Eggless Mango Cake

 

Used to be many moons ago that Bawarchi (an Indian website) was the information center for cooking needs, great recipe ideas and hundreds of recipe contributions. The design and layout of the site was simple, yet pleasing to the eye with no glaring images or advertisement, simple categories and it was very easy to look for recipes. The contributors would provide their email id’s and request for user feedback. So it was in a way very early stage of food blogging.

 

As a new bride in Boston, with very limited knowledge in cooking I used to visit this site often and try out different recipes. There could have been many more recipe related websites but Bawarchi was huge amongst our friend circle. We used to forward each other the links of the recipes that came out good, discuss them over the phone and thus expand our culinary skills. (Not to forget the phone calls to mothers and MIL’s back home!)

 

On one such escapade, I had found this easy, eggless recipe for Mango Cake. Bawarchi is now part of Sify and the recipe then moved here (Mango Cake). For a novice baker and cook I found this to be easy, effortless and but with delicious taste. The cake is soft and moist and the combination of mango pulp and cardamom is like a match made in heaven. The taste is more like Mango Suji Halwa/Mango Rava Kesari.

 

I have also tried this using banana instead of the mango with equally delicious results.  I am pretty sure this combination will work with other fruits as well. As the author has suggested this cake can be cut like burfi (diamond shapes) and that helps in easy serving. Even though the original recipe does not call for nuts, chopped walnuts and raisins enhance the taste of this cake.

 

Recipe Source: Here

Ingredients:

  • 1 cup of Semolina/Rava/Sooji ( I used the fine variety)
  • 1 cup Mango pulp ( I used ready made Kesar Mango pulp for this/ even fresh mango pulp should be fine)
  • 1/2 cup Butter (melted)
  • 1/2 cup Sugar
  • 1 teaspoon Baking powder
  • ½ tsp ground cardamom(elaichi)
  • ¼ cup chopped walnuts, raisins(optional)

Some notes:

1) Please make sure that the mango pulp is thick and light yellow in color. I have seen that some brands of mango pulp are not thick and do not have good flavor and smell.
2) If you use a pulp that is not thick and if you find that the cake batter is not thick then let is stand aside for 20 minutes, until the mango pulp is absorbed by the semolina.
3) I found that if you place not-so-thick batter directly in the oven it takes a longer time to bake and then browns the cake. It does not get that beautiful, rich yellow color.

4) Place it in the middle rack while baking. 

 
  • Note: There is no need to roast the rava/sooji.
  • Pre-heat the oven to 375 degrees.
  • Mix the Sooji(Rava) with sugar, cardamom, nuts(optional) and baking powder.  
  • Next add melted butter and mix well. Finally add the mango pulp and mix again. Let it sit for 10 minutes.
  • Place in the oven and bake for 30-35 minutes. Be careful and keep a close watch after 25 minutes.
  • Check with a fork to see if properly baked. If the knife comes out clean then remove immediately. If it is kept for a longer time, the cake will become hard especially on the top.
  • Allow to cool completely and then cut and serve.

 

Method:

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122 comments

  1. indosungod says:

    Looks gorgeous RC. I will taste and pronounce delicioys anything with a Mango color.
    Same here, Bawarchi was my teacher too. I don’t like it as much after it became part of Sify.

  2. Laavanya says:

    I hardly bake with mango.. just cut and eat most of the time.. Looks pretty. I used to haunt Bawarchi during my early cooking days too 🙂

  3. Soma says:

    U are so right about that combination.. nothing can go wrong in any recipe with that!.. This is a very very different kind of cake… & Supriya i am coming over:-D

  4. Pavani says:

    I remember looking for recipes on Bawarchi.. All google searches lead to Bawarchi those days. That cake looks extremely delicious and simple too. Will try, my son might light it.

  5. RedChillies says:

    Thanks Asha. This has the taste of Kesari bhath albeit a thicker one and softer too. I am so glad I found this recipe there.

