Wednesday, June 20, 2018

Mango Cardamom Cake | Eggless Baking

Mango season is upon us and the joy of eating this amazing fruit cannot be overstated. Every summer I try out ideas for recipes with both raw and ripe mangoes. As I love baking, I posted a recipe for a Vegan Mango Cake, a few years back. Today I am sharing another recipe for a Mango Cake that is eggless, but not vegan.

This cake uses milk in the recipe, but is equally delicious. Its a breeze to bake and I used canned sweetened mango pulp in it. If you like to use fresh mangoes, you can make up the pulp to the required amount in the recipe. This cake is a perfect summer's day treat with a glass of cold milk!!

2 cups all purpose flour (organic)
11/2 tsp baking powder
1/4 tsp baking soda
1/4 tsp salt
1/2 tsp cardamom powder
1 cup organic cane sugar
1 cup mango pulp (puree)
1/3 cup milk
1/3 cup oil

  1. Sift together the flour, salt, sugar, baking soda, baking powder, cardamom powder in a large mixing bowl.
  2. Stir in the mango pulp, milk, and oil to make a thick batter.
  3. Pour into a baking pan.
  4. Bake in a preheated oven at 350 F for 45 minutes to an hour.
  5. Remove from oven and cool for 35 minutes in the pan.
  6. Turn out and allow to cool completely before slicing.
  7. Slice and enjoy with cold milk.

Nut Free Recipe

Like this recipe. Tried it. Leave me a comment:) 

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  1. Pretty! It was really a wonderful blog. Thanks for the provided information.

  2. This cake is really looking spongy and yummy!!


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