Eggless Suji Mango Cake Recipe

If you are a fan of mangoes and crave a homemade cake but don’t have access to an oven, we have got you covered! In this recipe guide, we will guide you through the process of making a delicious eggless suji mango cake recipe. You will be amazed at how simple and satisfying this recipe is, even without traditional baking equipment.

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This eggless suji mango cake recipe allows you to enjoy a moist and aromatic cake that perfectly combines the nuttiness of semolina with the lusciousness of mangoes.

The beauty of suji mango cake lies not only in its taste but also in its versatility. It can be enjoyed as a standalone dessert, a tea-time snack, or even as a special treat for celebrations. Plus, with its eggless recipe, it caters to those with dietary restrictions or preferences.

About the Suji Mango cake recipe :

For the Suji Mango cake recipe, combine semolina, mango puree, milk, sugar, and a few other ingredients to create a moist and flavorful cake that will satisfy your sweet cravings. Simply mix the ingredients together to form a smooth batter, let it rest for a few minutes, and then cook it on the stovetop using a pan or pressure cooker.

The result is a tropical delight, with the nutty texture of semolina perfectly complemented by the lusciousness of mango.

Here we will give you an eggless suji mango cake recipe. From the essential ingredients to the step-by-step preparation process.

Ingredients :

For the eggless suji mango cake recipe, gather the following ingredients:

• 1.5 cups Mango pulp
• 1 cup sugar powder
• 2 cups/250 grams of suji (semolina)
• 1/2 cup refined oil
• 2 cup milk
• 2 tsp baking powder
• Tutti-frutti
• Pistachios
• Cashew nuts

How to make Suji Mango cake?

In a mixing bowl, combine 2 cups/250 grams of semolina, 1 cup sugar powder, and 1/2 cup refined oil. Combine properly.

Now, put 1.5 cups of Mango pulp in a mixer jar and make a paste by grinding it.

Then add mango puree and milk to the mixture. Mix everything together until a smooth batter is formed. Ensure there are no lumps and the ingredients are well incorporated.

Depending on the consistency of your batter, you may need to adjust the amount of milk.

After that, allow the batter to rest for about 15-20 minutes.

Take a heavy-bottomed deep pan. Place it on the stovetop and preheat it on low heat for a few minutes.

Place a small stand or a heat-resistant bowl inside the heavy-bottomed deep pan.

While the pan is preheating, grease the inside surface of the cake tin with oil to prevent the cake from sticking.

now, put 2 tsp baking powder, tutti-frutti, pistachios, and cashew nuts in the batter. Mix it properly.

Pour the prepared batter into a greased cake tin baking. Spread the batter evenly.

Then place the cake tin on the stand inside the preheated pan. Cover the pan with a lid.

Bake the cake on low heat for approximately 40-45 minutes. Maintain a gentle and consistent heat throughout the baking process.

After 40-45 minutes, check the cake for doneness. Insert a toothpick into the center of the cake. If it comes out clean or with a few crumbs clinging to it, the cake is ready.

If the toothpick has wet batter on it, continue baking for a few more minutes and retest.

Once the cake is fully cooked, turn off the heat and carefully remove the cake tin from the pan.

Allow the cake to cool in the tin for about 10-15 minutes. This will help it set and firm up slightly before unmolding.

Then take out the cake from the tin and slice the cake into desired shapes and sizes.

Serve the eggless suji mango cake and revel in the delightful combination of semolina and mango flavors.

Our other delicious cake recipes,

• Mawa Cake
• Milk cake with Khoya
• Eggless Pancake
• Biscuit cake

RECIPE CARD

Let us know your thoughts and share your experience with this delightful eggless suji mango cake recipe! Drop a comment below and spread the sweetness by sharing it with your loved ones.