Eggless Mango Cake | Vegan Mango Cake

Easy eggless mango cake recipe made with fresh mango pulp. The mango  cake turns out absolutely soft, spongy bursting with mango flavour in every bite. It is made without yogurt (curd), butter or condensed milk.

It is summer time and also season for sweet juicy mangoes. If you are a mango lover like my family, then this fresh mango cake recipe is a must try. I have made it so many times and everybody just loves it.

The mango cake recipe shared here is simple to make and you need just few basic kitchen ingredients. It is:

• Vegetarian (no eggs used)
• Vegan
• Easy to make
• Made with fresh mangoes
• Perfect for summer season

Mango Cake Ingredients:

Flour: I have used all purpose flour (maida) to get perfect spongy texture.

Milk: Milk gives softness to the cake and adds flavour to it. For vegan mango cake, use plant based milk like soy milk.

Oil: Always use neutral oil (odourless & tasteless) for baking cakes or goods. If the oil has smell of its own then it alters the overall aroma of the cake.Oil makes the cake moist and adds richness to it. I have used sunflower oil here. Other oils that can be used: canola, avocado or olive oil.

Sugar: Granulated sugar has been used in this recipe. The quantity of sugar can be varied slightly if you like less sweet cakes.

Mango Pulp: Peel & deseed the mangoes. Extract the pulp using a knife and blend in a blender jar to make smooth puree. If fresh mangoes are not available, you can use tinned mango pulp.

Lemon Juice: Little bit of lemon juice compliments the sweet tropical mango flavour. Also as it is acidic in nature, it reacts with baking powder or soda and helps the cake in rising.

Nuts: You can top up the cake with some chopped almonds or pistachios for crunch. Its summer time so I have used soaked, peeled & sliced almonds to garnish on top.

Mango Essence / Colour: The cake turns out naturally subtle yellow in colour because of the mango puree used. If you want brighter colour, you can add little bit of edible yellow food colour or enhance the mango taste with mango essence. (I have not used any colour of essence here).

Mango Cake Serving / Decoration Ideas:

I love to have some chopped juicy mangoes and a scoop of vanilla ice cream with a slice of this moist mango cake. You can also serve it as tea time cake (dry cake) or decorate it with frosting for special occasions.

It can be frosted with whipped cream, coconut frosting, white chocolate ganache or dark chocolate ganache. You can find the detailed recipe for ganache in this chocolate cake recipe. As mango cake also goes well with cream cheese frosting, you can checkout its complete recipe in red velvet cupcakes post.

This mango cake post is special one as it marks 2nd blog anniversary. I still remember this day two years back when I was writing the first post on this blog, I was myself really unsure how things would turn out. Initial idea was just to compile a set of tried & tested recipes with some supporting images that would help the readers to understand and execute them.

Gradually, things started falling into place automatically. The first person who has encouraged me and supported me so much in this blog during these 2 years is my mom. She made sure she pushed me beyond the limits which I had set for myself. Without her, I don’t know what I would have done as a food blogger.

The other two persons who have been a part of this journey are my brother and husband. My brother has always been my honest critic which has really helped me in improvising my writing and designing skills. The person who really saw me grow in my journey of cooking is my husband. I had many ups and down during my trials for new recipes. Some were hit, some where flops but he made sure to bring a smile on my face even while eating those not-so-good dishes. I can’t thank him enough for his patience and positivity. I have learned so much from him in  photography. The journey of clicking pictures from a mobile phone to DSLR was possible just because of him.

Last but not the least, to all the readers who send such beautiful comments and pictures of tried recipes, the mere thought of bringing a smile on someone’s face really motivates me to even work harder and come up with new interesting recipes every time.

Hope you all would also like this tasty eggless mango sponge cake recipe. I have shared youtube video for this same recipe which you can refer in case of any doubt. I have shown every step in detail so that even if you are beginner you can bake this cake easily.

Youtube Video:

More mango dessert recipes:

• No Bake Mango Cheese Cake
• Mango Pannacotta
  
• Mango Roll ups
• Mango Coconut Sago
• Mango Ice cream

Ingredients:

• All Purpose Flour (Maida)- 1 & 1/2 cup
• Baking Powder- 1 tsp
• Baking Soda- 1/2 tsp
• Warm Milk / Soy Milk- 1/4 cup
• Sugar- 3/4 cup
• Fresh Mango Pulp*- 3/4 cup
• Lemon Juice- 1 tsp
• Sunflower Oil- 1/4 cup
• Mango Essence- 1/4 tsp (optional)
• Sliced Almonds / Pistachios – 8 to 10

Notes:

1. Cake Tin Used: Round Aluminium Cake Tin with 6.5 inches diameter. You can use silicon mould as well.
2. *You can use tinned mango pulp if fresh mangoes are not available.
3. Measuring Cup Used: 1 cup = 250 ml

Directions:

Step 1:

Sieve together all the dry ingredients- flour, baking powder and baking soda. Keep them aside.

Step 2:

Add sugar to the warm milk. Whisk till all the sugar is completely dissolved.

Step 3:

Peel the mangoes and extract its pulp using a knife. Discard the seed. Puree the pulp in blender jar (approx one mango gives 3/4th cup of puree). Add this mango puree and lemon juice to the whisked milk-sugar mixture. Whisk well all the ingredients.

Step 4:

Add oil to the above mixture & whisk once again. Keep this mixture aside.

Step 5:

Set the oven for preheating at 170°C (338°F). By the time it is preheating, line the cake tin with butter paper. Grease it using little bit of oil or butter.

Step 6:

Add the sieved dry ingredients to the mixture prepared in step4. Fold the dry ingredients into wet ingredients gently using silicon spatula to give smooth thick batter.

Step 7:

Transfer the mango cake batter in the greased cake tin. Garnish with sliced almonds or Pistachios. Tap it gently to remove air bubbles.

Step 8:

If the oven has preheated by now, place the cake tin inside and let it bake for 170°C (338°F) for 30 minutes. After 30 minutes, test its centre using a tooth pick or skewer. If it comes out clean, the cake is ready else bake for another 5 minutes.

Once the cake is ready, bring it out of oven. Let it stay in cake tin for 10 minutes. After that rotate a knife along its edges to free them. Invert it over a plate. Pat it gently. The cake should come out clean. Remove the butter paper from the back. Place it over a wire rack to cool down completely.

Store it in any airtight container or wrap it in cling film and store in fridge.  At the time of serving take it out from fridge, slice and serve with chopped mango pieces or a scoop of vanilla ice cream.

Kitchen Products used:

• Silicon Whisk: https://amzn.to/2XmKljc
• Cake Tin: https://amzn.to/2XRHxtx
• Silicon Spatula: https://amzn.to/36NShgw

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