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Eggless Mango Cake recipe
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Eggless Mango Cake Recipe with Mango Swirl Frosting

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.
Course Dessert
Cuisine Indian
Keyword Cake Recipes, Eggless Cake Recipe, Eggless Recipes, Mango Recipes, Summer Recipes
Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings 6 pieces
Author Priyanka

Equipment

  • Mixing Bowl x2
  • MagicBullet Blender
  • Cake Tin

Ingredients

  • 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

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) 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.