Eggless Mango Cake
- luvlittlehearts
- Mar 17, 2016
- 2 min read
Ingredients
1.5 cups whole wheat flour/atta, levelled, 180 grams
1 tsp baking powder
½ tsp baking soda
100 grams unsalted butter or ½ cup chopped chilled butter
¾ cup sweetened condensed milk or 200 grams/half a can
2 large alphonso mango or 200 grams or 1 cup tightly packed chopped mangoes or 1 cup mango puree
3 to 4 tbsp sugar or add as required
1 tsp vanilla extract or essence (substitute ½ tsp cardamom powder or ¼ tsp cinnamon powder in place of vanilla extract.)
Method: Seive 1.5 cups whole wheat flour/atta, 1 tsp baking powder and ½ tsp baking soda in a bowl or plate and keep aside. Grease a baking pan measuring 8.5 x 4.5 x 2.5 inches with butter or oil and keep aside. Peel and chop 2 large alphonso mangoes and add the mango cubes in a blender. Add 3 to 4 tbsp sugar. Blend to a smooth mango puree. Keep the puree aside. Preheat the oven at 180 degrees celsius/350 degrees Fahrenheit. Take 100 grams unsalted butter or ½ cup chopped butter in a pan. Keep the pan on a stove top and on a low heat melt the butter. Once the butter has melted, add ¾ cup sweetened condensed milk. Stir very well to make a smooth homogeneous mixture. Add the mango puree and 1 tsp vanilla extract. You can also add ½ tsp cardamom powder or ¼ tsp cinnamon powder or ½ tsp mango essence or extract instead of vanilla extract. Stir again very well to get a smooth even mixture. Add the flour. Gently fold the mixture with a spatula. Pour the batter to the loaf pan. Spread the batter using the spatula. Place the pan in the preheated oven at 180 degrees celsius/350 degrees fahrenheit. Bake for 40 to 50 minutes. If top starts to get browned, then cover with foil or butter paper and continue to bake. The final check is a golden crust and a tooth pick or wooden skewer coming out clean. When the cake becomes warm, remove from the pan and allow it cool on a wire rack. Slice the mango cake and serve when cooled.
Happy Cooking!
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