Mango Cake Recipe (Eggless + Whole Wheat)

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This delightfully easy and terrifically tasty egg-free Mango Cake with Mango Mousse Frosting is a perfect sweet to make while mangoes are in season. Made with healthy whole wheat flour, this simple, moist loaf cake is everything I want right now.

mango cake slices on a tray.

About Mango Cake

Adapted from my Pound Cake Recipe, this yummy mango cake is moist, dense and perfect for any occasion where you want something a little sweet. When paired with my Mango Mousse as icing, it is a true delicacy.

There are so many mango desserts that are an absolute favorite and this Mango cake is one such dessert. If you like Mango flavored sweets, you should have a look at these dessert recipes:

  1. Mango Cheesecake (no bake)
  2. Mango Ice Cream 
  3. Mango Kulfi
  4. Mango Panna Cotta

Since I prefer to make healthy bakes, this mango cake is made with whole wheat flour. Whole meal flour also lends a nice nuttiness to the flavor and aroma of the cake that I find very appealing.

If you prefer, you can also make the cake with all purpose flour or a 50/50 mix; that said, since the texture is light and soft, I’m perfectly happy getting extra fiber from whole grain flour. Who doesn’t love a little sneaky nutrition in dessert?

This Mango Loaf Cake is humble enough for everyday eating, but is certainly flavorful enough to serve to company. The mango mousse frosting adds a level of sophistication without too much extra work.

The entire bake takes just over an hour start to finish, with only about 15 minutes worth of active time. This mango cake recipe only calls for 8 ingredients – or 10 total, if you opt to make the mousse frosting – meaning it is quite attainable for the home cook.

What isn’t to love about this sunshine-hued masterpiece? Nothing, that’s what. Now let’s get started!

mango cake slices on a white rectangular plate on a blue table

Tips & Tricks

This simple mango loaf cake is pretty easy to make, but I have assembled all of my best advice for making sure your bake comes out perfectly every time.

  • As mentioned above, all purpose flour can be substituted for whole wheat flour. Feel free to use only all-purpose flour or a 50/50 mix of the two.
  • Instead of fresh mangoes, 1 cup of store bought mango pulp or purée can be used. You can also swap in defrosted frozen mango if you prefer.
  • I used alphonso mangoes. You can use any ripe sweet juicy mangoes, just avoid any fruit with a fibrous pulp. The color of the cake will vary with the variety of mangoes used.
  • Both unsalted or salted butter can be used. Instead of butter, you can also opt to use ⅓ cup of a neutral flavored oil.
  • This cake can be made in a pressure cooker, but not in microwave mode. You can also bake the mango cake in a microwave oven on convection mode.
  • My mango pound cake recipe is not scaleable. If you want to double the recipe, I recommend you make two separate batters.
  • If you use unsweetened condensed milk, then add sugar as per your preference. You can also use homemade vegan condensed milk if you prefer.
  • Both baking soda and baking powder are required and cannot be substituted for each other.
  • You can add flavorings or spices of your choice – green cardamom powder is a great addition!
  • You can skip the frosting if you want; the cake tastes good plain, too. You can also opt to use a different frosting of your choice.
Step-by-Step Guide

How to Make Mango Cake

Prep

1. Sieve 1.5 cups whole wheat flour, 1 teaspoon baking powder and ½ teaspoon baking soda into a bowl.

flour and leavening being sifted for making eggless mango cake recipe

2. Keep the sifted dry ingredients aside.

sieved flour in a bowl

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.

greased loaf pan

4. Peel and chop 2 large alphonso mangoes and add the mango cubes to a blender. In total, it should be 1 cup of tightly packed chopped mangoes.

If using store bought mango pulp or purée, it should also measure approximately 1 cup.

mangoe cubes in a grinder

5. Add 3 to 4 tablespoons of sugar, depending on the sweetness of the fruit. The mangoes I used were very sweet, so I added 3 tablespoons of organic raw sugar.

If the mangoes are not sweet enough, you can add 1 to 2 tablespoons more sugar to your liking.

sugar added to mango

6. Blend mangoes to a fine and smooth purée and set aside. 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.

homemade mango puree for eggless mango cake recipe

Make Cake Batter

7. Take 100 grams unsalted butter ( ½ cup chopped butter) in a pan. Use either salted or unsalted butter.

butter in pan

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

melting butter

9. Heat until the butter is *just* melted, stirring so that it melts quickly.

melted butter for eggless mango cake recipe

10. Once the butter has melted, add ¾ cup sweetened condensed milk (about ½ of a 400 grams can).

condensed milk added to melted butter

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

whisking condensed milk with butter

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

condensed milk mixture for mango cake batter

13. Now add the mango purée and 1 teaspoon of vanilla extract.

You can also add ½ teaspoon cardamom powder, ¼ teaspoon cinnamon powder or ½ teaspoon mango essence or extract instead of vanilla extract.

mango puree added to condensed milk mixture

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

eggless mango cake batter prior to adding dry ingredients

15. Add the sifted flour.

flour added to batter for mango cake recipe

16. With light hands, gently fold the mixture with a spatula. Avoid overmixing.

folding eggless mango cake batter with spatula

17. The mango cake batter should have volume; it should not fall flat or become doughy like chapati or naan dough.

If the batter looks thicker than my batter below, then add a few tablespoons of milk to loosen it.

