mango cake recipe | eggless mango cake recipe | egg free mango cake

Jump to Recipe
eggless mango cake recipe

easy and tasty egg free mango cake recipe made with whole wheat flour, fresh mangoes, butter and condensed milk.

4.83 from 34 votes
total time:
65minutes

eggless mango cake recipe with step by step pics – easy and tasty egg free mango cake recipe made with whole wheat flour, fresh mangoes, butter and condensed milk.

eggless 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 eggless 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
  5. mango mastani
  6. mango halwa 
  7. mango falooda

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

mango cake recipe

do’s and don’ts for this egg free mango cake recipe:

  • as mentioned above, all purpose flour or maida 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 butters. 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.

if you are looking for more eggless cakes then do check sponge cake, black forest cake, banana cake, vanilla caketutti frutti cake and chocolate cake recipe.

eggless mango cake recipe below:

eggless mango cake recipe
4.83 from 34 votes
print

mango cake recipe

easy and tasty egg free mango cake recipe made with whole wheat flour, fresh mangoes, butter and condensed milk.
course desserts
cuisine world
prep time 15 minutes
cook time 50 minutes
total time 1 hour 5 minutes
servings 1 loaf
author dassana

ingredients (1 cup = 250 ml)

ingredients for mango cake:

  • 1.5 cups whole wheat flour, levelled (atta) 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

how to make mango cake recipe

preparation for eggless mango cake recipe:

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. blend to a smooth mango puree. keep the puree aside. 

  6. 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:

  1. take 100 grams unsalted butter or 1/2 cup chopped butter in a pan.
  2. keep the pan on a stove top and on a low heat melt the butter.
  3. just melt the butter. no need to heat the butter. stir so that the butter melts quickly.
  4. 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.
  5. begin to stir very well with a wired or balloon whisk.
  6. whisk very well to make a smooth homogeneous mixture.
  7. 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.
  8. stir again very well to get a smooth even mixture. add the flour.
  9. with light hands, gently fold the mixture with a spatula. avoid folding too much.
  10. 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. 

  11. 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.

  12. with the spatula add the batter to the loaf pan.
  13. shake the pan to even the batter from the sides. also with the spatula even the batter from the top.

baking eggless mango cake:

  1. place the loaf pan in the preheated oven at 180 degrees celsius/350 degrees fahrenheit. bake mango cake for 40 to 50 minutes. 

  2. 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. 

  3. the final check is a golden crust and a tooth pick or wooden skewer coming out clean.

  4. 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.

  5. when the mango 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)

  1. 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.
  2. whip till soft peaks.
  3. 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.
  4. 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.
  5. 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. 

  6. 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.

  7. 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.
  8. once done slice and then serve the eggless mango cake with mango mousse frosting.

TRENDING NOW

step by step eggless mango cake recipe:

preparing the mango cake:

1. seive 1.5 cups whole wheat flour/atta, 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 was 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

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 stove top 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

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 mango 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 every thing 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. thats 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 a 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 eggless mango cake with mango mousse frosting.

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

dassana amit
Founder, Designer, Recipe Developer, Food Photographer ||

i started vegrecipesofindia.com in feb 2009. it is a pure vegetarian blog and shares recipes with step by step photos that will help you to make delicious and tasty vegetarian food easily.

i am passionate about cooking from childhood and learnt cooking from my elders. having a home science degree greatly enhanced my cooking & baking skills and took it to a different level which i now share as foolproof recipes. i was trained both in mainstream indian as well as international cuisines.


Collections

Popular Recipes

169 comments/reviews

  1. The recipe looks good..but I’ve a confusion.
    Its mentioned 1 cup is 250ml ..so while measuring whole wheat flour you mentioned 1.5 cups which comes to 375 gms..but you have stated it as 180 gms..please can you clarify??

    • debashree, the cup measure is in volume which is measured in litres. solid ingredients are measured not in volume but using their dry weight. so 1 cup of atta when weighed on a weighing machine minus the cup, weighs 120 grams. so 1.5 cups of whole wheat flour will be 180 grams. or you can say this way that 185 grams of flour occupies space in 1.5 cups. so either you use the cup measure or the weight measure. cups come in various sizes like 200, 240 ml etc. so this recipe uses cup measuring 250 ml.

  2. Hi Dassana,

    I am a big fan of your website and all your recipes 🙂 everytime I try them, its a big thumbsup without fail ( yesterday I tried your vegan banana bread for the 2nd time and it came out amazingggg). This Mango cake looks incredibly delicious, but do you think there’s anyway to make this Vegan ( without the butter and condensed milk?). Let me know if you think so. Thanks in advance.

    Vidhya

    • Thanks Vidhya for your kind words. There is a recipe that I make which is vegan but it is mango bread. I have not yet shared this recipe but will try to add. In this recipe, lot of changes has to be made so difficult to answer.

  3. Tasty and yummy recipes 😛😍👌👍

    • thanks.

  4. I made this yesterday since it is the Mango season:)
    The first attempt was disastrous and the cake got burnt. I followed the steps and preheated oven in convection mode for 15 mins followed by 35 mins of baking time.
    I tried it again and this time I reduced the pre-heat time to 5 mins and baked in for 10 mins first and checked. I then baked it for 5 more mins and it was done. I grated some chocolate to finish it. It was yummy, soft and felt healthy with the use of wheat and cinnamon. Thanks for a unique cake using natural and health ingredients…:)

    • thanks a lot shubs. it appears your oven bakes faster. for any cake recipe, timing is just an approximation. one has to consider the timing, keeping in mind, the size, type and make of the oven. larger ovens usually bake faster, than smaller ovens. also convection ovens bake faster than traditional ovens.

      grated chocolate is a lovely addition. both mango and chocolate goes well.

  5. I am a regular to your recipes. I’ve baked the eggless mango cake several times and it’s a hit everytime. All thanks to ur superb recipe. The best part is that my 6 year old son is so keen in helping me baking it. I bake this cake mostly in pressure cooker and it comes out soft, spongy and moist.

    • Welcome Aditi. Glad to know this. Thanks for sharing your positive feedback. I had never tried this mango cake in pressure cooker. So good to know this.

  6. Hii Dassana…I would like to know how to make this cake in a Pressure Cooker? Btw Your Recipes are really Tasty and Delicious.Thanks for sharing them with us.😊

  7. I made this cake….. it was just awsome…. everybody loved it…… but the thing is, there was no mango smell like I thought it would be.
    now I am thinking to use this same recipe to make a pulm cake woth ripped pulm puree…. will it be okay? if I increase the sugar amount as pulm puree not as sweet as mango, will it still come okay? plz reply me….. and of course thank you very very much for this wonderful recipe.

    • thanks farhina. in the cake there is just a slight aroma of the mangoes. its not very pronounced. to get that strong mango flavor, mango essence has to be used. for the plum cake, you can try. you will have to increase the sugar. i feel the recipe should work.

  8. Could I use canned coconut milk instead of condensed milk? I would love to try this recipe and make it vegan. I’m allergic to dairy.

    • use can use thick coconut milk and prepare the recipe. it will work.

      • It turned out beautifully! Thank you! Easily one of my favourites!

        • great ashwini. i will also give a try. thanks for letting me know. mango and coconut is one lovely combination.

Comments are closed due to some technical issues. Hopefully we will try to open the comments as soon as possible