Eggless Mango Cake Recipes

EGGLESS MANGO CAKE RECIPE IN 3 SIMPLE STEPS

Steps:

• Sieve together the dry ingredients - Flour, baking powder, baking soda, cardamom powder and salt. Mix using a spoon and set aside.
• Into a separate bowl, whisk together mango puree, melted butter, milk and sugar until homogenous.
• Add the dry ingredients into the wet in three batches and fold until you get a lump-free batter. Do not over-mix the batter. (The right way to add the second set of dry ingredients is when you could still some bits of flour left from the previous addition).
• Transfer the cake batter into greased loaf tin. Level the top with a spatula.
• Gently tap the tin onto the counter top to release the air bubbles.
• Bake it in a preheated oven of 180°C for 45-55 mins until a skewer inserted into the centre comes out clean.
• Once baked, let the cake sit in the pan itself for 3-5 mins.
• Run a knife around the edges of the cake. Invert it onto a wire rack to release the cake completely.
• Once cooled, slice the cake and enjoy.

EGGLESS MANGO CAKE RECIPE

Steps:

• Preheat the oven to 350° F / 180° C, and position a rack in the middle of the oven. Grease a loaf pan with little oil and line with parchment paper.
• Measure ½ cup of whole milk, and add vinegar. Mix well and set aside for 5 to 10 minutes. In the meanwhile, prep your dry ingredients.
• In a mixing bowl, sift cake flour (refer to notes to make your own), baking powder, baking soda, table salt, and ground cardamom from a height. Whisk well and set aside.
• After 15 to 10 minutes, the buttermilk will curdle. It is ready to be used in the recipe.
• In another mixing bowl, add mango pulp, oil, castor sugar, and prepared buttermilk.
• Whisk well until everything is well combined and you have a homogeneous mixture.
• Pour the wet ingredients over the dry ingredients. Mix just until combined and no more flour pockets are visible. Do not over-mix, or you will end up with a pretty flat cake. A few lumps are okay in the batter.
• Transfer the batter to the prepared loaf pan, and smooth the surface with a spatula. Tap the pan against the countertop to remove any air bubbles.
• Bake at 350° F/180° C for about 50-55 minutes or until a toothpick inserted comes out clean.
• Transfer the cake to a cooling rack. Let it cool down in the pan for 10 minutes, then remove it from the pan and cool on the rack completely.

EGGLESS MANGO CAKE

Steps:

• Pre heat the oven at 350 deg F/ 180 deg C

EGGLESS MANGO CAKE RECIPE

Steps:

• To prepare Eggless Mango Cake Recipe, prep up with all the ingredients first. Chop nuts and de seed mango and chop its pulp, discarding the peel.
• Preheat the oven at 190 degree Celsius for 10 minutes. Prepare the baking pan by greasing with a little oil or butter and dust 1-2 teaspoon of maida/all-purpose flour.
• Mix the dry ingredients-maida, chiroti rava, milk powder (if using), baking soda, baking powder and salt well in a mixing bowl. Keep aside.
• In a Mixer, puree mango along with sugar and cardamom. No extra water is required at this stage.
• Later mix all the wet ingredients in another mixing bowl-mango and sugar puree, oil, and curd. Give a nice stir to mix them evenly.
• Slowly mix the dry and wet ingredient mixtures now by combining well to form a thick cake batter of dropping consistency.
• Add hot water about 2 tablespoons (not any more than 1/4 cup water is required).
• Add chopped nuts and mix once. Reserve above 1 tablespoon of nuts for topping.
• Transfer the batter to the prepared cake pan. Top the cake batter with remaining chopped nuts.
• Bake in the oven at the same temperature for 30-40 minutes.
• Check after 30 minutes. The top should have turned to a golden brown in color and if you check with a toothpick in the center of the cake it should come out clean when the cake is done. My cake took 38 minutes.
• Cool the eggless mango cake recipe for 15-20 minutes on a wire rack, unmold and slice them.
• Serve the Eggless mango Cake is ready to be relished with a scoop of Mango ice cream or vanilla ice cream with chopped mango slices to go with it perfectly.

EGGLESS MANGO MARBLE CAKE LOAF ( EASY TEA TIME CAKE RECIPE )

Steps:

• Pre heat oven to 180 deg c or 350 deg f for 15 mins
• Prepare a 9*5 loaf tin or pan of your choice by greasing it with oil and dusting with flour.
• Line the base with parchment paper.
• Melt chocolate with milk in microwave on 50%power or on double boiler , stir until smooth and melted.Keep it aside.
• Sieve dry ingredients in a bowl except sugar.
• In another bowl take sugar and mango puree . Whisk it until sugar lis melted. Add in milk, vinegar, oil and vanilla extract.
• Add the liquid ingredients to dry one's.
• Whip it until smooth and no lumps ,approx. 30 secs ,don't overmix
• Take 4 tablespoon cake batter and mix with melted chocolate well ,keep aside.
• Pour the prepared mango cake batter in the tin top with chocolate cake batter. If you want the marble effect run a fork in the center of the pan vertically down to create swirls.
• Gently tap the pan on the kitchen counter , top with nuts .
• Bake on middle rack until toothpick comes out clean . Around 40-55 mins for 9*5" pan . Mine was done at 48 mins. Timings for other pans given in the notes.
• Insert toothpick at 42 minute mark and check or bake more until the toothpick comes out clean. Take the pan out of the oven .
• Let it cool down in the pan for 10 mins then gently run a butter knife to loosen the edges. Invert the cake using oven mitts on cooling rack.
• Carefully unmold it. Peel off the parchment and turn it back right side up.
• Let it cool completely before slicing .Enjoy warm or chilled.