    Thanks ISG. We are fans of mango too and anything with mango raw or ripe we are toast 🙂 Sify does not have that same appeal as Bawarchi isn’t it?

    Thanks Trupti. We are mango lovers too and we miss it so much here in the US ;-(

    Thanks Laavanya. hah, what can I say. MAybe you can try this once and you will not regret it. Then after that you will eating it as is 🙂 😉

  6. RedChillies says:

    Thanks Ashwini. This is flavorful and tasty and amore like Kesari bhat with drier version.

    Thanks Soma. Please do come over, my doors are open for you. But the mango cake is long gone, but I can make them for you, they are so easy to make and bake. Since this does not use AP flour but uses Sooji this is different.

    Thanks Suparna. Jackfruit cake eh? Now you have me thinking girl. The only sweet jackfruit recipe that I could think was deep fried muliks. 🙂

    Thanks Cham. The color of the mango pulp was very pretty and that carried over to the cake.

  7. RedChillies says:

    Thanks Madhu. The taste is good too, hope you can give it a try.

    Thanks A&N for the kind words. The store brought mango pulp had a great color and that went to the cake.

    Thanks Pavani. Good old days eh? I forgot that all google searches used to lead to Bawarchi right? I even used to wait to see the new contributions everyday…it was that good.The cake is light and flavorful.

    Thanks Lavanya. So glad you liked it.

  8. Deesha says:

    This really is absolutely delicious, with the mango season comin in, Iam gonna try this for sure RC. The saree border looks really nice & goes well with the pic. Nice click

  9. Bharti says:

    OMG, I had tried this one from bawarchi too! Ages ago..it truly is a delicious recipe. I think one Diwali I went nuts and baked up a whole lot of these to give away.

  10. Madhuram says:

    I also used to browse Bawarchi regularly. My husband used to call it as Bakkarwadi, I don’t know why! The cake looks awesome RC. Did you use a bread loaf pan?

  11. SJ says:

    Can anything go wrong with Mangoes? Love the colour and the saree and the presentation. Why, why do you have to be so far away?

  12. RedChillies says:

    Thanks Mala. So glad you liked it.

    Thanks Deesha. You could try with the readily available Mango pulp if you are not able to find the mangoes. Thanks I love that saree color too. It is an orange Mysore Silk saree 🙂

    Thanks Bharti. I had bookamrked this long time ago, but forgot about it. I found this lying some where in my old books and decided to try it again. It is a delicous recipe.

    Thanks Mahimaa. Now that is the spirit, please do try with pineapples and let me know.

  13. RedChillies says:

    Thanks MAdhuram. Bakkarwadi? Now that is quite a name! You are so right. I did use the loaf pan. But shhhhh…don’t tell Bharti, else she will say that this is a bread 🙂

    TBC, yes there is no need to roast this. thanks for reminding me, I will update it in the post as well.

    Thanks SJ. Sigh! What can I say about mangoes right? Now now now, what are you waiting for? Go to the nearest grocery and go get a can of mango pulp.

    Thanks Ujwal.This is definitely worth trying once.

    Thanks Pavithra for the kind words. Glad you liked it.

  14. Uma says:

    I also used to be a frequent visitor to Bawarchi! Actually I submitted a dal recipe for that site long back. I don’t know if it is still there or not 🙂

    Mango cake with Sooji is a great idea RC! Looks so pretty and tempting. Love the presentation like a staircase! Did I say your saree behind those cake pieces is so beautiful? 🙂

  15. Miri says:

    I remember Bawarchi very well – one of the first India centric food websites. Plus you could contribute your own recipes – and I did that too 🙂

    Thanks for this eggless recipe – another one to make for MIL while she is here, though I must say with my fondness for mangoes, its going to be very difficult to keep some mangoes aside for baking! 😉

    Miri

  16. Madhumathi says:

    OMG..This eggless mango cake is so adorable.I can’t wait to try this.Perfect for the season.The presentation is also very creative and you have clicked it nicely!

