Eggless Mango Cake

Mangoes are in season everywhere, and you find mango recipes everywhere in the blogging world, too.I, too, had posted a few recipes this season.(Check details below).We all love mangoes at home and so all mango recipes are welcome always.This cake recipe is taken from my friend, Sobha @Good Food.She had used store brought mango purée.I replaced it with fresh mango purée prepared at home.Otherwise, the recipe remains the same, except that I have doubled the quantities and baked in a larger pan (13*9*2).The texture of the cake was very soft and delicious.We all loved the cake and Thanx to Sobha for a wonderful cake !!
Also, if interested, check out other eggless bakes-  

Low fat banana bread, Eggless Dates Cake, Eggless Ice cream cupcake, Eggless Chocolate banana bread, Eggless Marble Cake, Fresh beets Choco Cake (Eggless), Eggless apple cinnamon whole wheat muffins, Eggless Chocolate Cake

YouTube Link- 

 

Ingredients

All-purpose flour  21/2 cup
Mango purée 2 cup (*refer notes)
Salt pinch
Sugar 11/2 cup
Baking powder 2 tsp
Baking soda 1 tsp
Oil (vegetable)1/2 cup
Milk 1/4 cup (use as required)
Almond slices 4 tbsp (optional)
cardamom powder 1/2 tsp

Method

-Sift the flour, salt, baking powder & baking powder together.Sieve 2-3 times, keep aside.
-Whisk the mango purée and sugar together until sugar is dissolved.Add oil into it.
-Preheat oven to 350 degrees and keep a cake pan greased with butter or lined with parchment paper (size of pan, refer to notes)
-Mix the dry ingredients little by little to the wet ingredients and combine well.Add milk if the batter is very thick.I added around 4 tbsp milk.
-Add the cardamom powder and almonds. Fold in well.
-Pour in the cake pan evenly and place it in the oven, bake for 35-40 mins or util tooth pick inserted in the centre comes out clean.
-Cool on wire rack completely and cut into pieces and enjoy!!

Servings~ 13*9*2 size cake


NOTES
* I used fresh mangoes,2 large mangoes yielded 2 1/2 cups of mango purée, out of which I used 2 cups of purée.(cut the slices and blend in a blender or juicer without water, add 1 or 2saffron streaks for added colour and flavour.(I haven't added saffron)
* You can make a cake with exactly half the quantities mentioned in a round cake pan of 7" or 8" diameter.Then bake for 25-30 mins only.
* Adding cardamom powder is optional.You can use 2 tsp of vanilla essence instead of that for this measure of cake, or half if you are using a round pan.

Check out other ripe mango recipes,if you like..sort of mango mania :-)
Mango Shrikhand

Mango Coconut Laddu

Mango Basi l Sorbet

Mango Lassi

Duet Ice cream(mango & banana,low fat)

Mambazha pullissery