The Eggless Mango Cake Recipe with two layers was my first attempt at a mango layered cake using whipped cream and decoration. Rather, it was my first fruit cake too.
I was determined on making a professional cake using the correct ingredients and wished for a taste other than the regular cocoa powder + vanilla essence flavour. Since it is the mango season and quarantine period, we have ample of time plus a lot of mangoes too. For this recipe, I used six mangoes including those for the cake, the mango pudding and the decoration.
I was surprised at how delicious the Eggless Mango Cake tasted with its mango pudding and creamy whipped cream. I absolutely loved the way it tasted and the fact that I made one kilogram of it at once makes me proud and happy!
If you liked the Eggless Mango Cake Recipe, you'll also enjoy other recipes –
- Eggless Chocolate Nankhatai Recipe
- Eggless Whole Wheat Chocolate Chip Cookies Using Jaggery & Ghee
- The Best Brownie Recipe
- Eggless Banana Cake Recipe (Without Oven)
EGGLESS MANGO CAKE RECIPE
Servings: 1 kg
Type: Vegetarian
INGREDIENTS
Type: Vegetarian
INGREDIENTS
(1 cup = 200 ml)
For the cake
Dry ingredients
3 cups all-purpose flour (maida)
2 tbsp cornflour
Pinch of salt
3 tsp baking powder
1 tsp baking soda
Wet ingredients
4 tsp lemon juice
1/2 cup unsalted butter, melted
1 cup sugar, granulated
2 cups fresh thick mango pulp
1 cup milk, at room temperature
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For the mango pudding
1 cup fresh mango pulp
1 cup water
4 tsp lemon juice
4 tbsp sugar
2 tbsp cornflour
1/2 tsp vanilla essence
Extras
Whipped cream
1 mango, diced
PROCEDURE
For the cake
1. For making Eggless Mango Cake, firstly, in a large mixing bowl, sift all the dry ingredients and keep aside.
2. In another mixing bowl, whip all the wet ingredients until the sugar is melted and there are no lumps left.
3. Pour the wet mixture on top of dry mixture and whip thoroughly.
4. Meanwhile, preheat oven at 180 degrees.
5. Grease the 1 kg baking pan with butter and dust some flour on it.
6. Pour the Eggless Mango Cake batter in the baking pan and bake for 30 minutes at 180 degrees.
7. Insert a fork lightly to check whether the cake is baked from inside, if not, bake for a few minutes more.
For the mango pudding
8. Meanwhile, as our Eggless Mango Cake is getting baked, whip all the ingredients mentioned under 'for mango pudding' ingredients.
8. Meanwhile, as our Eggless Mango Cake is getting baked, whip all the ingredients mentioned under 'for mango pudding' ingredients.
9. After whipping, cook the mixture for 10-15 minutes on low flame or until the pudding is thickened. Keep aside.
10. The Eggless Mango Cake should be baked by then. Allow it to cool for 15-20 minutes.
(You may want to turn it upside down to fasten this procedure.)
11. Slice the cake horizontally from the mid to get two different layers.
(You may want to turn it upside down to fasten this procedure.)
11. Slice the cake horizontally from the mid to get two different layers.
12. Let the layers cool from inside.
13. Once the layers are cooled, take half of the mango pudding and spread it on top of the bottom layer.
14. Spread whipping cream on top of the mango pudding (like in the above picture).
15. Place the top layer on the bottom layer carefully.
16. Smear the leftover mango pudding on the top and decorate using whipped cream and chopped mango pieces.
17. Your Eggless Mango Cake is ready!
18. Refrigerate for 3 hours before you eat it and your Eggless Mango Cake Recipe is all yours!
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