Bursting with the flavours of Mango in every bite, this Eggless Mango Cake recipe surprisingly calls for very basic and simple ingredients yet making a soft, light and sturdy cake layers which can also be used as a base for frosted cakes.
It is hard to believe that this moist, light and soft egg-free cake is made without condensed milk and can also be made without butter.
Psstt.. All you need is a bowl and whisk to make this cake!!!
You Guys!! you all need to try my favourite summer cake recipe.
Well I believe this would be one of the most favourite cake of everyone reading this 😀
And that is why you should try this cake:
- Mangoes are truly everyone’s favourite fruit and I am sure you all also look forward to Mango season every single year. Don’t you??
- This cake recipe calls for simple ingredients. It is made without condensed milk and eggs.
- Find easy substitutions in the post to make the cake without butter or using fresh mango pulp.
- You can use this cake recipe as the base to make your very own Layered Cake filled with mango filling and frosted with your favourite frosting. (Details are shared in the post below).
- The cake gets done in Three Steps – Mix, Bake and Slice. Doesn’t that sound super easy??
Are you convinced or should I share many more reasons to convince you to try this cake.. lol..
If yes, I would love to chat with you. Just Dm me on Instagram. I am always on Insta these days.. 😉
So without any further ado..
Here is a step by step pictorial format for making Eggless Mango Cake
Step 1 – Prepare the Cake Batter
Let us start by sieving the dry ingredients.
Onto a bowl, add in the flour, baking soda, baking powder, cardamom powder and salt (image 1-4).
Sieve it, give a quick mix using a spoon and set aside (image 5).
Onto a separate bowl, whisk together mango puree, milk, melted butter and sugar until homogenous. (images 5-9)
Add the dry to the wet (image 10) in three batches and mix until you get a lump free batter (image 11).
A tip here to avoid over-mixing the batter is to add the second batch of dry ingredients when you could still see some bits of flour in the batter (note the arrow mark in the above picture) from the previous addition.
I have shared this and 9 other tips that every Homebaker must know in an ebook which you can download for free by simply adding your Email address.
If you find that the batter is way too thick (which might happen if you tend to use whole wheat flour or fresh homemade mango pulp) then please feel free to add 1-2 tbsp of milk additionally to adjust the consistency.
Step 2 – Bake
Once your batter is ready simply transfer it to a greased loaf pan (image 12) and level the top using an offset spatula (image 13).
It measures 9×5 inches in size.
Tap the loaf pan gently on the counter top to release any air bubbles.
Bake it in a preheated oven of 180°C for 45-55 mins
Until a skewer inserted in the centre comes out clean.
Step 3 – Slice
Yes I consider this as a step too.. lol..
That is a because as an amateur I used to cut my cakes and bread the minute it gets out of the oven.
Which now I know that is not a right practise.
So once out of the oven, let is sit in the pan itself for 5 mins.
Run a knife around the edges of the cake to release it.
Invert it onto a wire rack. (image 14)
Remove the parchment paper (image 15).
Turn the cake upside down and allow it to cool completely (image 16) before slicing it and enjoying it.
Mango Cake Ingredients : Certain Substitutions and Variations
1. All-Purpose Flour
Like any cake recipe, we would be using All Purpose Flour that is Maida to make this cake.
Can I use Cake Flour in place of APF?
If you do not have Cake Flour you can also make your own at home.
How to make Cake Flour at home?
To do so, measure out the APF that the recipe calls for.
Take out 4 tbsp from it and replace the same with cornstarch (or cornflour).
Can I use Whole Wheat Flour in place of APF?
Yes, you can.
However, please do note that the cake will not be as light as the ones made with APF as Whole Wheat makes a denser cake.
Nevertheless, the cake would taste equally good.
2. Leavening Agents:
The recipe calls for both baking powder and baking soda.
You can skip the baking powder and use 2 tsp vinegar and 1 tsp baking soda instead.
3. Cardamom Powder
Since we are making an Indian flavoured Cake, I like to add cardamom powder to the recipe.
You might know by now, my love for Indian Fusion Cakes.
In all those recipes I do mention that adding cardamom powder would enhance the flavour quotient.
If you do not have it handy you can very well use other essence like Almond, Pistachio, Rose.
You can also go for rabdi essence like we did while making the most popular Indian Cake – Gulab Jamun Cake.
And if you have nothing then simply use Vanilla Essence and the cake would still taste good.
A bit of salt goes a long way when added to your sweet recipes.
4. Melted Butter:
Adding butter to tea time cakes enhances the flavour quotient.
