Description
This Eggless Mango Bundt Cake is a moist, flavorful dessert perfect for mango lovers and those looking for an egg-free treat. Made with fresh mango puree, yogurt, and a blend of aromatic extracts, this cake is baked to golden perfection in a bundt pan, offering a soft crumb and delightful tropical taste in every bite.
Ingredients
Dry Ingredients
- 260 grams All-Purpose Flour
- ¾ tsp Baking Powder
- ½ tsp Baking Soda
- Pinch of Table Salt
- 150 grams Powdered White Sugar
Wet Ingredients
- 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: Combine the all-purpose flour, baking powder, baking soda, powdered sugar, and a pinch of salt. Sift thoroughly and set aside to ensure even mixing and a light texture.
- Melt and cool the butter: Gently melt the unsalted butter and allow it to cool to a warm temperature. Stir in the vanilla extract and optional mango extract to infuse the butter with flavor.
- Prepare the bundt pan: While the butter cools, line or grease a 9-inch bundt pan to prevent sticking and ensure easy removal of the cake after baking.
- Mix butter with yogurt: Once the butter has cooled, combine it with the yogurt to create a smooth, creamy butter-yogurt mixture that will add moisture to the cake.
- Combine wet ingredients: Alternately add the butter-yogurt mixture and mango puree to the dry ingredients, folding gently after each addition to maintain a tender crumb. Finally, stir in the vinegar and water to activate the leavening agents and tenderize the batter.
- Fold the batter: Use the cut and fold technique to mix the batter carefully without overmixing, ensuring it stays airy and light.
- Bake: Pour the batter into the prepared bundt pan and bake in a preheated oven at 170°C (340°F) for 35 minutes or until a toothpick inserted in the center comes out clean. Let the cake cool in the pan for 15 minutes.
- Cool and serve: After initial cooling, carefully de-mould the cake and allow it to cool completely for about an hour before slicing to serve.
Notes
- You can substitute mango puree with fresh blended mango if mango extract is unavailable for enhanced mango flavor.
- Ensure the melted butter is not hot before mixing with yogurt to avoid curdling.
- Vinegar helps activate baking soda and yields a tender crumb but can be omitted if desired, altering texture slightly.
- For best results, use a non-stick bundt pan or grease thoroughly to prevent sticking.
- Store leftover cake in an airtight container at room temperature for up to 2 days or refrigerated for up to 5 days.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: International
