Easy, delicious Eggless Mango Cake Recipe! This is easy to make eggless mango cake recipe, no butter, has yogurt and quite simple to make. I was longing to bake a mango cake from a long time. So day before I made this delicious dessert along with modak. I love making eggless desserts as they are fun to bake and quite challenging.
Baking for me is as good as a miracle. As you don’t know how your baked goodies will turn out. I faced a tough time baking the cake as several times there were electric fluctuations. So I assumed my modest cake in the oven might sink from the bottom. b
You could substitute any fruit with mango. I have used home-made fresh mango pulp from my freezer. You could use peach pulp, pumpkin pulp, banana pulp, orange pulp etc. Chocolate lovers could use melted chocolate instead of mangoes.
My hubby who is not so big fan of desserts loved this cake and told me it is delicious cake. This dish doesn’t require any occasion just bake them any time you get cravings for dessert. I just bake cakes whenever I feel like.
You could check some of my eggless cakes like Eggless Tender Coconut cheesecake, Eggless Tresleches Cake, Eggless Christmas Fruit Cake, Eggless Cardamom Cream Cake and Vegan Red Wine Chocolate Cake
Due to the pleasant weather in Pune one gets hunger pangs and carvings to eat hot desserts, savories actually anything which is hot, tasty and filling. Eggless Mango Cake is soft, spongy, delectable, low fat and spongy cake.
Eggless cakes are much easier to make as you don’t have eggs to beat. You don’t have to separate egg yolks and whites. It’s less time consuming and convenient to make. Only one disadvantage of eggless cakes are you got to bake the batter immediately. Else the cake won’t rise and have better result. So secret for eggless cakes as soon as you make the batter bake them.
I have made no butter mango sponge cake, chocolate sponge cake, chiffon cake, victoria sponge cake, chocolate walnut cake and citrus yogurt cake which you could check on my blog.
Eggless Mango Cake recipe details listed below:
- 275 gms flour
- 1 tbsp corn flour Or corn meal
- 1 t/s salt
- 1 tsp baking powder
- 50 gms yogurt
- 70 gms fresh mango pulp Or tinned mango pulp
- 110 ml oil (I used sunflower oil you could use olive oil)
- 1 tbsp vanilla essence
- 180 gms organic sugar/ granulated sugar/ caster sugar (I used organic sugar)
- 1 tbsp vinegar (sirka)
- ½ tsp baking soda
- some icing sugar Or caster sugar for dusting over the cake (optional)
- Preheat oven at 170°C for exactly ten mins before baking. Grease the heart shaped pan or any pan you desire with oil. Dust some flour over it and remove if any excess flour.
- If you are using fresh mangoes for this recipe then discard the skin and grind the chopped mangoes into smooth puree.
- Sift all dry ingredients flour, baking powder, salt and corn meal.
- Place it aside. Take a mixing bowl combine sugar and oil. Beat on a high speed until light and fluffy.
- Pour yogurt and beat again until they blend well.
- It’s time to add mango pulp and beat again until they mix well.
- Fold the sifted flour into batches of three. Do this manually don’t use beater. Fold the flour gently. Put the essence and fold again.
- Lastly take vinegar into a cup add baking soda. It will make a hissing sound just stir. Now pour this over the cake batter and fold gently.
- Bake this at 170°C for 30 mins Or until skewer comes out clean from the bottom center of the cake. If the skewer is moist bake for some more time.
- Allow to cool and unmould the pan gently on a serving dish.
- Sprinkle some icing sugar all over the cake. Decorate with fruits Or cherries.
- I like my cake simple way.
- Serve the Eggless Mango Cake chilled or warm.
2. Please don’t over mix Or over bake this cake.
3. My vegan friends could use soy milk Or almond milk instead of yogurt.
4. I have used saffron syrup for some nice color however it’s optional.
5. My mangoes were sweet in taste + saffron syrup hence added less sugar. So do check your cake batter taste if they are not sweet do add some more sugar.
6.If your cake batter is too dry add little more mango pulp. If it’s too moist then add some flour.
7.You could use whipped cream Or any kind of frosting you like for this cake. I prefer them simple.
8.If your cake is browning too much at the top cover with a foil then bake.
Thanks for this recipe. What size round tin will this equate to? Can i do two 8 inch tins? Or 3 6 inch tins?
Mathurini you are welcome you can do 3 6 inch tins, thanks.
Hi there, will this be ok if made a day ahead of when i need it? Planning to make this recipe three layer 6 inch round is this enough batter? Also will it make a difference if i use butter instead of oil?
Thanks a lot
Mathurini firstly sorry for delay in reply. Butter gives a different texture and flavor to the cake but you can try with oil as well. Try with 2 6 inch round tray first, if the batter is enough then only use the third tine. Hope this information helps you. Do share your views.
Rajanikanth Shenoy, Kudpi says
Hi Maria, I tried your recipe with my own twist, that’s adding 2/3 ghee and 1/3 olive oil instead of only oil, and also adding some sugar syrup with saffron and honey which I had in stock.. It turned out fabulous. You might have seen the results on my facebook page already.
Thanks and wishing you a long mileage in cooking and food blogging.
Pleased to know this Rajanikanth 🙂 thankyou for your kidn words and good wishes. I will check on facebook and revert god bless you.
I tried that recipe for my husband’s Bday it turned out nicely;) the top portion was a lot more harder could it be because of the consistency of batter? I felt it was a bit too thick. I didn’t add mango pulp further as I thought it might get more sweet. How do you check for the right consistency for the mix?
Firstly thankyou for trying the cake the cake dries or gets harder if the moisture in the batter is less like butter, oil, milk etc. Also the batter has to be of thicker consistency. Hope this help’s you 🙂
Do we have to use 1 tblsp of baking powder for little more than one cup of flour
Geetika that was a typo error its just 1 tsp baking powder. Thankyou for highlighting have rectified the same.
Hi do you use plain flour or self raising flour?
Jenn I have used plain flour but I make my own self raising flour at home.
Ok so which would you recommend, plain flour or self raising flour?
Janeeta you could follow the recipe proportion and the ingredient’s then there is no need to use self raising flour better would be not to use self raising flour for this cake recipe. thanks hope this help’s you 🙂
Its a very nice n easy way ..really its good
Thankyou Nisha 🙂
Chk ur measurements of soda….
Thankyou Dipti rectified 🙂
Mitha Arun Hegde says
Oh Maria! I so love your site… The cake looks super yum and the clicks are fabulous as well.. Great Job! 🙂
Thanks so much Mitha 🙂 do try the cake surely …..
looks like a pretty tasty treat. and you have to like the heart shape.
Thanks so much 🙂
Thanks Nupur 🙂