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Eggless mango white cake topped with fresh mango slices and mint leaves
Print Recipe

Mango White Cake

Mango White Cake is a simple white cake filled and frosted with fresh alphonso mangoes. A moist, soft and delicious cake and great crowd pleaser.
Prep Time10 minutes
Cook Time25 minutes
Assembling Time30 minutes
Total Time1 hour 5 minutes
Course: Baking, Dessert, Filling & Frosting
Cuisine: Vegetarian
Keyword: Bakery, cupcake, eggless
Servings: 8 inch layered cake

Ingredients

  • 1 cup all purpose flour
  • ½ cup sugar granulated
  • ¾ tsp baking powder
  • ¼ tsp baking soda
  • ¼ cup apple sauce unsweetened
  • ½ cup yogurt homemade curd or buttermilk
  • 2 tbsp olive oil
  • ½ tbsp apple cider vinegar
  • 1 tsp vanilla extract
  • a pinch salt

Instructions

  • Pre-heat oven to 170 °C. Grease and line an 8 inch round pan.
  • In a large bowl, combine together flour, sugar, baking powder, salt and baking soda. In a separate small bowl, mix curd or buttermilk, oil, vinegar, vanilla extract and apple sauce.
  • Stir the wet ingredients into the dry ingredients bowl until just mixed. I added another teaspoon of curd to adjust the consistency. Pour the batter into prepared pan. Bake for 25 minutes or till the tooth pick inserted near the centre comes out clean. Cool the cake completely in the pan before de-moulding. Freeze the layer till further use. Bake 2 more layers.
  • Assemble and decorate as per your choice.

Notes

  1. This recipe makes 1 layer. Repeat this process to get 3 layers.
  2. Melt some chocolate and pipe a random design on parchment paper. Wrap the paper around the cake after the chocolate is slightly dry. Once the chocolate hardens, remove the paper and the collar will stick. You can place the cake in refrigerator for 5 minutes for hastening the collar setting.