Cake baking has been a passion of mine. I began experimenting with baking when I was not quite in high school and have never looked back since. As I always followed the recipes from my grandmother's very English book and magazines, all my baking was with eggs. I never even dreamed that one could bake without eggs - they play the role of both providing moisture to the dough and act as a raising agent. Of course, there are some recipes that cannot be attempted without eggs or even egg whites. But there are many many recipes that can be attempted eggless - or so I discovered many years when I decided to take my experiments to a different level.
I was just beginning to reduce the use of all purpose flour in my baking and replace it with more whole grain flours, oats, ragi (finger millet), bran, and rye!! I began with dropping the egg yellow from my baking largely because I was sensitive to the smell of egg yellows when cooked or baked. Then another step ahead and voila - no eggs in baked goodies!! The cakes are just as delicious, soft, spongy, and retain a good shelf life.
Today's recipe is a special for the mango season and for the upcoming Indian Festival season. Raksha Bandhan is just round the corner and mangoes are still around. What better way to celebrate than to bake a delicious cake for the occasion.
11/2 cups all purpose flour
11/2 cups mango puree
1/4 cup oil
1 tbsp lemon juice
1/2 cup + 2 tbsp sugar
11/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp cardamom powder
- Sift the flour, sugar, salt, baking soda, and baking powder together.
- Pour in the mango puree and oil. Blend well.
- Stir in th lemon juice, and then the cardamom powder.
- Pour the batter into a prepared baking pan.
- Bake at 350 F for about 35 minutes or until the cake passes the toothpick test.
- Remove from the oven. Cool in the pan for 10 minutes, then remove onto a wire rack and cool completely.
- Enjoy a very mango sponge cake thats very vegan too!!
Good to Know
- This cake is not very sweet. The sugar here can be increased to just under a cup for a more intense sweet mango flavour.
- Alternatively enjoy this cake with sweet whipped cream or your favourite ice cream. Vanilla or mango is our favourite fort his cake.
- If available, mango extract or essence can be added - about a half teaspoon to the cake batter.
Like this recipe. Tried it. Leave me a comment:)
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