mango cake

Eggless Mango Cake Recipe – Aam ka cake recipe

Eggless Mango Cake Recipe – Aam ka cake recipe

Eggless mango cake is a perfect dessert of summer and a treat for all the mango lovers. This is an easy and great recipe for making mango cake which is prepared with refined flour, fresh mangoes and condensed milk. This super scrumptious mango cake recipe has a nice aroma and mangoes and is really very light and soft in texture.

You can serve this yummy and delectable eggless mango cake as a dessert or with tea or coffee. This mango cake is spongy, soft and really moist. Dust of some confectioner’s sugar to set a classic look to this devouring mango pound cake. Follow this simple and easy recipe of making perfect mango cake at your home and impress your dear ones, especially kids.

Directions

Getting ready:

Cut each cashew into 4-5 small pieces. Place it in a bowl.

mango cake

Take a baking tray and evenly apply some butter/oil on it. Now place a round shaped butter paper of same size as the base of the baking tray into it. Grease it with butter as well.

mango cakeMaking:

Take refined flour in a big mixing bowl and add baking soda and baking powder in it. Mix it really well. Strain the mixture twice through a sieve in a bowl so that the lumps dissolves completely. Keep it aside.

mango cake

Take another bowl and pour the butter into it along with mango pulp and condensed milk. Mix all the ingredients really well.

mango cake

Once everything is mixed well, add powdered sugar into it. Mix it well. Keep whisking the mixture until it becomes smooth.

mango cake

Now add refined flour mixture into it. Mix it gently so that no lumps occurs in it.

mango cake

After that, add 3 tbsp of milk into the batter as it has turned very thick. Mix it really well.

mango cake

Add chopped cashews and raisins into the batter as well. Mix it through. Batter for cake is now ready.

mango cake

Pour the batter into the greased baking tray. Level the batter with a spoon and then pat the tray so that the air bubbles gets dissolved.

mango cake

Preheat an oven at 180 degree centigrade. After that, place the baking tray inside and bake the cake for 25 minutes at 180 degree centigrade. Check later.

mango cake

After 25 minutes, take out the tray. It hasn’t cooked yet. Place it back into the oven and bake it for another 10 minutes at 180 degree centigrade. 10 minutes are over. Take out the tray. Cake has turned golden brown from top. To check, insert a knife into the cake. If it comes out clean then the cake is baked aptly. Allow it cool down completely.

mango cake

After a while, cake has cooled down. Now rotate a knife around the edges of the cake. Place a plate on the baking tray and flip the sides. Then gently remove the baking tray. Take off the butter paper from the cake.

mango cakeServing:

Cut a wedge of cake and serve it as a dessert after any meal or have it whenever you crave for something sweet. Keep the cake in refrigerator and have it for 10-12 days. Enjoy!

mango cakeSuggestions

  • You can also use normal paper instead of butter paper.
  • To make the cake, make sure that you mix all the dry ingredients and the wet ingredients in separate bowls. Prepare the baking tray as well. When you are going to bake the cake then add the dry ingredients and wet ingredients together and pour it into the baking tray. Don’t mix it earlier otherwise chemical reaction will take place and the cake will not bake perfectly.
  • Don’t make the batter too thin as it will rise by later it will collapse and if the batter is too thick then the cake will become hard. Firstly, mix all the ingredients and then add milk as required. The batter should be of same consistency as required for making pakodas.
  • Baking time varies from oven to oven. So, firstly bake the cake for 25 minutes and then keep baking it for few minutes while checking in-between until the cake turns golden brown from top and baked through aptly.

Eggless Mango Cake Recipe - Aam ka cake recipe mango cake
Author: 
Recipe type: Dessert
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Ingredients
  • Refined flour – 1 cup
  • Mango pulp - ¾ cup
  • Condensed milk - ½ cup
  • Powdered sugar - ½ cup
  • Milk - ½ cup
  • Butter – ⅓ cup
  • Cashews – 2 tbsp
  • Raisins – 2 tbsp
  • Baking powder – 1 tsp
  • Baking soda - ¼ tsp
Instructions
  1. Cut each cashew into 4-5 small pieces. Place it in a bowl. Take a baking tray and evenly apply some butter/oil on it. Now place a round shaped butter paper of same size as the base of the baking tray into it. Grease it with butter as well.
  2. Take refined flour in a big mixing bowl and add baking soda and baking powder in it. Mix it really well. Strain the mixture twice through a sieve in a bowl so that the lumps dissolves completely. Keep it aside.
  3. Take another bowl and pour the butter into it along with mango pulp and condensed milk. Mix all the ingredients really well. Once everything is mixed well, add powdered sugar into it. Mix it well. Keep whisking the mixture until it becomes smooth.
  4. Now add refined flour mixture into it. Mix it gently so that no lumps occurs in it. After that, add 3 tbsp of milk into the batter as it has turned very thick. Mix it really well. Add chopped cashews and raisins into the batter as well. Mix it through. Batter for cake is now ready.
  5. Pour the batter into the greased baking tray. Level the batter with a spoon and then pat the tray so that the air bubbles gets dissolved. Preheat an oven at 180 degree centigrade. After that, place the baking tray inside and bake the cake for 25 minutes at 180 degree centigrade. Check later.
  6. After 25 minutes, take out the tray. It hasn't cooked yet. Place it back into the oven and bake it for another 10 minutes at 180 degree centigrade. 10 minutes are over. Take out the tray. Cake has turned golden brown from top. To check, insert a knife into the cake. If it comes out clean then the cake is baked aptly. Allow it cool down completely.
  7. After a while, cake has cooled down. Now rotate a knife around the edges of the cake. Place a plate on the baking tray and flip the sides. Then gently remove the baking tray. Take off the butter paper from the cake.
  8. Cut a wedge of cake and serve it as a dessert after any meal or have it whenever you crave for something sweet. Keep the cake in refrigerator and have it for 10-12 days. Enjoy!

 

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