A delicious and easy Eggless Mango Cake with the hint of turmeric and cardamom powder made in Instant Pot. Yes, you read it right – a pressure cooker/Instant Pot cake filled with the sweetness of mangoes. Check out this soft and oh-so-good eggless mango cake recipe with step-wise pictures below.
Eggless Mango Cake in Instant Pot
I always wanted to bake a cake in the pressure cooker; however, I went with my oven until I bought my new Instant Pot Duo Plus 9 in 1. I know, I have two instant pots now – a 7 in 1 and 9 in 1. The cake option in the 9 in 1 DUO was intriguing me a lot, and finally, I tried it last month.
Why Instant Pot Cake & What is the Difference?
There is no any specific reason. I wanted to try different techniques. I never pressure cooked a cake, but I have slow cooked a cake (See Slow Cooker Choco Lava Cake). So I used my instant pot to experiment pressure cooking the cake.
You prepare the batter the very same way as you make for baking the cake in the oven. All you are doing is instead of baking it in the oven; you are pressure cooking/steaming in the cooker or instant pot.
The texture is slightly different as you are steaming it in the instant pot but taste wise no significant difference. The cake was soft, moist and the fact that it’s a fruitcake it was tad-bit dense but not much. I want to try non-fruit based cakes so that I exactly tell the texture difference. I have a few cake ideas lined up, so stay tuned. Meanwhile check out the other eggless cake recipes here.
Crack on Top of Eggless Mango Cake
As you can see, my cake has a small crack on top. Usually, cake breaks when it is either under baked or when the crust forms soon while the cake is still rising. When I baked it the first time, I went with the cake option which is nothing but low-pressure cooking for 25 minutes. I did a quick pressure release after 10 minutes, and the cake was perfect, but it had light cracks on top. The second time I tried the same cake option but, I went with QPR without waiting, and the cake was a bit under-baked.
The third time also, I went with the cake option but went with natural pressure release and allowed the cake to cool completely. The crack did happen but like the first time, it was soft, moist and delicious so I thought I would post it on the blog for the posterity. I want my first attempt with the cracks to be on my blog.
There is no compromise taste-wise, and vaandu can vouch for this. I am not exaggerating; the kiddo had this for the dessert during dinner and for the breakfast the next day the cake was all gone in less than 24hrs. Now, tell me, this has to be documented right?
What Cookware to Use While Baking in Instant Pot?
The answer is simple – A cookware that fits into your Instant Pot. :-) I used glassware the heart shaped one during all my attempts, and the type of cookware plays a significant role in baking. I went with low pressure mainly because of the glassware. Even though glass doesn’t heat up quickly, once it is heated it is scorching and retains heat.
With metals, it is the other way round, and ceramics also absorbs heat slowly. Next time I want to use metalware and try high-pressure cooking. Cooking is clearly about experiments right, especially when it comes to baking. :-) I love this.
Aluminium Sling and Cover
As we are steaming the cake, the condensation process occurs, and we don’t want the water droplets to fall on the cake and make it soggy. As my cake pan was small, I did not cover it and used my sling as the cover. The aluminium sling helps to take out the cake easily from the instant pot.
To make the sling, take about 2 to 3 feet of aluminium foil and fold it twice or thrice length-wise. Place the cake pan on top of this sling and wrap the sling around the bakeware as shown in the pictures below.
Now without any further ado, here is how I made the cake in the Instant Pot.
Instant Pot Eggless Mango Cake Recipe
Ingredients:
- All-Purpose Flour – ¾ cup
- Powdered Sugar – ¼ cup
- Yogurt – ¼ cup
- Oil – ¼ cup
- Mango Puree – ⅓ cup
- Baking Soda – ¼ tsp
- Baking Powder – ½ tsp + ⅛ tsp
- Salt – ⅛ tsp
- Turmeric Powder – ¼ tsp
- Cardamom Powder – ¼ tsp
Misc:
- Water for the IP – 3 cups
- Aluminium Foil – 2 to 3 feet.
Prep – Work:
- If using store bought mango puree, then set aside ½ 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 bakeware and set aside.
Steps:
- Add the yogurt and sugar in a bowl.
- 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 for your Eggless Mango Cake 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 like below and place the cake pan on top.
- Wrap it to form the sling.
- Now add the water in the IP and place the trivet. Carefully place the cake pan with the sling into the IP.
- If you are using 9 in 1 DUO, then you can press the cake button. 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 your Eggless Mango Cake from IP.
- Allow it to cool for 20 to 30 minutes and carefully remove it from the bakeware. I just inverted the bakeware on a plate and tapped it to transfer the cake. And I did not decorate the cake – I simply served it with fresh fruits. Here is the backside of the cake.
Notes:
- Adjust the sugar depending upon the sweetness of the mango. Also, instead f powdered sugar you can use regular sugar, and in that case, increase the quantity to ⅓ or ½ cup.
- I did not cover my bakeware with aluminium foil. You can wrap it thoroughly before putting it on the sling.
- You can either let the pressure release naturally or wait at least for 10 minutes before doing QPR. But do not release the pressure quickly right after the pressure cooking ends.
📖 Recipe
Instant Pot Eggless Mango Cake with Cardamom
Ingredients
- ¾ cup All-Purpose Flour
- ¼ cup Powdered Sugar
- ¼ cup Yogurt
- ¼ cup Oil
- ⅓ cup Mango Puree
- ¼ tsp Baking Soda
- .625 tsp Baking Powder
- ⅛ tsp Salt
- ¼ tsp Turmeric Powder
- ¼ tsp Cardamom Powder
Misc:
- Water for the IP - 3 cups
- Aluminium Foil - 2 to 3 feet.
Instructions
Prep - Work:
- If using store bought mango puree, then set aside ½ 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 bakeware and set aside.
Steps:
- 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 like below and place the cake pan on top and wrap it to form the sling.
- Now add the water in the IP and place the trivet. Carefully place the cake pan with the sling into the IP.
- If you are using 9 in 1 DUO, then you can press the cake button. 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.
Notes
- Adjust the sugar depending upon the sweetness of the mango. Also, instead f powdered sugar you can use regular sugar, and in that case, increase the quantity to ⅓ or ½ cup.
- I did not cover my bakeware with aluminium foil. You can wrap it thoroughly before putting it on the sling.
- You can either let the pressure release naturally or wait at least for 10 minutes before doing QPR. But do not release the pressure quickly right after the pressure cooking ends.
Nutrition
I am not a nutritionist. The nutritional information is provided as a courtesy and is an estimate only. It varies depending upon the product types or brands.
P.S. Follow my Pinterest boards for more delicious and healthy recipes.
Looks deliiicous. I dont have a instant pot, can I use Oven for the same?
or a pressure cooker?
I haven’t tried this in a stove-top pressure cooker pa. But you can try it in an oven though.
Oh yeah absolutely.
Looks pretty moist and light and can only imagine the flavour. Great bake Vidhya.
Thanks much Vidya.