Tuesday, 8 July 2014

Egg less Mango Cake Recipe

Egg less mango cake is my all time favorite. I loved it. Today I am sharing my best ever mango cake recipe. Its really yummy and delicious. Hope you all like it. Whatever its marriage or birthday, they are celebrated by cutting cake. Today I will make egg less mango cake. Keep two things in mind while preparing the batter. First don’t prepare the batter in advance as chemicals may damage the cake. Secondly the consistency of the batter should not be thick. And if it is too much thick then the cake will not tastes good. The consistency of the batter should be same as that of making pakora better. You can bake the cake 5-10 minutes extra as the baking time may differ from oven to oven. You can keep the cake in a fridge and can have it for 4 to 5 days.
You could substitute any fruit with mango. I have used home-made fresh mango pulp from my freezer. You could use peach pulp, pumpkin pulp, banana pulp, orange pulp etc. Chocolate lovers could use melted chocolate instead of mangoes.
• All purpose flour (maida) - 1 ¼ cups
• Baking powder -1 teaspoon
• Baking soda -1 teaspoon
• Cardamom powder - 1 teaspoon
• Unsalted Butter - ⅓ cup, melted and cooled
• sweetened condensed milk - 14 oz can (1 ¼ cups)
• Mango pulp - 1 cup, if mangoes are not sweet then add little sugar to sweeten the pulp while grinding the mango pieces
For the Mango sauce:
• mango pulp - ½ cup
• powdered sugar - 1 tablespoon or as required
• heavy cream or half and half or milk - 1 ½ to 2 tablespoons, or less just to make the sauce runny consistency

1. Pre-heat the oven to 350 degree F or 180 degree C for at least 10 minutes.
2. Prepare the 9 inch round cake pan. grease the pan with butter or oil. You can spray it with nonstick cooking spray as well.
3. In one bowl, sift or whisk the dry ingredients.
4. firstly we mix baking soda and baking powder in maida. Mix all the ingredients till the lumps get dissolved.
5. Strain the mixture
6. In another bowl, mix wet ingredients (butter, mango pulp and condensed milk).
7. Now add powder sugar.
8. Now add dry to wet and beat it till incorporated well.
9. Grease some butter in the container.
10. Pour the batter into prepared pan, and bake in pre-heated oven for 38-40 minutes.
11. Let the cake cool for 10 minutes in the end then remove it to cooling rack and let it cool completely.
12. Cut the cake from all sides and put a round plate on the container. Now flip the container.
13. While it is cooling make the mango sauce. Mix mango pulp, sugar and cream till it gets runny consistency. Once cooled slice the cake, drizzle some sauce and serve.

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  1. Apt for this mango season.Looks good.

  2. This sounds wonderful! I love adding fruit to my bakes and although the mango season is nearly over I haven't baked with mango this year. Would love to try out your recipe, Jaspinder.

    1. I am glad u like it dear...thank you for appreciating me dear. stay connected. Happy to follow u kanak g...

  3. Wonderful mango cake recipe Jaspinder....my all time favourite dessert....

  4. Delicious mango cake recipe dear!!

  5. Mangoes?? I can't resist in and into a cake, absolutely yes all the way.

  6. Great Eggless mango cake recipe. I made this for a family cake. Wow! It was delicious.Thanks for sharing good mango cake recipe.