Eggless Mango Bundt Cake Recipe| Easy Cake Recipes

Technically, this cake was supposed to happen on blog s anniversary but it dint. My blog anniversary felt and went away just like any other average hair splitting day when i forgot a million things including combing my hair. Yes, dont raise your eyebrow yet. That s what happens if you write a blog, cook, click and teach all at the same time. Yes, you do forget to comb your hair. Yes, you skip a visit to the hair salon. But hey!! its all worth it. Its so gratifying to see people gorging on all that food you made. So, please bring down that raised eyebrow. Anyway, coming back to the cake. Like i said, it dint happen when it was supposed to. But that s no reason not to make it happen when it wasnt supposed to, right?
That s why, i went to town to make this lusciously gorgeous mango bundt cake. This cake is quite unlike your regular cakes. It s a little dense and syrupy thanks to all that lemon glaze. But boy!! you will love every bit of it. Doesn’t matter if you are a mango hater. You will love it anyway. Oh, did i mention the cardamom and the ginger that goes into it? Well, it may seem like a weird thing to throw in cardamom and ginger with mango, but please believe me when cardamom and ginger are like cheese and ketchup to sammiches.

Recipe For Eggless Mango Bundt Cake
( Eggless cake with mango puree, cardamom and ginger flavors glazed with lemon syrup.)

Prep Time: 10 mins
Bake Time: 20 mins
Bake Temp: 180 C
Source: Adapted from here
Level: Easy Baker
Allergy Info: Egg free

Ingredients

All purpose flour 1.5 c or 192 g
Oil 1 c ( any neutral oil)
Yogurt 6 tablespoon whisked thoroughly
Mango puree 1 c ( recipe follows)
Dry ground ginger 1 tbsp
Baking powder ½ tsp
Baking soda ½ tsp
Salt ½ tsp
Vanilla 1 tsp

For The Mango Puree

Sugar 1 c powdered
Mango 1 large
Cardamom 5 to 6 pods

For The Glaze

Confectioner s sugar ⅓ c
Lemon juice 2 tbsp

Directions

Peel the mango and cube it.
Place in a blender along with sugar and cardamom and give it a nice whir until pureed smoothly. You will get a little more than 1 cup of puree from this depending upon the size of your mango. Measure 1 cup of it and reserve the rest to dunk your flatbreads into.
Preheat oven to 180 C for 10 mins.
Grease a 10″ bundt pan generously and set aside.
In a mixing bowl, combine all dry ingredients together.

Wondering what the light brown thing in the pic is? Its dry ground ginger.
Now here s the picture tutorial for the rest of the cake!

In another bowl, whisk together curd and oil until emulsified.
Now, add the mango puree  and vanilla to this and whisk again.
To this add the dry mixture and gently fold in  using a spatula until well combined.
Pour into the greased mould.
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.
Prepare the glaze.
Mix together lemon juice, lemon zest and confectioner s sugar until well combined.
Spoon over the cake once cooled completely.

Slice and serve as it is or with some ice cream. Either way, its one helluva dessert!