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“description”:”Eggless Mango Sooji Cake is a moist, gluten-free rawa cake made with fresh mango pulp and semolina, naturally sweetened and perfect for a wholesome indulgent treat.”,”author”:{“@type”:”Person”,”name”:”Neetu”,”url”:”https://www.bakewithneetu.com”},”datePublished”:”2026-07-10″,”prepTime”:”PT15M”,”recipeYield”:”2 servings”,”recipeCategory”:”Cakes”,”keywords”:”eggless mango cake, mango rawa cake, sooji cake, gluten free mango cake, eggless semolina cake”}
Eggless Mango Sooji Cake – Mango Rawa Cake
🥄 Prep: 15 min
🔥 Cook: 10 min
🍽 Serves: 2 servings
A no-fuss, eggless mango cake made with real ingredients that you can feel good about serving to the whole family.
Why You’ll Love This Recipe
If you are looking for a cake that tastes like summer sunshine in every bite, this Eggless Mango Sooji Cake is exactly what you need to bake today. Neetu brings you a recipe that is as wholesome as it is delicious, celebrating the golden sweetness of ripe mangoes in the most effortless way possible.
Sooji, also known as rawa or semolina, is naturally gluten-free when sourced carefully and is packed with energy-sustaining complex carbohydrates that keep you fuller for longer. Mango pulp adds a beautiful dose of Vitamin C, Vitamin A, and natural fruit sugars, meaning you can enjoy a slice of this cake and feel genuinely nourished rather than guilty.
- ✅ It is completely eggless, making it perfect for vegetarians and those with egg allergies who still want to enjoy a soft and moist homemade cake.
- ✅ The natural sweetness of mango pulp does most of the heavy lifting here, so you use far less added sugar than a conventional cake recipe would require.
- ✅ Sooji gives this cake a wonderfully dense yet tender crumb that holds together beautifully without a single gram of refined flour or protein powder.
- ✅ With just six core pantry ingredients and no complicated steps, this is a cake that even a first-time baker can pull off with total confidence.
Ingredients You’ll Need
(Full measurements in the recipe card below)
Wet
- • 1 cup mango pulp — sweetness and moisture
- • 1/4 cup oil — keeps cake soft
Dry
- • 1 cup sooji/rawa — base and texture
- • 1/2 cup sugar — adjust to mango sweetness
- • 1 tsp baking powder — lift without eggs
- • 1/4 tsp salt — balances flavor
Substitutions
| Ingredient | Swap |
|---|---|
| oil | melted coconut oil or butter |
| sugar | jaggery powder or coconut sugar |
| mango pulp | store-bought Alphonso pulp works great |
How to Make It — Step by Step
Mix Wet
Whisk mango pulp, oil and sugar together until sugar dissolves completely
Add Dry
Stir in sooji, baking powder and salt until no lumps remain
Rest Batter
Let batter sit 10 minutes so rawa soaks up moisture and swells
Bake
Pour into greased tin and bake at 180C for 25 to 30 minutes until golden
Cool and Serve
Cool 10 minutes before slicing so the cake sets and holds its shape
Tips for the Best Result
Let the batter rest for 15 to 20 minutes before baking so the sooji absorbs the mango pulp fully and gives you a moist, soft texture.
Use thick, sweet alphonso or kesar mango pulp for the best flavor. Thin or watery pulp can affect the texture of the cake.
Check the cake at the 25-minute mark with a toothpick. Sooji cakes can dry out quickly, so pull it out as soon as the toothpick comes out clean.
How to Store
Frequently Asked Questions
Yes, sooji made from rice or corn is gluten free, but traditional wheat sooji is not. Use certified gluten free rawa if you need a fully gluten free cake.
Yes, canned alphonso or kesar mango pulp works well. Just make sure it is thick and not too sweetened, and adjust the sugar accordingly.
Yes, you can reduce the sugar if your mango pulp is very sweet, or substitute with jaggery powder for a refined sugar free version.
The batter likely did not rest long enough for the sooji to absorb the liquid. Always rest for at least 15 minutes before baking.
Nutrition Per Serving
| Nutrient | Per Serving (2 servings) |
|---|---|
| Calories | — |
| Protein | — |
| Carbohydrates | — |
| Fiber | — |
| Fat | — |
| Sugar | — |
Estimates only — values vary with exact brands used.
Ingredients
- → 1 cup Mango pulp
- → 1 cup Sooji/Rawa
- → 1/2 cup sugar
- → 1/4 cup oil
- → 1 tap baking powder
- → 1/4 tsp salt
- → Cardamom and garnish are optional
Instructions
- 1. Whisk mango pulp, oil and sugar together until sugar dissolves completely
- 2. Stir in sooji, baking powder and salt until no lumps remain
- 3. Let batter sit 10 minutes so rawa soaks up moisture and swells
- 4. Pour into greased tin and bake at 180C for 25 to 30 minutes until golden
- 5. Cool 10 minutes before slicing so the cake sets and holds its shape
▶ Watch Me Make It
See every step in action.
MasterChef India contestant turned healthy baking creator. I specialise in eggless, no-oven, and gluten free recipes made with real ingredients — no protein powder, no shortcuts. Subscribe on YouTube for a new recipe every week!
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Give this Eggless Mango Sooji Cake a try and let the tropical flavors brighten your day! Do not forget to tag @bakewithneetu on Instagram so Neetu can celebrate your delicious creation with you.
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