easy mango cake (whole wheat)

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Mango cake recipe with step by step pics. This is an easy and tasty egg free mango cake recipe made with whole wheat flour, fresh mangoes, butter and condensed milk.

mango cake

I have been getting a few requests to post an eggless mango cake since mangoes are in season. i did try making mango cakes many times, but something or the other was always lacking in terms of texture and taste in the cake. I gave a try again and Adapted my Pound cake recipe for the mango cake.

I made this cake twice. First time we just had the cake plain. Second time I frosted the cake with a Mango mousse icing.

Since I prefer to make healthy bakes, The entire mango cake is made with whole wheat flour or chapati atta. you can also make the cake with all purpose flour (maida) or half-half of both whole wheat flour and all purpose flour. The cake has a nice aroma of mangoes along with a light, soft texture. There is also the nutty aroma of whole wheat flour in the cake.

If you like Mangoes in desserts, then you can have a look at these eggless recipes like:

  1. Mango cheesecake (no bake)
  2. Mango ice cream 
  3. Mango kulfi
  4. Mango panna cotta

This mango cake can be served as a dessert or with tea, coffee or milk.

mango cake recipe

Do’s and don’ts for this mango cake

  • As mentioned above, all purpose flour can be substituted for whole wheat flour.
  • Instead of fresh mangoes, store brought mango pulp or puree can be used. Measurements given below.
  • I used alphonso mangoes. You can use any ripe sweet juicy mangoes. Just avoid mangoes with a fibrous pulp.
  • Both unsalted, as well as salted butter, can be used. I have made the cake with both the butter. Instead of butter, you can also use ⅓ cup oil. Use a neutral flavored oil.
  • This cake can be made in a pressure cooker but not in a microwave mode. Although you can bake the cake in convection mode of microwave oven.
  • The recipe cannot be doubled as it is. Some experimentation is needed on your side to double it.
  • If you use unsweetened condensed milk, then add sugar as per your preference.
  • Both baking soda and baking powder are required and cannot be substituted for each other.
  • You can add flavorings or spices of your choice – cardamom powder goes very well in this cake.
  • You can skip the frosting if you want. The cake tastes good plain too. Or you can also frost the cake with your choice of frosting.

How to make mango cake

1. Sieve 1.5 cups whole wheat flour, 1 tsp baking powder and ½ tsp baking soda in a bowl or plate.

flour for eggless mango cake recipe

2. Keep the sieved dry ingredients aside.

flour for eggless mango cake recipe

3. Grease a loaf pan measuring 8.5 x 4.5 x 2.5 inches with butter or oil and keep aside. You can also use a round pan of 7 or 7.5 inches diameter.

pan for eggless mango cake recipe

4. Peel and chop 2 large alphonso mangoes and add the mango cubes in a blender. In cup measure, it should be 1 cup tightly packed chopped mangoes. If using store bought mango pulp or puree, then use 1 cup mango pulp. you could also use any juicy mangoes instead of alphonso mangoes.

mangoes for eggless mango cake recipe

5. Also add 3 to 4 tbsp sugar. The addition of sugar depends on the sweetness of the mangoes. The mangoes I used were very sweet, so I added 3 tbsp of organic unrefined sugar. If the mangoes are not sweet enough, you can add 1 or 2 tbsp more sugar.

sugar for mango cake recipe

6. Blend to a smooth mango puree. Keep the puree aside. Also preheat your oven at 180 degrees celsius/350 degrees fahrenheit 15 minutes before you start baking. For baking in the convection mode of the microwave oven, use 170 degrees celsius/330 degrees fahrenheit as the preheat temperature.

mango puree for eggless mango cake recipe

Making mango cake batter

7. Take 100 grams unsalted butter or ½ cup chopped butter in a pan. Both unsalted as well as salted butter can be added.

butter for eggless mango cake recipe

8. Keep the pan on a stovetop and on a low heat melt the butter.

butter for eggless mango cake recipe

9. Just melt the butter. No need to heat the butter. Stir so that the butter melts quickly.

butter for eggless mango cake recipe

10. Keep the pan down once the butter has melted. Add ¾ cup sweetened condensed milk. Condensed milk added is about ½ a tin or can of condensed milk measuring 400 grams. I used amul mithai mate.

