Egg less Whole Wheat Mango Chocolate Cake | How to make Egg less Whole Wheat Mango Chocolate Cake

By Namita Tiwari  |  23rd May 2016  |  
4.5 from 2 reviews Rate It!
  • Egg less Whole Wheat Mango Chocolate Cake, How to make Egg less Whole Wheat Mango Chocolate Cake
Egg less Whole Wheat Mango Chocolate Cakeby Namita Tiwari
  • Prep Time

    20

    mins
  • Cook Time

    50

    mins
  • Serves

    6

    People

89

2





About Egg less Whole Wheat Mango Chocolate Cake Recipe

Delicious egg less and butter free cake with mango and chocolate complimenting each other. Being wholegrain, it is a guilt free and healthy cake.

Egg less Whole Wheat Mango Chocolate Cake

Ingredients to make Egg less Whole Wheat Mango Chocolate Cake

  • 1 ½ cups whole wheat flour (atta)
  • ¾ cup to 1 cup sugar depending on sweetness of mango puree
  • ½ cup mango puree
  • ½ cup yogurt
  • 1/3 cup olive oil
  • 1 ½ teaspoon baking powder
  • ½ teaspoon baking soda
  • ¼ teaspoon salt
  • 1 teaspoon vanilla essence
  • 3 slabs of dark chocolate (40 gms each) or 1 big slab of dark chocolate

How to make Egg less Whole Wheat Mango Chocolate Cake

  1. Preheat the oven to 200 degrees. Grease and line the bottom and sides of one 6 inch round cake pan. You can also bake the cake in one 9 inch x 4 ½ inch loaf tin.
  2. Melt chocolate in a double boiler.
  3. Mix mango puree and yogurt in a deep bowl. Add sugar. When sugar dissolves, add baking powder and soda. Mix well and let it bubble for 3 minutes. Add olive oil and vanilla essence.
  4. Whisk together whole wheat flour and salt. Add to wet ingredients in three shifts. Mix gently till there are no lumps. If the batter feels too dry, add some milk to get the right consistency.
  5. Divide the mixture into two parts. To one part add melted chocolate and mix well.
  6. Ladle the batters alternately into the pan. Swirl with the back of a spoon.
  7. Bake at 200 degrees C for 12 minutes. Reduce the temperature to 180 degrees C and bake for 45 to 50 minutes or till the top turns and cake shrinks from the sides or when a toothpick inserted in the center comes out clean.
  8. Tent loosely with a foil if the cake browns too fast.
  9. Remove from the tin after 10 minutes. Invert on the rack. Slice next day.

My Tip:

Mango puree adds colour and softness to the cake. The flavour of the mango is not too strong. The cake slices keep really well when kept in the refrigerator. Add 1 teaspoon of vanilla custard powder to the mango batter for a brighter colour.

Reviews for Egg less Whole Wheat Mango Chocolate Cake (2)

Rewa Chadha2 years ago

what do you mean by TENT LOOSELY in point no. 8 ? Please clarify.
Reply

Sana Basheer2 years ago

Healthy dessert, so nice :)
Reply

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