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

By -
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


Pin here for later....



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

Comments

Post a Comment

Thanks for stopping by. Your comments, suggestions and feedback are always welcome.

Regards

Popular posts from this blog

Paneer Dhaniya Adraki Korma | Cottage Cheese in Coriander-Ginger Flavored Yogurt Sauce

By -
Image
Loaded with goodness of ginger and coriander, "Paneer Dhaniya Adraki Korma" is simply a gastronomic treat for all paneer lovers. This simple yet exotic delicacy can be made in just a few minutes and definitely counts amongst few special recipes that can be served in dinner parties, get-togethers or festive meals. Needless to say, kids love it because of mild spices and a rich texture. A keeper recipe for sure, do try my version of it once and I promise, you would not be disappointed. Paneer Dhaniya Adraki Korma Ingredients Paneer (Cottage Cheese, cubed) - 250 grams Thick curd/yogurt (nicely whisked) - 1 cup Fresh cream - 1 tbsp Coriander paste - 1 tbsp Ginger paste - 1 to 2 tsp Refined flour - 1 tsp Chopped coriander - a handful Green chilies (chopped) - 1 tsp Salt - as per taste Black pepper corns - 3 to 4 Cloves - 2 to 3 Bay leaf - 1 Cumin seeds - 1 tsp Turmeric powder - 1/2 tsp Coriander powder - 1 tsp Black pepper powder - 1/2 tsp Garam masala po
Read more

Best Homemade South Indian Sambar Recipe

By -
Image
A hearty stew made with yellow lentils, vegetables and heaps of aromatic spice powder, Sambar is a staple served with all the meals at every South Indian household. The flavorful lentil curry tempered with aromatic curry leaves, mustard seeds and whole dried red chilies makes for a delectable accompaniment whether having hot idlis , vada, dosa or even plain steamed rice. It won't be incorrect to say that while sambar is majorly known for its tongue-tickling taste, it is also packed with a lot of health benefits; toor dal lends it that much needed dosage of protein, the vegetables provide it with all the essential vitamins and minerals and lastly, addition of hing and tamarind loads it with immune-boosting properties. Having said that, every household has its own recipe of making sambar. Some like it to have thick, others a bit runny. Some like the chunkiness of vegetables whereas others like their sambar to be smooth. Some like it on a tangier side, others with just a hint
Read more

Instant Moong Dal Idli Recipe | How to Make Instant Moong Dal Idli

By -
Image
Idli is one of the healthiest Indian breakfast options by far. These soft, pillowy and melt-in-mouth lentil cakes are traditionally made by fermenting rice and urad dal batter overnight; however, the entire process could be quite cumbersome and involves a little amount of planning ahead. Therefore, instant versions of idlis come very handy when you want to have something quick and yet wholesome and healthy in the breakfast . And especially when it comes to me, I am a big fan of instant recipes, be it instant sprouted moong dal dosa , instant rava & oats idli or instant dhokla , you would find me making these items very frequently as they are not only very quick to make and save you a hell lot of time in the kitchen but, at the same time are quite tasty as well as wholesome. Moong Dal Idli Recipe | How to Make Moong Dal Idli Talking about the instant moong dal idli , as I said it is a very quick and easy recipe and doesn't require an
Read more

Perfect Instant Homemade Bhatura Recipe | How to Make Bhatura

By -
Image
Bhatura is a leavened, puffed deep fried bread made from Maida or All Purpose Flour. A popular recipe from the Punjabi cuisine, it is mainly served with spiced chickpea curry such as Pindi Chholey and Amritsari Chholey . Traditionally, bhatura is made using fermented dough, which is rested for minimum of 6 hours and has a peculiar tang to it. However, when you are short of time and crave for this delicious Chole Bhatura combo, these instant bhaturas come to your rescue. Quick and easy to prepare, they use Eno Fruit Salt as the leavening agent and trust me, that lends the bhaturas with that perfect crispness on outside and perfect fluffiness on the inside. If you can't lay your hands on eno, alternatively, you also have the option to use baking powder and baking soda. Without wasting any time further, let's start with the recipe. Perfect Instant Bhatura Recipe | How to Make Bhatura INGREDIENTS Maida/All Purpose Flour - 2 cups Sooji/Semolina - 2 tbsp
Read more

Burani Raita Recipe | Spiced, Garlic Flavored Yogurt

By -
Image
Burani Raita is a famous Indian accompaniment to spicy biryanis and pulaos. A Hyderabadi specialty, it uses some thick yogurt that is mixed with few pounded cloves of garlic and some basic spice powders like red chili and roasted cumin, which lend it that much-needed hint of spicy kick. Not to mention, when it comes to making the Burani Raita, it is no more than a five minutes process and makes for an ideal side dish to go along with any kind of rice preparation or even chapati & sabzi combination. Ideally, this utterly flavorful and aromatic raita only has to it, some pounded raw garlic, however, I have given it a slight twist by topping it with some fried garlic bits and some red chili oil for extra flavoring. This step is totally optional and you can skip it altogether by sticking to the traditional way of making it. So, not wasting any time further, lets move on to the recipe.... Burani Raita Recipe | Garlic Flavored Spiced Yogurt INGREDIENTS Thick y
Read more

Chirote Recipe | Chiroti Recipe

By -
Image
With nation celebrating the beautiful festival of 'Ganesh Chaturthi' with all pomp and show, the much awaited season of festivities in India has formally come to a kick start. Lined up from now, are some of the most popular festivals of India - Dussehra, Diwali, Chhath Pooja, Bhai Dooj and Christmas. I have already begun with the preparations for all these celebrations; first on my list is this  beautiful, delicious, flaky and crusty, " Chirote " or " Chiroti ". A traditional Maharashtrian sweet delicacy, it is made using refined flour, deep fried and coated with powdered sugar. For those who love their snacks to be uprightly sweet, can also dip it in sugar syrup. Melt-in-mouth and highly addictive, I promise you will not be able to resist yourself from eating more than one in one go. Looking for the recipe? Here you go .... Chirote Recipe | Chiroti Recipe Ingredients Maida/all purpose flour - 1 and 1/2 cups Ghee - 2 tbsp + 3
Read more

Dhaba Style Besan ki Phulki wali Kadhi

By -
Image
Kadhi is a popular delicacy from the Indian cuisine that is made using gram flour and yogurt as a base. Having said that, the recipe of this luscious and beautiful curry differs from region to region and from every household to household. Coming from the Punjabi family, for us, Kadhi Pakoda has always meant a sour and spicy kadhi, which essentially has the soft onion or palak/spinach fritters dunked into the luscious gramflour-yogurt gravy. And I guess, most of the Punjabi households make the kadhi in a similar manner...  However, if you have ever had kadhi at a dhaba or a street-side restaurant, you would have noticed that the pakodas added in the kadhi doesn't make use of onions, spinach or any other vegetable.  The pakodas are more like phulkis (plain and soft gramflour dumplings), which are spiced with just a handful of spices and some ginger for the rustic flavor. Despite of that the kadhi is simply delectable and the spicy tadka with whole lots of crushed dhaniya seeds ma
Read more