Eggless Mango Cake Recipe : Moist Mango Dessert!

Sate your sweet tooth with a slice of mango cake with creamy mango syrup drizzled over its top. For the dreamy mind drowned in thoughts of dessert, here’s the elegant eggless mango cake recipe coming. There is always something special about the homemade cakes which are far more delicious than those ordered from the bakery. The each ingredient has its own radiant flavors which of course last in tongue for a long time even though long passed through the throat. It is perfect pop out for all the dessert lovers and mango fans.

Eggless Mango Cake

  • Author:
  • Recipe Category: Cakes
  • Cuisine: Desserts

Description: The Eggless Mango Cake Recipe is a yummy dessert made from fresh mango and sieved wheat flour. The easy to make yellow colored cake is soft and moist.

Eggless Mango Cake Recipe

Eggless Mango Cake Recipe Ingredients:

  • Ripe Mangoes – 1 cup (2 large sized)
  • Mango Puree – 1 cup.
  • Mango Zest – ½ tbsp.
  • Corn Starch – 1 cup
  • All Purpose Flour – 1 ¼ cup
  • Cake Flour – 2 cups
  • Wheat Flour – 1 ½ cup
  • Heavy Cream – ½ cup
  • Thick Yogurt – 50 grams.
  • Baking Powder – 1 tsp.
  • Baking Soda – ½ tsp.
  • Cinnamon Powder – ½ tsp.
  • Cardamom Powder – ¼ tsp.
  • Vanilla Extract – 1 tsp.
  • Mango Essence – ¼ tsp.
  • Unsalted Butter – ½ cup
  • Condensed Milk – ¾ cup.
  • Cashew Nuts – ¼ cup
  • Raisins – ¼ cup
  • Fresh Honey – 2 tbsp.
  • Vinegar – ¼ tsp.
  • Granulated Sugar – 4 tbsp.
  • Icing Sugar – 1 tbsp.
  • Olive Oil – ¼ tsp.

Note: If you have mangoes in bulk at home, then prepare mango puree at home. You can also but mango pulp from the store. You may prefer to use oil of your choice. If you want to buy olive oil online click here.

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If you are vegan, use almond milk or soy milk instead of yogurt.

Eggless Mango Cake Recipe Steps:

 Pre-Preparation:

  • Pre-heat oven to 180 degrees C or 350 degrees F for 20 minutes. You can also set the temperature to 170 degrees C or 330 degrees F for 40 minutes. (click here to buy microwave oven)
  • Sieve the Flour:
    • Sift the cake flour, wheat flour and all-purpose flour in a large mixing bowl.
    • Sieve the baking powder in the same bowl.
    • Also, add the corn starch powder along with the baking soda.
    • Mix the strained ingredients properly and also add salt as per the taste.
    • Set this bowl aside for some time for ingredients to rest.
  • Mango Pulp:
    • Wash and Rinse Mangoes.
    • Peel off their skin, discard it and cut in slices or small cubes.
    • In an electric juicer, blend the chopped mangoes in segments.
    • Add a pinch of sugar as per the sweetness of mangoes.
    • Blend till it becomes the smooth mango puree.
  • Cream Mixture:
    • If you have a whip attachment, then fix it with another bowl of the stand mixture fitted.
    • Mix the regular sugar with the oil.
    • Beat the mixture of oil and butter till it becomes creamy.
    • Add the yogurt and again start to beat at the medium pace.
    • Also, mix mango zest with few drops of honey.
    • Whip at a medium speed and also scrape the sides.
    • Add water if required at regular increments.
    • Do this for 5-7 minutes till the mixture achieve light texture and becomes airy.
    • Continuously whip the mixture till it gets soft peaks.
    • Keep this bowl of cream mixture aside to rest.
  • Mango Cream Icing:
    • Take the icing sugar in a mixing bowl, add cream mixture.
    • Now mix a 1/3 cup of mango puree and mix till it becomes smooth. Keeping adding cream at increments.
    • Now add the mango zest to the icing.
    • Whisk or beat the mixture till it takes a consistent form.
    • Keep the bowl of mango icing aside.

Note: Use whipping machine or you may whip with the spoon or whisker. You can use any variety of mangoes which are juicy.

Preparation:

  • Heat the unsalted butter over a medium flame in a pan.(buy non-stick pan online)
  • Wait till it melts completed but to do not overheat it.
  • Stir well so that it spreads evenly across the pan.
  • Now take the pan away from the stove and add the condensed milk.
  • Continually stir the milk with the help of whisker.
  • Keep stirring well till it becomes a smooth and homogeneous mixture.
  • Now to this creamy milk mixture, add the mango essence and vanilla extra with cardamom powder and the cinnamon powder.
  • Add the mango juice to the cream mixture bowl.
  • Stir the mixture well to season evenly with the mango juice.
  • Stir again to mix the ingredients properly with the mixture.
  • Add the mango puree and stir in the sieved flour mixture.
  • To this add the mango zest if you want.
  • Gently fold in the mixture with the flour properly.
  • Sprinkle the chopped cashew nuts and raisins into the mixture.
  • Lastly, add vinegar in a cup with little baking soda.
  • Knead well the batter to form a dough but it must remain flat and should have volume.
  • If you find the batter is too thick, then to adjust the volume add some milk and fold again.
  • You may also add mango puree mixed with water to make it slightly thin.
  • Apply Butter or oil to grease the rectangular loaf pan.
  • Pour the mango cake batter with a spatula over the greased loaf pan.
  • Scrape the batter from the sides with a spatula and add to cake pan.
  • Tap the sides of the cake pan, so that the air bubbles are released.
  • Bake the cakes in the oven until the surface becomes fluffy. It should bounce back when pinched with a toothpick.
  • Remove the cake from the baking oven and keep the tray of cake pans over the wire rack and allow them to cool completely.
  • Un-mold the cake from the pan.
  • Once the cake is cooled, with the help of a knife, trim the uneven top upper layer of the cake to make it look even.
  • Pour the mango icing mixture in a piping bag, and drizzle over the cake.
  • Brush some sugar syrup over the top layer of the baked cake.
  • Let the icing settle over the cake for few minutes.

