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.
Nutrition Facts : ServingSize 1 slice, Calories 367 kcal, Carbohydrate 65.3 g, Protein 7.7 g, Fat 8.4 g, SaturatedFat 1.8 g, Cholesterol 1 mg, Sodium 131 mg, Fiber 2.2 g, Sugar 11.3 g
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