Description
This Eggless Mango Bundt Cake is a fruity treat bursting with tropical flavor and perfect for any occasion.
Ingredients
Scale
- 260 grams All-Purpose Flour
- ¾ tsp Baking Powder
- ½ tsp Baking Soda
- Pinch Table Salt
- 150 grams Powdered White Sugar
- 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
- Sift the Dry Ingredients: In a mixing bowl, measure and sift together the all-purpose flour, baking powder, baking soda, powdered sugar, and a pinch of table salt.
- Melt the Butter: Melt the unsalted butter, then let it cool slightly. Add the vanilla extract and optional mango extract.
- Prep the Bundt Pan: Line a 9-inch bundt pan with parchment paper or grease it well.
- Combine Ingredients: Mix the cooled butter with yogurt to create a smooth mixture.
- Mix the Batter: Gradually add the butter-yogurt mix and mango puree to the dry ingredients, alternating between the two. Add the vinegar and water.
- Transfer and Bake: Pour the batter into the prepared bundt pan. Bake at 170°C/340°F for 35 minutes.
- Cool and Slice: Let the cake cool in the pan for 15 minutes before de-moulding onto a wire rack. Allow it to cool completely before slicing.
Notes
- This cake can be stored in an airtight container for up to 3 days.
- For extra mango flavor, add more mango puree.
- Serve with whipped cream or a dusting of powdered sugar for a nice touch.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Indian
Nutrition
- Serving Size: 1 slice
- Calories: 220
- Sugar: 15 g
- Sodium: 150 mg
- Fat: 10 g
- Saturated Fat: 6 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 32 g
- Fiber: 1 g
- Protein: 3 g
- Cholesterol: 30 mg