Eggless Mango Chocolate Marble Cake
This is a long pending post, prepared it when the mango season was in full swing… just couldn’t make it to the blog but finally thought of posting it before mangoes vanish..
Mango and chocolate flavors is the pair made in heaven. This is so delicious and with no maida, no butter, the cake is a healthy option for the kids. I always enjoy doing these artistic marble cakes with new designs every time and wait for the cake to be out of the oven. How lovely they look!!
Here is the recipe
Preparation time: 10 mins
Cooking time: 30 mins
Serves: 5 nos
Whole wheat flour – 1 ½ cup
Baking powder- ½ tsp
Baking soda – ½ tsp
Powdered sugar- ¾ cup
Cocoa powder – 2 tbsp
Thick mango puree- ¾ cup
Lemon juice- 1 tsp
Milk- ¼ cup
Oil – 2 tbsp
Warm water – 1 tbsp
- Sieve together whole wheat flour, baking powder and baking soda for 8 to 10 times.
- Preheat the oven at 180°C for 10 minutes. Take a small bowl and mix warm water and cocoa powder. Keep this aside for further use.
- Take a big mixing bowl; add oil, milk and powdered sugar. Mix well until they are combined.
- Now add the mango puree and lemon juice mix properly.
- To the liquid ingredients, add the dry ingredients and combine gently by cut and fold method.
- If the batter seems to be very thick, little milk can be added.
- Take out ¼ cup of this batter and add it to the cocoa powder paste.
- Now add half teaspoon of oil to 8 inch round baking tin and dust with flour.
- Add alternatively the chocolate and mango batters in patches into the greased tin until the entire batter is used up.
- Take a wooden spatula or tooth pick, using back of spatula make marble design. Tap once to remove the air bubbles.
- Bake in preheated oven at 180°C for 30 minutes or until the toothpick comes out clean.
- After the cake is done, switch off the oven and keep in the oven for 2 to 3 minutes and then keep on the wire rack for cooling.
- Cut the marble cake and serve.
Each oven behaves different, so temperature settings vary.
Sieving the wheat flour mixture for 8 to 10 times is necessary step which gives good aeration to the flour (leading to less dense cake).
Sugar quantity can be adjusted based on the sweetness of mangoes.