vegan mango cake
Mango cake recipe | vegan mango cake | no maida/all-purpose flour, no sugar cake recipe
This vegan mango cake is a delightful treat that redefines indulgence with a healthier twist. Instead of regular sugar, we’ve used jaggery, which imparts a natural sweetness and a rich, caramel-like flavor. The base of the cake is made with wheat flour, providing a wholesome and nutritious alternative to all-purpose flour. To ensure it’s entirely plant-based, we’ve substituted dairy milk with soy milk, which perfectly complements the tropical essence of mango. The result is a moist and flavorful cake that is both indulgent and guilt-free, perfect for any occasion. Enjoy a slice of this vegan mango cake, crafted with wholesome ingredients and packed with natural goodness.
Ingredients
- 2 ripe mangos
- 1 cup whole wheat flour / godhi hittu
- 1 cup = 250 ml
- 1/2 cup Jaggery
- 3/4 cup non dairy milk or dairy milk I am using soya milk
- 3/4 tsp baking Soda
- 2 ripe mangos
- 1/4 tsp salt
- 1/4 tsp salt
- 1/3 cup oil or butter
- chopped cashews and almonds - 10 each
- 1 tsp lime/lemon juice
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Instructions
- Grease the Cake Pan: Begin by greasing your cake pan and setting it aside to ensure it's ready for the batter.
- Prepare the Mangoes: Wash, peel, and cut the mangoes into small pieces.
- Combine Dry Ingredients: In a bowl, combine or sieve the wheat flour, baking soda, and baking powder.
- Prepare Soy Milk Mixture: Take around 1/2 cup of soy milk in a bowl, add lemon juice, and whisk it well to create a buttermilk substitute.
- Mix Wet Ingredients: Add jaggery and oil to the soy milk mixture, and whisk until everything is well combined.
- Combine Wet and Dry Ingredients: Add the wheat flour mixture, a pinch of salt, half of the chopped nuts, and the mango pieces to the wet ingredients. Mix everything well. Adjust the consistency with additional soy milk if needed.
- Add Toppings: Sprinkle the remaining chopped nuts on top of the batter.
- Preheat the Oven: Preheat your oven to 180˚C (350˚F).
- Bake the Cake: Place the cake pan in the preheated oven and set the timer for 40 minutes. Check the cake after 35 minutes by inserting a fork or toothpick into the center. If the batter sticks, bake for a few more minutes.
- Check for Doneness: After 40 to 45 minutes, check again. When the toothpick comes out clean, the cake is done. Allow it to cool.
- Serve: Once cooled, remove the cake from the pan, cut it into slices, and enjoy your vegan mango cake!