Yesterday, was my daughter's b'day... We typically celebrate her birthday for about a week... Mostly, doing whatever she likes us to do... Trying to make her happy in every way.. She wanted a Vanilla cake for her birthday... Since, I have lots of friends who do not eat eggs, so I decided to make eggless cake...
Now, I wanted to make something for her last week.. She loves Mango, so thought this will go perfect with this month's theme too.. I have never tried something like this before, so didn't know how is it going to work.. I used Mango chunks in this cake... It took little more time to bake than usual, because of the juice Mango was releasing when it was baking... But, overall I loved the taste.. It was so yum, nobody in my family, allowed me to frost it... Whatever photos, I am posting is taken during the process of cooling....
#BundtBakers is a group of Bundt loving bakers who get together once a month to bake Bundts with a common ingredient or theme. You can see all our of lovely Bundts by following our Pinterest board. We take turns hosting each month and choosing the theme/ingredient.
Updated links for all of our past events and more information about BundtBakers, can be found on our home page. This month, I hosted this event... And I am really very happy to share this awesome list of varieties of Fruits and Nuts cake..
- Almond Rhubarb Bundt Cake from Wendy at A Day in the Life on the Farm
- Aloha Bundt Cake from Olivia at Liv for Cake
- Apple Pecan Bundt Cake from Bea and Mara at I Love Bundt Cakes
- Apricot-Almond Bundt Cake from Cali at Cali’s Cuisine
- Banana Peanut Butter Bundt Cake from Jana at Jenny and Sweets
- Banana Monkey Bundt Cake from Los Chatos Chefs at Los Chatos Chefs
- Banana Pecan Bundt with Bananas Foster Frosting from Stacy at Food Lust People Love
- Banana Split Bundt Cake from Andrea at Adventures in All Things Food
- Blueberry Cherry Coffee Cake with Walnut Streusel from Lauren at Sew You Think You Can Cook
- Cherry and Almond Bundt Cake from Lara at Tartacadabra
- Cherry and Nuts Bundt Cake from Diego at La Mejor Manera de Hacer
- Cherry and Sliced Almond Mini Bundt Cakes from Teri at The Freshman Cook
- Cherry Pistachio and Honey Bundt Cake from Ethel at eating in instead
- Cinnamon Raisin Coffee Cake from Vonnie at My Catholic Kitchen
- Eggless Mango Almond Bundt Cake from Shilpi at Simply Veggies
- Generra Bundt Cake from Kelly at Passion Kneaded
- Lemon Lime Pistachio Bundt Cake from Rocío at kidsandchic
- Orange and Pecan Cake with Dark Chocolate Ganache from Deepti at Baking Yummies
- Orange Blossom Honey Nut and Blueberry Cake from Anshie at Spice Roots
- Peach and Pecan Bundt from Catherine at Living The Gourmet
- Peach Coffee Cake from Julie at Eat, Drink, Be Mighty
- Pineapple-Pecan Bundt Cake from Kathya at Basic N Delicious
- Pineapple Sundae Bundt Cake from Colleen at Faith, Hope, Love & Luck Survive Despite a Whiskered Accomplice
- Pomegranate and Pistachio Kugelhopf from Laura at Baking in Pyjamas
- Roasted Banana and Black Walnut Bundt Cake from Terri at Our Good Life
- Summer Fig Bundt from Margaret at Tea and Scones
- Vegan Orange Ripple Rhubarb Cake with Pistachio Sauce from June at How to Philosophize with Cake
So, sharing my easy-peasy recipe of Eggless Mango Almond Bundt Cake -
Ingredients you require -
- All Purpose flour - 2 cups
- Baking Powder - 1tbsp
- Baking Soda - 1 tsp
- Cardamom Powder - 1 tsp
- Sugar - 3/4 cup
- Butter (unsalted) - 1/2 cup
- Olive Oil -1/2 cup
- Mango Chunks- 1/2 Mango
- Mango Puree - 1/2 Mango
- Broken Almond - 1/2 cup +1/2 cup
- Yogurt- 2tbsp
Directions to follow -
- Sift All Purpose flour and mix with baking soda, baking powder and Cardamom powder.
- Add Mango Puree in the flour mixture.
- Mix and add melted butter, olive oil and yogurt, one by one.. Keep stirring in between.
- In the last, add broken almonds, and mix.
- Now, add Mango chunks, mix.
- Time to make the Bundt Pan ready..
- Spray Oil in a pan. n the bottom make a layer of 1/4 cup of Almonds.
- Now, spoon the batter in the pan carefully, and not disturbing the almond spread.
- Let it rest for 5 minutes... Meanwhile, preheat the oven.
- Bake at 350 degrees for 45 minutes, or till it passes the toothpick test.. It might can more time from the usual cakes, because of Mango chunks... But, in the end, the cake was very flavorful with the taste of Mango in every bite..