Tuesday, May 24, 2016

Eggless Mango Cake ~ Day 124

I'm back after a short break with this irresistibly soft, moist, and delicious mango cake recipe.  I have bookmarked this recipe from Vaishali's blog a long time ago and never had a chance to make it until now.  Though the original recipe is a vegan version, I slightly tweaked it and added some Greek yogurt for some extra moisture and flavor.  However, if you prefer to go with a vegan version, see my notes for the instructions.

Preparation time: 10 minutes
Cooking time: 25 to 30 minutes
Serves: 4 to 6

Recipe Source: Holy Cow Vegan

  • All-purpose flour - 1 and 1/2 cups
  • Baking powder - 2 tsp
  • Salt - 1/4 tsp
  • Cardamom powder - 1 tsp
  • Mango puree (fresh or canned) - 1 cup, if using fresh ripe mangoes, cut the sides and scoop the pulp out and puree in a blender.
  • Mango flavored Greek yogurt - 1/4 cup
  • Granulated sugar - 1/2 cup 
  • Vegetable oil or melted butter - 1/3 cup
  • Vanilla extract - 1 tsp

Note: For a vegan version, omit Greek yogurt and butter.
          Use 1 and 1/2 cups mango puree and 2/3 cups sugar, if not using the Greek yogurt.
  1. Preheat the oven to 350 degrees F.  Grease a cake pan or bundt pan.
  2. Puree the mango pulp and set aside (if using the fresh mangoes).
  3. In a mixing bowl, sift the flour, baking powder, and salt.  Mix in the cardamom powder.
  4. In another mixing bowl, whisk together the mango puree, Greek yogurt, sugar, oil, and vanilla extract until combined.
  5. Add the flour mixture and mix gently (don't over mix) until smooth.
  6. Pour the batter into the cake pan and bake for 25 to 30 minutes or until a toothpick inserted in the center of the cake comes out clean.  I baked it in a silicon bundt cake molds.
  7. Let the cake cool in the pan for 5 to 10 minutes.  Dust with powdered sugar and serve.

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