Eggless Mango Cake Recipe
A vegan Continental recipe with all purpose flour (maida), chiroti rava - super fine, tablespoons milk powder - optional. Ready in 1h 15m, serves 8.
Curated byLucas Dubois🇫🇷
- 1
To prepare Eggless Mango Cake Recipe, prep up with all the ingredients first
mango (ripe) - big or 2 medium sized(1) - 2
Chop nuts and de seed mango and chop its pulp, discarding the peel
mixed nuts - choppedmango (ripe) - big or 2 medium sized(1) - 3
Preheat the oven at 190 degree Celsius for 10 minutes
- 4
Prepare the baking pan by greasing with a little oil or butter and dust 1-2 teaspoon of maida/all-purpose flour
all purpose flour (maida)(1 cup)baking soda(1/2 teaspoon)baking powder(1 teaspoon) - 5
Mix the dry ingredients-maida, chiroti rava, milk powder (if using), baking soda, baking powder and salt well in a mixing bowl
chiroti rava - super fine(1/2 cup)tablespoons milk powder - optional(2)baking soda(1/2 teaspoon)baking powder(1 teaspoon)pinch salt - 6
Keep aside
- 7
In a Mixer, puree mango along with sugar and cardamom
sugar - granulated(3/4 cup)-4 cardamom (elaichi) pods/seeds - powdered(3)mango (ripe) - big or 2 medium sized(1) - 8
No extra water is required at this stage
-3 tablespoons hot water(2) - 9
Later mix all the wet ingredients in another mixing bowl-mango and sugar puree, oil, and curd
sugar - granulated(3/4 cup)mango (ripe) - big or 2 medium sized(1)curd (dahi / yogurt)(1/4 cup) - 10
Give a nice stir to mix them evenly
- 11
Slowly mix the dry and wet ingredient mixtures now by combining well to form a thick cake batter of dropping consistency
- 12
Add hot water about 2 tablespoons (not any more than 1/4 cup water is required)
tablespoons milk powder - optional(2)-3 tablespoons hot water(2) - 13
Add chopped nuts and mix once
mixed nuts - chopped - 14
Reserve above 1 tablespoon of nuts for topping
mixed nuts - chopped - 15
Transfer the batter to the prepared cake pan
- 16
Top the cake batter with remaining chopped nuts
mixed nuts - chopped - 17
Bake in the oven at the same temperature for 30-40 minutes
- 18
Check after 30 minutes
- 19
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
- 20
My cake took 38 minutes
- 21
Cool the eggless mango cake recipe for 15-20 minutes on a wire rack, unmold and slice them
mango (ripe) - big or 2 medium sized(1) - 22
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
mixed nuts - choppedmango (ripe) - big or 2 medium sized(1)
Nutrition Facts
Per serving
Rate this recipe
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Eggless Mango Cake Recipe
A vegan Continental recipe with all purpose flour (maida), chiroti rava - super fine, tablespoons milk powder - optional. Ready in 1h 15m, serves 8.
Curated byLucas Dubois🇫🇷
Directions
22 steps- 1
To prepare Eggless Mango Cake Recipe, prep up with all the ingredients first
mango (ripe) - big or 2 medium sized(1) - 2
Chop nuts and de seed mango and chop its pulp, discarding the peel
mixed nuts - choppedmango (ripe) - big or 2 medium sized(1) - 3
Preheat the oven at 190 degree Celsius for 10 minutes
- 4
Prepare the baking pan by greasing with a little oil or butter and dust 1-2 teaspoon of maida/all-purpose flour
all purpose flour (maida)(1 cup)baking soda(1/2 teaspoon)baking powder(1 teaspoon) - 5
Mix the dry ingredients-maida, chiroti rava, milk powder (if using), baking soda, baking powder and salt well in a mixing bowl
chiroti rava - super fine(1/2 cup)tablespoons milk powder - optional(2)baking soda(1/2 teaspoon)baking powder(1 teaspoon)pinch salt - 6
Keep aside
- 7
In a Mixer, puree mango along with sugar and cardamom
sugar - granulated(3/4 cup)-4 cardamom (elaichi) pods/seeds - powdered(3)mango (ripe) - big or 2 medium sized(1) - 8
No extra water is required at this stage
-3 tablespoons hot water(2) - 9
Later mix all the wet ingredients in another mixing bowl-mango and sugar puree, oil, and curd
sugar - granulated(3/4 cup)mango (ripe) - big or 2 medium sized(1)curd (dahi / yogurt)(1/4 cup) - 10
Give a nice stir to mix them evenly
- 11
Slowly mix the dry and wet ingredient mixtures now by combining well to form a thick cake batter of dropping consistency
- 12
Add hot water about 2 tablespoons (not any more than 1/4 cup water is required)
tablespoons milk powder - optional(2)-3 tablespoons hot water(2) - 13
Add chopped nuts and mix once
mixed nuts - chopped - 14
Reserve above 1 tablespoon of nuts for topping
mixed nuts - chopped - 15
Transfer the batter to the prepared cake pan
- 16
Top the cake batter with remaining chopped nuts
mixed nuts - chopped - 17
Bake in the oven at the same temperature for 30-40 minutes
- 18
Check after 30 minutes
- 19
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
- 20
My cake took 38 minutes
- 21
Cool the eggless mango cake recipe for 15-20 minutes on a wire rack, unmold and slice them
mango (ripe) - big or 2 medium sized(1) - 22
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
mixed nuts - choppedmango (ripe) - big or 2 medium sized(1)
About this recipe
A vegan Continental recipe with all purpose flour (maida), chiroti rava - super fine, tablespoons milk powder - optional. Ready in 1h 15m, serves 8.
Nutrition Facts
Per serving (8 servings)
Rate this recipe
