Olivia Carter
If you love mangoes and cake, then this recipe is perfect for you! This Eggless Mango Cake is a delightful treat that combines the sweet and tangy flavor of mangoes with the soft and moist texture of a cake. The best part? You can make it in a pressure cooker, so you don’t need an oven!
Mangoes are known as the king of fruits, and for a good reason. They are juicy, sweet, and have a unique tropical flavor. Incorporating mangoes into a cake adds a burst of freshness and a hint of sunshine to the dessert. Whether you’re hosting a party or simply craving something sweet, this Eggless Mango Cake is a crowd-pleaser.
This recipe doesn’t use eggs, making it suitable for vegetarians and those with egg allergies. Instead of eggs, we will be using yogurt to add moisture and richness to the cake. The yogurt also acts as a binder, ensuring that the cake holds together beautifully. It’s amazing how a few simple ingredients can create such a delicious dessert!
Step-by-Step Guide: Making Eggless Mango Cake In Pressure Cooker
Are you craving a delicious eggless mango cake but don’t have an oven? No worries! You can easily make a mouthwatering mango cake right in your pressure cooker. Follow these simple steps to create a soft and fluffy cake that will leave everyone asking for more!
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Gather the following ingredients:
- 1 ½ cups all-purpose flour
- 1 cup mango puree
- ¾ cup sugar
- ½ cup vegetable oil
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 1 teaspoon vanilla extract
- 1 tablespoon lemon juice
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In a large mixing bowl, add the mango puree, sugar, and vegetable oil. Whisk until the sugar is dissolved.
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Sift the all-purpose flour, baking powder, baking soda, and salt into the mixing bowl. Gently fold the dry ingredients into the wet ingredients until just combined.
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Add the vanilla extract and lemon juice to the batter. Mix well to incorporate all the ingredients.
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Grease a round cake pan that will fit inside your pressure cooker. Pour the cake batter into the greased pan.
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Place a trivet or a small heatproof stand at the bottom of your pressure cooker. Add water just enough to cover the trivet. Make sure the water level is not too high to touch the bottom of the cake pan.
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Carefully place the cake pan on top of the trivet inside the pressure cooker.
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Close the pressure cooker lid and cook on medium heat for 35-40 minutes. Make sure the pressure cooker is not on high pressure.
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After the cooking time is complete, turn off the heat and let the pressure cooker naturally release the steam. It may take around 15-20 minutes.
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Once the pressure is fully released, open the lid and carefully remove the cake pan from the pressure cooker. Let the cake cool completely before serving.
There you have it! A delectable eggless mango cake made using a pressure cooker. Slice it up and enjoy the sweet and tangy flavors of mango in every bite. This cake is perfect for any occasion or as a special treat for yourself!
Gather the Ingredients
Before you start making your eggless mango cake in a pressure cooker, gather all the necessary ingredients. Here’s what you’ll need:
Dry Ingredients:
- 1 and 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup granulated sugar
Wet Ingredients:
- 1/2 cup mango puree
- 1/2 cup milk
- 1/4 cup vegetable oil
- 1 teaspoon vanilla extract
Note: Make sure to use ripe and sweet mangoes for the best flavor.
Additionally, you can gather the following optional ingredients to enhance the taste:
- 1/2 teaspoon cardamom powder
- 1/4 cup chopped nuts (such as almonds or cashews)
Prepare the Pressure Cooker
Before you start making the eggless mango cake in a pressure cooker, it’s important to prepare the cooker properly. Follow these steps to ensure your cake comes out perfect:
Step 1: Choose the Right Pressure Cooker
Select a pressure cooker that is large enough to accommodate your cake pan comfortably. Make sure the cooker has a tight-fitting lid and a whistle valve.
Step 2: Remove the Gasket and the Whistle Valve
Take out the gasket and the whistle valve from the pressure cooker lid. This will prevent any unnecessary pressure build-up while the cake is being cooked.
Step 3: Add Water to the Pressure Cooker
Pour about 2 cups of water into the pressure cooker. The water level should be such that it doesn’t touch the base of the cake pan when placed inside the cooker.
Step 4: Place a Trivet in the Pressure Cooker
Put a trivet or a small stand inside the pressure cooker. This will ensure that the cake pan is not in direct contact with the hot bottom of the cooker, preventing the cake from burning.
Step 5: Preheat the Pressure Cooker
Place the lid on the pressure cooker without the gasket and the whistle valve. Heat the cooker on medium heat for about 5 minutes or until it becomes hot.
Step 6: Check for Steam
After preheating the cooker, remove the lid and check for steam. If you see steam escaping from the cooker, it means that it’s properly preheated and ready for baking the cake.
By following these steps, you can prepare your pressure cooker for baking an eggless mango cake. Now you’re ready to proceed with the remaining steps of the recipe.
Mix the Dry Ingredients
In a large mixing bowl, combine the following dry ingredients:
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
Use a whisk or fork to thoroughly mix the dry ingredients together. This will ensure that all the ingredients are evenly distributed.
Optional: Add Flavorings
If desired, you can add some optional flavorings to enhance the taste of the mango cake. Here are a few suggestions:
- 1 teaspoon vanilla extract
- 1/2 teaspoon cardamom powder
- 1/4 teaspoon nutmeg powder
These flavorings are completely optional, but they can add a delightful aroma and taste to the mango cake.
Blend the Wet Ingredients
In a blender or food processor, combine the mango puree, melted butter, condensed milk, and vanilla extract. Blend until the mixture is smooth and well combined.
