I love a good loaf cake and this amazing Mango Cake is no exception! This cake is a perfect welcome burst of mango-flavored sunshine at the starting of a summer!
Sometimes you just have to bake up something that cheers you up with the mere taste of it, and that’s what this loaf cake does!
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Fresh sweet mangos, delectable hint of chocolate on top with an almond crunch topping, all together mingles really well and tastes heavenly good.
In one simple sentence – This is what sweet summer dreams are made up of!
Mangoes are cheap, cheerful, and plentiful this time of year, which is exactly why we should be cooking and baking with them.
As I told you in my mango lassi post, we are obsessed with mangos in our family. It is no more secret.
I mean who can resist them? Not at least my family.
Thankfully its summer and they are easily available to satisfy our cravings!
I can devour them (Raw or ripe) in any form. Be it
All of these recipes are absolutely delicious, but this mango cake has a special place in my heart. I have adapted this recipe from my very good blogger friend, Khushboo from carveyourcravings.com.
What is so good about this recipe?
It
- is eggless, light, tender, moist
- is a simple, easy and very straightforward recipe
- has simple basic pantry ingredients
- is made without condensed milk
- is a show stopper
- and tastes as good as it looks.
If you love the combination of mangoes and chocolate, this recipe is just for you!
Mango is the real star of this cake so make sure to pick some good, sweet ripe ones. Mangos add a beautiful pop of color, incredible flavor, and a healthy boost of nutrients to the cake.
How to Choose a Mango?
- When making mango puree, soft and ripe mangoes are the best.
- Look for ones that are free of nicks, bruises, and other blemishes.
- When you squeeze them and have a fruity aroma at the stem.
- Choose ripe mangoes that are not fibrous. In the US, the Atulfo mango works fine. If you are in India, use Kesar or Alphanso mangoes.
- Ripe mangoes will feel soft on the exterior, like ripe avocado or peach, and smells very sweet.
How to cut the mangos?
The easiest way to cut a mango is by slicing it with the skin close to the seed, scoring the flesh, and then scooping it out.
Firm mangoes can be peeled like potatoes using a sharp knife or peeler.
For more detail on choosing and cutting mangoes check this out.
Ingredients required (measurement is given in recipe card)
- All-purpose flour/maida
- fresh mango puree
- baking soda
- baking powder
- salt
- sugar
- oil
- milk
For chocolate layer topping
- baking chocolate bars or chocolate chips
- milk
- prepared cake batter
- sliced almonds or any nuts of your choice
How to make Mango cake? Step by step process –
This loaf cake recipe is done in five Steps –
Step 1 – Prep work
- Prepare mango puree – To begin with, take mango, wash them under running water and peel them using peeler or knife(just like we do with potatoes). Chop them, put the same in a blender. Blend well. Strain the puree using a fine strainer. (Note- You can use a hand blender too.) Keep it aside.
- Preheat oven to 350 degrees F (180 degrees C.) for 15 minutes.
- Prepare a 7.75″ x 3.75″ x 2.75″ loaf pan by greasing it with oil and dusting with flour. Line the base with parchment paper. (Photo 1 and 2)
Step – 2 Melting the chocolates
For the chocolate layer, melt chocolate with milk in the microwave for 30 seconds, stir until smooth and melted. Keep it aside.
Step -3 Making cake batter
Sieve dry ingredients (Baking powder, baking soda, salt, and all-purpose flour) in a bowl. (Photo 6)
In another bowl take milk and sugar. Whisk it until the mixture is homogeneous. (photo 7 and 8)
Add in mango puree and oil. (at this point, you can add any extract or flavoring of your choice). Whisk very well. (Photo 9 to 11)
Add the dry ingredients slowly in batches to the wet ingredients and whip everything until smooth and no lumps. DONT over mix. (Photo 12 and 13)
Take 4 tablespoon cake batter and mix with melted chocolate well, keep aside. (Photo 14)
Step – 4 Baking the cake
Pour the prepared mango cake batter in the loaf pan. (photo 15)
Top it up with chocolate cake batter. If you want the marble effect run a toothpick or knife in the center of the pan to create swirls. (Photo 16)
Gently tap the pan on the kitchen counter.
Top it with sliced almonds.