And if you followed the eggless mango cake recipe step by step, then your enchantingly delicious mango dessert is ready to serve!

Note: If you find the consistency of your batter too dry then add some mango pulp. But your batter is extra moist then mix in some wheat flour. If your cake batter is too thin then your cakes will puff instantly and quickly, but then the cake will get flatter soon. Whereas if your batter is thick in nature then your cake will not puff as required. Avoid lumps in the cake batter. Use pastry brushes to spread icing evenly. You can also use the round cake pan.

Additional Information:

  • Calories: 250 calories
  • Total Time: PT60M
  • Serves: 3
  • Date Published:

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It mainly requires fresh, juicy and ripe mangoes which extract saccharine pulp in large volume. The condensed milk is easily available whereas the type of the baking flours is permanent residents of the kitchen. This recipe of eggless mango cake consumes less time and is convenient to prepare at your preferred time with your customized ingredients and choice of favorite frosting. The shiny drizzle of syrups gives the mango cake a royal look which is a self-delight to relish.

The bright yellow colored texture of the cake is smooth and moist. The light to have mango cake is fluffy and spongy to hold. The seasoning of nuts adds the crunch whereas the raisins indulge stickiness. The aroma of the saffron or the mango syrup is highly delectable. The sweetness of ripe mangoes is such that it alone dominants the various flavors of the wholesome cake. The combination of ingredients mingles well to make it hearty and less calorific cake.

Baking the cakes at home is not everyone’s cup of tea, but keep practicing and reach the best results. Making mango cake may take some efforts and hard work, but when it’s the mango season, you must not miss on this flavorful fusion from “king of fruit”. It can be served as dessert in party or birthday occasions as well can be served as a healthy snack for breakfast or evening tea. Plan to prepare for parties in summer and surprise everyone with their favorite mangoes in form of lovely cake.

Remarks:

  • The Eggless Mango Cake Recipe requires nearly 1 hour to cook.
  • Mangoes are a rich source of vitamin A, B, and C which makes the eggless mango cake healthy.
  • You can adjust the amount of sugar as it contains high proportion of sugar in its making.
  • It is recommended to make use of Fresh Alphonso Mango Juice.
  • The cake is edible for a week if stored in the fridge.
  • Use more baking soda if you do not have baking powder.
  • If you do not have a baking oven then the mango cake can also be cooked in the pressure cooker. The entire method is same just keep the baking pan in cooker instead of oven.
  • Frosting can be of your choice.
  • For the dry cake batter, you can make it moist by adding pulp.
  • Cover the top layer of the cake with foil if it has become brown early.

Garnishing:

Cut the pieces of cake or serve it as whole over the cake table. You can eat the cake with hot coffee or tea. Garnish the mango cake top layer with:

  • Mango Pulp Icing
  • Chopped Mangoes
  • Fruit and Cherries
  • Saffron Syrup
  • Mint Leaves
  • Chopped Nuts
Quick Tip:
  • Have this baked sweet cake with the Masala Milk.
  • Serve it in dessert along with the delicious Mango Rice.
  • Tweak the traditional taste of eggless mango cake and sprinkle ½ tsp. of dry ginger powder in your cake batter.
  • You can sprinkle some coconut extract over the baked cake.
  • Drizzle the saffron flavored syrup over the surface of eggless mango cake for the enhanced color and flavor.

The Eggless Mango Cake Recipe is a yummy dessert made from fresh mangoes and sieved wheat flour. The addition of butter and the condensed milk makes this bright yellow colored cake soft and moist. You can have it cake plain with any of your hot beverage or you may prepare this cake for a birthday party with the top layer of mango frosting. No other cake can beat the juicy taste of ripen mangoes combined with the fragrant nutty aroma of the flour.

Few Things to keep in mind for this Cake:

  • For the best result, bake this cake in the convection mode of your oven.
  • You can make this cake with combination of all-purpose flour and wheat flour or any of the flour alone. If you do not have wheat flour then use more of the Maida.
  • Avoid from over mixing the ingredients of the batter. Gently fold the elements while preparing the batter.
  • For all the eggless cakes, the batter needs to be bakes immediately. If you allow your batter to rest, you cake won’t rise up well.
  • The best kind of mangoes’ for this eggless mango recipe would be any mango having the fibrous pulp. I suggest to use Kesar or Alphonso Mangoes.
  • Though the mango puree is available in the market, it is recommended to prepare it fresh while you are making cake.
  • If you like, then use the combination of unsalted butter with the salted butter.
  • If you are using the oil, then use the neutral flavored oil. You can also try using the Avocado Oil.
  • As the condensed milk is already sweet, add the sugar as per your taste preference. If you are diabetic, then use sugar-free.
  • If you have made the topping for the cake, then apply it only before you are serving the cake otherwise your mango cake will become soggy. The various frosting options for this cake can be chocolate frosting, vanilla frosting, buttercream or chocolate sauce.

If you love baking cakes and cupcakes at home, then you might be interested to learn how to make eggless banana cake at home. You can also try to make the healthy banana bread which is full of nutrients and proteins. Impress your kids with the colorful cupcakes and the chocolaty chocolate chips muffins.


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