We are preparing today eggless mango cake. As Mango Season is coming, so there is no reason why not make some Mango Recipe.This cake is soft, with some nice textures.
More eggless cake recipe you may like:Eggless Spongy Biscuit Cake, No Bake Tutty Fruity Cake(Eggless), Eggless Chocolate Cake in Pressure Cooker without oven, etc.
Some Mango Recipes:Aam Ka Panna Recipe, Mango Kulfi, etc.
You can use any other fruit in place of mango. The main ingredient in eggless mango cake is Mango pulp, Maida & Custard. I would prefer Alphonso for this, but you can take any mango.Here is the Eggless Mango Cake Recipe which you will love to prepare. You can eat this as snacks or dessert recipe.
Other Cake recipes you may like:Eggless Mango Cake, Eggless Spongy Biscuit Cake, Soft Vanilla Sugar Cookie, Eggless Tutty Fruity Cake, etc.
Eggless Mango Cake Recipe | Spongy Eggless Cake Recipe
Prep Time
15 mins
Cook Time
40 mins
Total Time
55 mins
As Mango Season is coming, so there is no reason to make some Mango Recipe and that's too a cake.
Course:
Bake, Evening Snacks Recipe
Cuisine:
Indian
Calories: 1822 kcal
Ingredients
- 1 cup maida
- 1/4 cup powdered sugar
- 2 large spoon custard Powder
- ½ tsp Baking Powder
- ½ tsp baking soda
- 100 gm condensed milk
- 100 gm Butter
- ½ cup Mango Pulp
- 10-12 pieces cashew
- 8-10 pieces Raisin Kismis
- 2 tbsp melon seed
Instructions
-
Start by taking a bowl and put flour, baking powder, baking soda, custard powder and mix it well.
-
Take another bowl and mix together butter and sugar till light and fluffy.
-
Add the condensed milk and beat well.
-
Gradually put the flour mixture into the bowl of wet ingredients and mix well after each addition.
-
Add mango pulp and mix till the mixture becomes light and fluffy.
-
Lastly add cashews and kismis and mix it well.
-
Batter is ready to go in a greased tin.
-
Grease the baking tin with butter. Then sprinkle about a tablespoon of flour. Now swirl the pan so it will stick to greased surface (all over pan and also around the edges). Now invert the pan over a sink or garbage and tap it gently with your hand to remove excess flour.
-
Pour the batter into the tin and Tap the pan on the countertop to remove air bubbles.
-
Sprinkle some melon seeds on top of the batter.
-
Bake in a pre-heated oven at 200 degree Celsius for 30 to 35 mins in the convection mode of a microwave oven.
-
Once baked insert a tooth pick or knife just to see if it is cooked properly or not. If the Knife comes out clean it means the cake has cooked properly.
-
Remove the cake from the tin after it cools a bit and then scratch the sides of the tin, invert it into cooling rack or tray and let it cool completely.
-
Slice and serve this Mango custard cake.
Recipe Notes
Notes: If top starts to get browned early during baking, then cover with foil or butter paper and continue to bake.
Nutrition Facts
Eggless Mango Cake Recipe | Spongy Eggless Cake Recipe
Amount Per Serving (1 pcs)
Calories 1822
Calories from Fat 864
% Daily Value*
Total Fat 96g
148%
Saturated Fat 57g
285%
Cholesterol 254mg
85%
Sodium 1512mg
63%
Potassium 889mg
25%
Total Carbohydrates 221g
74%
Dietary Fiber 4g
16%
Sugars 111g
Protein 24g
48%
Vitamin A
115.3%
Vitamin C
25.8%
Calcium
44.7%
Iron
121.9%
* Percent Daily Values are based on a 2000 calorie diet.
How to Make Eggless Mango Cake with Custard:
- Start by taking a bowl and put flour, baking powder, baking soda, custard powder and mix it well.
- Take another bowl and mix together butter and sugar till light and fluffy.
- Add the condensed milk and beat well. Gradually put the flour mixture into the bowl of wet ingredients and mix well after each addition.
- Add mango pulp and mix till the mixture becomes light and fluffy.
- Lastly add cashews and kismis and mix it well.
- Batter is ready to go in a greased tin. Grease the baking tin with butter. Then sprinkle about a tablespoon of flour. Now swirl the pan so it will stick to greased surface (all over pan and also around the edges). Now invert the pan over a sink or garbage and tap it gently with your hand to remove excess flour.
- Pour the batter into the tin and Tap the pan on the countertop to remove air bubbles.
- Sprinkle some melon seeds on top of the batter.
- Bake in a pre-heated oven at 200 degree Celsius for 30 to 35 mins in the convection mode of a Microwave Oven.
- Once baked insert a tooth pick or knife just to see if it is cooked properly or not. If the Knife comes out clean it means the cake has cooked properly.
- Remove the cake from the tin after it cools a bit and then scratch the sides of the tin, invert it into cooling rack or tray and let it cool completely.
- Slice and serve this Eggless Mango Cake.
Note:
- If top starts to get browned early during baking, then cover with foil or butter paper and continue to bake.
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