Eggless mango cake
A moist ,delicious mango cake that is dairy free and egg free as well !
Prep Time 10 minutes mins
Cook Time 30 minutes mins
Total Time 40 minutes mins
- 240 ml or 1 cups mango puree (fresh or canned)
- 135 grams or 1 cups all purpose flour
- 1 1/2 tsps baking powder
- 1/4 tsp salt
- 1/2 tsp cardamom powder
- 100 grams or 1/2 cups granulated sugar
- 60 ml or 1/4 cups vegetable oil
- 1 tsp vanilla extract
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.