Eggless Mango Cake
Eggless Mango Cake... moist , fluffy ,super easy and very tasty. Perfect as a snack or for breakfast .
Ingredients
Wet ingredients
- 1 cup Mango, diced
- 3/4 cup Sugar
- 1/4 cup Sunflower Oil / Neutral Oil , (can add 2-3 tsp extra too no problem) or replace with melted butter
- Tsp Vanilla Essence/ cardamom essence/
- or
- 2-3 nos Cardamom / Elaichi
dry ingredients
- 2 cup Wheat flour/ Maida
- 1.5 tsp Baking Powder
- 1/2 tsp Baking soda
- 1/2 tsp Salt
Other ingredients
- handful of Nuts , optional ( cashew , walnut )
- baking tray
- parchment paper
- oil to grease
Instructions
- 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 .
- 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 frost them too if you wish .