Eggless Mango Chocolate Marble Cake: A Healthy & Delicious Treat
40 minutes
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About Eggless Mango Chocolate Marble Cake: A Healthy & Delicious Treat
Dive into paradise with this Eggless Mango Chocolate Marble Cake! Imagine the sun-kissed sweetness of fresh mango mingling with decadent dark chocolate, all in one guilt-free slice. This healthier cake, made without refined flour or butter, is a tropical dream come true.The vibrant marble design makes this cake a true showstopper, perfect for birthdays, potlucks, or a simple weeknight treat. Bursting with flavor and surprisingly easy to make, it's a guaranteed crowd-pleaser.Even if you're a baking novice, our simple instructions will guide you to success. Get ready to impress yourself and your loved ones with this stunning and delicious creation!
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See the 30-Day PlanRecipe Time & More
Prep10 minutes
Cook30 minutes
Total40 minutes
Ingredients
Dry Ingredients
- 1 1/2 cup Whole Wheat Flour whole
- 1/2 tsp Baking Powder
- 1/2 tsp Baking Soda
Wet Ingredients
- 3/4 cup Sugar powdered
- 3/4 cup Mango Puree thick
- 1/4 cup Milk
- 2 tbsp Oil
- 1 tsp Lemon Juice
Chocolate Mixture
- 2 tbsp Cocoa Powder
- 1 tbsp Water warm
Instructions
- Preheat oven to 180°C (350°F). Preheating ensures the cake bakes evenly.
- In a small bowl, whisk together the cocoa powder and warm water until smooth. Set aside.
- In a large bowl, combine the whole wheat flour, baking powder, and baking soda. Sift the dry ingredients together several times to ensure a light and airy cake.
- In a separate large bowl, cream together the oil and powdered sugar until well combined.
- Add the mango puree and lemon juice to the wet ingredients. Mix until fully incorporated.
- Gently fold the dry ingredients into the wet ingredients, mixing until just combined. Be careful not to overmix, as this can result in a tough cake.
- If the batter is too thick, add a little more milk, one tablespoon at a time, until it reaches a smooth, pourable consistency.
- Remove about 1/4 cup of the batter and add it to the reserved cocoa mixture. Stir until well combined.
- Lightly grease an 8-inch round baking pan and dust it with flour. This will prevent the cake from sticking.
- Alternately spoon the mango and chocolate batters into the prepared pan, creating a marbled effect.
- Swirl the batters together gently with a toothpick or skewer to create a more pronounced marble design.
- Bake for 30 minutes, or until a toothpick inserted into the center comes out clean.
- Once baked, let the cake cool in the pan for a few minutes before transferring it to a wire rack to cool completely. Cooling on a wire rack prevents the bottom of the cake from becoming soggy.
Recipe Notes
Good To Know
- Each oven behaves differently, so temperature settings may vary.
- Sieving the wheat flour mixture 8 to 10 times is a necessary step for good aeration (leading to a less dense cake).
- Sugar quantity can be adjusted based on the sweetness of mangoes.
Expert Tips
- For a more intense mango flavor, use Alphonso mangoes when in season.
- Don't overmix the batter, as this can lead to a tough cake. Mix until just combined.
- Test for doneness by inserting a toothpick into the center of the cake. If it comes out clean, the cake is ready.
Storage Instructions
- Store leftover cake in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week.
Also See
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Recipe Nutrition
Calories: 277kcalCarbohydrates: 52gProtein: 6gFat: 7gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 4gTrans Fat: 0.02gCholesterol: 1mgSodium: 159mgPotassium: 245mgFiber: 5gSugar: 24gVitamin A: 437IUVitamin C: 14mgCalcium: 58mgIron: 2mg
Pavithra M Adiga
Articles: 27
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This looks divine! Can’t wait to make it.
This looks so appealing! Thanks for sharing.
This is fantastic! Thank you for sharing.