Vegan Mango Bundt Cake with yoghurt frosting

A Bundt pan generally has grooved sides, but its most defining design element is the central tube or “chimney” which leaves a cylindrical hole through the centre of the cake. This mango Bundt cake a healthy option for all as besides using whole wheat flour it has been iced using yoghurt & mango puree.

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Ingredients

Ingredients

For Base

1. Whole Wheat flour-1/2 cup
2. Refined Flour – 1/2 Cup
3. Vegetable oil- 1/4 cup
4. Powdered sugar(or Jaggery)- 1/4 cup
5. Baking Powder- 1 tsp
6. Baking soda – 1/4 tsp
7. Mango Puree – 1/2 cup
8. Almond Milk- 3 tbsp
9. Salt – 1/8 tsp

For Icing

1. Coconut curd/yoghurt – 1/4 cup
2. Mango Puree – 1/4 cup
3. Powdered sugar – 1/4 cup

For toppings

Chopped kiwi, Mango, pomegranate seeds

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Method:

1. In a bowl, Mix oil and powdered sugar & mix well with the help of a beater.
2. Add Mango puree to it & mix well again.
3. To this mixture; add whole wheat flour, refined flour, baking powder, baking soda and salt
4. To get the pourable consistency of the batter, add milk gradually.
5. Mix it by using cut & fold method.
6. Pour into pre-greased bundt cake pan till ¾ full.
7. Bake in a preheated oven (180 degree for 10 minutes) at 180°C for 15-20 mins or till a skewer inserted comes out clean.
8. Cool on a wire rack.
9. For Frosting, blend hung curd, mango puree & sugar until it becomes creamy and smooth, scraping down sides as needed.
10. Place the frosting bowl in refrigerator and chill for 45 minutes.
11. Layer the cake with this frosting & decorate with chopped fruits.
12. Chill it again for 30 minutes before serving.