This is the prettiest & the best eggless mango cake recipe that you will ever come across. A delicate mango sponge cake recipe, made using mango pulp, is perfect for every special occasion you have on cards during the summer. Birthdays, anniversaries or homecomings, this easy mango cake recipe will come in handy for sure.
I have baked this eggless mango cake recipe without condensed milk, as well as butter. Hence, you can trust me when I say that you can make this homemade eggless cake with pantry staple ingredients and a couple of mangoes or a can of mango pulp. It’s that easy and a versatile mango sponge cake recipe.
My go-to Mango Cake recipe with Whipped Cream & Mango Swirls
This super delicious (and gorgeous) mango cake with whipped cream frosting can be your brunch table showstopper. I mean, just look at this. Don’t you wish to grab a bite of it, right now?
This eggless mango cake recipe condensed milk can be made to enjoy as it is, or can be decked up with whipped cream and mango curd for a fancy dessert. When I am pressed for time and need to whip up a quick dessert, my favourite way of serving this homemade eggless mango cake is with a scoop of vanilla ice cream and a light drizzle of mango pulp.
I have a delicious and no-fail Mango Cake recipe on my Blog already. Each summer many of you try this and always come back to say how good it turns out each time. However, of late, due to constant messages from readers, I am experimenting with a lot of eggless cake recipes. And I never thought I would say this, but I think I am a convert now. I think the eggless cakes are just as good, if not better than the egg versions. And here’s the proof.
Just look at the cross-section of my homemade eggless mango cake here. It’s perfectly spongy, yet so good for layering with some whipped cream and mango curd. If you aren’t in the mood to make some Mango Curd, you can use Mango Pulp as well. So, let’s check out the recipe for this Mango Sponge Cake recipe.
How to make the BEST Eggless Mango Cake recipe at home – Ingredients list
- Mangoes – alternate would be homemade Mango Pulp. Canned Mango Pulp (unsweetened) also works well.
- All-purpose Flour
- Sugar
- Refined Oil – Sunflower Oil or Canola Oil
- Milk
- Baking Soda
- Baking Powder
- Chilled Whipping Cream
How do you make a mango cake from scratch? Step-by-step instructions.
- First thing first, if you are making this eggless mango cake using mango fruits, then peel them and make a pulp of the mango fruit flesh. Use a blender to get a smooth puree. Sieve it to make it absolutely smooth. Keep it aside. We will be needing it to flavour the cake plus drizzle on the top.
- Now, take a large mixing bowl and place a sieve on top. Pour the dry ingredients on the sieve and pass it through using a spatula. Keep it aside.
- In another mixing bowl, add the wet ingredients and whisk till you get a homogenous liquid. Add the Mango puree (as required for the cake) in this mix and whisk.
- Pre-heat the oven at 170C
- Prepare the baking tin by lining it with baking parchment paper or you can use non-stick baking tin.
- Mix the wet ingredients in the dry ingredients and give it a vigorous whisk. Once everything has combined perfectly, pour it in the baking tin and bake it at 170C for 35-40 minutes. I have used a 6 inches x 6 inches square baking tin.
- Do not open the oven to check the cake before the time. Otherwise it will sink in the middle. Once the cake top has browned nicely and the cake has started pulling off the sides, then you know its done.
- Poke a skewer in the centre to check. If it comes out clean without cake batter sticking to it, its ready to go. Otherwise, plop it back in the oven for 3/-4 minutes.
- When the cake has baked completely, take it out and place it on a wire rack. Let this sit for 10 minutes. Only after that, invert the cake out of the baking tin on a wire rack. Let it cool down completely before frosting.
- Once the cake has cooled down completely, whisk the chilled whipping cream to soft peaks. Slice the cake horizontally. Place one half of the cake on your cake stand. Plop some whipped cream and spread it. Do not go till the edges or it will pour over once you place the other half of the cake. Drizzle some Mango Pulp on the cream for extra flavour.
- Place the other half of the cake and top it with some whipped cream and mango pulp. Create swirls using a skewer. Serve chilled.
This might look elaborate and exhausting but believe me, this easy eggless mango cake recipe is absolutely baking beginner-friendly. So, if you have never baked any fancy cake at home, this might be the way to go. This cake has a very good shelf life, provided you are able to resist it. It stays well in the refrigerator for 4-5 days.
I know there are so many questions about eggless cake recipes. Here’s few of them that I have attempted answering from my personal experience of baking homemade eggless cakes.
There are numerous ways of replacing eggs in baking. One is using Sodium Bicarbonate or Baking Soda with a sour agent such as vinegar or buttermilk which activates it upon heating. Some also prefer using egg replacements like flax seeds in baking. My personal way of replacing eggs in baking is following this formula: 1 Egg = 5tbsp Milk + 1 tsp Oil + 1/2 tsp Baking Powder. This can be used for cakes, cookies, etc. literally for any baking recipe.
