Eggless Upside Down Mango Cake

Summer may not be the best season but mango is surely the best fruit. And what better way to enjoy a mango dessert other than cake? This upside-down mango cake recipe will turn your life around! I literally cannot stress that enough. It is the ultimate cake with notes of sweet, moist, fluffy and it has mango! Such a summer love thing. how make mango cake how to mango cake how to make mango cake at home how to make mango cake eggless

You can also check out my Best Ever Chocolate Cake Recipe

One of the difficult parts is the caramel. The ratio I find easy to work with is 1:4 for fat: sugar. You can use butter or ghee for your fat. Ghee has a little aftertaste(i realized this later) so butter works well too. Sugar takes time to caramelize, so don't speed up the process. It will only burn your sugar and you will end up with candy or sticky taffy-like situation. Trust me, it took me 3 tries to understand that. It is okay if your sugar is a little on the light brown side, because the caramel will get darker when you bake the cake. (You can see the sides of my cake are darker than the centre.)

Most upside-down cakes call for a normal cake batter, but why not go a step ahead and add some mango puree to the cake too? You can add some mango pieces(not too many) to the blender when you blend the yoghurt, oil and sugar.

Now, the most important part: the mango. There are about 1000 varieties of mangoes, and I would recommend Badami mango(Karnataka Alphonso). They are large, sweet, and don't have a thread-like texture on the inside like Plain Alphonso. They are literally the best for making desserts and fruit salads.

You can arrange the mango slices alongside each other. There should some space in between the slices so that the cake can absorb the caramel and become moist.

This is how I arranged the slices in my tin. I managed to slide all the stuck slices into a rose in the centre. I had some leftover pieces which I put in between the batter. Makes for a nice little surprise when you cut through the cake.

Another important factor: heat. Cakes are baked with the heat from the lower vents so that they rise properly. But I did not want to burn my mango slices so I baked them with both side heat for 15 minutes and lower heat mode for another 15 minutes. Else your mango becomes shrivelled up and doesn't taste like mango.

If you don't have a cake tin, you can buy one from Amazon. It is an affiliate link. If you make a purchase from his link, it won't cost you extra but I might get compensated for it!

Enough with my chatter. Let's get this cake!

Preparation Time: 20 minutes

Cooking Time: 25-30 minutes

Ingredients:

For caramel:

1.25 cups sugar
3 teaspoons butter

For cake:

2 cups flour
1 cup yoghurt
1 cup neutral flavoured oil or butter
1 cup powdered sugar
1 teaspoon vanilla essence
1 1/4 teaspoon baking powder
A teaspoon baking soda
One large mango
2 tablespoons milk powder

Instructions:

In a small Pan heat up of 3 tablespoons of butter and let it melt completely. Don't wait for the pan to heat up and then add the butter else it will brown and burn(learn from my experience people).
Once the butter has melted but it is not very brown add the sugar. The heat should be very low so that you don't end up burning your sugar. Keep it on low flame for about 5 minutes until it melts on its own and get gain some colour.
If you are confident with yourself, you can turn up a heat a little bit and whisk it constantly to prevent burning. Once the sugar has melted and caramel has gained some colour, transfer it to your baking dish and let it cool.
Meanwhile, peel a mango and slice off the two major portions of it on either side of the seed. Now slice the two sides in thin strips so you can arrange them on top of the caramel at the bottom(refer the pic before the recipe).
In a separate bowl sift your dry ingredients- flour, baking powder, baking soda and milk powder. Set it aside.
In a blender take oil, yoghurt and powdered sugar and blend it well(about 15 seconds). If you blend it too much the butter from the curd might separate and we just want a mango cake, don't we? You could also whisk by hand but it will be much more difficult.
Not transfer the blended wet ingredients to another bowl and slowly add your dry ingredients.
Using a whisk put your dry ingredients in your wet ingredients and whisk in one direction only to avoid lumps.
Once the batter is done add vanilla essence, mix well and set it aside.
Preheat your oven 100 degree Celsius for 10 minutes.
Now that the batter is done in the caramel has cooled down it is time to add the mango slices. Arrange the slices circular fashion (I have a round baking tin I circularly arrange them. If your tin is of any other shape, then you can arrange it as you like. The only is that when you flip the cake it should look beautiful. )
Once you have arranged the slices, gently pour the batter over the slices into the tin.
Finally it's baking time! pop the tin into the oven at 160 degrees celsius for 30 minutes.
Meanwhile, take a walk around the house, go watch your plants, do something other than standing in front of that oven (that is what I was doing, and it turned out to be a very long wait.) The cake won't cook any faster if you keep staring at it.
After a very long wait the cake is finally done, but let it cool down for at least 10 to 15 minutes so that the cake doesn't come out botched. Flip it on a large plate, tap the tin twice so that the cake comes off nice and smooth. Take a pic, post it on your story, cut yourself a nice big slice and enjoy!