Bake on the middle rack for 50 -60 minutes. Mine was done at 52 minutes. Insert the toothpick in the cake and check for its doneness. If it comes out clean, the cake is done. if not, bake it for some more time.
Take the pan out of the oven.
Step – 5 Slicing
Let it cool down in the pan for 10 minutes then gently run a butter knife to loosen the edges. Invert the cake using oven mitts on a cooling rack.
Carefully unmold it. Peel off the parchment and turn it back right side up.
Let it cool completely to get the neat and even slices.
Enjoy it with coffee, tea, or eat it with your favorite ice cream or heavy whipping cream.!
Notes, pro-tips, and quick FAQs –
- Always sieve the dry ingredients to get a light and soft baked cake.
- Never Over-mix the cake batter.
- I have tried this cake with both fresh and canned mango puree. Both work fine.
- I used Mexican Ataulfo mango for fresh puree. If you are in India, use Kesar or Alphanso mango for the best result. Just avoid mangoes with a fibrous pulp.
- For the store-bought canned puree, Kesar or Alphonso mango puree works fine.
- Use ½ cup sugar in total if using store-bought canned puree. Because it already includes sugar.
- Make sure sugar melts completely with liquid ingredients before adding it with flour mixture.
- You can use whole wheat flour instead of all-purpose flour. If you are using whole wheat flour, you might need to adjust the cake batter consistency by adding 1 to 2 tablespoon more milk to adjust the consistency.
- You can use butter instead of oil to give more rich and buttery flavor. Both unsalted, as well as salted butter, can be used.
- Both baking soda and baking powder are required. You cannot substitute it for each other.
- You can add flavorings or spices of your choice – cardamom powder goes very well in this cake.
- Wait until the cake cools completely before slicing.
- Adding nuts is optional.
- You may skip the chocolate layer and just make it as a mango loaf cake.
- This mango cake stays fresh in an airtight container on countertop for 3 days and up to a week in the fridge.
- Different size pan baking time
- Bake time varies according to the pan size and shape used.
- Round two 6 ” or one 8″ cake pans -it will take 30-35 minutes to bake.
- For standard size cupcake pan – it will take between 15-20 minutes.
- For 9X5 inch loaf pan – it will take 45 to 55 minutes.
Can I add chocolate chips or dried fruits to the cake batter?
Yes, you can add any nuts, chocolate chips, or dried fruits to the cake batter.
How to make this vegan?
Use vegan baking chocolate bars or chips and plant-based milk for the chocolate layer.
Can I use other fruit purees instead of mango puree?
Yes. Fruits that would substitute mangoes well are apple, banana, any berry, or pumpkin puree.
Can I half or double this recipe?
Yes, you can half or doubled this recipe. Just make sure to use the appropriate pan size.
How to make layered mango cake?
Simply bake the cake using below given recipe. Cool and cut the cake in half. Fill in with desired filling and frosting.
Can I use canned mango pulp instead of fresh mango pulp to make this eggless cake?
Yes, you can. Just reduce the amount of sugar as mentioned in the recipe notes.
Do try this cake with fresh mangoes when they are in season or canned mango pulp all year round.
Some more eggless loaf cake recipes
Banana and chocolate marble cake
So, what are you waiting for? Do give this eggless loaf cake recipe a try and Please feed us with your feedback, ★ star ratings, and comment below.
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Eggless Mango Cake
Ingredients
- 1 ¾ cups – all-purpose flour / maida
- 1 ¼ cups – fresh mango puree see notes
- ½ teaspoon – baking soda
- 2 teaspoon – baking powder
- ¼ teaspoon – salt
- ¾ cup – sugar see notes
- ⅓ cup – oil see notes
- ½ cup – milk room temperature
For chocolate layer topping
- ⅓ cup – baking chocolate bars or chocolate chips
- 2 tablespoon – milk
- 4 tablespoon – prepared cake batter
- ¼ cup – sliced almonds or any nuts of your choice
Instructions
Step 1 – Prep work
- Prepare mango puree – To begin with, take mango, wash them under running water and peel them using peeler or knife(just like we do with potatoes). Chop them, put the same in a blender. Blend well. Strain the puree using a fine strainer. (Note- You can use a hand blender too.) Keep it aside.
- Preheat oven to 350 degrees F (180 degrees C.) for 15 minutes.
