Eggless mango cake
A moist ,delicious mango cake that is dairy free and egg free as well !
240 ml or 1
(fresh or canned)
135 grams or 1
all purpose flour
100 grams or 1/2
60 ml or 1/4
Preheat your oven to 180 C/ 350 F. Grease and flour an 8 inch square pan . Or you can line it with parchment paper.
Whisk together the flour, salt, baking powder, and cardamom powder. Keep aside.
In a bowl, whisk together the sugar , oil, mango puree and vanilla extract.
Gradually add the flour mixture in 6-8 additions , whisking gently after each addition until the flour is JUST incorporated .
Pour the batter into the prepared pan and smooth the top.
Bake at 180 C/ 350 F for 30-35 minutes until the top springs back on touching or a toothpick inserted in the centre comes out clean.
Cool completely in pan and invert out gently.
This cake can be stored at room temperature in an airtight container for 2-3 days.
You can omit the cardamom if you don’t have it on hand.
As the cake is so soft, be gentle while removing from pan and slice after completely cool.
If you want a taller cake, you can bake in a 7 inch pan.
If you are using fresh mangoes , you may need 2-3 mangoes for one cup puree.