Mini cake doughnut is an eye pleaser for any one. As summer is coming to an end and it’s school reopening time, wanted to try my hand at this Mango cake by using my protein rich millet health mix instead of All purpose flour. Usually I make this cake by using All purpose flour /Maida. I don’t like the taste of whole wheat with mango. When I was thinking to replace Maida in this recipe, I thought of using millet flour and proceeded. It turned out very tasty and soft. It worked out just fine as a short break snack for my ever-supportive daughter V, who tastes and gives her feedback in every step of my kitchen experiments.
It is an eggless recipe as well as healthy and I don’t consider this as a dessert. It is a 100 % snack and very filling as well as filled with goodness and natural flavour from summer fruit Mango. If you are into healthy baking and want to try it out, I am sure, you will like this recipe.
I’m excited to share this recipe with you all –
Millet health mix – 1 ½ cup (you can use all purpose flour as well)
Salt – ¼ tsp
Chocolate chip – ¼ cup
Cardamom powder – ½ tea spoon
Baking powder – ½ tea spoon
Baking soda – 1 tea spoon
Mango puree – ¾ cup
Butter – 100 grams
Sugar – ½ cup
Curd – ½ cup
-Pre heat oven at 180°C. If you are using a baking tin, line the tray with butter paper or apply some butter, grease the mould and keep it ready.
-Mix all the dry ingredients together – Flour, salt, Choco chip, cardamom powder, baking powder, baking soda.
-Dry whisk everything and mix properly and keep aside.
-make mango puree from the cut pieces of mango’s. You can take any good variety of mango.
-Now take another bowl, take melted butter and beat. Add in sugar, mango puree, curd one by one respectively and beat nicely.
-Fold in dry ingredient and make homogenous mixture by using wooden or rubber spatula or with a light hand with a wire whisk.
-Pour the batter in cake tin, here I have used doughnut shaped mould.
– Bake the cake in a pre-heated oven for 15 to 20 minutes or until done.