Eggless Almond Mango Protein Cake with a whipped mango frosting
Eggless Almond Mango Protein Cake. It’s summer and summer screams mangoes. I’m having the time of my life working in the kitchen with mangoes. Made this eggless mango almond cake a while ago topped with a luscious mango cream and freshly diced mangoes.
May I say it was most delicious? It certainly was that and more. The cake is a satisfying mango almond sponge, dense and moist, high protein too. Once again a simple recipe = dry mix + wet mix.
I’m having quite a fun time experimenting with eggless versions of cakes, and an even better time sharing them. Seems to be breathing new life into the blog, Instagram and generally more motivation for everyday.
It’s tough enough to bake when the temperatures are soaring, and lethargy all but sets in. I wake up every morning with a long list of thing to accomplish, much like conquering Mount Everest. By 10am, the incessant heat hits you, and lays all good plans to rest.
On days like this it is mangoes that are a savior. Bright yellow, enticing, tempting, motivating and calling my name, they get me to really start playing with pots and pans. This Eggless Almond Mango Protein Cake is the result of one such day, and a happy result that.
I’ve used a ton of mangoes this year and the last year as well, so I have a whole load of recipes to share. I’ll get there one at a time. For now, please do make this tropical delight which I have made a few times.
It’s simple, it’s vibrant and it looks really pretty. The frosting took all of 5 minutes and it’s just the colours that bring it alive! I’ve added a video of one without the protein powder too just in case you’d rather try that!
Eggless Almond Mango Protein Cake with a whipped mango frosting
Ingredients
Wet Mix
- 3/4 cup store bought yogurt
- 3/4 cup raw sugar/boora or powdered sugar
- 1/4 cup clarified butter {ghee} melted, cool
- 1/4 cup milk {– 1 tbsp} room temperature
Dry Mix
- 1 cup plain flour/maida
- 1/2 cup almond meal 45g
- 1 tsp baking soda
- 1/2 tsp baking powder
- Pinch salt
- 1 tsp vanilla extract
- 1/3 cup mango protein powder
Whipped Mango Frosting
- 1 cup mascarpone cream, chilled
- 1/4 cup icing sugar
- 2 tbsp mango protein powder
Instructions
Mango Almond Protein Cake
- Preheat the oven to 180C. Line a round 8" baking tin with a 3" ring insert with parchment paper. Grease and flour the insert.
- Whisk together the dry ingredients in a bowl to mix well. Alternatively, sift if you like. Reserve.
- In another large bowl, whisk together the yogurt and sugar. Leave to stand for about 15-20 minutes. Whisk in melted, cool ghee, milk and vanilla extract.
- Gently stir in the dry mix in 4-5 lots, mixing well each time.
- Transfer to the lined 8" baking tin with a 3" ring insert.
- Bake for 45-50 minutes, until tester comes out clean. Cool in tin for 5 minutes, then gently turn out onto rack, and cool completely
Whipped Mango Frosting
- Gently whisk all ingredients until smooth, yet firm. Don’t over whisk as we don’t want to break down the thickness. Taste and adjust sweetness.
- Top the cooled cake with this, and scatter over diced fresh mangoes, fresh mint & rose petals.
Deeba @ PAB
About me: I am a freelance food writer, recipe developer and photographer. Food is my passion - baking, cooking, developing recipes, making recipes healthier, using fresh seasonal produce and local products, keeping a check on my carbon footprint and being a responsible foodie! I enjoy food styling, food photography, recipe development and product reviews. I express this through my food photographs which I style and the recipes I blog. My strength lies in 'Doing Food From Scratch'; it must taste as good as it looks, and be healthy too. Baking in India, often my biggest challenge is the non-availability of baking ingredients, and this has now become a platform to get creative on. I enjoy cooking immensely as well.
17 Comments
Abha Chaturvedi
Congratulations, you are now an expert in eggless baking. This cake looks amazing and i want to try it.May i know which mango protein powder you have used for this cake.
Deeba @ PAB
You are the sweetest. Not an expert at all; the learning never ends. Protinex
Cherry Media by Mekala
Nice blog to follow while preparing recipes.
Puja
wonderful!!! i love to read your posts…you are amazing baker and food stylist..i have a question- what is i dont have mango protein powder…any substitute??please guide me
Deeba @ PAB
Hi Puja,
Thanks so much for your sweet words. I’ve uploaded another one which doesn’t use protein powder. Here’s the link.
shankar das
thanks for sharing this recipe. I will try at my home. waiting for the next article.
Deeba @ PAB
Thank you so much.
MOKSHI JAIN
AMAZING BLOG , EASY TO FOLLOW RECIPES .
PLEASE DO CHECK MY BLOG FOR DELICIOUS CAKES AND OTHER BAKING RECIPES .
Elena
Thanks for this valuable information sharing, and i learned a lot and cleared my all doubts in this.. keep posting like this useful information.
Celejor Cake Shop
Awesome! I will definitely try this recipe and serves at my cake shop. waiting for your next awesome recipes.
mohan kumar
This sounds gorgeous!
Thank you for sharing.
Deeba @ PAB
Thanks a million
Arun Sengupta
Perfect time to try out this recipe, I got 3 kilos of Mangoes from our local market post lockdown phase 3 and I searched for something new to make … and landed on this blog
Worth the wait and effort !!!
I enjoyed every step and learnt a lot as well, since i am not a professional baker / chef … but it turned out great in the end and my wife loved the fast that I baked something for her … Thanks a lot for posting this
Stay Safe !!!
Deeba @ PAB
Thank you so much Arun. I am so happy that you enjoyed it. Grateful that you took the time to write back.
Stay safe!!
Shefali
Hi,
Thanks again for a great recipe. What is the size of the cake tin you are using. Thank you.
Deeba @ PAB
Hi. Thank you so much. A lined 8″ baking tin with a 3″ ring insert.
Shefali Ballal
Thank you so much!!