Eggless Mango Cake with Cardamom


  • 3/4 cup all-purpose flour
  • 1/4 cup powdered sugar
  • 1/4 cup yogurt
  • 1/4 cup oil
  • 1/3 cup mango puree
  • 1/4 tsp baking soda
  • 1/2 tsp baking powder
  • 1/8 tsp salt
  • 1/4 tsp turmeric powder
  • 1/4 tsp cardamom powder
  • 2-3 feet aluminium foil
  • If using store bought mango puree, then set aside 1/2 cup of mango puree. If using fresh mangoes, peel the skin and chop the pulp and puree. I used the Manila variety mango.
  • Sieve the APF and set aside.
  • Grease a cake pan or the bake ware and set aside.
  • Add the yogurt and sugar in a bowl and whisk them together. Make sure the sugar all dissolved.
  • Now add the baking powder, baking soda, and salt. Mix them and let it sit for 5 minutes.
  • The mixture will be emulsified now. Add the oil and mango puree and whisk again.
  • Now add the turmeric powder and cardamom powder and mix it well. Add the APF to this wet mixture and combine gently.
  • Make sure there aren't any lumps. Pour this cake batter into the cake pan and spread it evenly. Tap it twice, so that the mixture settles.
  • Fold the Aluminium foil and place the cake pan on top and wrap it to form the sling.
  • Now add the 2 cups water in the Instant Pot and place the trivet. Carefully place the cake pan with the sling into the Instant Pot.
  • For units that have the cake button press 'Cake'.
  • If you don't have a cake setting, cook the cake in the Low-Pressure manual mode for 25 minutes.
  • Allow the pressure to release naturally and then carefully remove the cake. Allow it to cool for 20 to 30 minutes before decorating. I did not decorate the cake. I simply served it with fresh fruits.
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