Mango Ghee Cake | Using wheat flour and eggless

I really wish I could share this cake with all of you. It tastes so delicious and it is so soft that it literally melts in the mouth. A cake that made me so happy that I am glad I tried it.

After Mango Rava Cupcakes, my husband was behind me to try mango cake with wheat flour. So we tried couple of recipes but it did not work and I did not like the texture even though we enjoyed it. Then few days back, when I had taken a short break from social media (being the moody girl that I am ๐Ÿ˜„), he asked me to try this mango cake again.

Though I did not want to, I reluctantly agreed just for my kids who love cakes. And how glad I am that I baked such a beautiful and mouth watering cake. The kids kept asking for more and I was one happy mom. Sometimes I wonder what my life would have been without them. Even though their naughtiness keeps me on my toes the whole day, it also keeps me engaged which is very important too during these home bound times.

Hope you all try this mango cake. You can use both fresh mango pulp if available or canned like I used. Happy baking!


Ingredients: ( 1 Cup = 240 ml)

Dry Ingredients:

1.5 Cups Wheat flour/ Atta (I use Pillsbury atta)

1 tsp Baking powder

1/2 tsp Baking soda

A pinch of salt

Wet ingredients:

1 Cup Mango pulp (fresh or canned) {I usually use Mother’s recipe Alphonso mango pulp.}

1/2 Cup Sugar

1/2 Cup Ghee

1 tsp Vanilla essence

Step by step recipe:

1. Preheat the oven at 180 C for 10 minutes in the centre rack if using an OTG.

2. Sift the dry ingredients together using a sieve into a bowl so that the ingredients are well mixed. Keep aside.

2. Now in another large bowl, add mango pulp, ghee, sugar and vanilla essence.

3. Mix well using a spatula.

4. Now add the dry ingredients mix to the wet ingredients mix and just combine using the spatula. Do NOT overmix. Just mix till you don’t see any flour specks.

5. Now grease the baking pan well with ghee and pour this mixture into the pan. Level it using the spatula.

6. Now bake at 180 C for 30 mins or till done in the center rack if using an OTG.

Note: Don’t forget to preheat the oven at 180 C for 10 mins which was the first step.

7. Allow it cool. Invert, slice and serve.


* Insert a toothpick or knife in the center to check if the cake is done. If it comes out clear, it’s done. Else bake for 5 mins more or till done.

* If the top has already browned but inside is not done yet, cover with a aluminium foil and bake for the last 5 mins so that the top does not turn hard.

* I have used both fresh and canned Alphonso mango pulp depending on the availability and both work well for this recipe.

* You can replace sugar with cane sugar or fine jaggery powder. I also use it when I have and you won’t know the difference.

* This cake is very moist and soft due to ghee and mango pulp. So you don’t need any frosting or syrup for this cake.

* The proportions for sugar is such that it comes out very sweet. If you are not a sweet loving person, reduce the sugar. We love it this sweet though.

* Lasts well at room temperature for a day. After that if leftover, refrigerate in an airtight container and microwave when serving.


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