Description
Eggless Mango Bundt Cake is a delicious, moist, and flavorful cake that celebrates the tropical sweetness of mangoes. This cake is light, tender, and bursting with natural fruitiness, making it a perfect dessert for any occasion. The absence of eggs is compensated by yogurt and mango puree, ensuring a soft and fluffy texture. Whether you’re a mango lover or looking for an egg-free cake option, this bundt cake is sure to impress.
Ingredients
Scale
- 1 ½ cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 1 teaspoon vanilla extract
- 1 cup mango puree (fresh or canned)
- ½ cup plain yogurt (Greek yogurt or regular)
- ½ cup granulated sugar
- ⅓ cup vegetable oil
- 1 tablespoon lemon juice
- ½ teaspoon ground cardamom (optional, for extra flavor)
- ¼ cup chopped nuts (optional, for texture)
Ingredient Highlights
- Mango Puree: The key ingredient that provides natural sweetness and moisture to the cake.
- Yogurt: Acts as an egg substitute, giving the cake structure and softness.
- Vegetable Oil: Helps maintain moisture for a tender crumb.
- Lemon Juice: Reacts with baking soda for a light and airy texture.
- Cardamom (Optional): Enhances the tropical flavors of mango with a subtle aromatic touch.
Instructions
Prepare the Cake Batter:
- Preheat the Oven: Preheat your oven to 350°F (175°C). Grease a bundt pan with oil or butter and dust it lightly with flour.
- Mix the Dry Ingredients: In a medium-sized bowl, whisk together the flour, baking powder, baking soda, salt, and cardamom (if using). Set aside.
- Combine Wet Ingredients: In a large mixing bowl, whisk together mango puree, yogurt, sugar, oil, vanilla extract, and lemon juice until well combined.
- Incorporate Dry Ingredients: Gradually fold the dry ingredients into the wet mixture, stirring gently until just combined. Do not overmix, as this can affect the cake’s texture.
- Add Nuts (Optional): If using chopped nuts, fold them into the batter.
Bake the Cake:
- Pour the Batter: Transfer the batter into the prepared bundt pan, spreading it evenly.
- Bake: Place the pan in the preheated oven and bake for 40-45 minutes, or until a toothpick inserted in the center comes out clean.
- Cool the Cake: Let the cake cool in the pan for 10 minutes, then carefully invert it onto a wire rack to cool completely.
- Prep Time: 15 minutes
- Cook Time: 40-45 minutes
Nutrition
- Calories: 180-200 kcal
- Fat: 7g
- Carbohydrates: 30g
- Protein: 3g