Eggless Mango Cake

Eggless, butter-free, moist and spongy mango cake layered with whipped cream and topped with pistachios and rose petals. Best summer dessert ever!!

Preheat the oven to 350F. Line a 8inch round baking pan with parchment. Spray oil (lightly) on the pan and then stick the parchment paper and spray some more oil on top of parchment. Keep aside.
In a mixing bowl sift all the dry ingredients together like flour, baking powder, baking soda, salt and cardamom powder. Keep aside.
In another large mixing bowl (or stand mixer bowl) add all the wet ingredients like yogurt, mango pulp, oil and sugar.
Whisk either using a stand mixer or hand whisk or hand mixer until sugar is completely dissolved and mixture is smooth.
Add the dry ingredients to the wet mixture. Carefully fold the dry mixture into the wet until everything is well combined (do not over-mix).
Pour the batter into the prepped baking pan. Bake for 25-35 mins at 350F or until a toothpick inserted at the center of cake comes out clean.
Remove from oven and let it stand in the pan for 5-10 mins after which transfer it onto a wire rack to cool completely before frosting.

Keep the wire hook attachment and the stand mixer bowl in freezer for 15 minutes just before you make the frosting. Also make sure the whipped cream is chilled and in the refrigerator.
After 15 mins, remove the bowl and whisk from the freezer. Add cream to the chilled bowl.
Starting low speed slowly increase the stand mixer speed to medium high (6-8).
Beat for about 2-4 mins or until you see the cream thickening.
At this point add the powdered sugar (begin with ½ cup and increase as needed to taste, I used ¾ cup) followed by vanilla extract.
Starting at low speed again (to prevent from sugar flying all over your kitchen) until sugar is combined, slowly increase the beating speed to medium high (6-8).
Beat for another 2-3 minutes or until you see the cream has thickened and is keeping its shape (or forming stiff peaks).
Optional - Add in some fresh mango pieces or puree and fold (mix) in gently.

Once the cake has cooled completely, use a serrated knife to cut it horizontally into two equal halves.
On the cake stand or the serving plate, place a tablespoon of the frosting at the center of the cake stand. This will act as a glue to hold the cake in place
Place the bottom half of the cake on the stand/plate by aligning the center. Add about cup (or as needed) or more of whipped cream frosting.
Spread it out equally as much possible using a spatula. Need not be perfect.
Optional - You layer some fresh mango pieces/slices or puree over the frosting.
Place the top half of the cake over the smoothened frosting. Add another cup and half of frosting and spread and smooth it using a spatula.
I haven't covered the sides of the cake with frosting to give it that naked cake look. You can if you like.
Place mango puree into a ziplock or piping bag and snip off the tip. Make design of your choice. I've kept it simple and just drawn some horizontal and vertical lines.
Alternately you can also just spread the mango puree using spoon and smoothen it out with spatula. Or simply layer some fresh mango slices.
Optional step - Using skewers or fork make some random designs. Your mango cake is practically ready to be serve. But to take a level up do the next steps.
Grind the pistachios or nuts of choice to fine or coarse powder. I've used my coffee grinder for this.
Sprinkle the nuts powder evenly over the cake followed by rose petals.
Soft, moist Mango cake is ready!! Slice and serve!!