Eggless Mango Cake
on May 25, 2020, Updated Apr 21, 2025
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This Eggless Mango Cake is the tropical treat you didn’t know you needed—soft, moist, and bursting with real mango flavor 🧡
Mango season is upon us, and there’s no better way to celebrate than with a cake that truly lets this golden fruit shine. I’ve been baking this eggless mango cake on repeat, and each time, it’s met with rave reviews. The combination of sweet mango and milk creates a moist, flavorful cake that’s hard to resist.
What I love most about this recipe is its simplicity and versatility, which makes it a true crowd-pleaser. If you’re a fan of fruity desserts, do check out our No-Bake Mini Mango Cheesecakes, or Easy Mango Sorbet.
Jump to section: Eggless Mango cake
Mango Cake Ingredients
You’ll be surprised how simple this cake is to make. No fancy equipment or hard-to-find ingredients—just good stuff from your pantry and fruit basket!
- For the cake batter: Mango pulp (fresh or thawed frozen pulp), sunflower oil (or any neutral oil you like, coconut oil works too), granulated sugar, fresh milk (or plant-based milk), vinegar (helps make the cake fluffy), all-purpose flour, cornstarch (adds lightness to the crumb), baking powder + baking soda and salt.
- For topping (optional but recommended): Whipped cream and fresh mango chunks.
Frequently Asked Questions
Alphonso or Kesar are ideal thanks to their sweet, intense flavour and bright colour. If you’re outside India, look for Ataulfo, Honey, or canned Alphonso pulp (adjust sugar if using sweetened pulp).
Yes, just make sure to thaw it fully and bring it to room temperature before mixing it into the batter.
Replace regular fresh milk with coconut milk or any another plant-based milk, and skip dairy toppings for a naturally vegan cake.
Absolutely. Try it with puréed peaches or strawberries for a fun twist—but mango still wins for flavour and texture!
Richa’s Top Tips
- Use ripe mangoes: Go for ones that are sweet, fragrant, and deep yellow in colour.
- Don’t skip the vinegar: For that soft, fluffy texture—especially important since this recipe is eggless.
- Avoid overmixing: Just stir until you no longer see dry flour. Overmixing = dense cake.
- Cool completely before topping: If you’re adding whipped cream, let the cake cool fully first or it’ll melt right off.
- Let refrigerated slices rest: Coconut oil firms up in the fridge, so let the cake sit at room temp for 10–15 minutes before eating to get back that soft, moist bite.
Eggless Mango Cake Serving Ideas
- Keep it classic: Enjoy a slice with a chilled glass of Mango Lassi, for the ultimate mango-on-mango moment.
- Make it a party: Serve alongside light bites like Hara Bhara Kebabs or Crispy Corn for a fun, summer-y spread.
- Post-biryani treat: Had a rich meal like Mutton Biryani? This chilled mango cake is the perfect sweet ending.
- Brunch favourite: Pair a slice with a side of Summer Quinoa Salad for a bright, refreshing weekend brunch.
- Picnic treat: Pack a few slices with Cold Pasta Salad and Iced Coffee for a sweet ending to an outdoor lunch.
Storage Tips
- Room temperature: If you’re planning to finish the cake within a day, it’s perfectly fine to store it in an airtight container at room temp.
- Refrigeration: Because it’s made with fresh mango pulp and whipped cream topping, store leftovers in the fridge if keeping it longer than a day. Just let it sit at room temp for 10–15 minutes before serving to soften.
- Freezer-friendly (without topping): Skip the cream and mango topping if you’re freezing. Wrap the cake tightly in cling wrap and foil and freeze for up to 2 months. Thaw in the fridge overnight and bring to room temp before eating.
Customisation Ideas
- Make it a layer cake: Double the recipe and bake in two tins. Layer with whipped cream or mango mousse for a party-ready cake.
- Add texture: Fold in chopped nuts like pistachios or toasted coconut into the batter for extra bite.
- Try another fruit: Substitute mango pulp with puréed strawberries, peaches, or even bananas for a twist.
- Spice it up: A pinch of cardamom or cinnamon in the batter adds warmth and depth to the flavour.
- Make cupcakes: Pour the batter into cupcake liners and reduce the baking time to around 18–22 minutes.
This mango cake is everything we love about summer—bright, fruity, soft, and incredibly satisfying. Whether you serve it plain, top it with cream, or dress it up for a special occasion, it’s a recipe that never disappoints.