If you do not have a blender or food processor, you can also use a whisk or an electric hand mixer to mix the ingredients together. Simply whisk the mango puree, melted butter, condensed milk, and vanilla extract in a large bowl until they are thoroughly combined.
Make sure to use a ripe and sweet mango for the puree to ensure the cake has a strong mango flavor. Taste the mango puree before adding it to the mixture to adjust the sweetness if needed.
Once the wet ingredients are well blended, set the mixture aside and move on to preparing the dry ingredients.
Combine the Dry and Wet Ingredients
Once you have gathered all necessary ingredients for the eggless mango cake, it’s time to combine the dry and wet ingredients to create the batter.
Dry Ingredients:
| Ingredients | Quantity |
|---|---|
| All-purpose flour | 1 and 1/2 cups |
| Baking powder | 1 teaspoon |
| Baking soda | 1/2 teaspoon |
| Salt | 1/4 teaspoon |
In a large mixing bowl, sift together the all-purpose flour, baking powder, baking soda, and salt. This step will ensure that there are no lumps in the dry ingredients and they are evenly distributed.
Wet Ingredients:
| Ingredients | Quantity |
|---|---|
| Mango puree | 1 cup |
| Sugar | 1/2 cup |
| Vegetable oil | 1/4 cup |
| Milk | 1/4 cup |
| Vinegar | 1 tablespoon |
| Vanilla essence | 1 teaspoon |
In another bowl, whisk together the mango puree, sugar, vegetable oil, milk, vinegar, and vanilla essence until well combined. This will act as a sweet and fruity base for the cake.
Once you have prepared both the dry and wet ingredients, gradually add the dry ingredients to the wet ingredients.
Gently fold the dry ingredients into the wet ingredients using a spatula or wooden spoon. Be careful not to overmix, as this can result in a dense cake.
Continue to fold until all the dry ingredients are fully incorporated and you have a smooth batter.
Your combined batter is now ready to be poured into the prepared cake pan for baking.
Bake the Cake in the Pressure Cooker
To bake the eggless mango cake in a pressure cooker, you will need a few additional tools:
1. A large pressure cooker with a tight-fitting lid and a vent.
2. A metal stand or rack to place inside the pressure cooker, which will act as a platform for the cake pan.
3. A heatproof cake pan or tin that fits inside the pressure cooker and can withstand high heat.
Follow these steps to bake the cake:
1. Prepare the pressure cooker:
Remove the gasket and the whistle from the pressure cooker’s lid. Place the metal stand or rack at the bottom of the pressure cooker.
2. Preheat the pressure cooker:
Add water to the pressure cooker, filling it to about 1-2 inches from the bottom. Close the lid without the whistle. Heat the pressure cooker on high heat for 5 minutes or until the water starts to boil.
3. Prepare the cake batter:
While the pressure cooker is preheating, prepare the cake batter as per the recipe instructions. Mix all the dry ingredients together and then add the wet ingredients, including the pureed mango.
4. Grease and line the cake pan:
Grease the cake pan with oil or butter. Dust the pan with flour to prevent sticking. You can also line the bottom of the pan with parchment paper for easy removal of the cake.
5. Pour the batter into the cake pan:
Pour the prepared cake batter into the greased and lined cake pan.
6. Place the cake pan in the pressure cooker:
Carefully place the cake pan onto the metal stand or rack inside the preheated pressure cooker. Make sure the pan is centered, and there is enough space around the edges for the cake to rise.
7. Bake the cake:
Close the pressure cooker with the lid (without the whistle) and cook the cake on medium heat for about 40-45 minutes or until a toothpick inserted into the center comes out clean. The cooking time may vary, so keep an eye on the cake.
8. Check for doneness:
After the prescribed cooking time, open the pressure cooker carefully and insert a toothpick into the center of the cake. If it comes out clean or with a few crumbs attached, the cake is ready. If not, cover the cooker again and cook for a few more minutes.
9. Remove and cool the cake:
Once the cake is done, turn off the heat and let the pressure cooker cool down for a few minutes. Remove the cake pan from the pressure cooker using oven mitts or heatproof gloves. Let the cake cool completely before removing it from the pan.
You can serve the eggless mango cake as is or frost it with your favorite frosting. Enjoy!
FAQ
How can I make an eggless mango cake?
To make an eggless mango cake, you will need all-purpose flour, mango puree, sugar, oil, milk, baking powder, baking soda, and vanilla extract. Mix all the dry ingredients together in a bowl. In a separate bowl, mix the wet ingredients and then combine them with the dry ingredients. Pour the batter into a greased baking tin and bake it in a preheated oven at 180°C for about 30-40 minutes or until a toothpick inserted in the center comes out clean.
Can I make a mango cake in a pressure cooker?
Yes, you can make a mango cake in a pressure cooker. To do this, preheat the pressure cooker without the whistle or gasket for about 5 minutes. Place a stand or a small plate inside the cooker. Grease a baking tin and pour the cake batter into it. Place the tin on the stand inside the pressure cooker, cover it with the lid (without the whistle), and cook on low heat for about 45-50 minutes or until a toothpick inserted in the center comes out clean.
What are the ingredients required to make an eggless mango cake?
The ingredients required to make an eggless mango cake include all-purpose flour, mango puree, sugar, oil, milk, baking powder, baking soda, and vanilla extract. You can also add some chopped mangoes for extra flavor and garnish.
What temperature should I bake the eggless mango cake at?
The eggless mango cake should be baked at a temperature of 180°C (or 350°F) for about 30-40 minutes. However, it is always advisable to keep an eye on the cake while it is baking and check for doneness using a toothpick inserted in the center. The baking time may vary depending on the type of oven used.