Note that homemade mango purée is usually pretty thick. If you use store bought mango puree, then the batter will be slightly thinner.

mango cake batter after mixing in dry ingredients

18. Pour the mango cake batter into the prepared loaf pan.

eggless mango cake batter in loaf pan

19. Shake the pan to even the batter from the sides and use the spatula to even the batter from the top.

smoothing batter with spatula

Bake 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 the top starts to get browned, then cover it with foil or butter paper and continue to bake the mango cake until it is fully cooked.

Depending on the temperature conditions in your oven, it may 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.

baked mango cake in loaf tin

21. When the cake cools enough to handle, remove from the pan and allow it to cool completely 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. I have included instructions for making mango mousse icing below.

eggless mango cake recipe

Prepare Mango Mousse Frosting (Optional)

1. Take ½ cup whipping cream (or 25% to 35% low fat cream) in a mixing bowl along with 2 to 3 tablespoons of honey or icing sugar or confectioner’s sugar.

Begin to whip the cream on a high speed. I have used honey.

cream for mango mousse frosting

2. Whip till soft peaks form.

cream at soft peaks

3. Then add ⅓ cup mango puree.

adding mango  to cream for making mousse frosting

4. Blend on the lowest speed until everything is mixed well. Keep completed mango mousse in the fridge till the cake cools down entirely before frosting it.

This mousse frosting is so good, you may end up eating it as soon as it gets made. We finished more than half of this mango mousse before icing the cake, so I could not sandwich the cake with mango mousse and had to settle for just a top layer of frosting.

frosting for eggless mango cake recipe

5. When the cake cools down completely, carefully slice into equal horizontal halves.

Brush some sugar syrup (1 teaspoon sugar dissolved in 3 to 4 teaspoons water) on the halved cake. Spread the mango mousse over the syrup, then cover with the other half.

Brush some sugar syrup on the top of the cake. Spread the top and sides with the remaining mango mousse frosting.

NOTE: 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 all over the cake. You can also decorate with chopped mango rosettes or slices, or even with chocolate shavings or nuts.

frosting loaf cake with mango mousse

6. Even the mousse frosting from the top using a spatula. 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.

iced eggless mango cake recipe

5. Once the frosting is set, slice and serve as a dessert or with tea, coffee or milk.

eggless mango cake with mango mousse icing on a rectangular serving platter

FAQs

Can I make this cake vegan?

Sure! Simply swap the butter for a vegan substitute or a neutral flavored oil and use a plant based sweetened condensed milk. I have not tried making the mousse vegan, but ostensibly it should work with coconut cream.

How can I make the cake taste more like mango?

Using just mango purée results in a very subtly flavored cake; for a more pronounced flavor, use ½ teaspoon of mango essence.

Why did my cake sink in the middle?

Uh-oh. Sounds like several things could’ve happened:
1. Make sure the batter is mixed evenly.
2. Don’t over mix the batter.
3. Don’t open the oven door until the cake is at least 75% baked.
4. Make sure the cake is baked until a toothpick comes out clean.

Can I use Amul mithai mate in place of sweetened condensed milk?

Yes! of course you can.

How long will the mango cake last in the fridge?

Frosted mango cake will last for 4 to 5 days in the fridge.

More Popular Cakes To Try!

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eggless mango cake recipe

Mango Cake Recipe (Eggless + Whole Wheat)

This delightfully easy and tasty egg-free Mango Cake with Mango Mousse Frosting is a perfect dessert to make while mangoes are in season. Made with whole wheat flour, fresh mangoes, butter and condensed milk, this moist loaf cake is a delish, simple cake to make.
4.90 from 58 votes
Prep Time 15 minutes
Cook Time 50 minutes
Total Time 1 hour 5 minutes
Cuisine World
Course Desserts
Diet Vegetarian
Difficulty Level Moderate
Servings 10 Mango Cake Slices
Units

