Simple, elegant and delicious Eggless Mango Cake recipe with step-wise pictures. This Mango Loaf cake is made without butter or eggs.
Can you see that I am trying to squeeze in one more mango recipe before the season ends in a few days? So, making an eggless mango cake has been on my mind for quite a while now and I finally got to try it this week. This golden beauty of a mango loaf cake uses neither butter nor eggs, like most of my cakes on this blog. It is laced with the flavor of cardamom and a delicate taste of mangoes.
What makes this Eggless Mango Cake special?
- It uses no butter or eggs.
- It slices and stores well.
- It is super moist and flavorful.
- It is easy to make, almost a single bowl cake recipe.
Usually in all my eggless cake recipes, I use plain yogurt or curd but, in this recipe, I replaced it with thick homemade mango puree. The beauty of oil-based cakes is that they retain the moisture and remain soft even when stored in the fridge and not become stodgy stones after a day. With the beautiful Mallika mangoes, the cake looked as well tasted delicious. It is perfectly fine to use canned mango pulp too, but during the season don’t forget to use fresh mangoes.
This Eggless Mango Cake works brilliantly as a tea cake – it is light, moist and not overly sweet. Due to the inherent sweetness in the mangoes, I used a little less sugar than usual and yet, the cake was good. I noticed that the top and bottom of the cake turned golden pretty quickly, probably because of the use of the mango fruit. However, we loved this golden hue and it was a nice coffe/tea time treat.
You can add variations to this mango cake by adding chocolate chips or sliced almonds, both on top as well as fold it in the batter too. It is also easier to turn this into a Mango Chocolate Zebra Cake, if you feel adventurous 🙂 By the way, the best way to get a nice, plump piece of cake is wait for it to completely cool down and then slice it.
How to make Eggless Mango Cake | Eggless Mango Loaf –
1 cup = 250 ml, 1 tbsp = 15 ml, 1 tsp = 5 ml
Detailed step-wise picture recipe of making Eggless Mango Cake | Eggless Mango Loaf –
1. In a large mixing bowl add all purpose flour, baking soda, baking powder, salt and cardamom powder. Mix it roughly.
2. Sieve this dry mixture two times from a height – this ensures that everything is mixed correctly.
3. In another bowl, add wet ingredients – mango puree, oil and milk.
4. Whisk the wet ingredients until oil is well incorporated. Now add castor sugar.
5. Mix it well until the sugar dissolves.
6. Grease and line a 9×5 inch loaf tin with parchment paper. Preheat the oven at 180°C for 10 mins.
7. Now make a well in the center of the dry mixture and pour the wet mixture.
8. Gently fold the wet mixture into the dry mixture. Don’t over-mix or the cake won’t raise.
9. Pour the batter into the lined cake tin.
10. Bake at 180°C for 30-35 mins until a tester comes out clean. Let it cool down for 10 mins before inverting on to a wire rack. Cool it down completely before slicing.
11. Serve the slices with a cup of coffee/tea. Store in an airtight container in fridge for up to 5-7 days.
- If you are using canned mango pulp, reduce the quantity of sugar to 2/3rd cup.
- You can also use the same mixture to make cupcakes.
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