Eggless Cardamom Mango Cake

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I bought a new mini bundt pan a few days back, and I was very excited to try this out. There was a plan to bake an Eggless Cardamom Mango Cake for a long time, but that has not happened for many reasons. I’ve made some elaborate cakes for some family celebrations in the past two months, and summer vacation was going on, so there was no pressure to pack different tiffin for Sufi every day. But now the school has reopened and that demand for cakes and muffins arises as well, so I’ve to think of new recipes to please her taste buds. 🙂

These soft, moist mini bundt cakes are eggless and butter-free, so you can call them low-fat cakes. They have the goodness from the mango pulp and freshly pounded cardamoms. A match made in heaven. You only need a few staple ingredients and the cake will be ready in no time. So don’t wait, bake a batch quickly before mangoes disappear from the market.

Use Cake flour for this recipe

It’s an eggless recipe with mango, so to achieve the right texture of the cake without eggs, you must use the right kind of flour. If you’re not getting cake flour in the local store, I’ve shared an easy way (read notes at the end of the recipe) to make it at home. Fresh Mango pulp has a lot of moisture in it, so using regular all-purpose flour/maida might disappoint you with the cake by showing some fudgy slices after baking. Cake flour gives the desired structure to this cake, resulting in a soft cake with beautiful crumbs.

Eggless Cardamom Mango Cake
Eggless Cardamom Mango Cake

 

Eggless Cardamom Mango Cake

Soft, full of Mango flavour, and taste, this Eggless Cardamom Mango Cake is a perfect treat that you’d love to bake with ripe mangoes.

Cuisine Indian
Prep Time 15 minutes
Cook Time 28 minutes
Servings 5 People
Author Chandrima

Ingredients

  • 1 cup- Cake flour (read notes)
  • ¼ tsp- Salt
  • ½ tsp- Baking soda
  • 1 tsp- Baking powder
  • ½ cup- Caster sugar or use, Brown/White powdered sugar
  • ¼ cup- Vegetable oil
  • 150g- Mango pulp (I used one ripe mango)
  • 6 tbsp- Milk
  • 6- Green cardamoms or use, ¼ tsp Cardamom powder

Instructions

  1. Discard the cardamom pods and powder the seeds by using a mortar-pestle, keep aside.

  2. Peel and cut the mango into pieces. Make a smooth pulp of the mango pieces using a food processor or mixer/grinder.

  3. Preheat the oven to 180 degrees C. Prepare a 6” round cake pan by greasing it with oil and place a piece of baking paper at the bottom of the pan. If you’re using a mini bundt pan, then grease the pan with a generous amount of butter and dust with flour.

  4. Sift flour, baking powder, baking soda, and salt to a bowl, keep aside.

  5. Add sugar and mango pulp to a bowl, whisk well.

  6. Now add vegetable oil to this mango pulp mixture, whisk well.

  7. Add the flour mixture to this wet mixture in two batches, and keep whisking gently.

  8. Next, add the cardamom powder and milk to the batter. Whisk well until a smooth lump-free batter forms. Don’t whisk for a longer time.

  9. Transfer the batter to the prepared cake pan, and smooth the top with a spatula.

  10. If using a mini bundt pan, divide the batter equally to each section of the pan up to ¾ full.

  11. Tap the cake pan gently on the kitchen counter a couple of times to release the air bubbles.

  12. Bake for 30 minutes. Insert a sharp knife or wooden skewer in the middle of the cake. The cake is ready if the knife comes out clean. If not, bake for some more time, and then check again.

  13. Cool the cake in the pan for 15 minutes and then run a sharp knife around the edges of the pan and carefully remove the cake. Turn onto a cooling rack and leave it there until it cools completely.

  14. When cooled, slice, serve and enjoy!

  15. Store the extra cake slices in an airtight container and keep refrigerated, consume within a week.

Recipe Notes

If you don’t have Cake flour at home, make it easily by following the method mentioned below:

  • Measure 1 cup of All-purpose flour/Maida, now take 2 tbsp flour out of it.
  • Now add 2 tbsp Cornstratch (popularly known as Corn flour in India) to it.
  • Mix well, now you’ve 1 cup of Cake flour ready with you for baking.

 

 

Eggless Cardamom Mango Cake
Eggless Cardamom Mango Mini Bundt Cakes
Eggless Cardamom Mango Cake
Eggless Cardamom Mango Mini Bundt Cakes

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5 Comments

  1. Hi, the idea is really unique. I want to try but a bit confused about the amount of mango pulp. Can you please suggest me about the measurement of Mango pulp?

     
    • Hi Priyanka, I’m glad to hear that you found the recipe useful. You can use 1/2 cup of mango pulp that is near about 130g for this recipe. Happy Baking!

       

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