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Eggless Mango Semolina Cupcakes | Cake

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These eggless mango semolina cupcakes are dense, moist and delicious. Don’t forget to make some this mango season!

Eggless Mango Semolina Cupcakes

Okay, so I have one more mango recipe to share with you all! I know I know I’m a crazy mango maniac, I absolutely love this fruit and can have it in any form! Though honestly I best enjoy it as it is! Well, I don’t have the luxury of eating those heavenly Alphonso mangoes, so I make do with the pulp which is readily available in most Indian stores!

Eggless Mango Semolina Cupcakes

So I had bookmarked this recipe shared by Soniya, who blogs at The Belly Rules The Mind along with her friend Anvita! This is an eggless mango semolina cake. All you need it just 1 bowl, and 15 minutes of prep time, and you have yourself this delicious and exotic, tropical mango cake in 20 minutes flat!

I’m literally short on words on how to describe it, it is so good and decadent even without any frosting. However, you can probably use some cardamom infused whipped cream to make it look even fancier! This is yet another teatime cake that will definitely be added to my repertoire!

Eggless Mango Semolina Cupcakes

YOU MAY ALSO ENJOY THESE DELICIOUS EGGLESS CUPCAKE RECIPES,

Eggless Mango Semolina Cupcakes

STEP BY STEP INSTRUCTIONS TO MAKE EGGLESS MANGO SEMOLINA CUPCAKES OR CAKE

1.Preheat oven to 350 degrees F. Line a muffin pan with liners ( I used silicone liners) or you can use a loaf pan. In a mixing bowl, add semolina, sugar, salt and cardamom powder and baking powder. Mix well.

2.Add oil to this and mix again.

3.Add mango pulp, mix well.

4.Set this batter aside for 10 mins, so that the semolina absorbs the moisture.

5.Transfer the batter to the liners or loaf pan and bake for about 20 minutes if using the muffin pan or about 30 minutes if using the loaf pan. If the toothpick comes out clean, it’s done. Transfer to a cooling rack and let it cool for 10 minutes, then remove from the muffin pan/loaf pan and cool completely. Garnish with sliced almonds or nuts or frosting of your choice.

pictorial to make mango semolina cupcakes

NOTES

  1. The cupcakes do not really brown on top as the loaf cake, remove them out as soon as the toothpick comes out clean.
  2. I filled the batter almost to the rim of the liners, you can fill 2/3rd and probably get 8 cupcakes. They do not rise a lot.
  3. You can also use fresh mango pulp, try and use a pulpy mango. Cut the mango, scoop out the flesh, discard the seed. Make a puree without adding any water. Strain through a fine mesh sieve to get rid of any fibers.

HOW TO MAKE EGGLESS MANGO SEMOLINA CUPCAKES OR CAKE?

Eggless Mango Semolina Cupcakes | Cake

Freda Dias
These eggless mango semolina cupcakes are dense, moist and delicious. Don't forget to make some this mango season!

4 from 1 vote
Print Recipe Pin Recipe
Prep Time 15 mins
Cook Time 20 mins
Total Time 35 mins
Course Desserts
Cuisine Indian
Servings 7 cupcakes

Ingredients
  

Measuring cup used, 1 cup = 250 ml, 1 tsp = 5 ml

  • 1 cup fine variety semolina
  • 1/4 cup vegetable oil, I used sunflower oil
  • 1/2 cup sugar
  • 1 cup mango pulp, I used canned pulp
  • 1/2 tsp green cardamom powder
  • 1 tsp baking powder
  • 1/8 tsp salt
  • Nuts of your choice for garnish, optional

Instructions
 

  • Preheat oven to 350 degrees Line a muffin pan with liners (I used silicone liners) or you can use a loaf pan. In a mixing bowl, add semolina, sugar, salt and cardamom powder and baking powder. Mix well.
  • Add oil to this and mix again.
  • Add mango pulp, mix well.
  • Set this batter aside for 10 mins, so that the semolina absorbs the moisture.
  • Transfer the batter to the liners or loaf pan and bake for about 20 minutes if using the muffin pan or about 30 minutes if using the loaf pan. If the toothpick comes out clean, it's done. Transfer to a cooling rack and let it cool for 10 minutes, then remove from the muffin pan/loaf pan and cool completely. Garnish with sliced almonds or nuts or frosting of your choice.

Notes

The cupcakes do not really brown on top as the loaf cake, remove them out as soon as the toothpick comes out clean.
I filled the batter almost to the rim of the liners, you can fill 2/3rd and probably get 8 cupcakes. They do not rise a lot.
You can also use fresh mango pulp, try and use a pulpy mango. Cut the mango, scoop out the flesh, discard the seed. Make a puree without adding any water. Strain through a fine-mesh sieve to get rid of any fibers.
Keyword Mango Semolina Cake, Mango Semolina Cupcakes
Tried this recipe?Let us know how it was!