Ingredients

Ingredients For Mango Cake

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

For Mango Mousse Icing

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

Instructions
 

Preparation

  • Sieve the whole wheat flour, baking powder and baking soda in a bowl or plate. Keep the sifted 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.
  • Also add 3 to 4 tablespoons sugar. The addition of sugar depends on the sweetness of the mangoes.
    The mangoes I used very very sweet, so I added 3 tablespoons of sugar. If the mangoes are not sweet enough, you can add 1 or 2 tablespoons more sugar.
  • Blend to a smooth and fine 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 the unsalted butter in a pan.
  • Keep the pan on a stovetop 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 on the kitchen countertop once the butter has melted. Add the sweetened condensed milk. Condensed milk added is about ½ a tin or can of condensed milk measuring 400 grams or 14 ounces.
  • Begin to stir very well with a wired or balloon whisk.
  • Whisk very well to make a smooth even mixture.
  • Now add the mango puree and vanilla extract.
  • Stir again very well to get a smooth even mixture. Add the sifted 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 roti or naan dough.
    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 (optional step)

  • Take the whipping cream or 25% to 35% low fat cream in a mixing bowl along with honey or icing sugar or confectioner's sugar. Begin to whip the cream on a high speed.
  • Whip till soft peaks.
  • Then add ⅓ 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 teaspoon sugar dissolved in 3 to 4 teaspoons 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. The leftover cake keeps well in the fridge for 4 to 5 days.

Video

Notes

  • 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.
  • The recipe cannot be doubled as it is. Some experimentation is needed on your side to double it.
  • You can also add ½ teaspoon cardamom powder or ¼ teaspoon cinnamon powder or ½ teaspoon mango essence or extract instead of vanilla extract.
  • The color of the cake will vary depending on the quality and color of mangoes.

Nutrition Info (Approximate Values)

Nutrition Facts
Mango Cake Recipe (Eggless + Whole Wheat)
Amount Per Serving
Calories 306 Calories from Fat 135
% Daily Value*
Fat 15g23%
Saturated Fat 9g56%
Trans Fat 1g
Polyunsaturated Fat 1g
Monounsaturated Fat 4g
Cholesterol 46mg15%
Sodium 91mg4%
Potassium 290mg8%
Carbohydrates 41g14%
Fiber 3g13%
Sugar 26g29%
Protein 5g10%
Vitamin A 1028IU21%
Vitamin B1 (Thiamine) 1mg67%
Vitamin B2 (Riboflavin) 1mg59%
Vitamin B3 (Niacin) 1mg5%
Vitamin B6 1mg50%
Vitamin B12 1µg17%
Vitamin C 19mg23%
Vitamin D 1µg7%
Vitamin E 1mg7%
Vitamin K 4µg4%
Calcium 105mg11%
Vitamin B9 (Folate) 33µg8%
Iron 1mg6%
Magnesium 37mg9%
Phosphorus 167mg17%
Zinc 1mg7%
* Percent Daily Values are based on a 2000 calorie diet.

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This Mango Cake recipe from the archives, originally published in May 2015 has been updated and republished on January 2023.

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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.

  4. Hello
    Your receipe is always nice. I follow your channel on fb also. And also use mobile app. I have a question-
    What should use in place of condensed milk in any cake recipe. Plz if possible what is the portion of this thing as compare to condensed milk

    Because condensed milk is not always available at home.
    Plz how can make condensed milk with milk powder. So we can easily make condensed milk at a time.
    Thank you

    1. thanks swati. any condensed milk substitute depends upon the cake recipe. in this mango cake recipe evaporated milk or khoya or mawa can be used. but this substitute cannot work for other recipes.

      condensed milk is made from milk. a reader had shared her recipe with me. in 1 litre whole milk, add 350 grams sugar and 1 pinch baking soda. Take a heavy saucepan or kadai or a thick bottomed non-stick pan. mix all ingredients & cook on medium-high flame for 35 minutes with nonstop stirring. this homemade condensed milk can be stored for 4 to 5 months in the refrigerator.

    1. you can use evaporated milk which is available if you live outside india. in this case sugar needs to be added. another option is to use mawa or khoya with some milk. here to sugar will be required. grate the mawa or khoya before adding.

  5. HI Dassana, i tried this recipe today and it came out really well so hats off to you and many many thanks !!!!5 stars

  6. 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??4 stars

    1. 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.

  7. 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.

    Vidhya5 stars

    1. 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.

  8. 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…:)4 stars

    1. 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.

  9. 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.5 stars

    1. 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.

  10. 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.5 stars

    1. 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.

  11. 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.

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

  12. The cake and mousse frosting turned out excellent, my family loved it.
    Few things to keep in mind – I baked on lower rack of oven and cake was done in 25-30 min, so keep watching. Make sure the cake sets nicely after frosting, so give it enough time in the refrigerator.
    Thank you very much Dassana!!5 stars

    1. thanks sonal for the positive feedback and for sharing your suggestions. you are welcome always.

