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Ingredients

Adjust Servings:
1 and1/2 cups, Sifted Whole Wheat Flour
1 Cup Mango
1 Cup Thick Yogurt Room Temprature
½ tsp Jaggery
1 & 1/4 tsp Baking powder
¼ cup Refined oil
¼ cup Almond butter
1 tsp Vanilla extract
As per taste Coconut Cream Frosting
1 Can coconut milk Chill in the fridge overnight
2 tablespoons honey
¼ tsp Salt

Nutritional information

20g
Protein
10g
Carbs
5g
Fat

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Eggless Mango Cake With Coconut Cream Frosting

Eggless Mango Cake With Coconut Cream Frosting

A hearty, delicious eggless healthy cake made with just a few simple ingredients!

Features:
    Cuisine:

      Is it possible to loathe something throughout your childhood and magically loving it when you grow up ? Well thats my relationship with this little boy. As a child I couldn’t even stand the smell of mangoes, my dad used hide himself and eat them. It’s not that I never tried it, but I never liked it. I don’t know when and how that intense dislike faded away. So much so that I love Mangoes, I wait for them, I dream about them. So here is my SAVORING EVERY LAST BITE OF MANGO

      • 50 min
      • Serves 4
      • Easy

      Ingredients

      Directions

      Share

      A hearty, delicious eggless healthy cake made with just a few simple ingredients!  No refined flour or sugar, or butter !  Made using jaggery and whole wheat flour.

      This eggless mango cake will be a revelation in your baking life. You won’t see yourself going back to an all-butter and egg cakes. The taste is more complex, more mangoey (if that’s a word) with caramelised deep flavour from jaggery and nuttiness from the almond butter. They’re fantastic – kind of soft, gooey and  oozing with mango. 

       

      This is a really simple, really moist and flavourful eggless mango loaf. Whenever I bake this cake it disappears within minutes and my family is lamenting that I hadn’t made enough you may want to double the recipe and bake,                                            it’s so good and healthy !!

      Steps

      1
      Done

      Take a bowl and sift flour, add baking soda, baking powder and salt in it. Keep aside.

      2
      Done

      Take another big bowl and add oil. For creaming butter and sugar we are using a mix of almond butter and jaggery instead.

      3
      Done

      Add jaggery to the oil and almond butter mixture cream the butter or beat till it’s mixed well.

      4
      Done

      Now add some fresh yoghurt. make sure it’s at room temperature.

      5
      Done

      Add vanilla extract to wet ingredients. Fold them together.

      6
      Done

      Mix dry ingredients into the wet ingredients in 3 batches.

      7
      Done

      Now comes the fun part- mangoes!!

      8
      Done

      You can either blend the mango into a purée or gently smush them like I did. Then add it to the batter and gently fold it in.

      9
      Done

      Pour the batter in the lined pan. Level it out with a spreading knife.

      10
      Done

      Bake it for 35-40 minutes, till the toothpick comes out clean from the center.

      Simran Tandon

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