Mangoes aren’t just for smoothies, milkshakes, or desserts like mango mousse. Let’s elevate your baking game with a delicious Eggless Mango Cake. Bursting with tropical flavors, this soft and spongy cake will be a favorite for both kids and adults alike. It’s easy to prepare and perfect for any celebration or a casual treat.
Ingredients for Eggless Mango Cake
Here’s what you’ll need to make this delectable cake:
- All-purpose flour (Maida): 1 cup (110 grams)
- Ripe mango pulp: 1 cup (300 grams)
- Condensed milk: ½ cup (200 grams)
- Powdered sugar: ½ cup (100 grams)
- Milk: 3-4 tablespoons
- Butter (softened): ⅓ cup (80 grams)
- Cashews: 2 tablespoons (chopped)
- Raisins: 2 tablespoons
- Baking powder: 1 teaspoon
- Baking soda: ¼ teaspoon
How to Make Eggless Mango Cake
Step 1: Prepare the Mango Pulp
Peel the ripe mango, remove the pit, and blend the pulp until smooth. Set it aside.
Step 2: Mix Dry Ingredients
In a bowl, combine the all-purpose flour, baking powder, and baking soda. Sift the mixture twice to ensure there are no lumps.
Step 3: Prepare the Wet Ingredients
In another bowl, beat softened butter and mango pulp until smooth and creamy. Add condensed milk and powdered sugar, then whisk until well combined.
Step 4: Combine Wet and Dry Ingredients
Gradually add the dry ingredients into the wet mixture while stirring gently. Ensure there are no lumps. Add milk to adjust the batter consistency—it should be smooth and pourable but not too runny.
Step 5: Add Nuts and Raisins
Fold in the chopped cashews and raisins for added texture and flavor.
Step 6: Prepare the Baking Pan
Grease a baking pan with butter or oil. Line the bottom with parchment paper or a plain sheet of paper and grease it lightly as well.
Step 7: Bake the Cake
Preheat your oven to 180°C (350°F). Pour the cake batter into the prepared pan, tapping it gently to level the surface. Bake the cake in the preheated oven for 25 minutes. Check by inserting a toothpick in the center—if it comes out clean, the cake is ready. If not, bake for an additional 10-15 minutes.
Step 8: Cool and Serve
Once baked, allow the cake to cool in the pan for 10 minutes. Run a knife along the edges, invert the pan onto a plate, and gently remove the parchment paper. Slice into desired portions and enjoy the tropical delight!
Tips for the Perfect Eggless Mango Cake
- Consistency Matters: The batter should be neither too thick nor too runny. A thick batter can hinder the cake’s rise, while a runny batter can make it collapse after baking.
- Check for Doneness: Always start with 25 minutes of baking, then check the cake. Every oven varies slightly in temperature and baking time.
- Experiment with Nuts: Feel free to use almonds, pistachios, or walnuts for a twist in flavor and texture.
Why You’ll Love This Cake
- Eggless: Perfect for those with dietary restrictions.
- Full of Flavor: The natural sweetness and aroma of mangoes take center stage.
- Versatile: Enjoy it plain, or pair it with whipped cream or a scoop of vanilla ice cream for a decadent treat.
This Eggless Mango Cake stays fresh for 3-4 days when stored in an airtight container. It’s also freezer-friendly, so you can enjoy it later!
Take a bite of this tropical indulgence and treat yourself to the goodness of mangoes in every slice. Whether it’s a family gathering, a summer picnic, or a tea-time snack, this cake is guaranteed to impress.
Enjoy baking, and let the mango magic begin!
FAQs :-
1. Can I use canned mango pulp for this recipe?
Yes, you can use canned mango pulp if fresh mangoes are not available. Just ensure the pulp is sweet and flavorful for the best results.
2. Can I make this recipe gluten-free?
Absolutely! Substitute the all-purpose flour with a gluten-free flour blend that is suitable for baking.
3. How long can I store the mango cake?
You can store the cake in an airtight container in the refrigerator for up to 5 days. For longer storage, you can freeze it for up to 2 months.
4. What can I use instead of condensed milk?
If you don’t have condensed milk, you can use a combination of thick coconut cream or almond milk with sugar to mimic its sweetness and texture.
5. Can I bake this cake without an oven?
Yes, you can bake it in a pressure cooker or a large pot. Preheat the cooker/pot and follow the same baking process, ensuring there is no direct contact between the batter and the heat source.
6. What toppings go best with mango cake?
Fresh mango slices, whipped cream, or a drizzle of mango puree work wonderfully as toppings for this cake. You can also garnish it with chopped nuts like cashews or almonds.
7. Is this cake suitable for vegans?
This recipe is not fully vegan due to the use of condensed milk and butter. However, you can make it vegan by replacing condensed milk with a dairy-free alternative and butter with vegan margarine or coconut oil.
8. Can I skip the raisins and cashews?
Yes, you can skip the raisins and cashews or replace them with your favorite nuts or dried fruits.
9. Why is my cake not fluffy?
Ensure that you measure your ingredients accurately and avoid overmixing the batter. Also, check that your baking powder and baking soda are fresh and active.
10. Can I add spices to the mango cake?
Yes! Adding a pinch of cinnamon or cardamom powder can enhance the flavor and add a unique twist to your mango cake.
Thank You for Visiting My Blog!
Dear Readers,
Thank you so much for taking the time to read my blog post on the Eggless Mango Cake recipe. I truly appreciate your interest and hope you found the recipe easy to follow and inspiring.
Your support means the world to me, and it motivates me to keep sharing delicious recipes and helpful tips with you. If you try this recipe, I’d love to hear your feedback or see your creations—feel free to leave a comment or share your photos!
Happy baking, and thank you for being a part of this journey. Stay tuned for more exciting recipes!
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[HIMANSHI]