Eggless Mango Cake

For Cake Batter:
2 cups All Purpose Flour
1 Tsp Baking Powder
1/4 Tsp Baking Soda
1/2 cup Sugar
1 cup Mango, roughly chopped
1/4 cup Curd, room temperature
1/2 cup Oil
1 cup Milk
1 Tsp Vanilla Essence
Butter for greasing

For Mango Glaze:
1 cup Mango Puree
2 Tbsp Sugar
1 Tsp Corn Flour

For Toppings:
1/2 cup Mango, cubed
1 Tsp Almond slivers


Put the all purpose flour, baking soda and baking powder through a sieve

Blend the sugar and mango, and then add it to the flour mix along with the curd and oil. Mix well

Keep adding milk gradually while mixing well. Add the vanilla essence and mix again

Grease the bottom and walls of the cake mould with butter and then pour in the batter. Tap it so it settles well

Cover and heat a deep vessel on low to medium for 10 minutes

Place an aluminum vessel stand at the bottom and then place the cake mould over it

Cover and let it cook for 1 hour on low flame or until done. Run a toothpick through different points in the cake to check if it’s done

Once done, take it off from the heat and leave it to cool

While the cake is baking, strain the mango puree into an pan and then add the sugar and cornflour and mix it all well

Turn on the heat to low to medium and keep stirring it continuously for 5-6 minutes until the raw cornflour taste goes away

Once done, keep it to cool

When both are cooled, take out the cake from the mould. Then use a spatula to glaze the cake

Then top it up with the almond slivers and cubes of mango, and you’re all set to serve!

By admin

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