Eggless Mango Cake - soft and moist!

This Eggless Mango Cake will take your breath away! The first bite and you will be floured. I'm not kidding when I say this is probably one of the best cakes I've ever eaten.

I love Mangoes. Like really really love them. I eat them every single day during summer, sometimes twice, even thrice a day. And I don't want to waste a single one. I never do actually.

I love them so much that I love including them in food - I love mango salads, mango sauces, mango cheesecake of course, mango ice cream, mango curry, mango lassi! My list is endless!

This eggless mango cake is now my ALL TIME FAVOURITE mango recipe to make. I've made it four times in the last two weeks and distributed it to a bunch of friends too.

And every single time, I got messages that said - what is in this cake?! Its fantastic!

This is an incredibly simple recipe that's really fast to put together. The most work goes into peeling mangoes and making the pulp.

Best Mangoes for Eggless Mango Cake

Alphonsos are hands down the best mangoes for this recipe. Make sure to use ripe mangoes that are juicy and pulpy. I understand if you think there are other mango varieties that are superior to alphonsos. But when it come to using mangoes in desserts, alphonsos are my pick for their colour and taste. The mango flavour really shines.

Here's a step by step tutorial on how to peel and cut mangoes

Milk and Vinegar to lift the cake batter and keep it soft

I've used coconut milk and vinegar in this recipe to lift the cake batter and keep it soft. The vinegar reacts with baking soda and produces carbon dioxide which makes this cake soft and fluffy. You can swap the coconut milk for regular milk or any other plant based milk.

Mango Cake Toppings

This mango cake can be served as is. It has a beautiful natural yellow colour from the mangoes, and such an intense flavour from the mangoes that it doesn't need much. But if you want to take this up a notch, top it with whipped cream and fresh mangoes. The whipped cream makes it super refreshing and the fresh mangoes add coolness and an even better mango flavour.

A lot of mango cake recipes ask you to use an additional flavouring like vanilla and artificial yellow colour. But trust me, you need none of that. This cake will have a natural colour from the mangoes and a strong mango flavour. If you refrigerate this, your fridge will smell like mangoes. Not kidding!

I hope that's enough reasons to make this cake ASAP. I insist. This is THE summer cake!

More Eggless Cake Recipes:

• Eggless Chocolate Cake – So soft and moist!
• Eggless Pineapple Mousse – Fresh and Tasty
• Eggless Banana Chocolate Peanut Butter Mug Cake
• Simple Eggless Wholewheat Carrot Cake
• Homemade Eggless Chocolate Brownies

Watch How to make Eggless Mango Cake Recipe Video

Eggless Mango Cake - soft and moist!

Eggless Mango Cake is the perfect summer dessert. Made with real mangoes, its soft, moist and every bite is such a delight!

4.92 from 34 votes

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Course: Desserts

Cuisine: Indian American

Diet: Vegetarian

Prep Time: 15 minutes minutes

Cook Time: 45 minutes minutes

Total Time: 1 hour hour

Servings: 6 portions

Calories: 434kcal

Author: Richa

Equipment

• ▢
  Oven

Ingredients

• ▢ ⅓ cup (75 g) Coconut Oil (See note 1)
• ▢ ¾ cup (150 g) Granulated Sugar
• ▢ ½ cup (120 g) Coconut Milk or any other Milk (See Note 2)
• ▢ 2 teaspoons Vinegar
• ▢ 1 cup (250 g) Mango Pulp (approx two mangoes)
• ▢ 1 ½ cups (187.5 g) All Purpose Flour
• ▢ 1 tablespoon Cornstarch
• ▢ 1 teaspoon Baking Powder
• ▢ ¾ teaspoon Baking Soda
• ▢ ¼ teaspoon Salt

Toppings:

• ▢ 1 cup (120 g) Whipped Cream
• ▢ ½ Mango fresh
• ▢ 2 tablespoons Coconut toasted

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.

Notes

1. Oil: I used coconut oil here, but you can use any other neutral flavoured cooking oil. Coconut oil adds a nice coconut-ty flavour that we love. 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.
2. Milk: I've used coconut milk for the flavour, but regular milk or any other plant based milk will work
3. 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.
4. Vegan: This cake is naturally vegan if you use coconut milk and oil

Nutrition

Calories: 434kcal | Carbohydrates: 64g | Protein: 4g | Fat: 19g | Saturated Fat: 16g | Cholesterol: 8mg | Sodium: 309mg | Potassium: 171mg | Fiber: 2g | Sugar: 37g | Vitamin A: 553IU | Vitamin C: 16mg | Calcium: 62mg | Iron: 2mg

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