Eggless Mango Cake with Whipped Mango Cream Frosting [Without Oven, Pressure Cooker Method]

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Mango season is at its peak and all I can think of is, making use of this king of fruits in almost any and every drink or dessert. Yesterday only I served these refreshing Mango Popsicles after dinner; so much loved by my family, they just vanished off the table in the blink of an eye. Next demand came for the fresh mango cake. Decided to make it today but at the last moment, our oven went for a toss...Phew!! Nevertheless, I had seen my mother bake the cakes in cooker in our childhood days, so came up with the idea of baking it without oven. Not a tough task, you just need to have heavy bottom aluminium pressure cooker handy. Next fill it up with some salt (about an inch level height), cover and heat for about 10 to 15 minutes on medium flame. Offcourse remove the gasket and weight before heating. Once the temperature inside the cooker is fairly hot, place the cake tray on top of a ring or a stand inside the cooker, again cover and let the cake bake for 45 to 50 minutes. What you'll get in the end is a soft and moist cake. Frankly telling, I found this cake even more soft and melt-in-mouth than the ones baked in the oven using the same recipe and measurements. Waiting for the complete details? scroll down below.           

Eggless Mango Cake with Mango Cream Frosting


Ingredients

For Mango Cake
  • All purpose flour - 2 cups
  • Powdered sugar - 1 and 1/2 cups
  • Ripe mangoes(I used safeda mangoes), chopped - 2
  • Vegetable oil  - 1/4 cup + 2 tbsp
  • Milk (room temperature)  - 1 cup
  • Yogurt (room temperature) - 1/2 cup
  • Vanilla extract - 1/2 tsp
  • Salt - a pinch
  • Baking powder - 2 tsp
  • Baking soda - 1/4 tsp

For Mango Cream Frosting and Assembling the Cake

  • Sweetened, non-dairy whipping cream - 1/2 cup
  • Mango glaze - 2 to 3 tbsp
  • Chopped fresh mangoes/cherries (optional) - 2 to 3 tbsp
  • Sugar syrup (3 tbsp sugar combined with 3 tbsp water)


Eggless Mango Cake with Mango Cream Frosting



Eggless Mango Cake with Mango Cream Frosting

Eggless Mango Cake with Mango Cream Frosting
Other Popular Mango Recipes from the Blog






Method

  • Wash, peel and roughly chop the mangoes. Blend them to a puree.
  • In a pan, cook the mango puree on medium heat until it gets translucent and gets a little darker in color.
  • Remove from the pan and let it cool completely.
  • Get hold of a thick-bottomed aluminium pressure cooker. (I used 5 liter pressure cooker)
  • Fill the cooker with some salt (about an inch height)
  • Remove the gasket and whistle from the lid, cover the cooker and let it heat for about 10 to 15 minutes on medium-low flame.
  • In the meanwhile, prepare the cake batter.
  • Whisk milk, yogurt, sugar and oil until nicely combined.
  • Mix in the vanilla extract along with 1/4 cup + 2 tbsp of mango puree.
  • Sift the flour, baking powder, baking soda and salt. Fold it in three batches in the wet mixture using a spatula. 
Note: Do not over mix the flour. It may result in a dense and a hard cake.
  • Grease a baking pan (make sure the pan fits inside the cooker) and line it with a butter paper.
  • Pour the batter in the pan. Place it on top of a ring or a stand and pop for baking inside the cooker.
  • Cover the cooker with lid and let it bake on low heat for about 35 to 40 minutes or until the skewer inserted in the center comes out clean.
  • Take out the baking pan from the cooker and let it cool for 5 minutes. Next, demould the cake and let it cool completely on a wire rack.
  • While the cake is cooling, prepare the mango cream frosting.
  • In a bowl, pour in the whipping cream. I used the sweetened non-dairy whipping cream. Whip it using electric mixer until soft peaks. Fold in about 3 to 4 tbsp of mango puree and whip again until nicely combined. I also added a pinch of yellow food color to the cream. Brush a little sugar syrup on the cake and then spread this cream all over topping it up with some chopped mangoes and cherries. Chill a little before serving.
  • I have used the non-dairy whipping cream however, you can use the normal dairy whipping cream too. If doing so, you would need to whip it till soft peaks consistency, and then add some icing sugar, few drops of vanilla and mango glaze to it.
P.S - If you wish to bake it in oven, bake at 180 degrees Celsius preheated oven for approx. 30 minutes.


For Bakery Style Look of the Cake

If you want a layered bakery style cake, cut the cake in two halves horizontally. Drizzle some sugar syrup on the first layer. Top it up with some whipped cream and spread evenly. Place the second half of the cake on top of the first layer. Again drizzle some sugar syrup and top it with a layer of whipped cream. Now, nicely coat some cream on the sides as well and spread all around the cake smoothly. Refrigerate for 30 minutes so that the cream sets nicely.  Give a second coat of the whipping cream and again cool to set completely. Garnish with some chopped mangoes and cherries on top if you wish to.






Eggless Mango Cake with Mango Cream Frosting


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If you happen to make this recipe, kindly leave me a comment or a feedback. You can also share your recipe pics with me on Facebook; I would love to see your creations!!  


PICTURE STYLING INSPIRED FROM PASSIONATEABOUTBAKING

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