Eggless Mango Cake
Summer = Mango season! How many of you relate? We love mangoes and mango shakes and mango desserts and mango cakes, basically anything and everything made with mangoes! Do you feel me? If yes, keep reading, because I’m presenting to you one of the most delicious cakes I’ve made in my life (and I’ve made many and experimented with various flavours!). This one simply hits it out of the park.
This cake can be made with ingredients easily available in your kitchen (no running to the supermarket for fancy stuff, especially in these locked down times!). No eggs, no condensed milk! And you may use fresh mangoes or canned mango pulp depending on what you have available. Easy-peasy?
I’ve never been much of an icing fan but this frosting complements our cake perfectly. I made the frosting from milk cream and mango pulp and the whole combination was delectable. I’m adding that recipe too for you to enjoy the cake the way I did :) I wanted the cake to look simple and so I kept the frosting pretty simple too. You may improvise depending upon your taste and how you want to present the cake.
Tips:
1. Cool the cake before you cut it to fill in the frosting between the layers
2. You can use other fruits as well, that go well with mangoes like blueberries, strawberries, bananas etc.
3. You may use half or double the recipe as per as your desired cake size
4. If you are using canned mango pulp, reduce the amount of sugar I’ve mentioned by 1/4
5. You can add Nutella, chocolate chips, dry fruits etc.
6. Keep the cake refrigerated especially if frosted
So here’s a fruity cake for y’all to enjoy in this scorching heat!
Ingredients:
Batter:
1.5 cups all purpose flour
1/3 cup oil
1/2 cup granulated sugar
1 cup thick mango pulp
1/2 cup milk at room temperature
1 tbsp cornflour
1/4 tsp salt
1.5 tsp baking powder
1/4 tsp baking soda
2 tsp vinegar or sour lemon juice
Frosting:
1 cup milk cream
1/2 cup mango pulp
1/2 cup sugar if mangoes aren’t sweet (taste your frosting to make sure it isn’t sour, add more sugar if needed)
Summer = Mango season! How many of you relate? We love mangoes and mango shakes and mango desserts and mango cakes, basically anything and everything made with mangoes! Do you feel me? If yes, keep reading, because I’m presenting to you one of the most delicious cakes I’ve made in my life (and I’ve made many and experimented with various flavours!). This one simply hits it out of the park.
This cake can be made with ingredients easily available in your kitchen (no running to the supermarket for fancy stuff, especially in these locked down times!). No eggs, no condensed milk! And you may use fresh mangoes or canned mango pulp depending on what you have available. Easy-peasy?
I’ve never been much of an icing fan but this frosting complements our cake perfectly. I made the frosting from milk cream and mango pulp and the whole combination was delectable. I’m adding that recipe too for you to enjoy the cake the way I did :) I wanted the cake to look simple and so I kept the frosting pretty simple too. You may improvise depending upon your taste and how you want to present the cake.
Tips:
1. Cool the cake before you cut it to fill in the frosting between the layers
2. You can use other fruits as well, that go well with mangoes like blueberries, strawberries, bananas etc.
3. You may use half or double the recipe as per as your desired cake size
4. If you are using canned mango pulp, reduce the amount of sugar I’ve mentioned by 1/4
5. You can add Nutella, chocolate chips, dry fruits etc.
6. Keep the cake refrigerated especially if frosted
So here’s a fruity cake for y’all to enjoy in this scorching heat!
Ingredients:
Batter:
1.5 cups all purpose flour
1/3 cup oil
1/2 cup granulated sugar
1 cup thick mango pulp
1/2 cup milk at room temperature
1 tbsp cornflour
1/4 tsp salt
1.5 tsp baking powder
1/4 tsp baking soda
2 tsp vinegar or sour lemon juice
Frosting:
1 cup milk cream
1/2 cup mango pulp
1/2 cup sugar if mangoes aren’t sweet (taste your frosting to make sure it isn’t sour, add more sugar if needed)
Garnish:
1 mango cut in to small pieces
Method:
Cake:
- Preheat the oven at 180° C
- Brush an 8" cake pan with oil on the bottom and the circumference too. Dust with some flour to coat the pan
- Cut and line the cake pan with parchment paper
- In a large bowl, sift all the dry ingredients except sugar
- In another bowl, add all liquid ingredients and sugar. Whip until this mixture is lump free (I used an electric whisk)
- Now pour the liquid ingredients over the dry ingredients and whip until there are no lumps. Do not over mix
- Pour this mixture into the cake pan and bake for 15-20 minutes or until an inserted skewer comes out completely clean
- Now remove the cake from the oven and let it cool completely
- Run a butter knife around the circumference of the cake and loosely cover the cakes with a muslin cloth to prevent drying
Frosting:
While the cake is baking, whisk all the ingredients together. Add more sugar if the mixture isn’t sweet enough.
This should be done under 10 minutes, freeze the frosting to prevent it from becoming thin.
Putting the cake together:
- Spread some mango pudding over the first layer of the cake and stack another layer on top of this frosted layer. You may add pieces of mango in between the layers of the cake too, to add extra flavour
- Repeat for all layers (I had 3) while stacking them
- Now, frost on top and the sides as desired. I added some leaves and flowers from my garden to add some colour to my cake (see picture)
- Arrange the pieces of mango on the top of the cakes and the sides, the way you want to
- Refrigerate the cake for at least 2 hours before eating, so that the frosting settles down
If you give this cake a try, do let me know how it turns out and don’t forget to share your pictures on instagram by tagging me (@thevegfooodie)! I hope you and your family are safe and healthy :)
Comments
Post a Comment