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Eggless Mango Cake Recipe


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     Eggless Mango Cake

Category   Desserts - Breads
Sub Category   None

275 gms flour
1 tbsp corn flour Or corn meal
1 tsp salt
1 tbsp baking powder
50 gms yogurt
70 gms fresh mango pulp Or tinned mango pulp
110 ml oil (I used sunflower oil you could use olive oil)
1 tbsp vanilla essence
1 tbsp saffron syrup (optional)
150 gms organic sugar/ granulated sugar/ caster sugar (I used organic sugar)
1 tbsp vinegar
1 tbsp baking soda
Some icing sugar or caster sugar for dusting over the cake (optional)

Preheat oven at 170C for exactly ten mins before baking. Grease the heart shaped pan or any pan you desire with oil. Dust some flour over it and remove if any excess flour. If you are using fresh mangoes for this recipe then discard the skin and grind the chopped mangoes into smooth puree. Sift all dry ingredients flour, baking powder, salt and corn meal. Place it aside. Take a mixing bowl combine sugar and oil. Beat on a high speed until light and fluffy. Pour yogurt and beat again until they blend well. Its time to add mango pulp and beat again until they mix well.
Put the saffron syrup now if using. Mix again nicely. Fold the sifted flour into batches of three. Do this manually dont use beater. Fold the flour gently. Put the essence and fold again. Lastly take vinegar into a cup add baking soda. It will make a hissing sound just stir. Now pour this over the cake batter and fold gently. Bake this at 170C for 30 mins Or until skewer comes out clean from the bottom center of the cake. If the skewer is moist bake for some more time. Allow to cool and unmould the pan gently on a serving dish. Sprinkle some icing sugar all over the cake. Decorate with fruits Or cherries. I like my cake simple way.

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