Mango Cake

I love baking cakes with fresh fruits. Pineapple, Orange and Mango cakes are some of my favorite cakes. I have experimented baking a vegan mango cake using Mango pulp. It turned out really delicious!! The cake has a perfect balance of sweetness and fruitiness. The cake is moist and flavorful. The glaze on top enhances the flavor and appearance of the cake. This recipe needs a very few ingredients and it is really simple to make.

Ingredients:

Ingredient | Quantity
Unbleached all purpose flour | 1 ½ Cups
Granulated Sugar | ½ Cup
Vegetable Oil | ⅓ Cup
Mango pulp | 1Cup
Mango extract (Optional) | 1 tsp
Baking Powder | 1 tsp
Baking Soda | ½ tsp
Lime Juice | Juice of 1 lemon
Water | ¾ cup
salt | a pinch
For making glaze |
Mango pulp | 1 Cup
sugar | 3 tbsp
corn starch | 1 tsp
water | 3 tbsp

Recipe:

Prepare the 8 inch round baking tin by lining it with a parchment paper

Preheat the oven at 350 degree Fahrenheit or 180 degree Celcius

In a mixing bowl, add sugar, oil, mango pulp, lime juice and Mango essence or extract

Adding mango extract is optional

Mix all wet ingredients

Add flour, baking powder, baking soda and salt

Mix all dry and wet ingredients gently by folding

Add ½ cup of water and mix

Add water slowly to adjust the consistency of the batter

Transfer the batter to a baking tin

Bake the Cake at 350 degrees Fahrenheit for 35 minutes

Let the cake completely cool down on a cooling rack

For making the glaze:

Mix cornstarch with water and make a slurry

Heat a pan

Add sugar and mango pulp

Keep stirring

Add corn flour slurry

Cook the mixture for about 30-40  seconds

Let this glaze cool down

Spread or pour the glaze on the top of the cake and enjoy!!!

Tips:

Add water to the batter slowly and only as needed

Mix the batter gently

On a medium flame, Keep stirring the glaze mixture

Let the cake cool down completely before you take it out of the pan