Make it for brunch, birthdays, or just because mangoes are in season and you need to celebrate that! If you try it, don’t forget to tag me on Instagram @my_foodstory—I love seeing your kitchen wins 🍰🥭
Watch How to make Eggless Mango Cake Recipe Video
Eggless Mango Cake – soft and moist!
Equipment
- Oven
Ingredients
- ⅓ cup Sunflower Oil , (See note 1)
- ¾ cup Granulated Sugar
- ½ cup Fresh Milk , or any other Milk (See Note 2)
- 2 teaspoons Vinegar
- 1 cup Mango , Pulp (approx two mangoes)
- 1 ½ cups All Purpose Flour
- 1 tablespoon Cornstarch
- 1 teaspoon Baking Powder
- ¾ teaspoon Baking Soda
- ¼ teaspoon Salt
Toppings:
- 1 cup Whipped Cream
- 1/2 Mango, fresh
Instructions
- Pre-heat oven to 350F/ 170C.
- Butter and line a 8 inch round cake tin and set aside.
- Whisk together sugar, oil, coconut milk and vinegar for 2-3 minutes till the sugar has dissolved to a large extent. Add mango pulp and whisk again till combined.
- Sift four, cornstarch, baking powder, baking soda and salt into the bowl and whisk again till mixed. Don't overmix. Just whisk enough till you can't see any dry flour.K
- Pour the batter into the prepared tin and bake for 40-50 minutes. The cake is baked when a toothpick inserted into the center comes out clean.
- Let the cake cool for 15 minutes before inverting it. If you'd like to top it with cream, let the cake cool completely before topping it with whipped cream, fresh mangoes and toasted coconut.
Video
Notes
- Oil: I used sunflower oil here, but you can use any other neutral flavoured cooking oil. Coconut oil may also be used to get a nice coconut-ty flavour. But the drawback is that if you refrigerate the cake, it hardens because of the coconut oil. So let it sit outside for 10-15 minutes to let it soften before eating. This won’t be a problem if you use other vegetable oils.
- Milk: I have used fresh milk, but coconut milk or any other plant based milk will work.
- Mango Pulp: I always use freshly made mango pulp, but frozen will also work. Make sure to let it thaw completely and let it come to room temperature before using.
- Vegan: This cake is naturally vegan if you use coconut milk and oil
Nutrition
This article was researched and written by Harita Odedra.
This eggless mango cake is moist, fruity, and perfect for a fresh, tropical treat!
Yaay…so so glad you liked the recipe, Ramesh
Absolutely love this recipe! I think the quantities are great and create a wonderful even rise in the oven! Though feel free to play around with the recipe, it’s a great one for it! I’ve made it also with strawberry 1:1 with mango, worked wonders! (With summer coming up!) I use soy milk for the milk (I think it helps with the protein for some extra structure, but the mango somehow works great as egg already + the soda and baking powder). This cake is a succes for birthdays or potluck dinners… I love to make the topping with canned coconut milk that has split in the fridge and take the cream on top mix with powder sugar = super coconut-y <3! Though good tip for something more daring; vegan Philadelphia cheese if you have that to your availability and powder sugar and a tsp of miso paste! thank you for this recipe 🙂 <3
Yaay! that sounds awesome. so so glad you liked the recipe.
Nice and yummy eggless mango cake recipe.
So glad you enjoyed it. Perfect for this season
Hiiii , thank you for the amazing recipe I have one query can we substitute vinegar with lemon juice ?
Yes that should work
Totally!
It looks delicious. Thank you for sharing this recipe.
Hi! When you say “bake for 40-50 minutes” do I switch on upper and lower both in the oven or just the lower heater ? Also can I bake and keep for a day? I’m planning to make this cake tomorrow but want to serve the day after
Hey Payal, turn on both elements – upper and lower while baking and keep the cake in the middle rack. And yes, this can be made ahead and served a day later. It becomes more moist as it sits.
The Recipe for Eggless mango cake is wonderful. Tried this recipe as it seemed nice and easy. Actually it was the first time I had ever tried to make a cake so it was a big occasion for me, and It turned out great, thanks so much!
Made this cake a few days ago for a dinner party and it was a hit. Very easy to make and came out so fluffy and light. Will definitely make again.
Hey, tried out this cake on my mom’s birthday & it turned out great..!! Love your other recipes too.. ❤️
I’ve baked for the first time and used ur recipe nd it turned out delicious.. thank u for the amazing recipe ❤️
Thanks Pushpa. Really glad you liked it