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Eggless (Vegan) M ango Cake

By DK on Aug 20, 2010

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Its immensely sad knowing that the m ango season is slowly going away for the year :( I thought it was gone when m y better

half came hom e one evening last week with a big basket of mangoes. He informed m e that a M exican grocery was selling it

and they looked fresh - so he got them. They were succulent and v sweet. Came as a pleasant surprise and I was immensely

overjoyed since I am a mango freak. Love them ! The batch he bought had about 20 mangoes (It was on a sale - obviously!)

and needless to say, I wanted to use all of them without any spoilage. W hile we enjoyed them as they are, I also managed

to make some dishes with them among which was this cake.

I was running out on dairy and had no eggs on hand, hence this recipe from Vaishaliwas IT since its not only just eggless -

its Vegan too. Cakes and cupcakes are interchangeable and the only care that one needs to take is the cooking time. Since

http://chefinyou.com/2010/08/vegan-ma

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cupcakes are small, they cook faster whereas cakes will take a little longer for the same batter. W e are not crazy about

frosting hence did not use any making this low on fat. I also m anaged to cut down on the recommended sugar since our

mangoes were v sweet. If you see the picture above, you can see the texture of the cake. This recipe made aslightly dense

and m oist cake.The aroma of mangoes coupled with cardam om powder while baking, is som ething to be experienced. A

keeper recipe.

Im portant Update

A few readerswho made this recipe had issues with the recipe. They felt it was dense and chewy without the sponginess.

Hence, I thought I will update the post with my comments for such cases. Usually the fat from saybutter, dairy etcalong

with the airiness from Eggsare what that gives that rem arkable flakiness, sponginess and richness to a cake. Needless tosayVegan cakeswith this little fat (only 1/3 cup oil) will be on the dense side. But unlike m any other recipes that I have

tried this one managed to stand out with only a lightly dense and melt in the mouth texture. Here are the possible reasons

that could make this too much dense.

Overmixing the batter- Such cake batter should be handled v gently, I had m entioned that only a gentle mix is

enough..overmixing will make it more dense.

Overbaking - even a little extra time like say 5-8 minutes can harden the texture of the cake. So the cake could have

overbaked.

As for tasting delicious- thats entirely dependant on the quality of the mangoes used. W ere they sweet? W as the

sweetness enough? Did you get the m ango taste in this cake? The m ix of cardamom and mangoes was v prominent to

our taste buds...

Referencesrecipe courtesyholy cow! vegan recipes

Basic Information

Prep Time: Under 30 m in

Cook Time: 30 min to 1 hour

Serves: 4 people

Yield: One 8 inch and 2" deep cake

Ingredients

1-1/2 cups all purpose flour

2 tsp baking powder

1/2 tsp salt

1 tsp cardamom powder

1-1/2 cups mango puree (I added +2 tbsp extra) -(see Tips)

1/3 cup canola oil (I reduced 2 tbsp since I added extra puree)

2/3 cup granulated sugar (I cut down about 2 tbsp since m y m angoes were sweet)

1 tsp vanilla

Tips

1.M ango Puree :Alphonso M angoes workTH Ebest for this recipe. You get canned alphonso mangoes in all Indian stores.

If you are using canned M ango puree cut down few tbsp of sugar from the recipe since canned ones tend to be too sweet

already. I used fresh mango puree which were naturally v sweet hence used a little less. But if you are mangoes are not

very sweet, use 2/3 cup measurement.

If you want toBake using M icrowavepls refer to these articles:

1)How to Bake in M icrowave

2)How to Bake in M icrowave Convection Oven

For makingSubstitutionsplease refer my handy chart:

1)Baking substitutions

2)Egg Substitutions

M ethod

1

It took me about 4-5 mangoes to m ake about 1-1/2 cups of fresh puree. I skinned the mango and added the pulp to a

blender.


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2

Pureed them into a smooth consistency. I got a little more than 1-1/2 cups hence used them all and reduced the oil to

compensate for moisture in the batter. The result was still good.

3

In a bowl, I sifted the flour along with salt and baking powder together.

4

Add the cardamom and give it a quick m ix until blended.

5

In another large bowl, add rest of the ingredients together and whisk well until smooth.


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6

Slowly add flour little at a time

7

and give it a gentle m ix. Don't over beat the batter.

8

Pour the batter into a well greased cake tin and smooth the top.

9

Bake in apreheated 350 F ovenfor 30-40 m inutes or until a skewer inserted in the center comes out clean. M y oven gets

heated v fast hence I always reduce the temperature few notches from the recommended one. So I baked the cake at 320F


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for 20 minutes and it was done for me in that time. Adjust according to your oven.

10

Let it cool for som etime. You will find the cake leaving the sides after cooled.

Dust with powdered sugar or pipe in frosting or serve them as they are. I dusted little powdered sugar and garnished with

few fresh m ango slices and mint leaves. You can also cut them out into small circles like I did in one of the previous

pictures to make small individual serving as a dessert or simply bake them in a m uffin pan to make cupcakes.


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10 members have made this recipe!

See all tried and tested recipes made from ChefInYou

Kelly

Vasanti

Soumya

Sandhya

M eera

Ranjana

Shalini

Gayathri

Vardhini

Radhika

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you were m aking this recipe. Thanks for your input!

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37 Responses to Eggless (Vegan) M ango Cake

Older Comments

SumiM ay 5th, 2012 on 4:16 am

Can we use olive oil or any cooking oil instead of Canola oil ?

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SumiM ay 5th, 2012 on 4:15 am

Can we use olive oil or any other cooking oil instead of canola ?

2.

PreetiApril 14th, 2012 on 2:21 pm

Pls tell me the temperature required in m icrowave convection mode for this mango cake

3.

rustyApril 8th, 2012 on 6:17 am

thanks .. the recipe worked for my siss bday.. as she loves mangoes. that was ossum thanks 1nce again .

4.

NikitaM arch 30th, 2012 on 1:32 pm

the bst thng abt ur site/blog is the stepwise explntn wit pics .it really helps :)

Im 18 n had vry ltl craze of cooking u took it to its peak lol

5.

TTJanuary 31st, 2012 on 7:36 pm

Hi love your blog, I want to make your cake for my mother who is vegan but not a big fan of mangos

I wanted to ask if it would be possible to substitute the mango puree for pears and half the flour for ground

almonds Im an experienced baker but this is my first forey into vegan cooking and would really appreciate any

feedback.

Thank you

Titi

6.

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