Mango blueberry tea cake (eggless). finally, enjoy eggless mango cake as it is or decorate with frosting. Subscribe to our Youtube ChannelClick here to Subscribe our Youtube Channel and stay updated with our latest. Indian eggless mango cake recipe that is easy to make with simple instructions.
Eggless Blueberry Lemon Cake – simple blueberry yogurt cake with lemon cream cheese frosting. Berries are in season and lemon is perfect for summer, so. eggless mango loaf cake is light, moist and delicious! You can have Mango blueberry tea cake (eggless) using 13 ingredients and 7 steps. Here is how you cook that.
Ingredients of Mango blueberry tea cake (eggless)
- You need 1 cup of all purpose flour (APF).
- You need 1 cup of whole wheat flour (WWF).
- You need 1 cup of mango puree.
- Prepare 1 cup of yoghurt.
- It’s 3/4 cup of butter or oil at room temperature.
- It’s 3/4 cup of Brown sugar (can adjust according to sweetness of mangoes).
- It’s 1 tsp of baking soda.
- You need 2 tsps of baking powder.
- Prepare 1 tsp of vanila (optional).
- It’s 1/2 cup of almonds sliced (optional).
- It’s 3/4 cup of blueberries.
- You need 2 tbsps of Lemon juice.
- You need 2 tsps of lemon zest.
Got some fresh mangoes or mango pulp sitting in your pantry, then give this tropical mango cake recipe a go! This eggless Mango cake is a delicious way to enjoy the Mango season. If you are looking for the Eggless mango cake of your dreams, this is it! No one will know it's vegan.
Mango blueberry tea cake (eggless) instructions
- Whisk butter, sugar, mango puree and lemon juice.
- Sieve flours, baking soda and baking powder.
- Add yoghurt and lemon zest in wet ingredients and beat it for few mins.
- Add half of the four mix and beat with hand mixer by scrapping sides..
- Add blueberries in rest of the flour mix and add and mix well until you get smooth batter. Can add 1 or 2 tbsp milk if batter is thick..
- Grease loaf pan or 9" round cake tin and pour the batter.
- In a 180 C pre heated oven, bake the cake for 40 mins, check with cake tester. If sticking and top getting brown in colour, change the heat mode to bottom and bake for another 10 mins..
For making this eggless mango cheesecake, I have not used cream cheese. Below is the old photo of the cheesecake. You can use whatever you have, here I have shown possible different ways of making it. Distribute the blueberries and mangos evenly among the popsicle molds. Fill in the gaps of air with water.
