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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
1x
2x
3x
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:
315
kcal
Carbohydrates:
51.5
g
Protein:
5.7
g
Fat:
10.4
g
Saturated Fat:
1.5
g
Cholesterol:
1
mg
Sodium:
233
mg
Potassium:
262
mg
Fiber:
1.9
g
Sugar:
23.3
g
Calcium:
85
mg
Iron:
2
mg
Keyword
eggless mango loaf, eggless mango loaf cake, mango loaf cake, whole wheat mango cake
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@Behlsapana
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#cookingwithsapana
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