Mango Cake

Rich and Delicious Eggless Whole Wheat Mango Cake, with the sweetness of real mango pulp is a pure tropical delight! Savor every moist, flavorful slice without compromise, and let every bite be a celebration of flavor and health. Taste the richness, feel the goodness of Mango Cake in this divine blend of indulgence and wholesomeness. Try this cake today!

More Eggless Cake Recipes To Try – Eggless Mawa Cake, Easy Eggless Chocolate Cake, Eggless Sooji Mawa Cake, Eggless Mango Semolina Cake (2-Minute Microwave Cake), Eggless Chocolate Chunk Cake, Eggless Easy Gulab Jamun Mix Cake, Eggless Black Forest Cake.

About The Mango Cake

Gone are the days of sacrificing health for flavor. This Eggless Moist Mango Cake with whole wheat flour, offers a nutritious alternative to all purpose flour. Combined with heart-healthy oil, this cake provides a dose of essential nutrients while satisfying your sweet tooth.

At the heart of this recipe lies the star ingredient: fresh sweet mango pulp. Mango pulp infuse the cake with a heavenly aroma and vibrant flavor. It also adds natural sweetness and moisture, eliminating the need for adding eggs. With mango season in full swing, it’s the perfect time to indulge this mango delight!

Whether enjoyed as a midday snack, a sweet ending to a meal, or a centerpiece at gatherings, this mango cake is essence of summer in every bite. So go ahead, indulge in the taste of sunshine and savor the joy of mango season with this delightful cake!

Moist Mango Cake Ingredients

Whole Wheat Flour: A healthier alternative to refined flour. It adds a nutty flavor and a denser texture to to the cake. Rich in fiber and nutrients compared to refined flour, contributing to a more wholesome cake.

Mango Puree: The star ingredient which lends natural sweetness, tanginess, and a delightful mango flavor to the cake. It provides moisture and a vibrant color, making the cake moist and visually appealing.

Milk: Adds moisture, richness, and tenderness to the cake while also enhancing the flavor. It helps in achieving the desired consistency of the batter and ensures even mixing of ingredients.

Castor Sugar: A finely ground sugar that dissolves easily, it sweetens the cake and contributes to its texture and structure. It also helps in tenderizing the crumb and promoting browning during baking.

Oil: Provides moisture to the cake, resulting in a soft and moist texture. It also helps in keeping the cake tender and prolongs its shelf life compared to using butter.

Vanilla Essence: Enhances the flavor profile of the cake with its sweet and aromatic notes. It adds depth and complexity to the mango flavor and complements the other ingredients.

Baking Powder: Acts as a leavening agent, helping the cake to rise by producing carbon dioxide gas when mixed with moisture and heat. It ensures a light and airy texture in the finished cake.

Baking Soda: Another leavening agent that reacts with acidic ingredients like mango puree and yogurt, producing carbon dioxide bubbles that expand and lift the batter. It helps in achieving a tender crumb and proper rise in the cake.

Cardamom Powder: Adds a warm, aromatic flavor with hints of citrus and mint to the cake. It complements the sweetness of the mango. Enhances the overall taste profile with its unique and amazing flavor.

Pistachio: You can top the cake batter with roughly chopped pistachio or you can mix the bits in batter for crunch and taste.

How To Make Mango Puree From Fresh Mango

Making fresh mango puree is quite simple. Here’s a step-by-step guide:

• Select Ripe Mangoes: Choose ripe mangoes that yield slightly to gentle pressure when squeezed. They should also have a fragrant smell at the stem end.
• Peel the Mangoes: Use a sharp knife to carefully peel the skin off the mangoes. You can also use a vegetable peeler for this task.
• Remove the Flesh: Cut the mango flesh away from the seed or pit. Hold the mango vertically and slice along the flat sides, avoiding the large seed in the center. Then, cut the flesh into smaller chunks.
• Blend the Mango: Place the mango chunks into a blender or food processor. Blend until smooth. If the puree is too thick, you can add a little water or a splash of lemon juice to help it blend more easily.
• Strain (Optional): If you prefer a smoother puree without any fibrous bits, you can strain the puree through a fine-mesh sieve or cheesecloth to remove any solids.
• Store or Use Immediately: Transfer the fresh mango puree to a clean container with a tight-fitting lid. You can store it in the refrigerator for up to 3-4 days or freeze it for longer storage.

Recipe Tips

Mango Puree: Make fresh mango puree as described above for the freshest flavor. Ensure it’s smooth and free of lumps.

Adjust Sweetness: Depending on the sweetness of your mangoes, you may need to adjust the amount of sugar in the recipe. Taste the batter before baking and add more sugar if necessary.

Add Flavor Enhancers: Enhance the mango flavor with a splash of vanilla essence or a pinch of cardamom powder. These additions complement the mango flavor beautifully.

Use Oil: Since this is a butterless cake recipe, use a neutral-flavored oil like vegetable or canola oil. Oil helps keep the cake moist and tender. For more tropical flavor, you can use coconut oil too.

Leavening Agents: Use a combination of baking powder and baking soda for proper leavening. Make sure they are fresh to ensure the cake rises well.

Don’t Overmix: Mix the batter until just combined to avoid developing gluten, which can result in a dense cake.

Baking Time and Temperature: Preheat your oven and bake the cake at the recommended temperature for even baking. Check for doneness with a toothpick inserted into the center; it should come out clean.

Cooling and Serving: Allow the cake to cool completely before slicing and serving. Optionally, you can dust the top with powdered sugar. You can even drizzle the cake with a simple glaze made from mango puree and powdered sugar for extra sweetness and flavor.

Storage and Serving Suggestions

Here are some storage and serving suggestions for no eggs, no butter whole wheat mango cake:

Storage:

1. Room Temperature: You can easily store this mango cake in a clean and dry moisture free air tight container for 2 days at room temperature.
2. Refrigeration: If you need to store the cake for longer or if the weather is particularly warm, it’s best to refrigerate it. Place it in an airtight container to prevent it from drying out.
3. Freezing: This cake freezes well. Wrap individual slices or the whole cake tightly in plastic wrap and then foil before freezing. Thaw slices in the refrigerator overnight before serving. You can even microwave slices by removing the foil or plastic wrap and heating for 30 seconds.

Serving Suggestions:

1. Fresh Fruit: Serve slices of the mango cake with fresh mango pieces or other seasonal fruits for a refreshing accompaniment.
2. Whipped Cream: A dollop of whipped cream or whipped coconut cream adds a creamy texture and balances the sweetness of the cake.
3. Yogurt: A side of Greek yogurt or vanilla yogurt complements the flavors of the cake and adds a tangy contrast.
4. Ice Cream: Serve slices of the cake with a scoop of vanilla or mango ice cream for an indulgent dessert.
5. Nuts or Seeds: Sprinkle chopped nuts or seeds like almonds, pistachios, or sunflower seeds on top of the cake for added texture and flavor.
6. Drizzle: Drizzle a simple glaze made from powdered sugar and mango puree over the cake for extra sweetness and visual appeal.
7. Tea or Coffee: Enjoy a slice of mango cake with a cup of hot tea or coffee for a delightful afternoon treat.

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