Who doesn't love mangoes? It's a summer obsession in our household. This super easy cake is one of my all-time favorites. It's vegan, eggless and nut-free. It turns out perfect every single time without fail and is soft and yumm!
Ingredients
- 1 cup fine sooji/rava/semolina
- 1 cup Mango pulp (Fresh or Canned)
- ½ cup sugar
- ¼ cup olive oil
- 1 teaspoon baking powder
- 1 tablespoon raisins
Instructions
- Mix all the dry ingredients (rava, sugar, baking powder, and raisins) together.
- Add oil and mango pulp and whisk really well.
- In the meantime preheat oven to 350 degrees.
- Grease the cake pan using oil and pour in the batter.
- Transfer the pan to the oven and bake for about 35-40 minutes or till a toothpick poked in the center comes out clean.
- Remove from the oven and let it cool completely.
- Slice, serve, and enjoy!
Recipe Notes
- Use more oil for a softer and super moist cake.
- Use fresh mangoes for an even more delicious cake.
- It can be prepared in advance and can be stored for almost a week.
