Eggless Mango Cake Recipe – Spice Up The Curry

Learn methods to make the very best eggless mango cake recipe on the web. This mango cake is made with condensed milk and with out eggs. And it’s topped with creamy, wealthy mango sauce. So good!

You’ll Love This Egg-Free Cake

• It is 1-bowl recipe and really straightforward to make.
• This mango cake wants solely 7 substances and sauce wants solely 3 substances!
• Cake batter comes collectively in quarter-hour (from gathering substances to batter within the pan). So fast, proper?
• Even although it’s egg-free cake, it’s gentle, spongy, and completely moist cake.
• Mango pulp is added to the batter, so it provides yellow tinge however the cake has delicate mango taste. For strong mango taste, I’d recommend including mango extract.
• The sauce topping is full-of-mango taste. Plus, it’s wealthy, creamy, candy. This is the proper method to high your mango cake.

Ingredient Notes

Here are the one 7 substances to make eggless mango cake recipe. Simple, straightforward to obtainable on the grocery retailer!

• Cardamom powder: Just like different Indian mango recipes like mango halwa, mango shrikhand, I’ve used cardamom powder right here. It goes completely with recent mango taste.
  • Variations: you need to use ½ teaspoon floor cinnamon or ½ teaspoon floor ginger (aka sonth powder). Or use 1 teaspoon of pure vanilla extract.
• Mango pulp: Here I’ve used canned alphonso mango pulp which is definitely obtainable in Indian grocery shops. Yes, you need to use recent mango pureed into the blender. Personally, I choose the Alphonso mango taste, so I’m utilizing a canned one. The mangoes we get right here within the USA would not have good flavors in comparison with Indian verities.
  • My canned mango pulp was already candy, so I’ve not added any further sugar. If utilizing recent mangoes then add sugar whereas grinding and make the pulp candy.
• Condensed milk: This sweetened condensed milk works like a attraction as an egg substitute. It provides a wealthy, candy, and moist cake.

Step By Step Photo Instructions

Prep:

• Pre-heat the oven 350°F or 180°C for no less than 10 minutes.
• Melt the butter and let cool to room temperature.
• Grease the 9 inch spherical cake pan with butter or spray with oil. Keep it apart.

1) Take melted, cooled butter and mango pulp in a bowl.

2) Add condensed milk.

3) Whisk nicely until every little thing is integrated nicely.

4) Sift dry substances instantly over the moist ingredient combination. Keep the sieve over the bowl, add all goal flour, baking powder, baking soda, and cardamom powder. Sift into the bowl.

5) Mix utilizing wire whisk until the batter comes collectively.

6) pour into the ready cake pan. Lightly shake and faucet the pan on the countertop to evenly unfold the batter.

7) Bake into the preheated oven for 38-40 minutes. Or until the toothpick inserted within the heart of the cake comes out clear. This is egg-free cake, so slight sinking within the heart is predictable, to not fear.

8) Let the cake cool in a pan for five minutes. Then loosen the perimeters utilizing a butter knife and invert the cake into the cooling rack. Let it calm down fully, slice, and serve with a drizzle of mango sauce.

Expert Tips

• Drizzle the mango sauce on the time of serving solely in any other case cake will get soggy. If storing the cake for later, then I’d recommend storing the sauce in a separate container within the fridge. Drizzle on the slice of the cake on the time of serving.
• Storing the cake: It stays good for 1-2 days at room temperature relying on the local weather the place you reside. It stays good for 4-5 days within the fridge in an hermetic container.

Did you do this eggfree mango cake recipe? I’d love to listen to about it! Click here to depart a assessment.