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
Nuthan Ballal says
What a mind blowing recipe! Super soft n awesome...without cream frosting that too!
Richa Gupta says
Glad you liked our mango cake recipe, Nuthan! Thanks ๐
Saumya says
I had baked this mango cake recently, and it tasted heavenly! Thank you for this fabulous recipe. Everyone at home loved it, and can't stop asking for more.
Richa says
Thanks for leaving a comment! Soooo glad you liked it Saumya
Rasika says
Excellent
Saloni says
I made some mistakes in the recipe. Added more coconut milk than in the recipe and did not add cornflour. Unfortunately the cake turned out uncooked from centre after 50 mins of baking. Need to try the recipe properly next time.
Richa says
So sorry about that! I hope you give it another go
Anisha Lazaro says
I'm so glad I came upon this recipe while I was wondering what to do with a batch of almost over ripe mangoes! Though they weren't the
Alphonso variety, the cake turned our great! Moist and spongy.. Tripled the ingredients and ended up with enough to share with the neighbors! Definitely my go-to recipe for mango cake!!
Tanya says
Hi Richa,
Thank you for such an amazing recipe. Just wanted to know, if we do not get good quality fresh mangoes, can I use tinned mango puree?
Awaiting your Response
Tanya
Richa Gupta says
Hey Tanya! First preference to fresh mangoes, but if you don't get those in your region, you can use the tinned puree! Happy cooking!
Seema says
Loved the recipe. All the explanations good and options mentioned was helpful.
Richa Gupta says
Thanks, Seema!
Aprajita says
So far best cake I have baked. It's easy and yummy.
Richa says
Thanks for trying out this recipe and leaving a comment Aprajita. Soooo glad you liked it!
Krishnapriya says
It was my first try in bkaing a cake & it came out just perfect ! ๐
Richa says
Thank YOU!
Meenakshi Devarajan says
Loved the texture of this yummy cake. It is soft, with just the right amount of sweetness and perfectly moist. I made it with Banganapally mangoes, but would definitely try it again with Alphonso mangoes. Thanks for this awesome recipe, Richa! Keep up ur great work!
Richa says
Thanks for trying out this recipe and leaving a comment Meenakshi. Soooo glad you liked it!
Amrutha Srinivas says
Thank you for such a lovely recipe! Perfect for summer! The cake was not too sweet and fresh - just the way I like it.
Made it for a friend's birthday and she loved it too! ๐
The only thing I would recommend would be to use the grams mentioned for the ingredients instead of cup measurements. I used only 1 1/4 cups of all purpose flour and it came up to 187 grams.
Richa says
Thanks for trying out this recipe and leaving a comment Amrutha. Soooo glad you liked it! Also, we'll double check the cup measurements
Sandhya says
Itโs a foolproof recipe. Thanks Richa! The cake was a hit with my family.
Richa says
Thank you for leaving a comment! Sooo glad you liked it Sandhya
Sonal says
Delicious and so easy to make ๐
Nairutee says
Followed all measurements exactly. Used regular milk instead of coconut milk but nonetheless tasted super yum. Was moist and so soft!
Richa says
Thank you for leaving a comment! Sooo glad you liked it Nairutee
Srinidhi says
I tried this recipe with fresh Alphonso mangoes, and it turned out pretty amazing! My husband is vegan, so it was an added bonus ๐ thank you for sharing this easy breezy recipe!
Richa says
Thank you for leaving a comment! Sooo glad you liked it Srinidhi
Debika Mitra says
Hi Richa
The crust rose pretty well, but inside was a little to wet and moist. I baked it extra, still didnโt get the sponge cake texture. Looks cloggy moist. Tastes great though. What could have went wrong??
Thanks for sharing this recipe though. ๐
Richa says
Hey Debika, couple of things: did you puree your mangoes well? Also did you whisk the sugar for sometime? Some ovens also take slightly longer than others so maybe bake it for a little longer next time?