Description
This eggless mango cake is soft, moist, and bursting with fresh mango flavor. Topped with whipped cream and fresh mango, it makes a light and refreshing dessert for any occasion.
Ingredients
- ⅓ cup sunflower oil
- ¾ cup granulated sugar
- ½ cup fresh milk or any other milk
- 2 teaspoons vinegar
- 1 cup mango pulp (approx two mangoes)
- 1 ½ cups all purpose flour
- 1 tablespoon cornstarch
- 1 teaspoon baking powder
- ¾ teaspoon baking soda
- ¼ teaspoon salt
- 1 cup whipped cream
- 1/2 fresh mango, sliced
Instructions
- Preheat the oven to 350°F (170°C).
- Butter and line an 8-inch round cake tin and set aside.
- In a large bowl, whisk together sugar, sunflower oil, milk, and vinegar for 2–3 minutes until the sugar has mostly dissolved.
- Add the mango pulp and whisk until fully combined.
- Sift in the all purpose flour, cornstarch, baking powder, baking soda, and salt.
- Whisk gently until the batter is smooth and no dry flour remains. Do not overmix.
- Pour the batter into the prepared cake tin.
- Bake for 40–50 minutes or until a toothpick inserted in the center comes out clean.
- Allow the cake to cool for 15 minutes before inverting onto a wire rack.
- Once completely cooled, top with whipped cream and fresh mango slices before serving.
Notes
- You can use canned mango pulp if fresh mangoes are unavailable.
- Any neutral-flavored oil can be substituted for sunflower oil.
- For extra flavor, top with toasted coconut flakes.
- Store the cake in the refrigerator for up to 3 days if topped with whipped cream.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Indian
Nutrition
- Serving Size: 1 slice
- Calories: 360 kcal
- Sugar: 28 g
- Sodium: 240 mg
- Fat: 18 g
- Saturated Fat: 6 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 46 g
- Fiber: 2 g
- Protein: 4 g
- Cholesterol: 18 mg
