Eggless Mango Bundt Cake | How to make Eggless Mango Bundt Cake

By Anusha Praveen  |  28th Dec 2016  |  
5 from 1 review Rate It!
  • Eggless Mango Bundt Cake, How to make Eggless Mango Bundt Cake
Eggless Mango Bundt Cakeby Anusha Praveen
  • Prep Time

    0

    mins
  • Cook Time

    25

    mins
  • Serves

    6

    People

36

1

About Eggless Mango Bundt Cake Recipe

Eggless cake with mango puree, cardamom and ginger flavors glazed with lemon syrup

Eggless Mango Bundt Cake is a popular aromatic and delicious dish. You can try making this amazing Eggless Mango Bundt Cake in your kitchen. This recipe requires few minutes for preparation and 25 minutes to cook. The Eggless Mango Bundt Cake by Anusha Praveen has detailed steps with pictures so you can easily learn how to cook Eggless Mango Bundt Cake at home without any difficulty. Eggless Mango Bundt Cake is enjoyed by everyone and can be served on special occasions. The flavours of the Eggless Mango Bundt Cake would satiate your taste buds. You must try making Eggless Mango Bundt Cake this weekend. Share your Eggless Mango Bundt Cake cooking experience on the BetterButter platform. You can also use the "What's cooking" feature on the app to get in touch with other home chefs like Anusha Praveen for inputs. In case you have any queries for Eggless Mango Bundt Cake you can comment on the recipe page to connect with the Anusha Praveen. You can also rate the Eggless Mango Bundt Cake and give feedback.

Eggless Mango Bundt Cake

Ingredients to make Eggless Mango Bundt Cake

  • all purpose flour 11/2 cup or 192 g
  • oil 1 cup ( any neutral oil)
  • yogurt 6 tbsp whisked thoroughly
  • mango puree 1 Cup
  • Dry ground ginger 1 tbsp
  • Baking powder 1/2 tsp
  • baking soda 1/2 tsp
  • salt 1/2 tsp
  • Vanilla 1 tsp
  • sugar 1 cup powdered
  • mango 1 large
  • cardamom 5 to 6 pods
  • Confectioner' s sugar 1/3 Cup
  • lemon juice 2 tbsp

How to make Eggless Mango Bundt Cake

  1. Peel the mango and cube it
  2. Place in a blender along with sugar and cardamom and puree it. You will get a little more than 1 cup of puree from this depending on the size of your mango.
  3. Measure 1 cup of it and reserve the rest to dunk your phulkas in.
  4. Preheat oven to 180 C for 10 mins.
  5. Grease a 10 inch bundt pan generously and set aside.
  6. In a mixing bowl, combine all the dry ingredients together.
  7. In another bowl, whisk together curd and oil until emulsified.
  8. Now, add the mango puree and vanilla to this and whisk again.
  9. To this add the dry mixture and gently fold in using a spatula until well combined.
  10. Pour into the greased mould.
  11. Bake in the oven for 20 to 25 mins until a skewer inserted comes out clean. Let the cake cool in the pan for 10 to 20 mins before inverting. Invert once cool.
  12. Prepare the glaze by Mixing together lemon juice, lemon zest and confectioner' s sugar
  13. Spoon over the cake once cooled completely.
  14. Slice and serve as it is or with some ice cream.

My Tip:

You can also use tinned mango puree if fresh mangoes are not available.

Reviews for Eggless Mango Bundt Cake (1)

Kanak Patel2 years ago

This is looks absolutely divine!
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