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I would love to hear from you! Please feel free to share your feedback with photos and suggestions to me at [email protected]

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Regards,

Freda

 

 

 

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Reader Interactions

Comments

  1. Shivani says

    This looks great! Would love to try this tonight for some friends. However, I’m falling short of just about half a cup of mango puree. Any substitutes that you could suggest for the remaining half? 🙂 Thanks!

    Reply

    • Freda Dias says

      Thanks Shivani! The consistency might change without that 1/2 cup, you could try adding a banana or 2 eggs if you eat eggs. But with the banana the taste will change.

      Reply

  3. Sahana says

    Hello! I found your recipes wonderful 😀
    Can you make a fire-less easy cooking recipe?? You know, as mother’s day is nearing, I wanna make something which would be really surprising for her…which she would remember and value in her heart. Please! ;-D
    🙂
    P.S I really love you blog! Have a g’day ahead!

    Reply

    • Freda @ Aromatic essence says

      Thanks Sahana! Sorry for getting back so late. Well you can make eggless mousse , there are so many no bake cheesecakes , a simple fruit parfait ( layer store bought sponge cake, then add fruits , try mangoes since they are in season, then layer with whipped cream or ice cream or sweetened yogurt/curd) you can easily try your own variations. I hope this helps 🙂 , you can try the mocha frappuccino that I shared few weeks earlier, simple and impressive 🙂

      Reply

  6. Lina says

    I had already made a comment on this! But cannot find it! This recipe is really wonderful Freda! I love the unique combo of ingredients which I am sure taste amazing when had together. I have never added semolina in cakes or cupcakes before! I am this recipe has to be tried!

    Reply

  9. Ei Gi Chakhum says

    Loved the cuppies Freda! The colour came excellent and beautiful. Love the fact that no food colour was added. ??

    Reply

  11. Smiling Notes says

    Looks incredible! You know what I have a can of mango pulp in my kitchen.. I think I’m gonna give this a try. Will let you know when I do 🙂

    Reply

      • Smiling Notes says

        I just made them yesterday and they tasted amazing Freda!! They were so soft and lovely. I like that the recipe makes just 7-8 muffins .. That way I don’t end up eating a lot since they are so delicious! Can I make a blog post about it? Of course will link your post back. Do let me know if it’s ok with you ?

        Reply

  15. Antonia says

    They sound delicious Freda! I love mangos and can just imagine how delicious these cupcakes are. I will definitely check out her blog 😀

    Reply

  24. Lana-Once Upon a Spice says

    I’ll have 2 please with a tall glass of icy milk just like in the photos 🙂 Gorgeous, Freda!!

    Reply

  27. Loretta says

    Just beautiful Freda, another mango maniac here. Love the simplicity of this recipe, yet I’m sure it tastes just divine. Great job!

    Reply

  28. CHCooks says

    Looks super awesome! 🙂 I am gonna try this soon! Thanks for sharing Freda 🙂 BTW, love your cute cupcake stand 🙂

    Reply

  30. thatmishmash says

    You are killing me and this will be the first known murder with happy cupcakes : ) This is summer heaven : ) ( sorry about the first message )

    Reply

  31. thatmishmash says

    You are killing me and this will me the first one murder with happy cupcakes : ) This is summer heaven !

    Reply

  35. tentimestea says

    These cakes look so sunny and full of mango Freda! Ohlala, the combination with cardamom sounds delicious. I hope it’s mango season soon for those Alphonso mangoes!

    Reply

    • Paula says

      I made it as a loaf and it did not rise despite my efforts..But when it cooled it was delicious.You can feel the texture of the semolina.so good with fruit..

      Reply

      • Freda Dias says

        Hi Paula, yes this cake doesn’t rise as much as the ones made with all purpose flour. But as you say it’s delicious nonetheless. Thanks for sharing your feedback 🙂

        Reply

Trackbacks

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  5. […] This rava cake is very similar to my Goan Baath Cake | Goan Rava Cake recipe. That cake contains eggs though and also has a good amount of coconut. The batter needs to sit overnight before being baked. This rava tea cake, on the other hand, is a quick one, the batter needs to sit for at least 30 minutes. This is because the semolina absorbs the liquid and fluffs up. The resultant cake is dense and moist. You can actually see each and every semolina particle perfectly fluffed up in the baked cake! Talking of semolina cake, you must also try another version of this cake – Mango semolina cupcake | cake (eggless).  […]

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  10. […] no added sugar, date & walnut loaf cake. After trying out  The belly rules the mind‘s eggless mango semolina cake, this cake was next on my list. So in case you are on a diet and still want to indulge in a slice […]

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  11. […] free,  date & walnut loaf cake. After trying out Soniya’s @ The belly rules the mind,  eggless mango semolina cake, this cake was next on my list. So in case you are on a diet and still want to indulge in a slice […]

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