Its the combination of Baking Powder and Baking Soda with activating agent like vinegar or buttermilk which gives the lift to the cake, which otherwise would have been from the air trapped in whisked egg whites.
There are quite a few reasons for sinking of cakes in the middle. One of the major ones is opening the oven door for checking before the cake is cooked completely. As a result of the drop in temperature of the oven, the cake remains uncooked in the centre and as a result the top deflates and sinks. Another reason could be insufficient leavening agent.
The leavening agents such as baking powder and baking soda releases carbon dioxide upon heating which creates a spongy texture in the eggless cakes. As the gas tries to escape, it creates a porous structure in the cake and hence, makes it fluffy and soft.
In case you are looking for more amazing cake ideas for baking at home, here’s a quick list to get you started
- Vanilla Loaf
- Eggless Vanilla Butter Cake Recipe with Cream Cheese Frosting & Fresh Strawberry Fruit Topping
- Mango Sponge Cake Recipe [Video Recipe]
- Spiced Apple Cake Recipe
- Mango Semolina Cake
- Lime Cake with Strawberry Swirls Recipe
- Whole Wheat Chocolate Cake Recipe
- Fruit & Nuts Whole Wheat Cake Recipe
- Kardemummakaka – Swedish Cardamom Cake Recipe for Fika
- Sweet Lime Cake | Mausambi Cake Recipe
- Fruit & Nut Cake Recipe
- Orange Cranberry Loaf Cake Recipe
- Devil’s Food Cake | Dark Chocolate Cake with Chocolate Ganache Recipe
- Norwegian Bløtkake or Strawberry Cake Recipe
- Thyme Infused Lemon Glazed Cake Recipe
- Sugar-free Banana Cake Recipe
- Eggless & Diet Chocolate Banana Cake Recipe
Have you tried this recipe? I would love to hear about it.
Tag me on Instagram @priyankabhattacharya.sa or Facebook @hashdiaries and I will share it further.
This is the prettiest & the best eggless mango cake recipe that you will ever come across. A delicate mango sponge cake recipe, made using mango pulp, is perfect for every special occasion you have on cards during the summer. Birthdays, anniversaries or homecomings, this easy mango cake recipe will come in handy for sure.
- 1 cup Cake Flour Which includes 2 tbsp Cornflour
- 2 tsp Baking Powder
- ½ tsp Baking Soda
- ⅓ cup Granulated Sugar
- ⅓ cup Refined Oil Sunflower/Canola/Rice Bran
- 1 tsp Vanilla Extract
- ½ cup Mango Pulp
- ¾ cup Milk
-
First thing first, if you are making this eggless mango cake using mango fruits, then peel them and make a pulp of the mango fruit flesh. Use a blender to get a smooth puree. Sieve it to make it absolutely smooth. Keep it aside. We will be needing it to flavour the cake plus drizzle on the top.
-
Now, take a large mixing bowl and place a sieve on top. Pour the dry ingredients on the sieve and pass it through using a spatula. Keep it aside.
-
In another mixing bowl, add the wet ingredients and whisk till you get a homogenous liquid. Add the Mango puree (as required for the cake) to this mix and whisk.
-
Pre-heat the oven at 170C
-
Prepare the baking tin by lining it with baking parchment paper or you can use non-stick baking tin.
-
Mix the wet ingredients in the dry ingredients and give it a vigorous whisk. Once everything has combined perfectly, pour it into the baking tin and bake it at 170C for 35-40 minutes. I have used a 6 inches x 6 inches square baking tin.
-
Do not open the oven to check the cake before the time. Otherwise, it will sink in the middle. Once the cake top has browned nicely and the cake has started pulling off the sides, then you know it’s done.
-
Poke a skewer in the centre to check. If it comes out clean without cake batter sticking to it, it’s ready to go. Otherwise, plop it back in the oven for 3/-4 minutes.
-
When the cake has baked completely, take it out and place it on a wire rack. Let this sit for 10 minutes. Only after that, invert the cake out of the baking tin on a wire rack. Let it cool down completely before frosting.
-
Once the cake has cooled down completely, whisk the chilled whipping cream to soft peaks. Slice the cake horizontally. Place one half of the cake on your cake stand. Plop some whipped cream and spread it. Do not go till the edges or it will pour over once you place the other half of the cake. Drizzle some Mango Pulp on the cream for extra flavour.
-
Place the other half of the cake and top it with some whipped cream and mango pulp. Create swirls using a skewer. Serve chilled.
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