Eggless wheat flour mango cake with mango glaze.

EGGLESS WHEAT FLOUR  MANGO/STRAWBERRY CAKE WITH MANGO/STRAWBERRY GLAZE:

Baked in a classic bundt mould, this cake looks and tastes amazing.

I HAVE USED 200ML MEASURING CUPS

INGREDIENTS.

For the cake:

Wheat flour = 1 ½ cups

Corn flour = 1tbsp

Baking powder = ¼ tsp

Baking soda = 1tsp

Pinch of salt

Sugar = ¾ cup

Oil = ½ cup

Melted butter = 1tbsp

Curd = little less than 1 cup

Apple cider vinegar/white vinegar = 1tsp

Mango /alphanso mango essence = 4 to 5 drops

Vanilla essence = 1tsp

For the glaze:

Icing sugar = ½ cup

Mango crush ( used malas mango crush) = 2 ½ tbsp

Vanilla essence = ½ tsp

Mango/alphanso mango essence 2 or 3 drops.

Sprinkles  = 1 or 2 tbsp

Instructions:

For the cake:

  • Preheat the oven @ 170 degrees. Grease 8 or 9 inches bundt mould / 9 inches round cake pan and dust it with flour.
  • Sieve wheat flour + corn flour + baking powder + baking soda + salt 4 to 5 times and keep it aside.
  • Beat curd and sugar until sugar is dissolved, gradually add oil + melted butter + vinegar and mix it form homogeneous mixture.
  • Add the flour mixture in 3 to 4 batches along with vanilla essence + mango essence , do not over mix.
  • Spoon the mixture into the prepared tin and bake in the preheated oven for 25 to 28 minutes or until golden brown. Leave to cool in the tin for 5 minutes, then turn out onto a wire rack to cool completely .
  • For  different flavours like strawberry/pineapple/butterscotch/orange  ,  in the recipe just change the essence and the crush and bake different flavoured cakes.

HEALTHY EATING, HEALTHY LIVING, HAPPY BAKING

For the glaze:

  • To make the glaze, put the mango crush + icing sugar + essence into a bowl and beat together until smooth, drip over the top of the cake and add the sprinkle on it.
  • I baked two different cakes , mango and strawberry flavour.

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