This eggless cake makes perfectly moist and spongy cake every time. With the mango season in full swing, it’s the perfect time to go to your kitchens and whip up this spongy mango eggless cake.
Eggless Mango Flower cake
This eggless cake makes perfectly moist and spongy cake every time. With the mango season in full swing, it’s the perfect time to go to your kitchens and whip up this spongy mango eggless cake.
Ingredients
Cake
- 1 cup All-purpose flour
- 1 cup Mango puree if using canned use unsweetened
- 1/4 cup Oil
- 1/4 cup Powder sugar add as required
- 1/2 tsp Vinegar
- 1 tsp Baking powder
- 1/2 tsp Baking soda
- 1/4 cup Milk Warm, add as required
- 1/4 tsp Cardamom powder Optional
Icing
- 1 cup Heavy cream
- 1 cup Icing sugar
- 1 tsp Vanilla extract
Garnishing
- 1 Mango half thinly sliced, half chunks
Instructions
Cake
- Preheat the oven to 180C or 350F
- Place sieve on a mixing bowl. Add all dry ingredients and sieve it in the bowl
- This step is important. This will make sure your cake batter does not have any lumps and make your cake fluffy
- Whisk together 1/4 cup sugar and 1/4 cup oil in a separate bowl until pale and well combined
- Now add in 1/2 cup mango puree and mix it well.
- Now sieve in dry ingredient and mix it well.
- Add 1/4 cup warm milk. Adjust according to your batter consistency and whisk everything. It is important to not over beat the batter at this step.
- Now transfer the mixture to the greased oven-safe bowl and bake it at 350F for 30-35 minutes. I added the mixture to two 4-inch pan but You can use 1 8inch pan as well.
Icing
- While the cake is baking, prepare your frosting by beating 1 cup of heavy cream, 1 cup icing sugar, and a few drops of vanilla essence until peaks form.
- When the cake comes to room temperature spread cream frosting and add a few mango chunks. And repeat it for all the layers.
Decoration
- Decorate the cake by making a flower using thinly sliced mangoes.