My 291st recipe, “Eggless Mango Bundt Cake”, a light, soft, spongy, moist and eggless bundt cake. If you love cakes which are mildly sweet, rich with flavor and easy to make, then definitely this Eggless Mango Bundt Cake should be right on top of your To-DO list.
As I mentioned on Friday, I am now back with yet another delightful recipe with my favorite mangoes. After making traditional Indian dessert recipes on the past occasions, I decided that I would make something which would appeal to every palette. A baked goodie probably sounded like the perfect choice.
The basket which was full of mangoes just a week or so back, is now completely empty. I was just left with the last 3 mangoes and I have a few more days to go before I can go shopping again. I would certainly miss my mangoes during this short period. The only option left with me to not miss the mango flavors, was to make something delicious using the mangoes, rich with the flavor. Since I had decided to make a baked goodie, I had no doubts in my mind that I need to bake a mango cake.
I am a big time fan of cakes. I love cakes like Black Forrest which are sweet and loaded with layers and layers of whipped cream. However, from the other end of the spectrum, I too loved a simple pound cake. Just like that with no icing and with just the vanilla flavor shining through. And Bundt cakes are a recent addition to the favorites list.
If you would have asked me a few months back, I would have said that it is not worth to buy a bundt pan. I considered it to be a just another baking utensil occupying space in my cupboard. That was prior to the time when I had baked my first bundt cake. However my whole perspective changed after making the pumpkin bundt cake. It was mildly sweet, so soft and fluffy that I instantly fell in love.
This mango bundt cake is very similar to the pumpkin version. It is so light, soft and mildly sweet. The mango bundt cake is so flavorful that you actually do not need to top it off with any icing or glaze. Just a little bit of powdered sugar dusting is sufficient. The mango flavors nicely shines through the cake with the saffron flavor peeking in between. Also,since it is not slathered with cream, I love to have a slice of this mango bundt cake for breakfast or along with my evening cup of coffee as a light snack.
This mango bundt cake recipe doesn’t use any eggs. Instead the reaction of yogurt with the baking soda gives the needed leavening. It is hence the perfect recipe for Vegans to try with just a few quick swaps. Vegans should substitute oil instead of melted butter and use a vegan yogurt, just like how I had done with my Pumpkin Bundt cake. A delicious tasting cake ready to enjoy without much effort 🙂
Eggless Mango Bundt Cake
- All purpose flour - 3 Cups
- Baking soda - 2 tsp
- Baking powder - 1 tsp
- Salt - 1/2 tsp
- Butter - 1 Cup (melted and measured)
- Sugar - 1 1/4 Cups
- Yogurt - 1 Cup
- Mango puree - 1 1/2 Cup
- Vanilla extract - 1 tsp
- Saffron strands - 1/2 tsp
- Powdered Sugar - as needed
- First add all the dry ingredients (all purpose flour, baking soda, baking powder, salt) to a large mixing bowl and mix well until combined.
- To a separate mixing bowl, add all the remaining ingredients except saffron (melted butter, sugar, yogurt, mango puree, vanilla extract) and beat using a hand whisk / blender until mixed well and fluffy.
- Now add the saffron strands to the wet mixture and also the dry ingredients little by little and fold nicely until combined.
- Preheat oven to 350 F. Grease a 10' bundt cake pan with oil. Transfer the cake batter to the bundt pan. Using a spoon slightly smooth the surface and then bake in the oven for about 1 hr. Inserting a toothpick in the thickest portion of the cake should come out clean.
- Leave the cake to cool for about 5 mins in the pan. Then transfer it to a cooling rack and cool to room temperature.Dust with powdered sugar and Enjoy.
- - If you like a stronger mango flavor, you can replace vanilla extract with mango extract.
- - Do adjust the quantity of sugar as per taste preference and sweetness of the mango.
- - You can use Mango puree from a can. However, if you want to make it fresh, just like I did. Take the pulp of 3 small mangoes in a mixie/blender and grind to a smooth paste. Measure 1 1/2 Cups and use.