Eggless Mango Chocolate Marble Cake

I started off the day seeing this quote, let me share it with all of you:

“Everyday seems to be the same, but when you turn back, all days are different and things have changed.” – Anonymous

Think about it… Isn’t it so true? Something that we never tend to realize…

 

As you are all aware, I am a part of the Home Baker’s Challenge group which is the brainchild of Priya Suresh akka of Priya’s Versatile Recipes. Last month’s challenge was Pizza hosted by Divya’s Culinary Journey, for which I made the Chicken Nuggets Vegetable Pizza and I thoroughly enjoyed the experience.

 

So when the next challenge came up from Sangeetha Vijay of Spicy Treats, I was so excited. She suggested two versions of a very different marble cake, where instead of the vanilla layer, we make a mango layer, and she gave options that were with egg-butter and without egg-butter. Now that’s what you call a treat!!! I am currently on a baking ban and I just didn’t know how I would accommodate the challenge in, even though my can of Alphonso mango pulp was sneaked in a couple of weeks back! Sangee was lovely enough to keep her link open till June 20 and so I was hell bent on preparing it somehow. So this Saturday, when the whole house was asleep in the afternoon, I sneaked out of my room, closed all the doors and got in to the kitchen. And yes, made it!!! When umma woke up, she could smell cake and there she went, “Again you baked a cake?” Hehe… Needless to say, the cake was wiped out in no time. We all enjoyed it. I, as usual brought some for my colleagues and they loved it too. Thank you so much Sangee for this yummy challenge. Like many in the group, I too enjoyed it! 🙂

Eggless Mango Chocolate Marble Cake
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Cakes
Serves: 10
Ingredients
  • 2 cups all-purpose flour
  • 1-1/2 tsp baking powder
  • ¾ tsp baking soda
  • ¼ tsp salt
  • ¾ cup sugar
  • ¼ cup cocoa powder
  • 5 tbsp olive oil
  • 1 tsp vanilla essence
  • 1 cup mango pulp
  • ½ cup milk
Instructions
  1. Preheat the oven to 170 degrees. Grease a large bundt pan and set aside.
  2. In a bowl, mix the oil and sugar well. Add in all the wet ingredients and combine well.
  3. Slowly add in the flour, baking powder, baking soda and combine till no lumps.
  4. Combine the cocoa powder with a little water into a smooth paste.
  5. Take half the mango batter and mix the cocoa into it.
  6. Pour the mango batter into the prepared bundt at the bottom and the cocoa batter on the top. Tap to level the batter or use a spatula to level.
  7. Bake in the oven for 50 minutes or till done.
Notes
1. You can layer the batter as per convenience. I just layered it one on top of the other as I didn't have any patience!
2. The sugar was just enough, not too high and not too low. If you need more, add more.
3. You may add chocochips and nuts to the recipe. I actually wanted to put some chocochips before layering the batter but I conveniently forgot!!!
4. Even though the original recipe says that the batter wont rise much, my cake rose to almost double!



Yum

Comments

  1. says

    Hi Rafeeda, oh my… what a lovely combination mango with chocolate! I'm sure it taste heavenly. Cake texture look superb.

    Have a nice week ahead.

    • says

      why do u think darling I sneaked and made the cake??? I just couldn't resist the combination!!! and it tasted yum, really… maybe u could try making muffins… it's really awesome! thanks a lot dear… 🙂

  2. says

    Assalam-O-Alaikum Rafeeda,

    Eggless and butterless cake rise enough?
    I have made the same cake, initially it rose when I kept it aside to cool down, my whole cake got sink. It was looking perfect from outside 😉
    I didn't stop, tried another cake with increasing the amount of baking soda & baking powder and waited till it baked, and you know this time my heart got sinking to see the ' dense & heavy Cake' and it seems I’ve not added any rising agent…do you have any idea what could have gone wrong, scared to try this version anymore.

    • says

      Waalaikumussalam warahmatullah…
      I really cannot explain where it must have gone wrong for you… the only change I made to the recipe was add all milk instead of half milk and half buttermilk. I mixed the oil and sugar, added all the wet ingredients, then added all the dry ingredients and whisked well without lumps. That's all I did. I spread the batter at the bottom of my bundt (it was an 8 cup one that I used) and spread the chocolate batter on top, and it was just one thin layer at the bottom. I was actually worried. But then exactly 50 minutes, I had perfectly baked cake! The temperature on the recipe was 180 degrees, I reduced that to 170 degrees as I am really vary of my oven, preheated for 20 minutes and baked for 50 minutes. It was just fine… I wish I could explain it to you more… Hope this helps…

    • says

      Hey, I forgot to mention in my second cake i've used butter instead of oil, which still didn't help me. Now, I'm tired of scratching my head what could have gone wrong as this is the first time I've experienced a disaster at huge scale. Alhamdulillah, before it was always getting perfect cake.
      Still I’m not able to make out who is the main ‘culprit’…I used fresh mango pulp which I made at home.
      Anywaz, thanks a lot for your concern and I’m glad to know you had spongy cake 😉
      Take care dear. Lots of Love

    • says

      i feel so sorry that i cannot help… 🙁 I hope that you have a good cake next time… disasters are part and parcel of cooking right – even though i hate when it happens!!! TC xoxo… 🙂

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