Eggless Mango Cake

I wish I had baked a mango cake in summer when I had fresh mangoes on hand. But nothing to worry when we have the condensed mango pulp available all year round! So the other day when I had this urge to bake a mango cake, I went ahead and used up some mango pulp from my refrigerator and baked this delectable 'mangoey' cake. Inspiration for this cake comes from here.


Please note that the cake was slightly less sweet as I intended. So feel free to either adjust the mango pulp or add more sugar to make this cake a little sweeter. Also it can be made fat free by omitting the oil/ghee component and I bet it wouldn't alter the taste too much as I found when I baked Fat Free Eggless Mango-Cranberry Muffins.

Ingredients - 


Dry Ingredients
*Whole Wheat Flour 1 cup
All purpose flour 1/2 cup
*Cornstarch 1 Tbsp
Salt 1/8 tsp 
Baking Powder 1 tsp
Baking soda 1/2 tsp


*Instead of the mixture of whole wheat flour, all purpose flour and cornstarch, you might as well use just plan all purpose flour. My idea was to use healthier ingredients :)


Wet Ingredients 
Sweetened Mango pulp 1 Cup (Available in the Indian stores locally)
Yogurt/Curds 1/2 cup
Water as 1/2 cup (or as needed)
Flax Seed Meal 1 Tbsp
Cinnamon powder 1/4 tsp
Sugar 1/2 cup
Oil / Ghee 1 Tbsp


Walnuts handful, chopped into small bits

Method Of Preparation - 


In a mixing bowl, whisk all the dry ingredients and set aside.


Add 3 tablespoons of water to the flax seed  meal and set aside. 


Preheat the oven to 350 F.


In a blender, blend all the wet ingredients (including the flax seed meal soaked in water).


Mix the wet and dry ingredients gently until combined to make a lump free batter. Do not over mix.


Fold in the walnut bits gently.


In a greased and floured cake pan (I used 8 X 6 X 2 rectangular dish), pour the batter and bake until a tooth pick comes out clean. My cake was done in 43 min.


Let it cool in the cake pan for 10 min and run a knife along the edges to make sure the cake doesn't stick to the pan. Invert it onto a cooling rack and let it cool further before slicing.


Slice as required and serve it with jam or jelly if you have a sweeter tooth.


Preparation Time 10 min + Baking Time 43 min + Cooling Time 20 min 
Makes 1 cake 8 X 6 X 1.5