Eggless Alphonso Mango Khapli Cake
This Eggless Alphonso Mango Khapli Cake combines our Low Gluten Khapli Atta and Ratnagiri Alphonso Aam Ras in a simple bake with a soft crumb and lightly rustic texture. Oil and yoghurt keep the cake moist while the mango and Khapli flour give it character without heavy frosting or extra richness.
Ingredients:
- 180g Aazol’s Low Gluten Khapli Atta: Emmer Wheat Flour
- 250g Aazol’s Ratnagiri Alphonso Aam Ras: Pure Unsweetened Mango Pulp
- 120g caster sugar
- 80g neutral oil
- 120g plain yoghurt
- 40g whole milk
- 6g baking powder
- 2g baking soda
- 15g pistachios, chopped
- 40g thin fresh mango slices for topping
- 5g neutral oil or butter for greasing the tin
Instructions:
1. Preheat the oven to 170°C. Grease and line a 20cm round cake tin so the cake releases cleanly after baking.
2. Whisk together the Khapli Atta, baking powder and baking soda in a bowl so the raising agents are evenly distributed.
3. In a second bowl, whisk the caster sugar, neutral oil, plain yoghurt, whole milk and Aazol’s Ratnagiri Alphonso Aam Ras until smooth and fully combined.
4. Add the dry ingredients to the wet mixture in two additions. Fold gently with a spatula until no dry flour remains. Do not overmix. The batter should be thick but pourable.
5. Pour the batter into the prepared tin and level the top. Scatter most of the chopped pistachios over the surface and arrange the fresh mango slices neatly on top.
6. Bake for 38–45 minutes, or until the top is golden and a skewer inserted into the centre comes out clean or with a few moist crumbs. If the top colours too quickly, cover it loosely with foil for the final 10 minutes.
7. Cool the cake in the tin for 15 minutes, then transfer it to a rack and cool completely for about 30 minutes more. Finish with the remaining pistachios, slice into 10 equal portions and serve.
Enjoy this moist Eggless Alphonso Mango Khapli Cake with its soft crumb, gentle rustic texture and fresh mango topping!
