Recipe for a simple eggless mango paneer cake
This eggless mango cake is a seasonal modification of the paneer cake that I blogged about sometime ago. I found the recipe for the paneer cake in an old-fashioned cookbook while browsing through a little bookshop in Pondicherry.
If you are a mango lover (like a certain Ms. Katrina Kaif, in the literal sense), you can add mango to any dish, be it rice, dal, veggies, brownies, cake and you’ll be sure to love it.
I’m not crazy for mangoes, in the sense that I wont feel lost at sea if I do not eat mangoes every single day of the mango season. I have friends who cannot go one day without eating a mango or half a dozen of them when they are in season.
But yes, I do love the flavour boost a ripe, fragrant mango adds to simple dishes and takes them to another level. So here is the recipe for you. I do hope you get access to beautiful, ripe mangoes wherever you are and when you are tired of eating them as it is, use one of them to make this simple eggless mango cake. It is not as sweet as a dessert, but perfect with a cup of tea or coffee.
Also read: 21 easy tea cake recipes for you to try
More mango recipes for you to try:
- Mango Cucumber Salad
- Beet Mango Salad
- Mango Basil Grilled Cheese Sandwich
- Cold Rice Salad with Mango and Coconut
This is a variation of the Paneer Cake, using the mangoes that are in season.
Eggless Mango Paneer Cake
Ingredients
Method
- To prepare the eggless mango cake, grease a 8-9" round tin with oil or butter.
- Preheat oven at 180C.
- Make paneer from 500 ml cow's milk. Reserve the whey water.
- Remove the puree into a bowl.
- In a large bowl, sift all purpose flour, whole wheat flour (atta), baking powder, baking soda and salt. Mix in desiccated coconut with a fork.
- Make a well in the dry ingredients, add the pureed wet ingredients.
- Thin with some extra whey water if batter is too thick.
- Divide batter into the three foil tins or one round tin.
- Sprinkle some coconut flakes on the top.
- Bake at 180C for 20-40 minutes (20 for the smaller foil tins and 40-45 mins for single large tin) until a tester comes out clean.
Congrats on being featured!! The cake looks fab!!
What a lovely cake! I like the crumb–very unusual of eggless cakes. Bookmarked!
congrats!! well deserved!!The cake looks moist and devourable!!
You are indeed posh!! Congratulations!And good luck on your move – it looks like you have a lot to look forward to.Kamini.
You are moving to Bangalore? Do get in touch once you are here…..would love to meet you.
how did i miss this? paneer in cake! must try, for sure!
wow that’s gr8 Congrats for being featured…ur paneer mango cake is so unique recipe..
Hi! the cake looks lovely :)Can you tell me how to modify the settings if i want to make this in a microwave??
Congratulations on the article! And best wishes on your move- I can see that in your mind, you have already moved 🙂
Interesting combo! Would love to try it..
Looks delicious and tempting. will try soon nandita.
looks yumm,love mangofollowing youcheck out my bloghttp://cheriesstolenrecipes.blogspot.com/
Nandita – its been a long time since i came here, was here looking for thalagam recipe 😀 paneer in a cake? Now, I must definitely try that! And congratulations on the feature 🙂
Bookmarked this recipe! I got to enjoy the mangoes in India this time! 🙂
Awesome cake!! I dared to try it without a oven. Started off baking the cake in electric rice cooker. Gave up and finished cooking it in pressure cooker. The taste was very nice and if I hadn’t experimented and baked it in an oven it would have been even more awesome. Thanks for the recipe.
Congrats! Paneer in cake? Interesting. Have bookmarked this post.
Its a lovely combination of paneer and mango.And mango is the king of fruit and every indian love to eat mango so its very nice cake with mango flavor I love it .
Hi Nandita… I made this cake yesterday… followed your measurements to the T but even after baking for 45 minutes, the tester did not come out clean. The cake sank, although the top had a lovely brown color… so I thought it hadnt cooked enough and covered the top with foil and increased the time to another 10 minutes. But even after that, the cake didnt cook. After taking it out of the oven, cooled it and when I cut it, the entire inside was still raw 🙁 I am so disappointed. Is there any way I can rectify the cake? Can you tell me what you think I did wrong? THis is the first time this has happened to me 🙁 boo hoo….
Wow, congratulations on the feature! How exciting is that? And I have been dreaming of another move but we haven’t decided yet. But one thing is for sure, the next place we live will have a garden (for herbs and veg) and a huge kitchen! Good luck on your exciting move! Love the idea of paneer in a cake. I’ll bet that makes it moist and flavorful. I am not a fan of mango (I know…) but love fruit in a simple cake like this, too. Great recipe!
Hello Nandita,
Wanted to try out this recipe, but maybe there is some mistake in the measurements mentioned- it says xbd instead of the quantity.
Thanks
Let me check this and correct it. Some formatting error that happened due to migration. Thanks for bringing it to my notice.