There are some recipes that stay with you not because they are complicated, but because of the moment they were born. I first made this mango semolina cake in the summer of 2010. I had just moved away from India and that year, homesickness hit harder than I expected. Back home, summer meant mangoes everywhere; In milkshakes, on breakfast plates, in steel bowls sitting in cold water on the dining table. It meant sticky fingers, sweet juice running down wrists, and that unmistakable fragrance filling the house.
Where I was living then, mangoes were expensive, inconsistent, and never quite the same. One afternoon, missing home and craving something comforting, I decided to experiment with semolina and mango pulp, the two ingredients that always reminded me of Indian summers. I wasn’t aiming for perfection. I just wanted something that tasted familiar.
What came out of the oven surprised me. The cake was soft, moist, and gently dense in the best way and not fluffy like sponge cake, but tender with a melt‑in‑the‑mouth crumb. The mango flavor was bright and fruity without being overpowering, and the cardamom added that subtle warmth that instantly makes anything feel Indian. Each bite tasted like summer, nostalgia, and comfort wrapped into one.
Since then, this cake has become a staple in my kitchen and especially during summer aka mango season.
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- What is Semolina?
- Why Choose Semolina Cake?
- Ingredients
- Instructions
- Tips for the Perfect Semolina Cake
- Vegan Cakes can be delicious
- Serving Suggestions
- Top Tip
- Related
- Mango Semolina Cake (eggless)
- Tips for the Perfect Semolina Cake
- Conclusion
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 isSemolina?
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
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- Homemade Churros Bites - Churros muffins
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- Date and walnut cake (no refined sugar, eggless, whole wheat)
Ingredients
- 2 cups Fine Semolina
- 2 cups mango puree
- 1 cup Powdered Sugar
- 2 teaspoon Baking Powder
- ½ cup Vegetable Oil
- ½ 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.
Video
Notes
Tips for the Perfect Semolina Cake
- 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
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”
Ingredients
- 2 cups Fine Semolina
- 2 cups mango puree
- 1 cup Powdered Sugar
- 2 teaspoon Baking Powder
- ½ cup Vegetable Oil
- ½ 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.
Video
Notes
Tips for the Perfect Semolina Cake
- 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.
