Eggless Mango Cake

I am not a big fan of mangoes but when there was a huge ripe mango lying in the kitchen, I was really tempted. It has been long since I baked a cake, so I made use of the ripe mango to come up with a delicious mango cake! I referred to egglesscooking.com and tried this eggless and butter/oil free cake. It turned out to be a dense and moist cake and the dominating flavor of the mango made the cake very special.

INGREDIENTS:

• Mango puree - 6 Tbsp
• Yogurt - 1/2 cup
• Sugar - 4-6 Tbsp (depending on the sweetness of the mango)
• Vinegar - 1 Tbsp
• Maida - 1 cup (I used 1/2 cup maida + 1/2 cup whole wheat flour)
• Salt - 1/4 Tsp
• Baking soda - 1 Tsp

METHOD:

1. Pre-heat oven to 180C
2. Grease and dust a 6" round cake pan (you could use any shape or even muffin moulds)
3. Sift together the flour, salt and baking soda. Keep aside
4. In a large mixing bowl, add the mango puree, yogurt, sugar and vinegar. Mix very well till the sugar is dissolved
5. Add in the dry ingredients little by little and gently fold in the mixture
6. Pour the batter in the prepared cake pan and bake in a pre-heated oven at 180C for 20-25 minutes
7. After the cake is baked, place the cake pan on a wired rack for 4-5 minutes. Now remove the cake from the pan and cool in on the wired rack