This wholesome wheat flour eggless mango cake is light, super moist, and amazingly delicious! You will love this easy and scrumptious tropical cake recipe that is made without maida (all-purpose flour), butter, eggs, or condensed milk!This delightfully easy and tasty eggless mango cake is a perfect dessert to make while mangoes are abundantly available during the season. I even explicitly wait for this season to make this delectable, super moist cake. This cake is made with whole wheat flour, making it more healthy and wholesome. I generally prefer to make healthy bakes and always look for healthy substitutes for maida (all-purpose flour). Whole wheat flour also adds more fibre and nuttiness to the cake's flavour and aroma.I have wanted to make this mango cake for a long time. Every season, I get distracted or plan other mango recipes, and this cake recipe gets sidelined. This year, I was adamant about posting this recipe on my blog. Being a seasonal fruit, you get only a few months to prepare this delicacy. You need to be quick to plan in advance and bake it before it disappears from the market. You can also make this cake recipe with all-purpose flour or a 50:50 mix of both flour. You can make this cake with fresh mango pulp or canned mango pulp. If you are using canned mango pulp, adjust the sweetness accordingly. It can be served as a dessert recipe with a choice of frosting or as an evening snack without any frosting with a cup of coffee or tea. Let's start baking!
Utensil and Tools
- 2 Borosil Glass Mixing Bowl
- Wire Whisk
- Silicon Spatula
- 8x8 inch square baking pan
- Borosil DIGIPRO 38L, Digital OTG
Ingredients
- 1.25 cup + 1 tbsp (180 gm) Aata (wheat flour)
- 3 tbsp (24 gm) Custard powder
- 1 tsp Baking Powder
- ½ tsp Baking Soda
- ¼ tsp Salt
- ½ tsp Cardamom Powder
- ¾ cup Powdered Sugar
- ⅓ cup Oil
- ¼ cup Curd (yoghurt)
- ½ tsp Vanilla essence
- ¾ cup (160 gm) Mango Pulp
- ¼ cup Milk
Video
Instructions
- Preheat the oven to 180 C for 10 minutes. Grease the baking pan and line it with parchment paper. Keep it aside.
- Add flour,3 tablespoons of custard powder, baking powder, baking soda, cardamom powder, and salt in a big mixing bowl. Mix it well with a wire whisk and keep it aside. (note: you can use corn flour instead of custard powder)
- Add oil and sugar to a big mixing bowl. Whisk it well.
- Add curd and whisk it well until the ingredients are combined well and the mixture looks homogenous.
- Add vanilla essence and whisk it well.
- Add mango pulp and whisk it well.
- Add flour mixture to the mango mixture. Mix it well with a whisk or spatula. Add dry ingredients in 2-3 batches. Do not over-mix the batter.
- Add milk and mix it well.
- Pour the batter into the greased pan. Spread it evenly. Tap the pan 2-3 times to remove the air bubbles.
- Bake it in a preheated oven for 35-40 minutes or until a skewer inserted in the centre comes out clean. (note: every oven works differently, so please keep an eye on the cake and check after 30 minutes for its doneness)
- Take the cake out of the oven and let it cool down for 5-10 minutes. Loosen the sides with a knife and demould it on a wire rack. Let it cool down completely.
- Slice the cake into the desired shape and size.
- Eggless Mango cake is ready to serve. Serve it with your favourite toppings, and enjoy this delectable cake.
Nutrition
Calories: 92kcalCarbohydrates: 15gProtein: 1gFat: 4gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 0.01gCholesterol: 5mgSodium: 78mgPotassium: 119mgFiber: 5gSugar: 5gVitamin A: 654IUVitamin C: 7mgCalcium: 255mgIron: 16mg
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