condensed milk for mango cake recipe

11. Begin to stir very well with a wired or balloon whisk.

condensed milk for mango cake recipe

12. Whisk very well to make a smooth homogeneous mixture.

condensed milk for mango cake recipe

13. Now add the mango puree and 1 tsp vanilla extract. You can also add ½ tsp cardamom powder or ¼ tsp cinnamon powder or ½ tsp mango essence or extract instead of vanilla extract.

mango puree for mango cake recipe

14. Stir again very well to get a smooth even mixture.

making eggless mango cake recipe

15. Add the flour.

flour for mango cake recipe

16. With light hands, gently fold the mixture with a spatula. Avoid folding too much.

folding eggless mango cake batter

17. the mango cake batter should have volume and should not fall flat or become doughy like chapati atta. Depending on the quality of flour, you might get a thick batter like i have got. This much thickness is fine. But if the batter looks very thick, then do add some tablespoons of milk. Also mango puree made at home is usually thick. if you use store bought mango puree, then the batter will be slightly on the thinner side.

eggless mango cake batter

18. With the spatula add the mango cake batter to the loaf pan.

eggless mango cake batter

19. Shake the pan to even the batter from the sides. Also with the spatula even the batter from the top.

batter for eggless mango cake recipe

Baking mango cake

20. Place the loaf pan in the preheated oven at 180 degrees celsius/350 degrees fahrenheit. Bake mango cake for 40 to 50 minutes. If top starts to get browned, then cover with foil or butter paper and continue to bake the mango cake.

Depending on the temperature conditions in your oven, it make take less or more time. It took me 55 minutes to bake the mango cake. I did cover with a foil after 25 minutes of baking. The final check is a golden crust and a tooth pick or wooden skewer coming out clean.

For baking in the convection mode of a microwave oven, use the temperature of 170 degrees celsius/330 degrees fahrenheit. Again the baking time will vary in the convection mode of your microwave oven.

baking eggless mango cake

21. When the cake becomes warm, remove from the pan and allow it cool on a wire rack. Slice the mango cake and serve when cooled. you can also frost the cake with your favorite icing if you want.

eggless mango cake recipe

Preparing the mango mousse frosting (optional step):

1. Take ½ cup whipping cream or 25% to 35% low fat cream in a mixing bowl along with 2 to 3 tbsp honey or icing sugar. Begin to whip the cream on a high speed. I used amul cream and honey.

cream for eggless mango cake frosting

2. Whip till soft peaks.

cream for eggless mango cake frosting

3. Then add ⅓ cup mango puree.

adding mango - eggless mango cake recipe

 

4. On the lowest speed blend for some seconds till everything is mixed well. Keep in the fridge till the cake cools down. Now this mousse frosting is so good, it gets over as quickly as its made. That’s what happened at my home. We finished more than half of this mango mousse. So I could not sandwich the cake with mango mousse. But I did frost the outside of the cake 🙂

frosting for eggless mango cake recipe

5. When the cake cools down completely, slice carefully into equal halves. Brush some sugar syrup (1 tsp sugar dissolved in 3 to 4 tsp water) on the halved cake. spread the mango mousse. Cover with the other half. Brush some sugar syrup on top. Then again spread the top and sides with the remaining mango mousse frosting. For an even look and finish, slice the top part of the cake very thinly. Spread the sugar syrup lightly. Then spread the mango mousse icing evenly on the cake and all the sides. You can also decorate with chopped mango rosettes or slices or even with chocolate shavings, dry fruits etc.

frosting for eggless mango cake recipe

6. With a spatula even the mousse frosting from the top. Cover the mango cake without touching the sides and edges with a large box or bowl and keep in the fridge till the mousse sets.

frosting for making eggless mango cake recipe

5. Once done slice and then Serve the mango cake with mango mousse frosting.

eggless mango cake with mango mousse icing, eggless mango cake recipe, mango cake recipe
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eggless mango cake recipe

Mango Cake (Whole Wheat)

