Hey, you! Yes, YOU with the mangoes lying around on your kitchen counter. There's a better use for those ripe mangoes, and it's called mango cake. Since summer is here, you'll want a light yet filling fruity dessert on the kitchen counter instead!
This recipe is dairy-free, egg-free, refined sugar-free, and easy to make it vegan! The cake comes out mildly sweet, extremely spongy, and bursting with mango, toasted cashew, and chocolate flavour! You can also use walnuts, almonds, or raisins if you prefer.
You can even enjoy this cake without any frosting. However, if you so wish, you can frost it with whipped coconut cream for added richness
Share this recipe with over mango fanatics!
1 cup whole-wheat flour
1/2 cup corn flour
1/2 cup all-purpose flour
3/4 cup powdered palm sugar/jaggery
Pulp of 3-4 ripe mangoes
1/3 cups One Good Mylk
A few drops of vanilla essence
1/2 tsp baking powder
1/2 tsp baking soda
1/4 cup olive oil (or any other vegetable oil)
Toasted cashews and choco-chips to garnish
Mix together in a bowl the whole-wheat flour, all-purpose flour, cornflour, baking powder, and baking soda. Pass through a sieve once or twice to get rid of lumps.
In another bowl, take the mango pulp, add the oil, mylk, vanilla essence, and powdered sugar; mix nicely.
Add the wet ingredients to the dry flour mixture. Fold everything over to make a batter. Do not over mix.
Heat the Oven-Toaster-Grill.
Prepare the desired pan by greasing with oil and dusting with flour.
Pour in the batter and tap the pan gently on a countertop to get rid of air bubbles.
Top with the toasted nuts and choco chips.
Place the pan inside the oven and bake for around 25 minutes. When done, remove the pan, let it cool, and indulge!