Eggless Mango Cake

Posted on Jun 3rd, 2014

by Sowmya Venkatachalam

Categories:

Reading Time: 3 minutes

Mango all time favourite fruit for many of us. We can do many different dishes using sweet and ripe mangoes. How about eggless Mango Cake?? This time I tried to make this diary free as I have received requests from few people asking for diary free cake. This is a diary free eggless mango cake, but it is so spongy that you can’t believe unless we explicitly say that it is eggless. Try this simple, yummy and spongy Eggless Mango Cake and share your experience.

Eggless Mango Cake

Preparation and Yield:

Preparation time	15 mins
Cooking Time	40 mins
Servings	10

Eggless Mango Cake

Ingredients:

Maida / all purpose flour	1.5 Cups**
Fresh Mango Pulp*	1.5 Cups
Oil	1/3 Cups (80 ml)
Sugar	2/3 Cups
Vannila Extract	1 teaspoon
Baking Powder	2 teaspoon
Bicarbonate of soda / Baking Salt	1/2 Teaspoon
Cardamom	1/2 teaspoon
Salt	1/2 teaspoon

* I have got the store bought Mango Pulp in a tin. We can use fresh mangoes and make pulp from it.
** 1 Cup Capacity – 250ml

Eggless Mango Cake

Method:

Preheat the Oven to 180 degree Celsius or 350 degree F. Take a cake tin and grease it with little oil and dust it with flour
Take a mixing bowl and pass the maida, baking powder, baking salt, salt, cardamom powder through the sieve so that all the dry ingredients get mixed up well.

In another mixing bowl, add mango pulp, vanilla extract, sugar and oil and whisk well until they are combined well

Now mix the dry and wet ingredients and gently fold it till they are combined well. Do not over beat it. Pour this on to a cake tin greased and dusted with flour. Bake it in the pre-heated oven for atleast 35-40 minutes. For me, it took nearly 38 minutes. Insert a tooth pick and check if it comes out clean.

Take out the baked cake and place it in a cooling rack an allow it to cool off atleast for 15-20 minutes. Now remove the cooled cake from the cooling rack and cut it into pieces