Dig Into The Goodness Of Mango With This Eggless Cake
Dig Into The Goodness Of Mango With This Eggless Cake
By Vidushi Singh
This eggless mango cake is light, moist, and not excessively sweet, making it a fantastic tea cake. Owing of the mangoes' natural sweetness.
Ingredients
1.5 cups All Purpose Flour1.5 teaspoon Baking Powder¼ teaspoon Baking Soda½ teaspoon Cardamom Powder or Vanilla Essence¼ teaspoon Salt¾ cup Castor Sugar¾ cup Mango Pulp use one large mango flesh and blend it smooth¼ cup Milk⅓ cup Oil
Step 1
Combine all-purpose flour, baking soda, baking powder, salt, and cardamom powder in a sizable mixing bowl. Roughly combine.
Step 2
To make sure everything is thoroughly mixed, sieve this dry mixture twice from a height.
Step 3
Place the milk, oil, and mango puree in a separate bowl.
Step 4
Stir the wet ingredients until the oil is thoroughly mixed in. Add the castor sugar now.
Step 5
Stir well to fully dissolve the sugar. A 9x5-inch loaf pan should be greased and lined with parchment paper. For 10 minutes, preheat the oven to 180°C.
Step 6
After creating a well in the middle of the dry mixture, pour the wet mixture into it. Fold the dry mixture into the wet mixture gently.
Step 7
Fill the cake pan with the batter. 30-35 minutes at 180°C, or until a tester comes out clear. Let it to cool for 10 minutes.
Step 8
Allow it to fully cool before slicing. For up to 5-7 days, keep in the refrigerator in an airtight container.