  17. Purnima says:

    RC, even can relate to Bawarchi in the same way..as new bride, for various easy recipes! 😀 The pic looks vibrant n pretty! Tks for sharing!

  18. tbc says:

    Hey RC,
    I just made this (without changing your recipe too much). It came out well. Thank you so much for the recipe! 😀

  19. Raaga says:

    I made sheera on Saturday morning and was thinking about how it would taste when baked.

    This looks great. I shall try it sometime.

  20. DK says:

    aaah! U made me crave for this so much! I had to go and make sooji halwa and now am back again with a cup! I had to say this cos – we are in the middle of a move and I have such minimal utensils and ingredients – yet where there is a will there is a way they say – u really dont want to know how I made it! But this recipe will be a must try the minute I start cooking in my new kitchen!

  21. RedChillies says:

    oooh thanks a bunch Uma. Now that Bawarchi is moved to Sify, you should be able to find it. I had this mango recipe from Bawarchi and was able to find it on Sify. It is fun isn’t it? I was planning to send my recipe long time ago, but I was way novice then and so did not have the nerve.

    Thanks Miri. Jee, you girls are good. So many of you contributed there 🙂 I am with you in regards to the mango. But this time I got the pulp from Indian store. we are not getting good mangoes here yet.

    Thanks MAdhumathi. Hope you get to try this. It is easy and fun to make.

    Thanks Sunshinemom. Kahan ho Aap? Bahut din se dikhayi nahin diye, miss kiya aapko. I love this for the same fact, I don’t have to stand and stir the kesari bhat. I am way too lazy 🙂

    Thanks Jayashree. ME too, I cannot stand Bawarchi now that it is part of Sify. With so many blog around, that looks dull now 🙁

  22. RedChillies says:

    Thanks Purnima. Yeah, I know what you mean. There is so much enthusiasm when we are newly weds and want to show off 🙂 Bawarchi was the right stop for that.

    Thanks Vaishali. I used to visit Bawarchi every single day and would look for interesting recipes. I had that enthu to try also way back then.

    Hey TBC. That was quick and thanks for letting me know. So glad you liked it. Now I know, you love mangoes way too much eh 😉

    Thanks Sowjanya. This is one of my favorite saree and recipe 🙂

  23. RedChillies says:

    Thanks Avisha. Glad you liked it.

    Thanks Raaaga. See I was able to read your mind. You think and I cook, we make a great pair 🙂 😉

    Thanks DK. You are my kind of girl and I am so poud of you. I would go any lengths to make the sooji halwa. Good luck with the move, girl. Hope you see you soon.

  24. Sia says:

    RC, bawarchi was one of the sites that helped me with cooking during initial days 🙂 and that mango cake looks beautiful!

  25. Sindhirasoi says:

    SO very true….Bawarchi was the first FOOD WEBSITE (i never knew a term food blog existed till one and half year back)i checked out, and now it has lost its glory since Sify took it up(Thts our darn internet service provider , i can never miss an opportunity to lash them )
    The cake looks so lovely and recipe sounds so simple, and a cake without flour(spl. maida) is such a new thing for me to learn
    Thanks for sharing this lovely recipe

  26. Merril Christie says:

    I made this mango cake the other day and it was soooooo delicious and sooo easy to make. The longest part was shelling the cardamom and powdering it. The rest was a piece of delicious eggless mango cake:). Thank you for the recipe.

  27. Bhavana says:

    Hi there,

    I made this delicious cake yday and it came out very well. My husband was very surprised that I could make such a delicious food… Thanks to you for sharing the receipe. My Mango cake was tasting yummy but the colour was bit dark not like the one shown in the pic…. any idea why it became dark ?

  28. RedChillies says:

    Hi Bhavana,

    So glad to know that this came out well and that your family liked it. I have used the Kesar Mango pulp for this recipe and it is light yellow in color. Also if the cake gets even slightly over baked it gets darker color and also hard. Hope this helps.

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