Mango cake recipe. An easy to make delicious, healthier and simple egg free vegan cake with mangoes & whole wheat flour. You do not even butter or condensed milk for this cake.This oil based vegan mango cake is incredibly moist, soft and retains softness even on refrigerating. This is a simple coffee cake without any icing with whipped cream or butter cream. I have however mentioned how to add icing to this cake in notes.
Keyword: mango cake
1.5cupsmango pulpvery smooth
2/3cupfine or castor sugar
1.5cupswheat flouror plain flour
Peel and scoop out the flesh or chop the mangoes, discarding the stone.
Blend the chopped mangoes into a smooth pulp without adding water. You will need 1.5 cup mango puree.
Take the mango pulp to a large mixing bowl. Add 1/3 cup olive oil, vanilla extract.
Add 2/3 cup sugar (I used castor sugar), scraped vanilla pith or vanilla essence or cardamom powder and mix well. You can also use powdered sugar if fine sugar is unavailable.
Mix well to combine the wet ingredients well. You can use a electric beater and beat at high speed for 2 minutes.
Place a sieve over the bowl. and add dry ingredients- 1.5 cups all purpose flour or wheat flour, 2 teaspoons baking powder, 1 teaspoon baking soda and 1/2 teaspoon salt. Sift the dry ingredients over wet ingredients.
Fold the dry ingredients into wet ingredients and form a smooth thick batter.
Grease and dust a 8 or 9 inch cake tin well. You can also line the cake pans with parchment paper. Pour the cake batter into the tin and spread gently. Tap once or twice to let out the air bubbles.
Bake in the preheated oven at 180 C or 350 degrees F for 35-40 minutes or until the tester comes out clean.
Place the cake in a wire rack to cool completely to room temperature before slicing. Serve mango cake warm with coffee.
1. Do not substitute baking powder or soda for each other. 2. The flour to fruit ratio is important for moist cake. 3. You can add honey in place of sugar.