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Eggless Mango Paneer Cake

A simple recipe for Eggless Mango Cake that must be tried when Mangoes are in season!
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 1 hour 10 minutes
Servings: 1 cake
Course: Snack
Cuisine: Indian
Ingredients Method Notes

Ingredients
  

  • 1 mango large sweet , peeled and diced
  • 1/2 cup paneer crumbled
  • 3/4 cup sugar
  • 1 tbsp vinegar
  • 1/2 cup water whey *
  • 1/2 tsp mango vanilla extract Add essence or
  • 1 cup all purpose flour ,
  • 1/2 cup whole wheat flour (atta)
  • 1 tsp baking powder
  • 1/2 tsps baking soda
  • pinch salt .
  • 1/4 cup coconut desiccated
  • coconut Extra desiccated or flaked for garnish

Method
 

  1. To prepare the eggless mango cake, grease a 8-9" round tin with oil or butter.
  2. Preheat oven at 180C.
  3. Make paneer from 500 ml cow's milk. Reserve the whey water.
  4. Remove the puree into a bowl.
  5. 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.
  6. Make a well in the dry ingredients, add the pureed wet ingredients.
  7. Thin with some extra whey water if batter is too thick.
  8. Divide batter into the three foil tins or one round tin.
  9. Sprinkle some coconut flakes on the top.
  10. 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.

Notes

* If you don't have whey water, use 1/2 cup milk mixed with 1/2 tsp vinegar as a replacement
Serve warm with honey or marmalade if you want it sweeter. It is a very flavourful cake but low on sugar, perfect accompaniment to tea or coffee.