    1. chapati atta – one used to make chapatis. the one i used was chakki ground.

  13. Thank you so much for this great recipe. I made it and it is really great. i also shared the photo in my instagram page (lily_simone7) and shared your link too.5 stars

    1. thank you lily now we know where we are getting traffic from? and you are welcome.

        1. no reader yet has mentioned that they have tried mango cake with eggs.

  14. It came out very welll …. thanks a lot for the detailed step …I made cake for the first time and was not sure on how it would be … but all ur measurements were very precise and helped a lot5 stars

  15. hello,

    i tried the recipe , as u told the consistency of the batter differs with flour and mango so mine was a lil thin than urs . it baked well as in the pic only but once cooled down it dropped in the centre and wen i cut the centre was lil not done .
    all measurements were done properly

    what do u think would have gone wrong .

    thanks & regards
    sushma gowda

    1. cake sinking could be due to many reasons. it can be uneven mixing or too much mixing or uneven temperatures in the oven. since you mention the batter is thin, it should bake well. usually uneven temperatures happen when the oven door is opened many times. the air outside which is cool, rushes into the oven, causing the temperature inside to fall down, which affects the baking of the cake. usually only after the cake is 3/4th baked, then the oven door should be opened. i also hope you used the right size of pan. i hope these suggestions help.

  16. Hi Dassana Amit,

    Thank you!! if I have to simply put it, you recipe’s are amazing and you have a huge fan following in my family now!! I have tried your Banana Walnut cake, Chocolate Cake and Mango Cake, with your measurement of Ingredients, they tasted really good and came out really fluffy and nice!!

    My only concern is with the Mango cake, even if the smell of Mango is present when I bake, but when it cools down I can hardly taste Mango, Is there something i am missing out? To bake this cake i used 1 big Mallika (local variant, which was very sweet and had a good smell) along with Alphonso measuring 1 Cup(250 Ml) together.

    1. thanks rajashree. the aroma of mango will be there. but the taste of mango will be not like fresh ripe mangoes. the taste will be mild, as there are other ingredients too. in mango breads and cake, the aroma is felt, but the taste is not mango dominant, unlike a mango ice cream, mousse or custard. hope this helps.

  17. Can I use Hershey chocolate syrup in this recipe for easy chocolate cake

    1. i am not sure how the recipe will turn out with hersheys chocolate syrup.

  18. Hi there!
    I also tried baking this cake and just like Debrupa Roy, the cake fell flat after a few minutes.
    Another thing, it tasted ever so slightly bitter in the end. I wonder why that would happen.
    I would love to share a picture of it but cannot here 🙂
    Thanks for the recipe. it was wonderful.

    1. i think bitter is due to the butter. if the butter is not fresh or on the verge of getting spoiled, it does start having bitter notes. otherwise i do not see any other reason for the cake to be bitter. cake falling flat could be due to uneven temperatures in the oven or the cake not getting baked well. usually uneven temperatures happen when the oven door is opened many times. the air outside which is cool, rushes into the oven, causing the temperature inside to fall down, which affects the baking of the cake. usually only after the cake is 3/4th baked, then the oven door should be opened. i also hope you used the right size of pan.

  19. I baked mango cake and it looks beautiful and perfectly done from outside. But from inside it was soggy in some places. I baked it for 40mins and insert knife which came out clean. After baking the cake was puffed up. But after sometimes it falls down 1/4 inch. What can i do?

    1. its fallen do as its not baked completely. bake again for some more minutes. temperature time varies with oven make, size and model, so the a standard time cannot be there for a particular recipe. do cover the top with an aluminium foil, so that the top does not get too much browned.

  20. Thanks for the recipe…looks Yum…just a doubt… if the same cake is done in a pressure cooker,how long should it be in the cooker without whistle

    1. welcome namita. it depends upon the consistency of the batter and the size and make of pressure cooker. so difficult to say. no two cake recipes will take the same time.

        1. hmmm. you will need to give a try. i think it should work. just beat the eggs very well till lighty and fluffy. two eggs will be fine.

  21. Hi, I am a beginner in baking.. I have barely baked a cookie twice and a cake once.. This was the second cake I tried.. I followed the recipe more or less, I just used milk instead of condensed milk and kept it in the oven for over 60 mins but the cake wasn’t cooked at the center.. It turned out to be my first baking disaster after all the successful experiments in the past.. Not sure why..

    1. for any cake recipe, its always better to follow the recipe. any ingredient change or proportion change can bring not so good results. with milk, the batter will become very thin. its difficult to make cakes with thin batter. since condensed milk is very thick as compared to milk and in this recipe both mango pulp and condensed milk work as egg substitutes. with milk the proportions of the ingredients will change. try to bake for some more minutes and see if it helps. cover the top with aluminium foil, so that the top does not get too crusty or browned due to prolonged baking.