- Prepare a 7.75″ x 3.75″ x 2.75″ loaf pan by greasing it with oil and dusting with flour.
- Line the base with parchment paper.
Step – 2 Melting the chocolates
- For the chocolate layer, melt chocolate with milk in the microwave for 30 seconds, stir until smooth and melted. Keep it aside.
Step -3 Making cake batter
- Sieve dry ingredients (Baking powder, baking soda, salt, and all-purpose flour) in a bowl.
- In another bowl take sugar and mango puree. Whisk it until the mixture is homogeneous.
- Add in milk and oil. (at this point, you can add any extract or flavoring of your choice). Whisk very well.
- Add the dry ingredients slowly in batches to the wet ingredients and whip everything until smooth and no lumps. DONT over mix.
- Take 4 tablespoon cake batter and mix with melted chocolate well, keep aside.
Step – 4 Baking the cake
- Pour the prepared mango cake batter in the loaf pan.
- Top it up with chocolate cake batter. If you want the marble effect run a toothpick or knife in the center of the pan to create swirls.
- Gently tap the pan on the kitchen counter.
- Top it with sliced almonds.
- Bake on the middle rack for 50 -60 minutes. Mine was done at 52 minutes. Insert the toothpick in the cake and check for its doneness. If it comes out clean, the cake is done. if not, bake it for some more time.
- Take the pan out of the oven.
Step – 5 Slicing
- Let it cool down in the pan for 10 minutes then gently run a butter knife to loosen the edges. Invert the cake using oven mitts on a cooling rack.
- Carefully unmold it. Peel off the parchment and turn it back right side up.
- Let it cool completely to get the neat and even slices.
- Enjoy it with coffee, tea, or eat like it is!
Video
Notes
- Always sieve the dry ingredients to get a light and soft baked cake.
- Never Over-mix the cake batter.
- I have tried this cake with both fresh and canned mango puree. Both work fine.
- I used Mexican Ataulfo mango for fresh puree. If you are in India, use Kesar or Alphanso mango for the best result. Just avoid mangoes with a fibrous pulp.
- For the store-bought canned puree, Kesar or Alphonso mango puree works fine.
- Use ½ cup sugar in total if using store-bought canned puree. Because it already includes sugar.
- Make sure sugar melts completely with liquid ingredients before adding it with flour mixture.
- You can use whole wheat flour instead of all-purpose flour. If you are using whole wheat flour, you might need to adjust the cake batter consistency by adding 1 to 2 tablespoon more milk to adjust the consistency.
- You can use butter instead of oil to give more rich and buttery flavor. Both unsalted, as well as salted butter, can be used.
- Both baking soda and baking powder are required. You cannot substitute it for each other.
- You can add flavorings or spices of your choice – cardamom powder goes very well in this cake.
- Wait until the cake cools completely before slicing.
- Adding nuts is optional.
- You may skip the chocolate layer and just make it as a mango loaf cake.
- This mango cake stays fresh in an airtight container on countertop for 3 days and up to a week in the fridge.
- Different size pan baking time
- Bake time varies according to the pan size and shape used.
- For round two 6 ” or one 8″ cake pans -it will take 30-35 minutes to bake.
- For standard size cupcake pan – it will take between 15-20 minutes.
- For 9X5 inch loaf pan – it will take 45 to 55 minutes.
How to make this vegan?
Use vegan baking chocolate bars or chips and plant-based milk for the chocolate layer.How to make layered mango cake?
Simply bake the cake using below given recipe. Cool and cut the cake in half. Fill in with desired filling and frosting.Can I use other fruit purees instead of mango puree?
Yes. Fruits that would substitute mangoes well are apple, banana, any berry, or pumpkin puree.Can I half or double this recipe?
Yes, you can half or doubled this recipe. Just make sure to use the appropriate pan size.Can I use canned mango pulp instead of fresh mango pulp to make this eggless cake?
Yes, you can. Just reduce the amount of sugar as mentioned in the recipe notes.Can I add chocolate chips or dried fruits to the cake batter?
Yes, you can add any nuts, chocolate chips, or dried fruits to the cake batter. The recipe is adapted from Here.Nutrition
Warm regards,
Dhwani.
Hi
Can I use only fine semolina instead of all purpose flour? If yes Other things will be same or any change?
I have never tried with fine semolina.