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 โ So soft and moist!
- Eggless Pineapple Mousse โ 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!
Equipment
- Oven
Ingredients
- โ cup (75 g) Coconut Oil (See note 1)
- ยพ cup (150 g) Granulated Sugar
- ยฝ 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 ยฝ cups (187.5 g) All Purpose Flour
- 1 tablespoon Cornstarch
- 1 teaspoon Baking Powder
- ยพ teaspoon Baking Soda
- ยผ teaspoon Salt
Toppings:
- 1 cup (120 g) Whipped Cream
- ยฝ 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.ย
- 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
- 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.
- Milk: I've used coconut milk for the flavour, but regular 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
Cassandra says
Love this recipe! Came out really well ๐
Anandi says
So delicious & easy to bake!
Kaveri Pillai says
Followed this recipe step by step, the cake turned out delicious!!โค
LM says
Love love love this recipe. It was a hit ๐๐ผ
Richa says
So happy you liked the recipe Lipika! Thank you for leaving a comment
Jeny says
Thanks Richa for this yummy recipe โค๏ธ. From the moment i saw the post on my feed, i wanted to make it. I substituted the coconut milk and coconut oil with regular cows milk and veg oil. Also, since i dint get alphonso mangoes, used another variety which had a really good color and sweetness. Believe me, the cake still came out so good with just 2-3 more slices left.๐
Richa says
So happy you liked the recipe Jeny! Thank you for leaving a comment
Ni says
Can we substitute something and add eggs in this recipe?
Richa says
You can try substituting the coconut milk and vinegar with two eggs. I haven't tried so do this at your own risk please.
Priya Selvaraj says
This is a first time experience for me using mango. I tried the vegan version of this recipe and loved it.I used soy whipped cream as topping while serving. So a big Thank You to Richa for sharing this wonderful recipe while still providing a choice for vegans ๐looking forward to more!
Richa says
So so so glad you liked it Priya.
Michael says
This is so lovely, I made it with mango syrup and it was great
Richa says
So happy you liked the recipe Michael! Thank you for leaving a comment
Geeta Singh says
Amazinggggg!
Richa says
So happy you liked the recipe Geeta! Thank you for leaving a comment
Komal says
Loved this cake! This recipe is a keeper, my whole family enjoyed this cake thank you !
Richa says
So happy you liked the recipe Komal! Thank you for leaving a comment
Mrunmayee says
Love it!
A perfect recipe for this season
Richa says
So happy you liked the recipe Mrunmayee! Thank you for leaving a comment
Anjana says
Thank you so much for this amazing recipe! This cake came out so beautifully from the oven. It's the best mango cake I've ever had.
Richa says
So happy you liked the recipe Anjana! Thank you for leaving a comment
Anashwara says
I loved how it turned out to be! Thank you โค๏ธ
Richa says
So happy you liked the recipe Anashwara! Thank you for leaving a comment
Stuti says
I tried it and it turned out absolutely lovely!! It's an amazing recipe!!! ๐
Richa says
So happy you liked the recipe Stuti! Thank you for leaving a comment
Nisha says
Tried the mango cake, it came out amazing. Everybody at home loved it, especially my 6 yr old ๐ค who otherwise does not eat mangoes.
Richa says
Wohooo! So happy you and your family liked the recipe Nisha! Thank you for leaving a comment
Smitha ND says
A must try cake...!Can you please specify if the measuring cup you are using is 240 ml or 250 ml.Thank you.
Richa says
240 ml cups. Thanks!