  22. Hi
    I baked this cake as per your recipe and everybody just loved it.
    Please keep posting such yummy recipes so we can try more

    1. just double up the ingredient proportion from the recipe card hope this help’s you.

    1. hema raspuri mangoes will give a different flavor and texture but you could try using. hope this help’s you.

    1. add some more mango juice or water and fold. the batter has to be folded and not mixed. check youtube on how batter is folded.

  23. Hi,
    Mango cake recipe is very tasty and my 1 yr old loves it. Question about the mango mousse, how long can it be kept in the refrigerator? I would like to serve the mousse on the side. If i do pur it on the cake though, about how long until it sets? Thank you!5 stars

    1. thanks kristin. the mousse stays well for about a 4 to 5 days in the fridge. the mousse will set in about 4 to 5 hours. you can also keep the cake overnight in the fridge for the mousse to set.

  24. Dear Dassana,

    This looks delicious. But it’s not mango season … I have some bottled Mapro Mango crush. Could you pls advise if it can replace the fresh mangoes. Could u pls suggest in what quantity the crush can be added.

    Thanks

    1. hi shubhi, i don’t think mango crush will substitute mango crush. for the recipe, thick mango puree is required.

  25. Forget going to the local patisserie. Not only did my house smell like a mango den of sin, the cake tasted better than any similar ones I’ve bought….ever (including from luxury hotels). It’s moist texture was a highlight. I didn’t bother with the icing, it tasted just great without it and it also meant I didn’t need to run a marathon to burn off the extra calories. The only down side is that with people visiting the house it disappeared faster than a columbian rebel in the jungle.5 stars

  26. I hav a micro convection of 160°,180°, etc. So can i preheat and bake at 160°c. If so den for how many minutes sud i bake?5 stars

    1. yes you can bake at 160 degrees celsius. timing i cannot say. could be 10 or 15 minutes more. this is a guess. just keep a check. thats it.

  27. Hi Dasanna,
    I have tried all of your cake recepies and all of them turned out really well. My mango cake and other cakes have been an instant hit and i became a baker for every occasion in my Family. Kindly post more cakes , so that we can also bake more cakes.5 stars

    1. thanks tusha for sharing positive feedback on cake recipes. i will try to add more recipes.

  28. Hi Dassana,
    I went ahead and made this mango cake with milk instead of condensed milk.I added cashew paste in milk.But I messed with the baking time and inside of the cake came a bit undone.But still it was very tasty.Thank you.I have one request.Could you please do a post on the basics of baking for beginners?Like baking in another pan instead of the one in recipe and calculating baking time and various substitutions.Also sugarless baking.Thank you.Keep up the good work.Love your blog to the core.

    1. thanks. i plan to add such a post. will definitely add in some time. sugarless baking has been requested by a few readers. but i have only tried baking with dates as a sugar substitute and not with any other syrup or sweetener like stevia etc. but will add one or two posts on sugarless baking.

  29. Hii Dassana,
    Hope you are doing good…
    Today I just wanted to know that when any cake or cookie recipe demands for unsalted butter… does it mean the white butter that is easily available in indian market or something else…
    Please help me on this…
    Regards

  30. Hi,
    I it seems to be quiet tempting and rich, and you a good teacher.
    Thanks . 🙂5 stars

  31. Thanks a ton for this recipe. Today I baked this cake for my friend’s birthday. It came out nicely. I had a record to fail any foolproof recipe for baking. so I was little apprehensive while making this one, but I followed your instructions blindly and Hola!!! the cake was too good. Everybody loved it.Now i will try another cake recipes also. thank you5 stars

    1. welcome dipali. good that finally you broke the myth and of course you can bake a good cake 🙂 do try other cakes as well as muffins recipes too.

  32. Hi,
    I was looking for an eggless mango cake and came across your wonderful site.Loved this recipe.Going to try it.One doubt.Can I use whole fat milk instead of condensed milk?Also I have a 9 inch dark square pan.Whenever I bake in that it comes brown at the bottom and top looks undone.Can you please help me with this issue?Thanks.

    1. thanks. i am not sure how the cake will turn out with whole fat milk. so cannot say. if you heat the top heating element, the cake will get browned from the top.

  33. Tried this today after 2 baking disasters, attempting to make eggless sponge cake.
    Came out just perfect. My 13 month old loved it 🙂
    This was really easy for a beginner like me.
    Thanks a lot for the perfect recipe. Those pictures did help a lot in knowing what went wrong in my previous attempts.5 stars

    1. thanks a lot chaitra. baking disasters do happen. but i am glad you still continued to bake even after the disasters. the more you bake, the more you will be better at it.

