Name: How to make eggless mango cake in a pan
Prep time: 10 min
Cook time: 20 min
Total time: 1 h 50 min
Ingredients: 1/2 US cup all purpose flour (60g); 1/2 tsp. baking powder (2g); 3 tbsp. granulated sugar (37g); 3 tbsp. plain unsweetened yogurt (45g); 3 tbsp. mango purée; Pinch of salt; 1/4 tsp vanilla essence; 1 tsp. white vinegar (5 ml); 2 tbsp. oil (30ml); 1/4 tsp. baking soda (1.5g); 3/4 cup Heavy whipping cream; 2 tbsp. icing sugar; 1/2 tsp vanilla extract; Mango pieces

Instructions

Making the cake batter

We will first combine all the wet ingredients in a bowl
Add yogurt, mango purée (made from fresh mangoes or from store bought mango purée), neutral cooking oil, vanilla extract, sugar, white vinegar, a pinch of salt and whisk till smooth
You can skip the white vinegar if the yogurt is sour
Add all purpose flour and baking powder.
Fold the dry ingredients using the cut and fold method
Give the batter a quick brief whisk so the batter is smooth

Cooking the cake

Use a heavy bottom non stick pan for cooking the cake
I used a 7 inch pan here. You could also use a 6 inch pan
Grease the bottom and sides of the pan with any neutral oil
Pour the batter and spread it out evenly with a spatula
Place a lid on (cover any vent on the lid)
Turn on the heat to the lowest possible temperature
Let the cake cook till the surface downy look wet anymore. It should take 15-20 min
Check if a toothpick inserted in the center comes out clean
Let the cake cool down completely

Icing

While you make the icing place the cake in the refrigerator
Add icing sugar and vanilla extract to chilled heavy whipping cream
Whip the cream in a chilled bowl
Whip till stiff peaks form
Decorate the cake as you like! (or refer to the video)
Garnish with lots of mango pieces!

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