Eggless mango Bundt Cake
Eggless Mango Bundt Cake is a very light, soft, mildly sweet cake which is rich with mango and saffron flavors. Perfect for breakfast or as a quick snack.
Ingredients
- All purpose flour - 3 Cups
- Baking soda - 2 tsp
- Baking powder - 1 tsp
- Salt - ½ tsp
- Butter - 1 Cup melted and measured
- Sugar - 1 ¼ Cups
- Yogurt - 1 Cup
- Mango puree - 1 ½ Cup
- Vanilla extract - 1 tsp
- Saffron strands - ½ tsp
For dusting
- Powdered Sugar - as needed
Instructions
- 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.
Notes | FAQ
- 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 ½ Cups and use.
