Eggless Butterless Mango Chocolate Marble Cake

Home Bakers is a group started by Priya Suresh of Priya’s Versatile Recipes. A group of bloggers have come together in this group and we will be attempting a dish per month. I joined in the last month itself but the pizza I prepared for the challenge was a disaster. As I was travelling last month, I was unable to repeat it again. So I missed it out. This month I didn’t want to miss it out. So prepared it within a week of the challenge announcement. This cake was suggested by Sangee Vijay of Spicy Treats.

I have made a video demonstrating the cake. Do take a look. Like, share, comment and subscribe. Hope you find it useful and enjoy it. 

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Ingredients:

All Purpose Flour/ Maida-2 cups

Baking Powder-1 1/2 tsp

Baking Soda-1/2 tsp

Salt-1/4 tsp

Sugar-3/4 cup

Cocoa Powder-1/4 cup

Instant Coffee Powder-1 tsp

Oil-1/3 cup

Vanilla Essence-1 tsp

Mango Puree-1 cup (slice a medium sized mango and grind it to a smooth puree)

Milk-1/2 cup + 1/2 cup ( if necessary)

White Vinegar-1 tsp

Procedure:

1. Sift together flour, baking powder, baking soda and salt.

2. Mix cocoa powder and coffee powder with 4 tbs warm water and make a paste.

3. In a bowl cream together oil and sugar.

4. Add in 1/2 cup of milk, vinegar, vanilla and mango puree.

5. Whisk until all the ingredients are incorporated.

6. Add the flour and with the help of a wooden spoon fold in the flour with the liquid ingredients.

7. Now divide the batter into two, keeping little more than 1/3rd for the cocoa and little less than 2/3rd for the mango flavoured batter.

8. Add the cocoa mixture to the batter and if necessary add little milk to make a loose batter. ( I added 1/4 cup to the cocoa batter and 1/4 cup to the mango batter because my batter was very thick)

9. Now grease and dust an 8″ pan.

10. Drop cocoa batter randomly on the pan. 

11. Fill the gaps with the mango batter.

12. Now for the next layer drop the cocoa batter on the mango batter and mango batter on the cocoa batter. 

13. When finished filling the tin, with a sharp knife draw lines into the batter to get the marbled effect. 

14. Preheat oven to 175C.

15. Bake the cake for 40-50 minutes. Check with a tooth pick. It should come out clean.

16. Place it on a wire rack and allow it to cool for 10 minutes in the pan.

17. Now flip the cake on rthe wire rack and allow it to cool completely.

18. Transfer to a serving plate, slice it and serve.

Eggless Butterless Mango Marble Cake

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Ingredients

  

Ingredients

• All Purpose Flour/ Maida-2 cups
• Baking Powder-1 1/2 tsp
• Baking Soda-1/2 tsp
• Salt-1/4 tsp
• Sugar-3/4 cup
• Cocoa Powder-1/4 cup
• Instant Coffee Powder-1 tsp
• Oil-1/3 cup
• Vanilla Essence-1 tsp
• cup Mango Puree-1 slice a medium sized mango and grind it to a smooth puree
• cup Milk-1/2+ 1/2 if necessary
• White Vinegar-1 tsp

Instructions

 

Procedure

• 1. Sift together flour, baking powder, baking soda and salt.
• 2. Mix cocoa powder and coffee powder with 4 tbs warm water and make a paste.
• 3. In a bowl cream together oil and sugar.
• 4. Add in 1/2 cup of milk, vinegar, vanilla and mango puree.
• 5. Whisk until all the ingredients are incorporated.
• 6. Add the flour and with the help of a wooden spoon fold in the flour with the liquid ingredients.
• 7. Now divide the batter into two, keeping little more than 1/3rd for the cocoa and little less than 2/3rd for the mango flavoured batter.
• 8. Add the cocoa mixture to the batter and if necessary add little milk to make a loose batter. ( I added 1/4 cup to the cocoa batter and 1/4 cup to the mango batter because my batter was very thick)
• 9. Now grease and dust an 8" pan.
• 10. Drop cocoa batter randomly on the pan.
• 11. Fill the gaps with the mango batter.
• 12. Now for the next layer drop the cocoa batter on the mango batter and mango batter on the cocoa batter.
• 13. When finished filling the tin, with a sharp knife draw lines into the batter to get the marbled effect.
• 14. Preheat oven to 175C.
• 15. Bake the cake for 40-50 minutes. Check with a tooth pick. It should come out clean.
• 16. Place it on a wire rack and allow it to cool for 10 minutes in the pan.
• 17. Now flip the cake on rthe wire rack and allow it to cool completely.
• 18. Transfer to a serving plate, slice it and serve.