Eggless Mango Cake

Step 1: To prepare Eggless Mango Cake Recipe, prep up with all the ingredients first

Step 2: Chop nuts and de seed mango and chop its pulp, discarding the peel

Step 3: Preheat the oven at 190 degree Celsius for 10 minutes

Step 4: Prepare the baking pan by greasing with a little oil or butter and dust 1-2 teaspoon of maida/all-purpose flour

Step 5: Mix the dry ingredients-maida, chiroti rava, milk powder (if using), baking soda, baking powder and salt well in a mixing bowl

Step 6: Keep aside

Step 7: In a Mixer, puree mango along with sugar and cardamom

Step 8: No extra water is required at this stage

Step 9: Later mix all the wet ingredients in another mixing bowl-mango and sugar puree, oil, and curd

Step 10: Give a nice stir to mix them evenly

Step 11: Slowly mix the dry and wet ingredient mixtures now by combining well to form a thick cake batter of dropping consistency

Step 12: Add hot water about 2 tablespoons (not any more than 1/4 cup water is required)

Step 13: Add chopped nuts and mix once

Step 14: Reserve above 1 tablespoon of nuts for topping

Step 15: Transfer the batter to the prepared cake pan

Step 16: Top the cake batter with remaining chopped nuts

Step 17: Bake in the oven at the same temperature for 30-40 minutes

Step 18: Check after 30 minutes

Step 19: The top should have turned to a golden brown in color and if you check with a toothpick in the center of the cake it should come out clean when the cake is done

Step 20: My cake took 38 minutes

Step 21: Cool the eggless mango cake recipe for 15-20 minutes on a wire rack, unmold and slice them

Step 22: Serve the Eggless mango Cake is ready to be relished with a scoop of Mango ice cream or vanilla ice cream with chopped mango slices to go with it perfectly