt be dishearten and try it again .. keep a close eye after 15 mins in the oven . we have lots of reviews about this cake on our FB page . https://www.facebook.com/dbellyrulesdmind/
Our readers have loved this cake and its one of the hit on our Blog .
Thanks :)
Firsttimebaker says
How long should I preheat the oven and at what temp should I bake the cake for 30 - 35 mins ?
Soniya Saluja says
Hi first time baker.As mentioned 375
°F
Firsttimebaker says
After preheating the oven at 375...at what temp should we bake for 30- 35 mins ?
Piyali says
I simply loved the idea of using semolina and mango together and dish out a cake with perfect texture and a gorgeous colour. The phenomenon of kids being happy at the word cake is common to most households and when they get to savour something as delish as this the excitement is quite palpable. Wonderful.
Payal says
The cake came out really well. It was super yummy and delicious. Thanks a lot.
Soniya Saluja says
Hi Payal,we are delighted to hear your experience. Thank you so much for letting us know.
Aparna says
Can I replace olive oil with sun flower oil ?
Soniya Saluja says
Hello Aparna, yes you can use any cooking oil :) Please do share your experience with us when you try it .