  34. Hi,
    Just tried out the mango cake recipe. It turned out perfect.
    I love ur recipes.
    It’s easy and healthy.
    I check this website everyday for new recipes.
    Keep it coming.
    Thanks for sharing.
    Love sonam.5 stars

  35. Hii.. i have one doubt that you gave the recipes wchich are made oven but i want to cook the cake in pressure cooker or in microwave…
    Please suggest me that how much time the cooker will to bake the cake…

    1. hi hemani, i cannot tell the exact time as the time will vary depending on the pressure cooker size and the quality of pan used. but i think it should take 30 to 45 minutes.

      1. It takes almost 2hours for a cake to be made perfectly in pressure cooker.
        I make cakes in pressure cooker only and it takes almost 2hours on a low flame and the cooker us to be covered by a fitted size plate instead of its cap. Al you got to do is check after 90mins of baking. U need to put a knife in cake and then pull it out..touch the knife..if the knife has something sticky then give it some more time..but if the knife is clean..then its all cooked.

        1. And one more thing place a small plate in pressure cooker and then put the loaf pan above it.

        2. thanks for the tips and suggestions ritz. it will help the readers. the cake time will vary depending on the batter quantity, the intensity of heat and the quality/thickness of pressure cooker. i have made cakes and it has taken me 35 minutes to a half an hour, depending on the batter consistency and volume. if the batter is thin, it takes more time. if the batter is thick, it takes less time.

    2. On my 800W microwave, it takes 16-20 minutes on medium. I made a smaller cake though. Used half of each recommended amounts. For microwave also better to use self rising flour.4 stars

  36. Hi – are you able to freeze this cake once cooked? I’d like to make in advance but wasn’t sure if it would work…TIA

    1. i think you can freeze the cake, but just let it come to room temperature before serving.

  37. Eggless mango cake. I hav done exactly given in this receipe. Result is superb. That too this is my first attempt. Cake is so yummy n tasty.
    Within in 10min cake is finished by my kids.5 stars

  38. i have one doubt…is there any difference in temperature setting and baking temperature while we are using the black baking tray or an aluminium tray?i have black baking tray,,,and we can line this tray with aluminium foil na ?plz clear my doubts…

    1. there is some difference. aluminum pans are lighter and reflect heat whereas black pans absorb heat. so baking tends to be quick and faster in a black or dark colored pan. just reduce the temperature and time a bit. i would not suggest to use an aluminum foil as then the cake surface won’t have a smooth finish.

  39. Very nice recipe and great looking cake! Just one question.. if I add eggs then do I need to make any changes in the recipe? Thanks in advance..5 stars

    1. thanks. if you add eggs, then the recipe will change. condensed milk is added as an egg substitute in the recipe. so you will have to skip adding it. i can suggest the changes, but i am not sure how the recipe will turn out. beat 3 eggs very well with an electric beater. then let the melted butter cool down completely and then add the beaten eggs. whisk again very well and then follow the remaining steps in the recipe, from step 13 onwards.

  40. thank you so much for your kind reply…i will try my next baking at 170 degree celsius for preheating and baking as well with both heating elements and hope it will work…

  41. thank you for your reply..could you plz tell me at which heating mode otg should be preheated and the preheating time also for making cookies…and at which preheating mode cookies should be baked…my otg’s manual refer to use lower heating mode to bake anything ,i preheated at this mode for ten minutes..and also baked cookies for 15 minutes but it got burnt from down and baked upside not at all…so i just want to ask is preheated also done at lower heating mode and can we preheat and bake on both heating modes….does liters capacity matter in temperature and time setting as i bought 28 liters otg..plz reply to this…

    1. hi shuchi, preheating tempearture varies from recipe to recipe. generally cookies and cakes are baked at a temperature of 180 to 200 degrees celsius. and usually the preheating temperature and baking temperature is same for most cake and cookie recipes. when you keep cookies or cakes for baking keep on the second or third rack. if you keep on the lowest rack then the cookies get burnt from bottom if you have kept the bottom heating element on.

      generally i keep both the top and bottom heating elements on for baking anything. this helps in even baking. cakes, cookies i keep on the center rack as i have a three rack oven. liters capacity matters in temperature and the time will vary. so bake often in your oven and you will get an idea on how much time cakes or cookies take to bake in your oven. preheating can be done at lower temperature also. but i usually keep the same temperature for both preheating as well as baking.

  42. could you please help me regarding how to use otg in detail …i am new in it ..n recently purchased skyline otg but couldnt able to
    operating it well…plz help me…..and my otg has four racks so which one would be considered the middle rack…….

    1. hi shuchi, i would suggest you to contact your oven company to help you with operating your OTG. you can use both the second and third rack for baking.

