Eggless Mango Cake

Welcome the summer and mango season with this amazing Eggless Mango cake! It is a soft, light, moist, simple, and delicious loaf cake.

To make this cake all you need is a few basic ingredients and, a bowl and whisk!! It’s one of the easiest cakes I’ve ever baked. I love to enjoy this mango cake with ice cream on the side.

Do try this cake with fresh mangoes when they are in season or with canned mango pulp all year round.

Sometimes you just have to bake up something that makes you happy and cheers you up with the mere taste of it, and that’s what this Mango loaf cake does!

Mangoes are cheap, cheerful, and plentiful this time of year, which is exactly why we should be cooking and baking with them.

We are obsessed with mangos in our family and love everything mango.

I mean who can resist them? Not at least my family.

Thankfully it’s summer and they are easily available to satisfy our cravings!

I can devour them (Raw or ripe) in any form. Be it salad dressing, salsa, dessert, Kadhi, drink, rice, or pickle!

All of these recipes are absolutely delicious, but this mango cake has a special place in my heart.

I have used my Eggless Apple and pear cake recipe as the base and substituted apple and pear with mango puree to make this cake!!

What is so good about this recipe?

It is

• eggless, light, tender, moist
• a simple, easy, and very straightforward recipe
• made with simple basic pantry ingredients
• No butter and no condensed milk
• a show stopper
• and tastes as good as it looks.

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.

Ingredients required

(measurement is given in the recipe card)

• All-purpose flour/maida – You can substitute it with whole wheat flour or use 50% whole wheat and 50% plain flour.
• Fresh mango puree – Fresh mangos are available this time of the year so I have used that. Feel free to use canned mango puree (aam ras).
• Leavening agent – baking soda and baking powder is used as the leavening agent.
• Salt – A small pinch of salt enhances the taste of any sweet recipe.
• Sugar – I have used granulated sugar. Adjust the sugar quantity according to your liking. And also use less sugar if you are using store-bought mango pulp.
• Oil – it keeps the cake moist. You can use butter or ghee too.
• Milk – Milk helps to soften and also makes the cake rich.

Step by step process –

This loaf cake recipe is done in four Steps –

Step 1 – Prep work

• Prepare mango puree – To begin with, take mango, wash them under running water and peel them using a peeler or knife(just like we do with potatoes).  Chop them, and 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 the 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 it with flour. Line the base with parchment paper. (Photos 1 and 2)

Step -2 Making cake batter

• In a bowl take milk and sugar. Whisk it until the mixture is homogeneous.
• Add in mango puree and oil. (at this point, you can add any extract or flavoring of your choice). Whisk very well.

• Now sieve dry ingredients (Baking powder, baking soda, salt, and all-purpose flour) over wet ingredients.
• Whip everything until smooth and with no lumps. DONT over mix.
• Pour the prepared mango cake batter into the loaf pan.
• Gently tap the pan on the kitchen counter.

Step – 3 Baking the cake

• Bake on the middle rack for 50 – 60 minutes. Mine was done at 54 minutes. Insert the toothpick into 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 – 4 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, or tea, or eat it with your favorite ice cream or heavy whipping cream.

Notes, pro-tips, and quick FAQs –

• Make sure all your ingredients are at room temperature. This is important because room-temperature ingredients emulsify better.
• Always sieve the dry ingredients to get a light and soft baked cake.
• For easy removal of bread, always line your baking pan with parchment paper. It helps the bread come out cleanly.
• The main thing to remember when making any sweetbreads is not to over mix the batter. Mix wet and dry ingredients separately first and then mix together just until the batter is combined by gently mixing.
• Bake the bread right away after the batter is mixed. It needs to go in the oven quickly.
• Always let the bread bake for a full amount of time. Don’t open the oven before time.
• Due to the long baking time, sometimes you notice that the top is becoming too browned and the bread is not fully baked. In that case, wrap the baking pan with aluminum foil for the last few minutes.
• I have tried this cake with both fresh and canned mango puree. Both work fine.
• I used Mexican Ataulfo mango to get a 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 contains sugar.
• Make sure sugar melts completely with liquid ingredients before adding the dry ingredients.
• 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 tablespoons more milk to adjust the consistency.
• You can use butter instead of oil to give a more rich and buttery flavor. Both unsalted, as well as salted butter, can be used. If using salted butter, skip the salt.
• Both baking soda and baking powder are required. You cannot substitute them 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.
• You can add nuts on the top too.
• This mango cake stays fresh in an airtight container on the countertop for 3 days and for up to a week in the fridge.
• Bake time varies according to the pan size and shape used. If you are using round 8″ cake pans -it will take 30-35 minutes to bake. For a standard-size cupcake pan – it will take between 15-20 minutes.

