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Mango Cake

Recipe by Lakshmi Ananthakrishnan at

With mangoes screaming for attention everywhere, what could be a better way to celebrate the summer than grabbing them and baking a cake out of them!

This cake is mildly sweet, extremely spongy, bursting with the flavour of mangoes and has the crunch of toasted cashews and choco-chips. You could use walnuts, almonds, raisins, etc. instead. The cake is just right even without any frosting. However, if you so wish, you can frost it with whipped cashew cream/coconut cream for added richness in taste and texture.


    • 1 cup whole-wheat flour                        
    • 1/2 cup corn flour                                           
    • 1/2 cup all-purpose flour                                   
    • 3/4 cup powdered palm sugar/jaggery              
    • Pulp of 3-4 ripe mangoes
    • 1/3 cups Goodmylk Cashew-Oat Mylk                                            
    • A few drops of vanilla essence                                    
    • 1/2 tsp baking powder                                     
    • 1/2 tsp baking soda                                          
    • 1/4 cup olive oil (or any other vegetable oil)    
    • Toasted cashews and choco-chips to garnish


      • Mix together in a bowl the whole-wheat flour, all-purpose flour, cornflour, baking powder, and baking soda. Pass through a sieve once or twice to get rid of lumps.
      • In another bowl, take the mango pulp, add the oil, Goodmylk, vanilla essence, and powdered sugar; mix nicely.
      • Add the wet ingredients to the dry flour mixture. Fold everything over to make a batter. Do not over mix.
      • Heat the Oven-Toaster-Grill.
      • Prepare the desired pan by greasing with oil and dusting with flour.
      • Pour in the batter and tap the pan gently on a counter top to get rid of air bubbles.
      • Top with the toasted nuts and choco chips.
      • Place the pan inside the oven and bake for around 25 minutes. When done, remove the pan, let it cool, and indulge!