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June 6, 2018

Eggless Mango Cake Recipe Without Condensed Milk - Vegan Mango Cake Recipe

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Eggless mango cake without condensed milk

I had bookmarked this Indian style, vegan eggless mango cake without condensed milk from Madhuram’s eggless cooking blog. But I couldn’t try it. So I thought of trying at least in this mango season. Basically eggless mango cake can be prepared with many variations in the ingredients. Today I have come up with a version of mango cake with minimum ingredients. This cake recipe doesn’t call for butter, curd/yogurt, milk or condensed milk. Yes, Its completely vegan. Its a very simple recipe that uses cooking oil as the major ingredient. You will love this soft and spongy eggless, butter less mango cake. You can try this cake in a pressure cooker as well. Please refer my eggless cooker cake post for detailed procedure. If you ask me for wheat flour as substitute, sorry I can’t help you. Cake may become dense with wheat flour. Soon I will try to post a separate recipe for wheat flour mango cake. Ok, lets see how to make easy, Indian style vegan eggless mango cake recipe with step by step pictures and video !

Check out my super hit eggless Dates cake with wheat flour and oats !

Also check out my eggless whole wheat flour digestive cookies. 



Eggless vegan mango cake recipe


Eggless vegan mango cake recipe with mango pulp


Eggless vegan mango cake recipe with mango pulp

Eggless vegan mango cake recipe with mango pulp and without condensed milk


Cuisine: Indian
Category: Baking recipes
Serves: 12 pieces
Prep time: 10 Minutes
Cook time: 25 Minutes
Total time: 35 Minutes


INGREDIENTS

1 cup - 250ml
  • Ripe Mango pulp/ Puree – 1 cup (I used the puree of 2 mangoes)
  • Maida / all purpose flour – 1 cup
  • Baking powder – 1.5 tsp
  • Baking soda – 1/4 tsp
  • Salt – 1/8 tsp (optional)
  • Cardamom powder - 1/2 tsp
  • Cooking oil – 1/4 cup (Odourless oil, I used refined oil)
  • Sugar – 1/2 cup + 2 tbsp ( adjust based on the sweetness of mango)
  • Vanilla essence – 3/4 tsp
  • Cashew nuts – 2 tbsp (chopped)

METHOD

  1. Wash and peel the skin of ripe mango. Chop, grind and take the pulp.
  2. In a wide bowl, take the mango pulp, cooking oil, sugar, vanilla essence and cardamom powder.
  3. Mix well till sugar dissolves completely.
  4. To this mixture, sieve and add maida, baking powder and salt. Add nuts.
  5. Mix gently to make cake batter. Grease a baking pan with oil and maida.
  6. Preheat convection oven, bake at 180c for 25 minutes. Check with a toothpick.
  7. Invert cake in a plate after it cool down completely. Make slices and serve. Enjoy !

METHOD - STEP BY STEP PICTURES

  • Wash and peel the skin of 2 ripe mangoes. Chop to cubes. Grind to a smooth, thick paste without adding water. Alternatively you can use store bought, readymade mango pulp too. Measure 1 cup of puree and set aside.
    Eggless mango cake without condensed milk
  • In a wide bowl, take the mango puree. Add sugar, cooking oil, vanilla essence and cardamom powder. Mix well until sugar dissolves completely.
    Eggless mango cake without condensed milk
  • Place a sieve over the mango puree bowl and add maida, baking powder, baking soda and salt. Sift and add to the mango puree. Lastly add the chopped cashew nuts.
    Eggless mango cake without condensed milk
  • Mix gently without lumps using a spatula. Batter would be semi thick and spoonable. Check for taste, add more sugar if needed. Mix gently and set aside.
    Eggless mango cake without condensed milk
  • Take a baking pan and grease with oil. Sprinkle 2 tsp of maida all over the pan and rotate it to spread well.  Pat and remove the excess flour.

  • Now transfer the cake batter to the baking pan. Fill the batter till half of the pan. I used 2 small sized pans ( bundt pan & loaf pan).  Preheat oven in convection mode at 180c. Bake the cake for 25 minutes at 180c. Remove the pan after 25 minutes and insert a tooth pick into the cake. If the tooth pick comes out clean or with slight crumbles, cake is done. If toothpick comes with cake batter , bake for another 2 to 5 minutes by checking every minute.
Eggless mango cake without condensed milk
Eggless mango cake without condensed milk
  • Cool down the cake in a kitchen counter by covering the cake with a plate. It helps to prevent the cake from drying on the top. After 15 to 20 minutes, take the pan and run a knife around the corners of the pan. Invert the pan to a plate and pat it. Cake falls off easily. Make slices and enjoy with your tea/coffee. Tastes great with a nice  mango flavor. Enjoy !
Eggless mango cake without condensed milk

Note

  • Do not reduce the quantity of baking powder or baking soda.
  • Adjust the quantity of sugar based on the sweetness of mango pulp.
  • Original recipe used 1/2 cup sugar but I used 2 tbsp extra.
  • Do not beat the cake mixture. Mix gently.
  • For variations, you can use powdered sugar. In that case, measure and grind 1/2 cup + 2 tbsp & add to cake batter.
  • If you like, you can replace a part of sugar with honey.
Try this eggless vegan mango cake recipe at home and enjoy your teatime !
 Vegan mango cake recipe


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