Eggless Mango Cake Recipe | Whole Wheat Flour Mango Sponge Cake - Soft and Moist!

How to Make Eggless Mango Cake without Condensed Milk
Hello Foodies,
         A light, moist, super spongy, and yummy mango cake for the mango season and prepared with few ingredients.

 This cake is absolutely one of the best I’ve ever made. Dr.K agrees. This cake is rich with flavors, perfectly crumbly and delicious. We(Dr.K & I) just love mangos, and thankfully they are available year-round to satisfy the craving when it hits! 


        I have been getting a few requests to post an eggless mango cake since mangoes are in season. So here, I made egg-free, butter-free, delectable mango cake. The cake is made with whole wheat flour, but you can also make the cake with all-purpose flour(maida) or half-half of both whole wheat flour and all-purpose flour. The cake has a pleasant aroma of mangoes along with a light, soft texture. There is also the nutty aroma of whole wheat flour in the cake. The garnishing of sliced pistachios makes this cake looking fabulous & so delectable! 
Video Recipe:

         Mango is the main ingredient of this cake, so make sure to pick some good, sweet ripe ones. Mangos add beautiful color, incredible flavor, and a healthy boost of nutrients to the cake. You can use mango varieties like Alphonsa, Kesar, or Hapus, but don’t use sour mango else the cake taste bad.
Some Other Mango Recipes to Try:

Preparation Time: 15 Minutes; Baking Time: 30 Minutes.
Each Slice of Mango Bread/Cake Contains 147 Cal.

Ingredients:
Dry Ingredients:
  • ¾ Cup Whole Wheat Flour
  • ¾ Cup Cake Flour / Maida(All-purpose flour)
  • 2 Tbsp Almond Flour(Optional)
  • 1/2 Tsp Baking Powder
  • ¼ Tsp Baking Soda
  • ¼ Tsp Salt
  • Pistachios, sliced to garnish
Wet Ingredients:
  • 1 Cup Kesar Mango Puree(See Tips if using fresh mango)
  • 1 tsp Mango Essence / Cardamom Powder
  • ⅓ Cup Oil 
  • ½ Cup Milk 
  • ¼ Cup Sugar 

Instructions:
  • Preheat the oven at 350 F(180°C) and prepare a baking pan with butter and flour.
  • In a bowl sieve dry ingredients (whole wheat flour, cake flour, almond meal, baking soda, baking powder, and salt)
  • In another bowl, add sugar, mango pulp, oil, milk, and mango extract. 
  • Whisk well till sugar is almost dissolved and smooth.
  • Now add dry ingredients to the wet ingredients and mix/fold all well.
  • Don’t over mix, mix enough to get a smooth batter.
  • Pour the batter into the prepared baking pan and 
  • Tap well to remove the air bubbles, if any, and top it with some sliced pistachios.
  • Bake in the preheated oven for 30-35 minutes or until a toothpick inserted in the middle comes out clean.
  • Take the bread out of the loaf pan after 5 min and cool on a wire rack.
  • Slice only when cooled completed. 
  • Serve with vanilla ice cream or sandwich between custard. Enjoy!!!

Store and Shelf Life:
  • This cake stays good for 2 to 3 days at room temperature.
  • Stays good for 1 week in refrigerate, but warm it before eating.

Tips to Make Mango Cake:
  • Ensure baking powder, and baking soda is within the expiry date, else the cake won’t raise and turns spongy.
  • If you are using fresh mango, use ripe, sweet, deep yellow colored mango for an excellent taste and beautiful color. I used Kesar Mango Pulp. Just avoid mangoes with a fibrous pulp.
  • Don’t over whisk the batter; else, the cake becomes hard.
  • For the vegan version, milk can be replaced with soy, almond, or cashew milk too.
  • Skip topping with sliced almonds if you want to make it nut-free.
  • Always cool the cake and then slice it, else it gets crumbled.
  • Choose correct sized baking tray, else while baking itself the cake overflows. To avoid this, fill the batter to 1/2 of the tray.
  • If the cake doesn’t get baked in the center, cover the tray with an aluminum foil or butter paper and bake for another 10 minutes.
  • You can use cinnamon, nutmeg to enhance the flavor.
  • You can add jaggery instead of sugar.
  • I have used almond flour to enhance the flavor and make it more healthy, you can totally skip adding it.

Dietary Comment:
  • The calorie count is based on a 2000 calorie diet.
  • Per serving contains 147 calories, along with 24 g carbohydrates, 2.5 g dietary fiber, 5.2 g fats, and 2.4 g protein.
  • Portion size can always be increased or decreased depending on your health goals and activity level.
Good Time To Eat:
           It is good to eat Eggless Mango Bread/Cake as a dessert or for breakfast.

  • If you make this recipe, share your food picture with hashtag #aaichisavali on Instagram and Facebook so that everyone can enjoy it too! 
  • Subscribe to my YouTube channel for Healthy, Tasty, Instant Pot, and Air fryer recipes.
  • I love it when you try my recipes and send me pictures & feedback.
Eat Healthy, Stay Healthy!!!

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