  43. Hi Dasanna… I love ur website… I have tried so many recipes and they have come out really very well… I really want to bake this recipe for my about to be a year old son as he loves mangoes.. But I do not have oven. Can I do it in pressure cooker minus the water and gasket? Please advice

    Thanks,
    Shilpa

    1. thanks shilpa. you can bake the cake in the pressure cooker without the water and gasket.

  44. hello mam
    here i want to know which type of cake pan should i purchased?variety of pans are available in the mkt. plzz suggest me.black nonstick wale ya silver metal wale…sorry mujhe nahi pata names bhi……………4 stars

    1. the long lasting ones are the aluminium based pans. they conduct heat well and help in regular baking.

  45. Hi I just simply loved it receipes.I m regular Follower of ur blog.whenever I think of making ny dish I just prefer to read ur blog. Ur dishes r so simple to adapt. I hv recently tried ur mango cake nd it simply came out so perfectly. ……..5 stars

  46. Ur receipes are really great.I follow ur blog from a very long time, but now I get a chance to write something to u.I made ur mango cake and u won’t believe that everybody thought that I hv bought this cake from the market.I get so much of appreciation but my thanx is for u that u gives so many of special dishes with less effort.that is commendable. ….5 stars

    1. thanks vatsala for sharing your experience. replying to your comment again 🙂

  47. hi.. my cake was not baked jus from centre bottom portion.. may i know y? i baked for 35 mins.. n took it out coz d top was turning dark brown…4 stars

    1. the cake has not baked well. try baking for some more minutes. cover the top with a foil so that it does not bake more. it happens with the temperatures in the oven and also depends on which rack you placed the cake.

  48. Hi Dassana,
    I love just your website, everyday night I decide what I have to make check your website for recipes make it accordingly. I have cooked a lot of stuff as per your recipes and they all have turned out great. I tried Mooli parathas, Palak soup, masala appam, oats upma and many more.. I love the way you explain details in recipes and suggest substitute ingredients. I love your website more for the step by step process and beautiful photography. Your photography looks tempting and worth trying.. 🙂 Recently I tried Mango cake and it came out really well, it was just perfect. Just I want to know if I can use olive oil instead of butter. Also can you please add more of salad reciepes to the website.. Thank you.. 🙂

    1. welcome ketaki. glad to know this. thanks for sharing positive review on recipes and photography. i will add more salad recipes slowly. yes you can use olive oil instead of butter.

  49. Hi !

    Thank you for posting this excellent recipe ! I baked it at 180 degrees in convection mode and it was done in just under 20 min ! The whole process from cutting and pureeing to the mangoes to baking the cake, took me 50 min 🙂 And thank you so much for giving the substitution ingredients. I had no butter so was glad to find the measurement for oil. I got dashari mangoes which were super sweet so added no sugar, just added a little extra condensed milk and maintained a ribbon like consistency for the batter. Had no idea that atta based cakes could taste so great. It is a little less moist then all-purpose flour based cake but its got a delicious, mildly sweet mango flavour and is super soft. Plus its healthy so it rocks ! Guilt free indulgence 🙂 Thanks again !5 stars

    1. welcome pooja. glad to know this. thanks for sharing your experience of baking the cake and your positive review.

  50. Hi- I have been reading your blogs for sometime though I bake but I have only tried eggless only once. Just wanted to know if the baking soda is the same one which we get in India the soda which we get or it is different.

    The eggless cake I made first came up properly and was baked perfectly but after cooling it just became flat. Not sure what was the issue. I had used baking powder and also the common edible soda.

    Thanks so much for sharing such great recipes.

    1. welcome smita. baking soda is same. if you open the oven door many times, then the cake can become flat after baking.

    1. ruby, i don’t think so. but you can make in convection mode of microwave.

  51. Hey dasana, thanks for all ur wonderful recipes, they r so easy and well explained that they really inspire me to cook. Everyone at my home loves it 🙂
    But i dnt know what happens with cake 🙁
    Actually, i checked after the given time and the toothpick came out well, so i stopped baking but while cutting the cake i realized that though the cake was quite fluffy on the top but it wasnt still cooked well in the lower layers, was it just because of the timing or could it b for some other reason ??

    1. thanks rakhi. usually the cake gets done from the top but the insides remain uncooked. so always always check with a skewer or toothpick before removing the cake from baking. the toothpick has to be inserted till the base of the cake. a browned cake on top is not an indication that the insides have been baked. also depending on the oven size and the rack on which the cake has been kept or the oven temperature the cake can get browned quickly from the top.

  52. Hi, I can see that you have suggested 1/2 tsp cardamom powder or 1/4 tsp cinnamon powder as substitute for 1 tsp vanilla extract. Is it applicable for only this recipe or can be used for other cakes as well? In line with your philosophy of healthy bakes, I would like to replace vanilla essence by something natural and healthy.

