Make Eggless mango marble cake loaf without butter or eggs . It moist, tender and fluffy cake with fruit flavor. Addition of chocolate makes it yum. Make it with fresh or canned mango puree. Vegan option given.
300 ml/ 1 ¼cupsaamras/ mango puree *canned or fresh see notes
1teaspoonlime juiceor vinegar
½cupsugar can use upto ¾ cup sugar if using fresh mango puree
79ml/ 1/3rd cup oil or melted butter
120 ml/ ½cup milkat room temperature
For chocolate layer topping
1/3rd cupchocolate chips
4tablespoonprepared cake batter
¼cupsliced almonds or nuts of your choice
Pre heat oven to 180 deg c or 350 deg f for 15 mins
Prepare a 9*5 loaf tin or pan of your choice by greasing it with oil and dusting with flour.
Line the base with parchment paper.
Melt chocolate with milk in microwave on 50%power or on double boiler , stir until smooth and melted.Keep it aside.
Sieve dry ingredients in a bowl except sugar.
In another bowl take sugar and mango puree . Whisk it until sugar lis melted. Add in milk, vinegar, oil and vanilla extract.
Add the liquid ingredients to dry one's.
Whip it until smooth and no lumps ,approx. 30 secs ,don’t overmix
Take 4 tablespoon cake batter and mix with melted chocolate well ,keep aside.
Pour the prepared mango cake batter in the tin top with chocolate cake batter. If you want the marble effect run a fork in the center of the pan vertically down to create swirls.
Gently tap the pan on the kitchen counter , top with nuts .
Bake on middle rack until toothpick comes out clean . Around 40-55 mins for 9*5" pan . Mine was done at 48 mins. Timings for other pans given in the notes.
Insert toothpick at 42 minute mark and check or bake more until the toothpick comes out clean. Take the pan out of the oven .
Let it cool down in the pan for 10 mins then gently run a butter knife to loosen the edges. Invert the cake using oven mitts on cooling rack.
Carefully unmold it. Peel off the parchment and turn it back right side up.
Let it cool completely before slicing .Enjoy warm or chilled.
I have tried this cake with both fresh and canned mango puree. I use Mexican Atulfa mangoes for fresh puree and canned kesar or Alphonso mango puree that you readily get in Indian stores. The old photos that you see below is made with fresh mango puree. The updated version is with canned mango puree. It works both ways. Use 3/4 i.e ( three quarter ) cup sugar in total if using fresh mango puree as canned puree already includes sugar. Use granulated sugar of your choice. Make sure it melts completely with liquid ingredients before whipping it with dry ones. Bake time varies according to the pan size and shape used. Bake time for 9 * 5 " loaf pan is 40- 45 minutes . ( refer old photos - previous bake - towards the end of the post ) This time I baked mango marble cake using 7.75*3.75" pan . Bake time for 7.75" * 3.75" * 2.75" cake pan is 60-70 minutes. ( refer to new photos )You can bake it in two 6 " or one 8" cake pans which will take 30-35 minutes to bake.Bake time for standard size cupcakes is between 15-20 minutes .I have used oil for more moistness , you may use melted butter. Adding nuts is optional.You may skip the chocolate layer and just make it as a mango loaf cake.How to turn it into vegan marble cake - Substitute canned mango puree with fresh ripe mango puree ( sweet and not sour mangoes ) Use vegan chocolate chips and vegan milk for chocolate layer.Other cake recipes that you will love-Eggless Fresh Strawberry Cake with cream cheese frostingEggless mango cakeHomemade cherry cake – vegan poke cake