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.
