Mango Cake Recipe (Eggless + Whole Wheat)
Indulge in the simplicity and deliciousness of a delightful egg-free Mango Cake accompanied by a Mango Mousse Frosting, a dessert that shines when mangoes are in their prime season. Crafted from whole wheat flour, fresh mangoes, butter, and condensed milk, this moist loaf cake stands as a scrumptiously uncomplicated treat to create and enjoy.
Ingredients
Ingredients For Mango Cake
- 1.5 cups whole wheat flour – leveled or 180 grams whole wheat flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- 100 grams Butter – unsalted or ½ cup chopped chilled butter
- ¾ cup sweetened condensed milk or 200 grams or half a can
- 2 mangoes – large alphonso variety or 200 grams or 1 cup tightly packed chopped mangoes or 1 cup mango puree
- 3 to 4 tablespoons sugar or add as required
- 1 teaspoon vanilla extract or ½ teaspoon vanilla essence (substitute is ½ teaspoon green cardamom powder or ¼ teaspoon cinnamon powder in place of vanilla extract)
For Mango Mousse Icing
- ⅓ cup mango puree (blend ⅓ cup tightly packed mangoes in a blender for the puree)
- ½ cup whipping cream or heavy cream or 25% to 35% low fat cream
- 2 to 3 tablespoon honey or icing sugar or confectioner's sugar – add as per taste
Instructions
Preparation
- Sieve the whole wheat flour, baking powder and baking soda in a bowl or plate. Keep the sifted dry ingredients aside.
- Grease a loaf pan measuring 8.5 x 4.5 x 2.5 inches with butter or oil and keep aside. You can also use a round pan of 7 or 7.5 inches diameter.
- Peel and chop 2 large alphonso mangoes and add the mango cubes in a blender. In cup measure, it should be 1 cup tightly packed chopped mangoes.
- Also add 3 to 4 tablespoons sugar. The addition of sugar depends on the sweetness of the mangoes. The mangoes I used very very sweet, so I added 3 tablespoons of sugar. If the mangoes are not sweet enough, you can add 1 or 2 tablespoons more sugar.
- Blend to a smooth and fine mango puree. Keep the puree aside.
- Also preheat your oven at 180 degrees Celsius/350 degrees fahrenheit 15 minutes before you start baking. For baking in the convection mode of the microwave oven, use 170 degrees Celsius/330 degrees Fahrenheit as the preheat temperature.
Making Mango Cake Batter
- Take the unsalted butter in a pan.
- Keep the pan on a stovetop and on a low heat melt the butter.
- Just melt the butter. No need to heat the butter. Stir so that the butter melts quickly.
- Keep the pan down on the kitchen countertop once the butter has melted. Add the sweetened condensed milk. Condensed milk added is about ½ a tin or can of condensed milk measuring 400 grams or 14 ounces.
- Begin to stir very well with a wired or balloon whisk.
- Whisk very well to make a smooth even mixture.
- Now add the mango puree and vanilla extract.
- Stir again very well to get a smooth even mixture. Add the sifted flour.
- With light hands, gently fold the mixture with a spatula. Avoid folding too much.
- The cake batter should have volume and should not fall flat or become doughy like roti or naan dough. Depending on the quality of flour, you might get a thick batter like I have got. This much thickness is fine.
- But if the mango cake batter looks very thick, then do add some tablespoons of milk. Also mango puree made at home is usually thick. If you use store bought mango puree, then the batter will be slightly on the thinner side.
- With the spatula add the batter to the loaf pan.
- Shake the pan to even the batter from the sides. Also with the spatula even the batter from the top.
Baking Mango Cake
- Place the loaf pan in the preheated oven at 180 degrees celsius/350 degrees fahrenheit. Bake the cake for 40 to 50 minutes.
- If top starts to get browned, then cover with foil or butter paper and continue to bake the mango cake. Depending on the temperature conditions in your oven, it make take less or more time.
- The final check is a golden crust and a tooth pick or wooden skewer coming out clean.
- For baking in the convection mode of a microwave oven, use the temperature of 170 degrees Celsius/330 degrees Fahrenheit. Again the baking time will vary in the convection mode of your microwave oven.
- When the cake becomes warm, remove from the pan and allow it cool on a wire rack. Slice the mango cake and serve when cooled. You can also frost the cake with your favorite icing if you want.
For Mango Mousse Icing (Optional Step)
- Take the whipping cream or 25% to 35% low fat cream in a mixing bowl along with honey or icing sugar or confectioner's sugar. Begin to whip the cream on a high speed.
- Whip till soft peaks.
- Then add ⅓ cup mango puree. On the lowest speed blend for some seconds till every thing is mixed well. Keep in the fridge till the cake cools down.
- When the cake cools down completely, slice carefully into equal halves. Brush some sugar syrup (1 teaspoon sugar dissolved in 3 to 4 teaspoons water) on the halved cake.
- Spread the mango mousse evenly. Cover with the remaining half of the mango cake.
- Brush some sugar syrup on top of the cake half. Then again spread the top and sides with the remaining mango mousse frosting.
- For a neater look, you can thinly slice the top part of the mango cake. Brush lightly with the sugar syrup and then spread the icing.
- With a spatula even the mousse frosting from the top. Cover the mango cake without touching the sides and edges with a large box or bowl and keep in the fridge till the mousse sets.
- Once done slice and then serve the eggless mango cake with mango mousse frosting. The leftover cake keeps well in the fridge for 4 to 5 days.
Nutrition
Calories: 306kcalCarbohydrates: 41gProtein: 5gFat: 15gSaturated Fat: 9gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 1gCholesterol: 46mgSodium: 91mgPotassium: 290mgFiber: 3gSugar: 26gVitamin A: 1028IUVitamin C: 19mgCalcium: 105mgIron: 1mg
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