However, if you are planning to use this cake recipe as the base layer for frosted Mango Cake
OR if you do not have butter handy, then you can very well use any flavourless oil in place of melted butter.
This recipe is so forgiving that you could also try the cake with ghee too.
Milk helps to soften and also enriches the cake.
Mango Puree (Star Ingredient):
You will be surprised to learn that I do not have much Mango recipes on the blog.
Let me blame living in New Zealand for the same. haha..
Yes Indian Mangoes are not available easily in Christchurch and by the time it is available I just want to enjoy them plain as such without making any recipe out of it 😀
But being a baker I was missing out on sharing a good eggless mango sponge cake recipe!!!
And why am I saying this now??
That is to clarify that I have not used Fresh Mango Pulp in this recipe.
I am using the tinned Indian Kesari Mango Pulp here that I got from Indian Stores.
To be specific I am using the Ashoka Brand (not sponsored) that is Available on Amazon too – Click Here.
Now you might be wondering,
Can I use Fresh Mango Pulp to make this recipe?
But make sure that you choose good sweet ripe ones.
How to pick a Mango?
Well choose a round mangoes, squeeze it gently it should feel soft and mushy.
And when you smell it, you would get a pleasant aroma of the distinct tropical fruits.
How to Cut a Mango?
I simply hate to waste even a bit of Mango flesh.. I am one of those who could suck into the seed like its the last food on earth.. lol..
I found this Youtube video which I think shows it really well.
Now that you have the flesh of the mango, simply blend it into a puree in your mixer or food processor without adding any water.
You can now use this Mango Puree in your cake recipes.
If you are using Fresh Mango Pulp I would suggest you guys to add a bit of yellow food colour to the cake batter to get that vibrant hue.
Since I am using a tinned mango puree which already has some sweetness added to it, I am using 3/4 cups of sugar in this recipe.
If you are planning to make this cake with Fresh Pulp then use 1 cup of sugar for making the cake.
Some Cake Variations ideas:
Mango Chocolate Marble Cake:
Once your cake batter is ready, take out 1/3 cup batter.
To that 1/3 cup batter add 2 tbsp cocoa powder and 2 tbsp milk to the batter and mix well until lump-free.
Onto your prepared greased loaf pan add the plain batter first topped by the chocolate batter.
Using a skewer simply swirl to create the marble effect or leave it as it is to get two layers – one plain and one with chocolate sitting on top.
If you would like to make a marble or Zebra pattern from within. An example here would be our Marble Cheesecake.
For that, divide the batter into half. And then follow the steps mentioned above.
In that case, you will have to pour 2tbsp of batter at a time. You can refer our Marble Cheesecake post for the steps.
Fancy adding some chopped almonds or pistachios or cashew-nuts. Or some Chocolate-chips?
Go ahead and add any nuts of your choice to the cake batter before baking.
You can refer our Eggless Banana Bread recipe to follow the right way of doing this.
Frosted and Layered Cake:
Fancy making a Mango Layered Cake for your birthday or anniversary?
Use this cake recipe as the base.
In that case bake it in 2, “8 inch round or square tin” or 3, “6 inch round or square tin”
Soak the cake layers with sugar syrup, add some stabilized whipped cream frosting on top followed by some mango crush or mango compote and some chopped pistachios or almonds for crunch.
Repeat the cake layers until you reach the top.
Crumb coat and frost using the same whipped cream frosting and decorate as per your choice.
Feel free to refer any of my Cake Videos for cake decorating ideas or to see the steps.
Now if you are in no mood to make an entire cake but still wish to have something special..
I just made a “Death by Mango Cake” you guys would love it:
Can I use a round or bundt pan?
Yes absolutely like mentioned above you can very well use any kind of tins to bake this cake.
How to make One Bowl Mango Cake?
Is this too many steps to follow??
I share the steps in details so that a novice or even a kid could follow it.
But you can also make this cake recipe using just one bowl and a whisk!!!
Add all the wet ingredients – mango puree, butter, oil, milk and sugar. Whisk until homogenous.
Sieve the dry ingredients directly on top of the wet and just mix and bake.
How to store the Mango Cake?
This mango cake stays fresh in an air tight container on counter top for 5 days.
I do not like to keep it in the fridge or freezer.
It stays soft and moist on the counter-top itself plus it tastes even better the next day 😉
Can I halve or double the recipe?
Yes you can. The recipe can be easily adjusted by either doubling the ingredients or halving it according to your requirement.
Just note to use appropriate pan size in that case.
