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Eggless Mango Tutti Frutti Cake Recipe
Vegan Mango Tutti Frutti Cake Recipe using whole wheat flour.
Prep Time
10
minutes
mins
Cook Time
40
minutes
mins
Total Time
50
minutes
mins
Course:
Dessert, Snack
Cuisine:
International
Keyword:
Eggless Baking, eggless cakes, Mango Recipes, vegan cake recipes
Servings:
8
Author:
Hari Chandana Ponnaluri
Ingredients
1.5
cups
Wheat Flour
1
Cup
Mango Puree
⅔
cup
Sugar
½
cup
Water
5-6
tbsp
Tutti Frutti
5
tbsp
Oil
I used sunflower oil
1.5
tsp
Baking Powder
½
tsp
Baking Soda
2
tsp
Vanilla Essence
¼
tsp
Salt
Instructions
Preheat the oven to 180 degrees C.
Combine the wheat flour, salt, baking powder and baking soda and sieve this together to ensure even mixing. Keep it aside.
Grease a 7 inch round cake tin with little oil and set aside.
Mix the mango puree, water, sugar, vanilla and oil in a mixing bowl and whisk until well combined.
Add the tutti frutti and mix well.
Add the sifted flour in 2 batches and gently fold the mixture until the batter shows no trace of flour.
Don’t overbeat or overmix.
Quickly pour this batter into the greased cake pan.
Immediately place the cake pan in the preheated oven.
Bake at 180 degrees C for about 38 – 40 minutes or till a toothpick inserted in the middle of the cake comes out clean.
Let the cake cool for about 15 minutes and then invert.
Let it cool completely and slice into pieces.
Serve with a cup of coffee.
Notes
You can also use the canned mango pulp.
The quantity of sugar will depend on the sweetness of mangoes.