4.88 from 50 votes
Easy and tasty egg free mango cake recipe made with whole wheat flour, fresh mangoes, butter and condensed milk.
Prep Time 15 mins
Cook Time 50 mins
Total Time 1 hr 5 mins

Cuisine World
Course: Desserts
Diet: Vegetarian
Difficulty Level: Easy

Servings 1 loaf
Units

Ingredients

ingredients for mango cake

  • 1.5 cups whole wheat flour, levelled or 180 grams whole wheat flour
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • 100 grams unsalted butter or ½ cup chopped chilled butter
  • ¾ cup sweetened condensed milk or 200 grams or half a can
  • 2 large alphonso mango or 200 grams or 1 cup tightly packed chopped mangoes or 1 cup mango puree
  • 3 to 4 tablespoon sugar or add as required
  • 1 teaspoon vanilla extract or essence, (substitute is ½ teaspoon cardamom powder or ¼ teaspoon cinnamon powder in place of vanilla extract)

mousse icing

  • cup mango puree (blend ⅓ cup tightly packed mangoes in a blender for the puree)
  • ½ cup whipping cream or 25% to 35% low fat cream
  • 2 to 3 tablespoon honey or icing sugar - add as per taste

Instructions

preparation for mango cake

  • Seive 1.5 cups whole wheat flour/atta, 1 tsp baking powder and 1/2 tsp baking soda in a bowl or plate. Keep the seived dry ingredients aside.
  • Grease a loaf pan measuring 8.5 x 4.5 x 2.5 inches with butter or oil and keep aside. You can also use a round pan of 7 or 7.5 inches diameter.
  • Peel and chop 2 large alphonso mangoes and add the mango cubes in a blender. In cup measure, it should be 1 cup tightly packed chopped mangoes. If using store bought mango pulp or puree, then use 1 cup mango pulp. You could also use any juicy mangoes instead of alphonso mangoes.
  • Also add 3 to 4 tbsp sugar. The addition of sugar depends on the sweetness of the mangoes. The mangoes I used very very sweet, so I added 3 tbsp of sugar. If the mangoes are not sweet enough, you can add 1 or 2 tbsp more sugar.
  • Blend to a smooth mango puree. Keep the puree aside. 
  • Also preheat your oven at 180 degrees celsius/350 degrees fahrenheit 15 minutes before you start baking. For baking in the convection mode of the microwave oven, use 170 degrees celsius/330 degrees fahrenheit as the preheat temperature.

making mango cake batter

  • Take 100 grams unsalted butter or 1/2 cup chopped butter in a pan.
  • Keep the pan on a stove top and on a low heat melt the butter.
  • Just melt the butter. No need to heat the butter. Stir so that the butter melts quickly.
  • Keep the pan down once the butter has melted. Add 3/4 cup sweetened condensed milk. Condensed milk added is about 1/2 a tin or can of condensed milk measuring 400 grams.
  • Begin to stir very well with a wired or balloon whisk.
  • Whisk very well to make a smooth homogeneous mixture.
  • Now add the mango puree and 1 tsp vanilla extract. You can also add 1/2 tsp cardamom powder or 1/4 tsp cinnamon powder or 1/2 tsp mango essence or extract instead of vanilla extract.
  • Stir again very well to get a smooth even mixture. Add the flour.
  • With light hands, gently fold the mixture with a spatula. Avoid folding too much.
  • The cake batter should have volume and should not fall flat or become doughy like chapati atta. Depending on the quality of flour, you might get a thick batter like I have got. This much thickness is fine. 
  • But if the mango cake batter looks very thick, then do add some tablespoons of milk. Also mango puree made at home is usually thick. If you use store bought mango puree, then the batter will be slightly on the thinner side.
  • With the spatula add the batter to the loaf pan.
  • Shake the pan to even the batter from the sides. Also with the spatula even the batter from the top.

