Eggless mango cake recipe

Eggless Mango cake recipe with atta, fresh mango puree and chia seeds as main ingredients. Make this egg-free snack for your kid's snack box!

I bake very rarely because of the fear that I would mess up and all the effort, ingredients go waste.

It will again take a lot of months for me to again gather confidence and do it again. Any baking in that case.

Somehow though it is very simple just to exactly follow the recipe. Also it takes more time than I try everyday regular recipes.

Not to mention the mess I make to clear up and wash. And if all these goes for waste, I can't take it.

I was seeing a recipe of mango cake here for a long time and adapted the recipe to my convenience and ingredients availability.

Today I was determined to try this out as it has been a long time I made eggless baking and also had some ripening mangoes to be used without wasting. It turned out well and I am sure Aj would also love this.

When mangoes are in season we should make use of it right? Also it is less guilty when it is made out of wheat flour and it's eggless!

Method

1. I powdered 1 tablespoon of chia seeds in blender and measured 1 tablespoon from it. Mix 1 tablespoon of powdered chia seeds with 3 tablespoon of water in a bowl and set aside.
   
   
2. Place pulp of an alphonso mango or any sweet ripe mango (scoop using a spoon) in a blender. Puree smoothly.
   
3. Preheat oven at 350 F/ 180 deg C. Grease a pan and dust with little flour. Tap off excess. I lined the bottom with parchment paper too for easily taking out. 
   
4. Take butter (at room temperature) in a bowl and beat until pale.
   
5. Add sugar and beat again until fluffy.
   
6. To this, add soaked chia and mango puree.
   
7. Mix well, add butter milk, vanilla essence, lemon juice and incorporate well.
   
   
8. In a separate bowl, sieve together flour, baking powder, baking soda, salt and powdered cardamom.
   
9. Add the dry ingredients to the wet ingredients in the other bowl and fold gently using spatula.
   
10. Add lemon zest lastly and fold in without over mixing. Transfer the eggless batter to the pan. Though it is eggless, look at that fluffy batter!
    
11. Spread evenly and tap gently to remove any large air bubbles. Bake for 45-50 mins or until a toothpick inserted comes out clean. You can cover the top with butter paper too to avoid browning of top.
    
12. Once done, cool eggless mango cake for 5 minutes over wire rack and invert over the wire rack to cool completely before serving. Cut into squares with a sharp knife dipped in hot water each time you cut. 
    

This eggless snack stays good for 3 days in fridge. Consume within 24 hours if at room temperature.

Related recipes

• Egg free banana choco chip cake
• Eggless orange cake
• Eggless tutti frutti cake

Recipe card

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5 from 1 vote

Mango cake

Mango cake with atta, fresh mango puree, butter, butter milk and chia seeds as main ingredients. Make this egg-free cake for your kid's snack box or even as a snack.

Course Snack

Cuisine Indian

Prep Time 15 minutes minutes

Cook Time 40 minutes minutes

Servings 12 squares

1x2x3x

Cup measurements

Ingredients

• 2 cups Wheat flour Atta
• ½ cup Butter
• ½ cup Mango puree
• ¾ cup Sugar
• ¾ cup Buttermilk
• 1 tablespoon Chia seeds powdered
• 1 tablespoon Lemon juice
• 1 teaspoon Vanilla essence
• 1 teaspoon Baking powder
• ½ teaspoon Baking soda
• ½ teaspoon Salt
• ½ teaspoon Lemon zest
• 1 Cardamom powdered

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Instructions

• I powdered 1 tablespoon of chia seeds in mixer and measured 1 tablespoon from it.
• Mix 1 tablespoon of powdered chia seeds with 3 tablespoon of water in a bowl and set aside.
• Place pulp of an alphonso mango or any sweet ripe mango (scoop using a spoon) in a blender. Puree smoothly.
• Preheat oven at 350 F/ 180 deg C.
• Grease a pan with butter and dust with little flour. Tap off excess.
• I lined the bottom with butter paper too for easily taking out. 
• Take butter (at room temperature) in a mixing bowl and beat until pale. 
• Add sugar and beat again until fluffy.
• To this, add soaked chia mixture and mango puree.
• Mix well, add butter milk, vanilla essence, lemon juice and mix well. 
• In a separate bowl, mix or sieve together flour, baking powder, baking soda, salt and powdered cardamom.
• Add the dry ingredients to the wet ingredients in the other bowl and mix / fold gently using spatula.
• In goes lemon zest lastly and fold in without over mixing. Transfer the cake batter to the pan.
• Spread evenly and tap gently to remove any large air bubbles.
• Bake for 45-50 mins or until a toothpick inserted comes out clean.
• You can cover the top with butter paper too to avoid browning of top.
• Once done, cool for 5 minutes over wire rack and invert over the wire rack to cool completely before serving.
• Cut into squares with a sharp knife dipped in hot water each time you cut.

Notes

• You can use ½ cup chopped mango in step 10.I used fine grain sugar.
•  Any mango variety can be used but ripe, sweet variety is best.
• Ingredients should be in room temperature (butter, buttermilk)
• Do not over mix after mixing wet and dry ingredients.
• Add zest lastly otherwise will turn bitter.
• Make sure you use fresh stock of baking powder and baking soda to avoid bitterness.
• I used my bosch hand blender with whisk attachment. But can manually beat with hand too.

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