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Eggless Mango Bundt Cake

Eggless Mango Bundt Cake Brimming with Summer’s Sweetness

Discover the delightful Eggless Mango Bundt Cake that captures the essence of mango in every bite with its light, buttery texture.
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Prep Time 15 minutes
Cook Time 35 minutes
Cooling Time 1 hour
Total Time 1 hour 50 minutes
Servings: 8 slices
Course: Desserts
Cuisine: Indian
Calories: 210
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cake Base
  • 2 cups All-Purpose Flour
  • 1 teaspoon Baking Powder
  • 1 teaspoon Baking Soda
  • 1/2 teaspoon Table Salt
  • 1 cup Powdered White Sugar
  • 1/2 cup Unsalted Butter (melted)
For the Flavor
  • 1 cup Mango Puree Ensure it’s pureed well.
  • 1/2 cup Yogurt Homemade or dairy-free for vegan.
  • 1 teaspoon Vanilla Extract
  • 1/4 teaspoon Mango Extract (optional) Use sparingly.
For the Liquid Mixture
  • 1/2 cup Water
  • 1 teaspoon Vinegar Substitute with lemon juice if needed.

Equipment

  • 9-inch bundt pan
  • mixing bowls
  • Microwave
  • Sifter

Method
 

Step‑by‑Step Instructions for Eggless Mango Bundt Cake
  1. Preheat your oven to 170°C (340°F). Grease a 9-inch bundt pan with unsalted butter or cooking spray and dust it with flour.
  2. In a large mixing bowl, measure and sift together the all-purpose flour, baking powder, baking soda, powdered sugar, and salt.
  3. Melt the unsalted butter until liquefied, allow it to cool slightly, then mix in the vanilla extract and optional mango extract.
  4. In a separate bowl, combine the cooled butter mixture with yogurt until smooth.
  5. Gradually add the butter-yogurt mixture and mango puree alternately to the dry ingredients using a gentle cut-and-fold technique.
  6. Add the vinegar and water to the batter, mixing until just combined.
  7. Pour the batter into the prepared bundt pan and bake for about 35 minutes or until a toothpick inserted comes out clean.
  8. Allow the cake to cool in the pan for 15 minutes before inverting it onto a wire rack to cool completely for at least one hour.

Nutrition

Serving: 1sliceCalories: 210kcalCarbohydrates: 30gProtein: 3gFat: 9gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 25mgSodium: 150mgPotassium: 120mgFiber: 1gSugar: 12gVitamin A: 300IUVitamin C: 5mgCalcium: 20mgIron: 1mg

Notes

For best flavor, choose fresh, ripe mangoes. Store cake at room temperature for 1-2 days or refrigerate for up to 5 days.

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