Eggless Mango Loaf Cake

Mango Loaf Cake

This mango loaf cake taste absolutely delicious and is very easy to make.Wheat flour and cardamom give it a nice flavor and texture.

I love adding chopped nuts on the top to give a nice crunch in every bite. Sometimes, I would add almonds and other pistachios etc.

Basic Ingredients for Mango Loaf Cake

• First, Mango -Fresh or tinned mango puree
• Wheat flour-Wheat flour works best for the recipe, if you don’t have it you could simply use all-purpose flour.
• Yogurt-A replacement for eggs.
• Sugar-Use it as per the sweetness of your mangoes.
• Baking soda and Baking powder
• Chopped nuts of your choice

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How to make Mango Loaf Cake?

This is literally the easiest cake one bowl ever. Make mango puree and keep it ready. Now in a mixing bowl add wheat flour, semolina, baking powder, and soda, sugar, yogurt, oil, and mango puree.

Mix everything well to combine, transfer in a greased loaf tin and bake in preheated oven for about 40 minutes.

Cool the cake completely before slicing.

Serving Suggestions

Serve this delicious cake with tea, blueberry lemonade, iced tea or mango smoothie.

Looking for more such sweet recipes to get some ideas for your desserts? Do not miss my Mango Cake and Aamkhand and the best one’s Mango Malai Ladoo.

*If you ever try this recipe don’t forget to share your photos with me on Facebook, Pinterest, Twitter or tag me on Instagram @cookingwithsapana using the hashtag #cookingwithsapana and stay connected* I would love to see your creations from my space!!

Eggless Mango Loaf Cake

Sapana Behl

A very easy and tasty eggless and butterless whole wheat mango loaf cake.

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Prep Time 10 minutes mins

Cook Time 40 minutes mins

Course Cakes

Cuisine Fusion

Servings 6 People

Calories 315 kcal

Equipment

• Mixing Bowl
• Loaf tin

Ingredients

  

1x2x3x

• 1 cup wheat flour/atta
• 1/2 cup fine semolina/sooji
• 1 cup mango pulp i got from 2 marathon mangoes
• 1/4 cup yogurt
• 3/4 cup sugar
• 2 tablespoon olive oil
• a pinch salt
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1 teaspoon green cardamom powder
• 2 tablespoon almonds/pistachios chopped

Instructions

 

• Preheat oven to 350 degrees Fahrenheit and line an 8′ loaf pan with parchment paper.
• In a mixing bowl, sift wheat flour, semolina, baking powder, baking soda, and salt.
• In another bowl add mango pulp, yogurt, almonds/pistachios, and sugar. Mix well until sugar dissolved.
• Now add the dry ingredients in the wet mango mixture and fold in gently. Add cardamom powder and mix well.
• Pour the batter in the prepared loaf tin and tap gently on the counter to remove air bubbles. Sprinkle some chopped pistachios over the top.
• Bake in preheated oven for 30 to 35 minutes or until toothpick inserted in the center comes out clean.
  
• Cooll completely before slicing.

Nutrition

Calories: 315kcalCarbohydrates: 51.5gProtein: 5.7gFat: 10.4gSaturated Fat: 1.5gCholesterol: 1mgSodium: 233mgPotassium: 262mgFiber: 1.9gSugar: 23.3gCalcium: 85mgIron: 2mg

Keyword eggless mango loaf, eggless mango loaf cake, mango loaf cake, whole wheat mango cake

Tried this recipe?Mention @Behlsapana or tag #cookingwithsapana!

Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 53.

Always let me know how this recipe turned out in the comments below and give a ★ rating. I will be so excited to hear how you enjoyed your Mango Loaf Cake and please do share your tips and tricks with me.

Don’t forget that you can also find me on Facebook, Twitter, Instagram, and  Pinterest.

Best Regards,
Sapana Behl