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eggless mango cake recipe
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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.
Prep Time15 mins
Cook Time40 mins
Course: Snack
Cuisine: Indian
Servings: 12 squares

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

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.