Mango Pound Cake

Perfectly moist and delicious tea time mango pound cake with a vegan version.

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Hello HTS Community

I love mangoes and can devour them in any form. I had extra mango pulp in my pantry and wanted to experiment with it. So in my regular pound cake recipe, I added mango pulp and it turned out amazing. Trust me guys if you eat this cake once, you would want more. And the best part, you can use the same recipe and switch mango pulp with other fruit pulps, such as strawberry, custard apple, passion fruit, etc. to create more delicious cakes.

Lets make this amazing moist and delicious mango cake today. You can use fresh mangoes or canned mango pulp for this. Super easy recipe perfect for a tea-time cake.

For the vegan version, you can either completely skip eggs and add 1/2 teaspoon extra baking powder or use the methods mentioned below in the recipe. If you decide to skip eggs completely, the cake with be a little dense but would still taste amazing.

I have at times doubled or even tripled this recipe for a big batch, and it turns out great. You would just need to bake it for extra 10-12 minutes depending on your size of the container.

If you like this recipe, you can also try my other cake recipes, Zucchini Bread, Tutti-Frutti cake, Tres-leches cake, Pumpkin cake, Orange Cake and Greek Ravani.

Ingredients you will need

• Mango pulp- 1/2 cup
• All purpose flour- 3/4 cup
• Semolina- 1/4 cup (if you do not have this, add 1/4 cup of flour)
• Baking powder- 1 teaspoon
• Baking soda- 1/4 teaspoon
• Salt- a pinch
• Oil- 1/2 cup
• Sugar- 1/4 cup +1 tablespoon (1/2 cup if using fresh mangoes )
• Eggs- 2, substitute with flaxseed eggs for vegan cake
• Vanilla essence- 1 teaspoon
• Milk powder- 1 teaspoon, optional
• Chopped almonds- 2 teaspoon, for garnish

Egg substitute:

For each whole egg used, you can substitute it with one of the following:

• 1 tablespoon ground flaxseed+ 2 tablespoon water
• 1/4 cup yogurt

Steps to make mango pound cake:

• Preheat oven at 180 degree celsius and line a loaf pan or a small cake tin with parchment paper.
• In a bowl, using a sieve add flour, baking powder, baking soda, milk powder and salt. Set aside all dry ingredients.
• In another large bowl start with whisking eggs/ flaxseed eggs, oil and sugar until fluffy and pale in color. To this add mango pulp and vanilla. I am using canned mango pulp which is already sweet. If you want to incorporate fresh mangoes, add an extra 1/4 cup of sugar. Feel free to add few pieces of mangoes as well.
• Now gradually add dry ingredients to the wet mixture and prepare a batter with flowing consistency. Pour batter in the prepared cake tin and spread chopped almonds on top.
• Bake for 30 minutes at 180 degree celsius, or until a skewer inserted comes out clean.