Mango Semolina Cake

A super soft, delicious and guilt-free mango semolina cake that is eggless and butterless with low sugar and is perfect for evening tea time snacking.

This mango semolina cake is literally damn delicious. Frankly speaking, it was gone within 2 hours of baking it and the family asked to bake it again real soon.

I baked it yesterday around 3:00 pm and when it was done baking it was already dark outside. Again I had to wait 20 minutes for it to cool and had to take the pictures in dark. It was really hard to get the pictures and I knew that it won’t last until morning for better pictures and that’s what happened

Again it has been adapted from a friend who served us this cake on an evening tea gets together. I pinged her later that night for the recipe and got it from her on WhatsApp.

It has become our number one family favourite mango cake before Eggless Mango Loaf CakeMango Cake with Cream and Whole Wheat Mango Cake.

Here are some more baked recipes using mango from my fellow bloggers.

Mango Ginger Muffins

Mango Cake with Truffle

Mango Nuts Biscotti

Mango Cake with Mango Cream Frosting

Mango Tea Cake

Mango Chocolate Marble Cake

Bakethon– Day 5
Dish-Mango Semolina Cake
Source– A Friend

5 from 1 vote
Mango Semolina Cake
Prep Time
10 mins
Cook Time
50 mins
Total Time
1 hrs

A super soft, delicious and guilt-free mango semolina cake that is eggless and butterless with low sugar and is perfect for evening tea time snacking.

Course: Cakes, Dessert, Snack
Cuisine: Indian
Servings: 6 People
Author: Sapana Behl
  • 1 1/2 cup fine semolina
  • 1 1/4 cup mango puree
  • 1/4 cup oil, any flavorless oil
  • 1/4 cup yougurt
  • 1 1/2 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon cardamom powder
  • 3/4 cup sugar, I used less as I wanted a low sugar cake
  • 1/4 cup pistachios,chopped (optional)
  1. Preheat oven to 350°F and line a 7 or 8" loaf tin with parchment paper or grease with oil and dust with semolina.

  2. In a mixing bowl sift together semolina, baking powder and baking soda. Stir in cardamom powder.

  3. Add oil, yoghurt and mango puree and whisk to combine.

  4. Transfer the mixture to the prepared pan, tap on counter. Sprinkle chopped pistachios on top.

  5. Bake in the oven for about 50 minutes or until a skewer inserted in the centre of the cake comes out clean.

  6. Remove the cake from oven, let it cool for 10 minutes in the pan.

  7. Cool completely on wire rack. Slice and serve the cake.

Recipe Notes

Store the cake in the refrigerator but let me tell you it won't last to store.

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This is part of the Bake-a-thon 2017

Best Regards,
Sapana Behl

8 comments on “Mango Semolina Cake”

  1. The texture looks amazing Sapana, what a lovely tea cake to serve!

  2. I have made something similar sometime back and that too a couple of times since we couldn’t get enough of it! The cake looks delicious…

  3. Vaishali says:

    What all we have to do to click ! Sometimes I just hide things right at the back and lower shelf of Frig . I am loving this mango bake , looks fantastic and now I am craving some cake .

  4. Priya says:

    Even it happens to me, since its winter its gets too dark even before 5pm. Really its too hard to click pictures. Semolina cake rocks Sapana and looks super soft.

  5. This semolina cake looks perfect for evening tea

  6. Pavani says:

    I saw a similar mango-semolina recipe somewhere long time back, but forgot to bookmark it. I keep looking for it once in a while and here you baked it for me 🙂 Thank you so much for the recipe — I’m definitely going to make this some time soon.

  7. kalyani says:

    ur family seems to be a major mango fan – so many recipes 🙂 would love to try this in the mango season with fresh mangoes

  8. cake looks so soft andmoist and with mango – who can resist this awesome cake

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