baking mango cake

  • Place the loaf pan in the preheated oven at 180 degrees celsius/350 degrees fahrenheit. Bake the cake for 40 to 50 minutes. 
  • If top starts to get browned, then cover with foil or butter paper and continue to bake the mango cake. Depending on the temperature conditions in your oven, it make take less or more time. 
  • The final check is a golden crust and a tooth pick or wooden skewer coming out clean.
  • For baking in the convection mode of a microwave oven, use the temperature of 170 degrees celsius/330 degrees fahrenheit. Again the baking time will vary in the convection mode of your microwave oven.
  • When the cake becomes warm, remove from the pan and allow it cool on a wire rack. Slice the mango cake and serve when cooled. You can also frost the cake with your favorite icing if you want.

for mango mousse icing on cake (optional step)

  • Take 1/2 cup whipping cream or 25% to 35% low fat cream in a mixing bowl along with 2 to 3 tbsp honey or icing sugar. Begin to whip the cream on a high speed.
  • Whip till soft peaks.
  • Then add 1/3 cup mango puree. On the lowest speed blend for some seconds till every thing is mixed well. Keep in the fridge till the cake cools down.
  • When the cake cools down completely, slice carefully into equal halves. Brush some sugar syrup (1 tsp sugar dissolved in 3 to 4 tsp water) on the halved cake.
  • Spread the mango mousse evenly. Cover with the remaining half of the mango cake. Brush some sugar syrup on top of the cake half. Then again spread the top and sides with the remaining mango mousse frosting. 
  • For a neater look, you can thinly slice the top part of the mango cake. Brush lightly with the sugar syrup and then spread the icing.
  • With a spatula even the mousse frosting from the top. Cover the mango cake without touching the sides and edges with a large box or bowl and keep in the fridge till the mousse sets.
  • Once done slice and then serve the eggless mango cake with mango mousse frosting.

Notes

  • The recipe cannot be doubled as it is. Some experimentation is needed on your side to double it.

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Dassana Amit

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Welcome to Dassana's Veg Recipes. I share vegetarian recipes from India & around the World. Having been cooking for decades and with a professional background in cooking & baking, I help you to make your cooking journey easier with my tried and tested recipes showcased with step by step photos & plenty of tips & suggestions.

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179 Comments

  1. Hi Dassana,
    Thank you for sharing your delicious mango cake recipe with the world!

    I tried it yesterday and turned out marvelously delicious! Everyone loved it to the core. I am definitely going to bake it again. It is a keeper recipe!

    One question please,
    If I substitute butter with olive oil, do you think it will make much of change to the taste?

    This is a great recipe in itself. I am trying to make it more healthy, given my health-freak family. Our breads go without butter 😉

    Thank you in advance.5 stars

    1. Thanks a lot for the super feedback on the recipe. Yes the taste of olive oil will be felt in the cake. Personally I love olive oil with tangy and citrus flavors like oranges, lemons or tomatoes. But with mango, the combination might not work. I would suggest to go for a neutral tasting oil like sunflower oil. I hope this helps.

  2. First time trying this recipe and it was perfect! I modified it slightly by using cake flour (maida) and used sweetened mango purée instead of fresh mangoes. With cardamom as a flavour it turned out great! Thanks so much 😀

  3. Hi Dassana
    I want to give my heartiest thanks to you. Today my son turned 6 and it was his wish that he gets a mango cake on his birthday. Due to covid-19 we did not want to buy from bakery due to inherent fear associated with random exposures. So today for the first time EVER I tried baking and it turned out to be awesome. Every body liked it so much.
    I have been following you since the last 5years so much so that all my friends know my go to place for recipes. Actually I never liked cooking but after marriage I had to. After initial disasters I started exploring the internet and I found you. Your recipes, your explanation and passion for making recipes healthy is what has inspired me and made me whatever I am today in cooking.
    Loads of love and blessings to you and your family. Stay safe

    1. Hi Anuradha, so glad to ready your sweet and lovely comment. It makes me feel really good when the recipes turn out the way they should actually do when made even for the first time. I am glad that the mango cake was a success. Even I have stopped buying anything ready to eat from outside. I must have made a lot of stuff myself in these times. I have made recipes which I would have never even thought of making. Both cooking and baking have always been my stress busters and more so in these times. Thanks again for your kind words and wishes. You and your family too stay safe.

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