Ingredients:
For the cake:
· 1 1/2 cups (180g) whole wheat flour (you can use whole wheat pastry flour for a softer texture)
· 1 tsp baking powder
· 1/2 tsp baking soda
· 1/4 tsp salt
· 1/2 cup (100g) sugar (use brown sugar or coconut sugar for a healthier option)
· 1/2 cup (120ml) vegetable oil (or melted butter for a richer flavor)
· 1 cup (240ml) fresh mango puree (from ripe, sweet mangoes)
· 1/4 cup (60ml) milk (use plant-based milk for a vegan option)
· 1 tsp vanilla extract
· 1 tbsp lemon juice (or vinegar)
· 1/4 tsp ground cardamom (optional, adds extra warmth and flavor)
Optional for the topping:
· Whipped cream or mango glaze (optional for extra sweetness and decoration)
· Chopped pistachios or cashews (optional, for garnish)
Instructions:
1. Preheat the oven:
· Preheat your oven to 180°C (350°F). Grease and line an 8-inch round or square cake pan with parchment paper.
2. Prepare the dry ingredients:
· In a bowl, sift together the whole wheat flour, baking powder, baking soda, salt, and ground cardamom (if using). Sifting ensures there are no lumps and helps the cake rise evenly.
3. Mix the wet ingredients:
· In another bowl, whisk together the sugar, oil, mango puree, milk, vanilla extract, and lemon juice. Whisk until the mixture is smooth and well combined. The lemon juice or vinegar helps activate the baking soda, which will give the cake a lighter texture.
4. Combine the wet and dry ingredients:
· Gradually fold the dry ingredients into the wet ingredients. Stir gently to combine until you get a smooth batter. The batter will be thick but pourable. If it’s too thick, you can add a tablespoon of milk to adjust the consistency.
5. Bake the cake:
· Pour the batter into the prepared cake pan and spread it out evenly.
· Tap the pan on the counter to release any air bubbles.
· Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted into the center comes out clean. If the top is turning golden too quickly, cover the cake with foil after 20 minutes to avoid overbaking.
6. Cool the cake:
· Once baked, remove the cake from the oven and allow it to cool in the pan for 10 minutes. Then transfer the cake to a wire rack to cool completely.
7. Optional toppings:
· If you want to make the cake extra special, top it with whipped cream, a simple mango glaze, or chopped pistachios for a crunchy contrast.
Mango Glaze (Optional):
If you want a mango glaze to drizzle on top of the cake, here’s how you can make it:
1. 1/4 cup mango puree
2. 1/4 cup powdered sugar
3. 1 tbsp lemon juice (optional)
Whisk these together until smooth, and then drizzle over the cooled cake.
Tips & Tricks:
1. Mango Puree:
Use fresh, ripe mangoes for the puree to get the best flavor. You can blend mango pieces in a blender or food processor until smooth. Make sure the mangoes are sweet, as they’re the star of the cake.
2. Whole wheat flour:
Whole wheat flour can make the cake a bit denser than regular flour, but it adds a wholesome flavor. If you find it too dense, you can mix half whole wheat and half all-purpose flour for a lighter texture.
3. Sweetness:
Mangoes themselves are sweet, so depending on the sweetness of your mangoes, you can reduce or increase the sugar amount to your preference.
4. Vegan option:
This cake can easily be made vegan by using plant-based milk (like almond or oat milk) and substituting oil for butter. You can also skip the whipped cream or use a vegan whipped topping for decoration.
5. Texture tips:
If you want the cake to be even fluffier, you can separate the wet and dry ingredients and beat the wet ingredients until frothy before mixing with the dry ingredients.
Storage:
· Room temperature: Store the cake in an airtight container for 2-3 days.
· Refrigeration: If you want it to last longer, refrigerate the cake for up to 1 week. Just be sure to cover it well to prevent it from drying out.
· Freezing: You can freeze slices of the cake for up to 3 months. Wrap them tightly in plastic wrap and foil before freezing.
Disclaimer:
The views and opinions expressed in this article are those of the author and do not necessarily reflect the official policy or position of any agency, organization, employer, or company. All information provided is for general informational purposes only. While every effort has been made to ensure accuracy, we make no representations or warranties of any kind, express or implied, about the completeness, reliability, or suitability of the information contained herein. Readers are advised to verify facts and seek professional advice where necessary. Any reliance placed on such information is strictly at the reader’s own risk.
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