Eggless Mango Bundt Cake
Make this tender and moist mango cake during summers to enjoy your favorite fruit in cake style
Servings: 8
Calories: 310kcal
Equipment
- Oven Toaster Grill/Microwave Oven
Ingredients
- 260 grams All-Purpose Flour
- ¾ tsp Baking Powder
- ½ tsp Baking Soda
- Pinch Table Salt
- 150 grams Powdered White Sugar
- 113 grams Unsalted Butter (melted)
- 125 grams Mango Puree
- 4 tbsp Yogurt
- 1 tsp Vanilla Extract
- ¼ tsp Mango Extract (optional)
- 2 tbsp Water
- 1 tbsp Vinegar
Instructions
- Measure and sift the dry ingredients: Flour, Baking Powder, Baking Soda, Sugar and salt. Keep aside.
- Melt the butter and let it cool. Add both vanilla and mango extract.
- Until the butter cools, line a 9 inch bundt pan.
- Once the butter has cooled, add the yogurt. This is your butter-yogurt mix.
- Add the butter-yogurt mix and the mango puree alternatively and mix everything gently. Finally add the vinegar and water.
- Mix the batter using the cut and fold technique. Transfer the batter to the mould.
- Bake for 35 minutes at 170°C/340°F. Let cool for 15 minutes before de-moulding the cake.
- Slice the cake after 1 hour.
