Eggless Whole Wheat Mango and almond spiced cake with Whipped cream

The last week of Bake-a-thon, it is going to rain cakes here. The first cake is a luscious mango cake, spiced with cardamom,cloves and ginger. With some almonds for a crunch and beautifully topped with soft and fluffy whipped cream. My Mango muffins were such a hit with kids, i wanted to bake a cake for them. I used the same recipe, but added milk and some warm spices and crunchy almonds to the recipe.
The almonds added a nice toasty crunch to the cake and the spices made it more festive and warm. I baked 2 cakes, one cake went divided for my 2 friends, who enjoyed this cake warm for their breakfast next day. I frosted the other cake with simple cream which both my kids enjoyed!
I have made this cake with store-bought mango puree, will definitely try this when i get fresh mangoes next year. If i have to list my best 10 bakes this year, this cake would definitely amongst them. 

Ingredients
1.5 cups Whole wheat flour
3/4 cup sugar
1 tsp baking powder
1/2 baking soda
1/2 cup milk
1 cup mango puree
1/2 cup oil
1/4 cup almond flakes
1 tsp cinnamon
4-5 nos cloves, pounded
6-7 nos cardamom, only seeds, pounded
1/2 tsp dry ginger powder
For the frosting 
125ml Whipping cream
3 tbsp cream cheese
1/4 cup icing sugar

Take together cream cheese, whipping cream in a bowl, using an electric beater, whip until you see soft peaks, add icing sugar to this and whip until you see stiff peaks. Refrigerate until use.

Method

  • Preheat the oven to 170C. Prepare the baking pan, grease and line it with parchment paper. I used 2 5 inch pans for this. 
  • In a large bowl, take together flour, baking powder, baking soda together. Using a baloon whisk, whisk it all together. You can also use a sifter and sift them into a large bowl.
  • To this flour mix add almonds, cinnamon powder, ginger powder, pounded cardamom, pounded cloves. Whisk this well.
  • In another bowl, take mango puree, add sugar, oil and milk to it. Use an electric beater or whisk,whisk the contents together into a uniform liquid.
  • To this liquid add the dry ingredients in 3 batches. Use a spatuala to mix the flour into the liquid in single direction. Do not mix vigorously. 
  • Pour the batter into the prepared pan, bake the cake in the preheated oven for 40-45 minutes or until a skewer inserted in the middle comes out clean.
  • Remove the cake from the oven, let it sit in the pan for 5 minutes. Then slowly remove the cake onto a wire rack and cool completely.
  • If serving without any icing, serve it warm. If planning to frost the cakes. let it cool completely. Cling wrap and refrigerate until you are planning to frost it. I baked 2 5 inch cakes, but 1 cake got over even before i could frost and click them. 

  • I simply dumped the whipped cream frosting on top of the cake, tried to level it and cover the entire cake. Sprinkled some toasted almonds and served.