Eggless Mango Semolina Cake - Super Moist, Soft Mango Cake

Step 1

Preheat oven to 375 degree Fahrenheit.

Step 2

In a bowl, add the semolina flour (sooji/rava flour), cardamom powder and baking powder - mix well.

Step 3

In another bowl, mix well the melted butter, sugar and mango pulp. Mix everything really well. If using vanilla extract instead of cardamom powder, add this also and mix well.

Step 4

Add the butter sugar mango mixture to the semolina flour and mix everything until well combined.

Step 5

Grease an 8 inch (or smaller) baking pan (cake pan or loaf pan) with butter or oil and line with parchment paper.(The cake is smaller in size so if you use large cake pans the batter will spread too thinly which is not recommended).

Step 6

Transfer the cake batter to the prepared baking pan.

Step 7

Bake for about 30 to 35 minutes or until a toothpick inserted at the center of the cake comes out clean.

Step 8

Wait for the cake to cool down. Slice the cake as you like, and then chill the sliced cake in refrigerator for at least a couple of hours for best results. The cake tastes the best when its served chilled. You can garnish the cake with chopped nuts or add powdered sugar or sugar syrup or any frosting or icing as you like. The chilled cake slice also goes great with a scoop of vanilla ice cream or mango ice cream!