Some more eggless cake recipes

• Thandai tres leche cake
• Whole wheat banana bread
• Banana and chocolate marble cake
• Eggless lava cake
• Falooda Cake

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Eggless Mango Cake

Welcome the summer and mango season with this amazing Eggless Mango cake! It is a soft, light, moist, simple, and delicious loaf cake.

Course Dessert, Tea time cake

Cuisine Indian

Keyword Eggless mango cake, loaf cake, Mango cake

Prep Time 10 minutes

Cook Time 1 hour

Total Time 1 hour 10 minutes

Servings 12 slices

Calories 175kcal

Author Dhwani

Cook ModePrevent your screen from going dark

Ingredients

• ▢ 1 ¾ cups – all-purpose flour / maida (260 grams)
• ▢ 1 cup – fresh mango puree see notes
• ▢ ¼ teaspoon – baking soda
• ▢ 1 ¼ teaspoon – baking powder
• ▢ ⅛ teaspoon – salt
• ▢ ¾ cup – sugar see notes
• ▢ ¼ cup – oil Flavorless
• ▢ ½ cup – milk room temperature

Instructions

Step 1 – Prep work

• Prepare mango puree – To begin with, take mango, wash them under running water and peel them using a peeler or knife(just like we do with potatoes). Chop them, and 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 the 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 it with flour. Line the base with parchment paper.
• Lining baking pan with parchment paper

Step -2 Making cake batter

• In a bowl take milk and sugar. Whisk it until the mixture is homogeneous.
• Add in mango puree and oil. (at this point, you can add any extract or flavoring of your choice). Whisk very well.
• Now sieve dry ingredients (Baking powder, baking soda, salt, and all-purpose flour) over wet ingredients.
• Whip everything until smooth and with no lumps. DONT over mix.
• Pour the prepared mango cake batter into the loaf pan.
• Gently tap the pan on the kitchen counter.

Step – 3 Baking the cake

• Bake on the middle rack for 50 – 60 minutes. Mine was done at 54 minutes. Insert the toothpick into 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 – 4 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, or tea, or eat it with your favorite ice cream or heavy whipping cream.

Video

Notes

• Make sure all your ingredients are at room temperature. This is important because room-temperature ingredients emulsify better.
• Always sieve the dry ingredients to get a light and soft baked cake.
• For easy removal of bread, always line your baking pan with parchment paper. It helps the bread come out cleanly.
• The main thing to remember when making any sweetbreads is not to over mix the batter. Mix wet and dry ingredients separately first and then mix together just until the batter is combined by gently mixing.
• Bake the bread right away after the batter is mixed. It needs to go in the oven quickly.
• Always let the bread bake for a full amount of time. Don’t open the oven before time.
• Due to the long baking time, sometimes you notice that the top is becoming too browned and the bread is not fully baked. In that case, wrap the baking pan with aluminum foil for the last few minutes.
• I have tried this cake with both fresh and canned mango puree. Both work fine.
• I used Mexican Ataulfo mango to get a 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 contains sugar.
• Make sure sugar melts completely with liquid ingredients before adding the dry ingredients.
• 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 tablespoons more milk to adjust the consistency.
• You can use butter instead of oil to give a more rich and buttery flavor. Both unsalted, as well as salted butter, can be used. If using salted butter, skip the salt.
• Both baking soda and baking powder are required. You cannot substitute them 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.
• You can add nuts on the top too.
• This mango cake stays fresh in an airtight container on the countertop for 3 days and for up to a week in the fridge.
• Bake time varies according to the pan size and shape used. If you are using round 8″ cake pans -it will take 30-35 minutes to bake. For a standard-size cupcake pan – it will take between 15-20 minutes.

Nutrition

Serving: 1slice | Calories: 175kcal | Carbohydrates: 30g | Protein: 2g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 1mg | Sodium: 52mg | Potassium: 113mg | Fiber: 1g | Sugar: 16g | Vitamin A: 246IU | Vitamin C: 8mg | Calcium: 36mg | Iron: 1mg

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Warm regards,

Dhwani.