Eggless Mango Cake Recipe
Indulge in the delightful flavors of summer with this Eggless Mango Cake, a scrumptious dessert that brings together the tropical sweetness of ripe mangoes and the comforting warmth of cardamom, making it an irresistible treat for any occasion. This moist and tender cake is perfect for vegans and those looking for an egg-free option, yet it remains indulgent and rich in flavor. Paired with a scoop of mango or vanilla ice cream, this cake is a delightful way to celebrate the joys of life.
Ingredients
| Ingredient | Quantity |
|---|---|
| All Purpose Flour (Maida) | 1 cup |
| Chiroti Rava (super fine semolina) | 1/2 cup |
| Milk Powder (optional) | 2 tablespoons |
| Baking Soda | 1/2 teaspoon |
| Baking Powder | 1 teaspoon |
| Mixed Nuts (chopped) | To taste |
| Salt | A pinch |
| Granulated Sugar | 3/4 cup |
| Cardamom (Elaichi) Pods/Seeds (powdered) | 3-4 |
| Ripe Mango (big or 2 medium-sized) | 1 |
| Curd (Dahi/Yogurt) | 1/4 cup |
| Sunflower Oil | 2 tablespoons |
| Hot Water | 2-3 tablespoons |
Nutritional Information (Per Serving)
| Nutrient | Value |
|---|---|
| Calories | Approximately 180 |
| Total Fat | 6g |
| Saturated Fat | 0.5g |
| Cholesterol | 0mg |
| Sodium | 45mg |
| Total Carbohydrates | 28g |
| Dietary Fiber | 1g |
| Sugars | 12g |
| Protein | 3g |
Preparation Steps
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Ingredient Prep: Begin your culinary adventure by gathering all the necessary ingredients. Chop the mixed nuts finely and prepare the mango by removing the seed and discarding the peel, then chop the pulp into smaller pieces.
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Oven Preheat: Preheat your oven to 190°C (375°F) for about 10 minutes to ensure an even baking temperature.
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Prepare Baking Pan: Grease a baking pan with a touch of oil or butter, then dust it lightly with 1-2 teaspoons of all-purpose flour (maida) to prevent the cake from sticking.
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Mix Dry Ingredients: In a large mixing bowl, combine the all-purpose flour, chiroti rava, milk powder (if using), baking soda, baking powder, and a pinch of salt. Whisk these dry ingredients together until they are well blended. Set this mixture aside.
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Mango Puree: Using a blender or mixer, puree the ripe mango along with the granulated sugar and powdered cardamom. Avoid adding any water at this stage to maintain the richness of the mango flavor.
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Combine Wet Ingredients: In a separate mixing bowl, combine the mango puree, sunflower oil, and curd (yogurt). Stir these ingredients together until they are fully integrated.
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Create Cake Batter: Gradually add the dry ingredient mixture to the wet ingredients, folding them together until you achieve a thick batter with a dropping consistency. If the batter appears too thick, incorporate 2-3 tablespoons of hot water, ensuring not to exceed 1/4 cup total.
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Add Nuts: Gently fold in the chopped mixed nuts into the batter, reserving about 1 tablespoon for topping the cake later.
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Transfer to Baking Pan: Pour the batter into the prepared baking pan and smooth the top. Sprinkle the reserved nuts evenly over the surface of the batter.
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Baking: Place the pan in the preheated oven and bake for 30-40 minutes. After 30 minutes, check for doneness by inserting a toothpick into the center of the cake. It should come out clean and the top should be golden brown. The baking time may vary slightly, so keep an eye on it.
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Cooling: Once baked, remove the cake from the oven and allow it to cool in the pan for 15-20 minutes. After cooling, unmold the cake and transfer it to a wire rack to cool completely.
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Serving Suggestions: Slice the Eggless Mango Cake and serve it warm or at room temperature, ideally with a scoop of mango or vanilla ice cream. For an extra touch, garnish with chopped mango slices.
This Eggless Mango Cake is not just a dessert; it’s a celebration of flavors and a nod to the sweetness of life, making it a must-try for anyone who loves the taste of fresh mangoes. Perfect for birthdays, gatherings, or simply as a sweet treat to enjoy at home, this cake will surely leave everyone wanting more. Enjoy!