Can I substitute Mangoes with any other fruits?
Will you believe if I say I have used my Eggless Banana Cake recipe as the base and substituted bananas with mangoes to make this cake!!
SSShhhhh it is a baker’s secret don’t let anyone know about it!!!
See so you can easily substitute the mangoes with other fruits like – Bananas, Apple or Strawberry puree.
Of course it won’t be called as Mango Cake anymore then!!
My top tips to make Eggless Cakes every single time!!!
- Always sieve the dry ingredients to get a light and soft baked cake.
- Never Over-mix the cake batter. The main culprit for dense and chewy cakes. Follow the method mentioned in the recipe card or download your free copy of the ebook.
- Make sure to preheat your oven before baking.
- Wait until the cake cools completely before slicing.
- If you are using fresh Mangoes, always taste it first. At times it might be bland and not quite good in that case you can increase the flavour quotient by adding some lemon juice or additional sugar to balance the taste accordingly.
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Eggless Mango Cake Recipe in 3 simple steps
- 2 cups APF (Maida)
- 1.5 tsp Baking Powder
- 1/2 tsp Baking Soda
- 1 tsp Cardamom Powder (refer notes)
- 1 cup (275 gms) Mango Pulp
- 3/4 cup Sugar (refer notes)
- 1/3 cup (66 gms) Melted Butter
- 1/4 cup (60 gms) Milk
Step 1 – Prepare the Cake Batter
- Sieve together the dry ingredients – Flour, baking powder, baking soda, cardamom powder and salt. Mix using a spoon and set aside.
- Into a separate bowl, whisk together mango puree, melted butter, milk and sugar until homogenous.
- Add the dry ingredients into the wet in three batches and fold until you get a lump-free batter. Do not over-mix the batter. (The right way to add the second set of dry ingredients is when you could still some bits of flour left from the previous addition).
Step 2 – Bake
- Transfer the cake batter into greased loaf tin. Level the top with a spatula.
- Gently tap the tin onto the counter top to release the air bubbles.
- Bake it in a preheated oven of 180°C for 45-55 mins until a skewer inserted into the centre comes out clean.
Step 3 – Slice
- Once baked, let the cake sit in the pan itself for 3-5 mins.
- Run a knife around the edges of the cake. Invert it onto a wire rack to release the cake completely.
- Once cooled, slice the cake and enjoy.
- Always fluff the flour, spoon it to your measuring cup then level it off and use in your recipes. Do remember to sieve all the dry ingredients for a lighter cake.
- Do not overmix the batter. This is the main culprit for dense and chewy cakes. Follow the steps in the pictorial format in the paragraph above for a clear understanding. Or simply download my Free Ebook on Baking Tips which would be super handy.
- Allow the cake to cool completely before slicing.
- Grease the baking pan well with some butter or oil and dust with flour and line with a parchment paper. This would ensure easy unmoulding of the cake once baked.
- Refer the post above for detailed pictorial step by step recipe format, tips, storing methods and frequently asked questions that might be super handy.
- All-Purpose Flour: You can use Cake Flour or Whole Wheat Flour. Please note that whole wheat flour would make your cake little denser but nevertheless would taste equally good.
- Baking Powder: Skip and use 2 tsp Vinegar and 1 tsp Baking Soda.
- Cardamom Powder: Skip and use almond, pistachio, rabdi or simply vanilla essence.
- Melted Butter: Any flavourless oil can be used in place of butter. Ghee would also work in this recipe.
- Sugar: If you are using fresh Mangoes to make this cake please feel free to increase the quantity of sugar to 1 cup.
How to make Mango Cake in a Cooker or in a Kadai?Place a wire rack or stand in the cooker and then preheat it on high flame for 10 mins. Then place the cake pan along with the batter in the cooker. Close the lid without any gasket or whistle and bake it on a med-low flame for 45-55 mins. You can refer our Rava Cake in Cooker post for detailed steps. Nutrition Disclaimer: Please note that I am neither a nutritionist nor a dietician. The nutritional value of 1 slice of approx 1/2 inch thickness has been stated below which is calculated using an online nutritional calculator. If you would want to refer this for your dietary requirements please use the one that you prefer or consult with a dietician for precise instructions.
This Eggless Mango Cake recipe makes a soft and light cake that is bursting with the flavours of Mango.
You will be surprised to learn that this needs very basic ingredients and is made without condensed milk.
Find substitutions to make this without butter plus so many tips and tricks to make a perfect eggless cake every single time!!
I will see you soon with yet another one