Eggless Mango Cake Recipe: A Taste of Indian Summers

Introduction:

Mangoes are a favorite in every Indian household, and what better way to enjoy them than in a soft, spongy, eggless cake? This mango cake recipe is perfect for celebrations or as an everyday treat.

Prep Time: 20 minutes
Cook Time: 35 minutes
Servings: 8

Ingredients:

• 1 ½ cups all-purpose flour
• 1 tsp baking powder
• ½ tsp baking soda
• 1 cup mango pulp (fresh or Shivanya’s canned mango pulp)
• ½ cup granulated sugar (adjust based on mango sweetness)
• ½ cup vegetable oil or melted butter
• ¼ cup milk (room temperature)
• 1 tsp vanilla essence or mango essence
• A pinch of salt
• Shivanya’s edible decorations or powdered sugar for garnish

Instructions:

1. Prepare the oven and pan:
   Preheat your oven to 170°C and grease an 8-inch round cake pan with oil or line it with parchment paper.
2. Mix dry ingredients:
   In a large bowl, sift together flour, baking powder, baking soda, and salt. Set aside.
3. Mix wet ingredients:
   In another bowl, whisk together mango pulp, sugar, oil, milk, and vanilla essence until smooth.
4. Combine wet and dry ingredients:
   Gradually add the dry ingredients to the wet mixture. Mix gently using a spatula to avoid overmixing.
5. Bake:
   Pour the batter into the prepared pan and tap it lightly to remove air bubbles. Bake for 30-35 minutes or until a toothpick inserted in the center comes out clean.
6. Cool and decorate:
   Allow the cake to cool completely. Dust with powdered sugar or decorate with Shivanya’s edible sprinkles, fresh mango slices, or whipped cream.

Pro Tips:

• Use Alphonso or Kesar mango pulp for the best flavor.
• For an extra tropical twist, mix grated coconut into the batter or garnish the cake with toasted coconut flakes.