Eggless Mango Cake

Preheat oven at 180 degree Celsius for 10 Mins.

In a small bowl add milk & vinegar, quickly mix it & keep it aside for 5 mins.

After 5 minutes, instant buttermilk is ready.

In a large mixing bowl add cane sugar powder & buttermilk, whisk it well until dissolves completely.

Then add oil & mango essence, whisk to combine it well.

In another mixing bowl, sieve whole wheat flour, baking soda, baking powder and salt.

Add the dry ingredients to the wet ingredients gradually in 2 batch and fold the batter until combines well.

Then add mango puree to the cake batter & gently fold it.

Don't overmix the batter & make sure the batter is lump free.

Mango cake batter is ready, now pour the batter into an 5 inch round greased cake tin & tap it twice to remove air bubbles.

Bake the cake for about 35 mins in a preheated oven at 180 degree Celsius.

Check the cake with a toothpick by inserting it in the middle, if it comes out clean then the cake is perfectly baked.

After baking, cool down the cake completely on the wire rack.

For Garnish

Icing sugar 1 to 2 tsp (dust it using tea strainer)

Chopped ripe mangoes 3 to 4 tbsp

Few mint leaves.