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.
She gave two recipes, one with egg and butter and the other without eggs and butter. As always I wanted to try out the one with eggs and butter. I substituted the eggs with curd and I didn’t know what went wrong, the cake came out of the oven under baked even after 75 minutes and it collapsed. So I knew I had to do it again. This time I made the recipe without eggs without much change and it came out so nice. My daughter who is a chocolate lover loved this cake very much. The texture of the cake was so lovely as you can see it in the snaps. To get a dark colour in the chocolate batter, I added a teaspoon of instant coffee powder and it worked out very well. The colour of the cake was amazing. So finally I did make a cake for the challenge. Thank you Sangee for the delicious recipe.
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.
And please do like my FB page https://www.facebook.com/GayathriKumarsCookSpot
And Follow on G+ https://plus.google.com/+GayathriKumar/posts
And follow on G+ https://plus.google.com/b/110191487911837444164/+gayathriraanicookspot/posts
Pinterest – http://www.pinterest.com/gayathriraani/
Instagram – https://www.instagram.com/gayathriraani/
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
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.
Super delicious and perfectly baked cake !!
that is a good looking marble cake.
looking good !
Hi Gayatri, This is a great combination- Mango and chocolate. The marbled effect looks so beautiful. The best part of this cake is that it has just 1/3 cup of oil and no eggs. Loved your recipe!
Looks so yummy…..
looks really soft…
i love marble cakes and mango makes it even perfect!
Looks super perfect and tempting.. awesome clicks too!!
Marble cake looks gorgeous,soft and super spongy Gayathri, you have done beautifully.
gorgeous cake Gayathri. very tempting. And hey..do drop by my “pick quicks” blog (non-foodie one) if u are in for some hearty laugh. Hope u will be a follower there as well.
The marbled batter looks lovely! Amazing texture too. 🙂
Wow! very nicely posted. The cake looks delicious.
can we use apple cider vinegar instead of white vinegar?
Thank-you very much for the recipe. Tried it today and it came out wonderfully well.
Hi Gayathri, I tried this cake and the results were fantastic. Thanks for the wonderful recipe. I wish I could post a pic of my cake 🙂
Awesome Rashmi. If you like, you can mail me to gayathriraani@gmail.com Love to see how it turned out.
Tried this yesterday… Everyone in the family loved it.. Tx a lot
How do we adjust the quantity for 6″ inch tin? Can you provide the measurements please?
A deep 6″ tin can be used with half the recipe. Divide all ingredients by 2 and use.
Thank you so much for the quick response. Will try that out
Hi da
If I want only mango and no chocolate can you suggest the amount of mango purée needed.
The first batter is completely mango batter. Don’t add any cocoa powder to the recipe.