My friend Neha sent me this recipe from a blog called as egglesscooking. Once we tried this cake, it easily became one of our favorites at home. In fact for Om's 5th birthday he specially requested this in both cake and cupcake forms.
You could have it as it is (the basic cake is VEGAN!!). Or top it up with frosting and fruits like what I did today.
You will need:
Wet ingredients:
1.5 cups of mango pulp (sugar free)
1/3 cup of oil (vegetable/canola/avocado)
2/3 cups of sugar (I used brown sugar)
1 tsp vanilla extract
Dry ingredients:
1.5 cups all purpose flour
1 tsp baking soda
2 tsp baking powder
1/4 tsp salt
Method:
Combine all the wet ingredients in a bowl. Sift in all the dry ingredients and mix/fold them in. Make sure to remove all the clumps. DO NOT overmix. Transfer the cake batter to a greased cake pan (I used oil to grease it). Bake it at 350°F for 30 -32 minutes.
Note: If making cupcakes, bake it for 24-26 minutes for larger ones and 18-20 minutes for smaller ones.
TIP: you can stick in a toothpick and it should come out clean when the cake is done.
Once it is done, take it out and transfer it to a wire rack to cool down.
Decoration (optional):
whipped cream frosting (home made/store bought)
fruits (I used strawberries and blueberries, when mango is in season, I usually use that too)
Apply the frosting on the cake (I used store bought today). Arrange the fruits in whatever pattern you would like. Get creative!!
ENJOY!
