Eggless Mango Cake with Chocolate Mango Glaze
Vegan Cake with Moist and Delicious Texture
Posted By Savita
We have a tradition of going on egg-free diet every year for 1 month and usually my husband’s birthday fall during that time. However, I am always experimenting with eggless cakes and sweets to have perfect treat for the occasion.
I am fond of plain Vanilla or Coconut flavored egg-less cakes, but for his birthday, I combined my plain egg-less cake recipe with mango puree (another favorite of my better half) and made this scrumptious Eggless Mango Cake. Initially, I had not planned to glaze the cake, but some leftover mango puree was staring at me and few days back, we had a mango-chocolate syrup with a Tiramisu Slice and fell in love with it. Since then I wanted to pair these two match made in heaven ingredients.
I have to tell you that mango and chocolate glaze was indeed a good decision and really did surprise me. First, the cake came out super moist due to honey and mango puree and then the glaze, oh my my!!
Today, one more star, super-moist egg-less cake feather in my cap!!
Sharing with you all, my Egg-less Mango Cake with Mango Chocolate Glaze. Enjoy!!
Pairing Ideas:
Ingredients
- Mango Cake
- 1 & 1/2 Cup All-Purpose Flour
- 1 & 1/2 Cup Mango (Mango Puree + 1/4 cup for drizzle)
- 1/3 Cup Honey (Mango Puree is generally on sweeter side. If using mango pulp, then mix 1/3 cup sugar with honey)
- 1/3 Cup Canola Oil
- 1 tsp Mango Extract
- 2 tsp Baking Powder
- 1/2 tsp Baking Soda
- 1/2 tsp Salt
- Mango-Chocolate Glaze
- 1/4 Cup Chocolate Chips
- 1 tbsp Cocoa Butter (For No Vegan Restriction can also use regular Butter)
Directions
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1. Sift - Preheat the oven to 375 degree F. Grease a round 9” baking tray with oil spray, dust with 1 tbsp flour, swirl around the pan to coat pan with flour evenly. (This will create a non-stick kind of coating on pan and cake will not stick) and set aside. Also, sift together the flour, salt, baking powder & baking soda and set aside. -
2. Prep Wet Ingredients - In a medium size mixing bowl, combine the mango puree, honey, oil and mango extract and whisk till fully combined. -
3. Mix - Add mango mixture to flour mixture and combine with gentle strokes until the batter shows no trace of flour. Don’t overmix the batter or it will turn the cake very dense. -
4. Bake - Pour batter in baking tray and bake in preheated oven at 375 degree F for 40 minutes or until a toothpick inserted into the middle of the cake comes out clean. -
5. Cool - Allow the cake to cool down for 5-10 minutes and then invert on a wire rack. -
6. Glaze and Serve - While cake is cooling down, melt cocoa butter (or regular) and chocolate in microwave for 30 sec, remove and stir then microwave again for 30 sec till chocolate is melted and shining. Drizzle chocolate over the cake and spread evenly. Now drizzle ¼ cup mango puree and spread evenly. Serve and Enjoy!!!
Savita's Recipe Notes:
I have used Cocoa butter to make chocolate glaze to keep it vegan. You can also use vegetable shortening or can also skip the glaze. If no restriction of eating vegan regular butter works perfect too..© Chef De Home. Post content including video and photos are copyright protected.