Eggless Mango Cake Recipe

Eggless Mango Cake Recipe

from aromaticessence.co

This eggless mango cake with lime glaze is light, moist, and delicious! You will love this easy tropical cake recipe that is made without butter, eggs, or condensed milk!

Ingredients

  • 1½ cup cake flour, (213 grams, I made my own, refer notes)
  • 1½ teaspoons baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon green cardamom powder (or 1 teaspoon vanilla extract)
  • ¼ teaspoon salt
  • ¾ cup castor sugar (167 grams)
  • ¾ cup fresh mango pulp, (170 grams (For canned mango pulp, refer notes))
  • ½ cup whole milk (125 ml)
  • 1½ teaspoons vinegar or lemon juice
  • ⅓ cup vegetable oil (70 grams )
  • ½ cup Confectioner's/icing sugar
  • 1 to 1½ tablespoon lime juice, (adjust as per desired consistency)

Directions

  1. 1

    Preheat the oven to 350° F / 180° C, and position a rack in the middle of the oven. Grease a loaf pan with little oil and line with parchment paper.

  2. 2

    Measure ½ cup of whole milk, and add vinegar. Mix well and set aside for 5 to 10 minutes. In the meanwhile, prep your dry ingredients.

  3. 3

    In a mixing bowl, sift cake flour (refer to notes to make your own), baking powder, baking soda, table salt, and ground cardamom from a height. Whisk well and set aside.

  4. 4

    After 15 to 10 minutes, the buttermilk will curdle. It is ready to be used in the recipe.

  5. 5

    In another mixing bowl, add mango pulp, oil, castor sugar, and prepared buttermilk.

  6. 6

    Whisk well until everything is well combined and you have a homogeneous mixture.

  7. 7

    Pour the wet ingredients over the dry ingredients. Mix just until combined and no more flour pockets are visible. Do not over-mix, or you will end up with a pretty flat cake. A few lumps are okay in the batter.

  8. 8

    Transfer the batter to the prepared loaf pan, and smooth the surface with a spatula. Tap the pan against the countertop to remove any air bubbles.

  9. 9

    Bake at 350° F/180° C for about 50-55 minutes or until a toothpick inserted comes out clean.

  10. 10

    Transfer the cake to a cooling rack. Let it cool down in the pan for 10 minutes, then remove it from the pan and cool on the rack completely.

  11. 11

    In a mixing bowl, add sifted icing sugar and 1 to 1½ tablespoons lime juice. Whisk well until you have a smooth and pourable consistency.