EGGLESS MANGO CAKE RECIPE

Eggless Mango Cake… moist , fluffy ,super easy and very tasty. Perfect as a snack or for breakfast .

Few other eggless cakes you can check at blog are Mango Semolina Cake , Tutti Frutti Cake , Chocolate cake , Choco lava cake , Marble cake etc

You can check a quick video of how to do Eggless Mango cake

About the Recipe

 If you are under the misconception that egg less cakes never turn out to be soft, this eggless Mango Cake Recipe will surely prove you wrong .Its moist, fluffy, tasty and very soft, with the blend of mango and cardamom flavors and nutty crunch with perfectly balanced sweetness in each bite !!! Yummy !!

The smell of the mango cake while it was baking was mind blowing ..All the ingredients used in this cake are very simple and mostly available at home. With just few ingredients , few simple steps yummy Egg less mango cake is ready …

Replace milk with some almond milk and you have eggless vegan Mango Cake

• Egg free
• Vegan
• Moist and very soft
• Easy and beginner friendly
• perfect for any occasion or as a snack
• can be made on stove top too

Eggless Mango Cake Recipe with step by step photos :

• Preheat oven/ OTG @180 c for 10 mins. Grease tin, line with parchment paper.
• Peel and dice Ripe Mangoes . Add it to a blender.

• To the same blender add sugar , oil and vanilla essence . Puree smooth.

• Transfer the blended mango puree to a mixing bowl . This is our wet ingredient of cake .

• To a sieve add wheat flour / all Purpose flour . Alternatively , you can add a mix of both as 50 : 50 proportion .

Also add to the sieve , baking powder , baking soda and salt . Seive well and keep the mixture aside . This is our Dry ingredient of cake.

• Add dry ingredients into wet ingredients…in steps. Don’t dump all the flour into wet ingredients at once . Add in steps and incorporate well . Make sure there are no lumps formed , at the same time don’t over mix .

• Check consistency of cake batter and add milk accordingly to adjust consistency. For me took almost 1/2 Cup milk. Add chopped nuts .

• Transfer the cake batter into tin. Tap and spread uniform. Garnish with nuts if you want. I added cashew and walnut.

• Bake @180 c for 45-55 mins. Check with toothpick if cooked. A clean and dry toothpick coming out of the mango cake confirms that the cake is made;

• Allow to cool 2-3 mins and transfer to a wire rack. Let the cake cool well before you cut them into slices.

• Enjoy !! You can froast them too if you wish .

Points to note while making Eggless Mango Cake

• If you don’t have fresh mango , you can use mango puree.
• To make this cake i usually use 100 % wheat flour . You can use 100 % All purpose flour or 50-50 of wheat and maida. You can see what works best for you
• The quantity of milk required varies from flour used. If its a fully APF cake , you may need less milk . Wheat flour may take little more milk . So be careful , check consistency and add slowly .
• It can be made fully vegan by swapping regular milk with almond milk or any other plant based milk.
• If you want to make sugar free , swap sugar with equal quantity or little more Honey .
• Sifting dry ingredients properly is very essential . This helps in holding more air, helps batter to raise , resulting in the fluffy texture of the cake.
• Make sure , not to over mix cake batter . The end result and texture of the cake will be dense and chewy.
• I have used an OTG ( Murphy Richards). Cooking time may vary little if using microwave or on stove top.