    1. neera, in that case use either of 1/2 tsp cardamom powder or 1/4 tsp cinnamon powder. it is applicable to most recipes where eggs are not added to cakes.

  53. Hi Inpiration,
    Dassana you read it right, your eggless cakes recipes inspired me to start baking. Last week I came across your blog and thought of baking this cake. I had this quite sophisticated Microwave with Convention/ Grill and other combination modes which I just used for de-freezing for ages.

    I ordered loads of baking needs online and over weekend after I received my orders I ventured into baking.

    I cooked fairly a decent cake which my husband sort of liked, neverthless this was a great start for me I shall bake more and more now onwards. Keep up your good job and post more and more recipes.

    Thank you
    Sandhya5 stars

    1. glad and touched to read your comment, sandhya. also pleased to know that the baking recipes are helping you. baking is very good and you will be pleased as well as amazed as to the kind of stuff you can make at home. there are many varieties of breads, cakes and cookies as well as dessert you can make at home. do bake often. it will give you practice in baking and slowly you will get confidence. there will be unsuccessful stories too, but with each mistake you will learn. i have had many baking disasters that now i have loss count of them. baking is therapeutic too and de stresses one. you can also invest in some short term patisserie course or in a few books.

  54. Hi Dassana,
    I am big fan of your blog for your easy as well as healthy recipes and the way you write your recipes with every minute details. i wanted to know that can I bake this in cupcake form using the same recipe?

  55. Hi,
    I always tried to make many of ur blog’s recipe and all were awesome… I was trying this recipe yesterday and it was perfect… I did a twist that before baking I add a tsp of fresh lemon juice and the cake was very spongy… Thnq u so much for your lovely recipes 🙂5 stars

  56. Heyee dassana
    hope ur day is going great; can this whole recipe be use in making ur Apple sauce eggless cake; I mean I stead of mango puree replacing it with Apple sauce…..
    one more where else I can tag u mine prepared dish other than FB… is u on instagram?5 stars

    1. day is going good summi. mango puree does not work like apple sauce. so you will have to add apples sauce also in the cake. just a few tweaks in the orginal apple sauce cake to make mango cake – 1 cup mango puree and 3/4 cup apple sauce. do add some more water if the batter becomes thick.

  57. Hi dassana
    again this recipe looks g8 to me, give it a try tommarow, need one help that how much evaporated milk powder I should add instead of condensed milk?

    1. chhavi, you can use evaporated milk and not evaporated milk powder. with milk powder the whole recipe will change.

  58. Hi dassana,
    Can i use mango crush instead of fresh mango pulp? If yes, then what should be the measure of mango crush and sugar.

  59. Can u please give the method of preparation by using pressure cooker…u have mentioned only about microwave…!!

    1. first add 1 cup salt or sand (if you can get sand) ina 5 litre pressure cooker. heat the pressure cooker. let it become hot. then keep a stand or rack inside the cooker. place the cake pan with the batter inside the cooker on the rack or stand. remove the gasket (rubber) and the vent weight (whistle) from the cooker lid and cover it tightly around cooker. on a low to medium flame bake the cake in the cooker. time will vary. so you can keep a check. i think it should take 40 to 50 minutes. don’t throw away the salt. you can keep it and use it again for future baking in the cooker. also if using pressure cooker for baking, keep a separate one. avoid cooking rice or dal in it. as the metal looses it strength due to dry heat.

  60. Hi, i have been following your blog for quite sometime… ever since i found a passion for cooking.. all your recipes are very simple and a huge hit.. the best thing being all the ingredients are readily available without running around much..
    i recently bought an oven and baked my first cake, by blindly following your recipe.. eggless banana cake.. it was my first cake everybody at home were excited for the outcome..
    it was perfect!!! and the house smelled heavenly.. through out the night!!!! now i am in love with baking…
    thanks for the wonderful recipe, next i have is to try the mango cake and leave a feedback once done..
    couple of things, which could have been better with my cake were:
    1) i could taste a litlle bitterness in the cake everytime i have a first bite of every piece, would you know why?
    2) the cake was crisp on the outer layer, however the inside layer was a bit sticky.. should i have baked for more time??
    3) does any wheat flour brand would do or should i go for a specific brand itself??
    P.S: i could not find comments section in banana cake recipe, so had to post here 😛

    Cheers…

    1. thank you roopa. if the first time one bakes a cake and it turns out well, it is a success and leads one further into the baking arena. you will learn a lot as you continue to bake.

      1. bitterness could be due to wheat flour. which brand you used? i use organic atta and never had any issues. some nutty flavor of whole wheat is felt, but no bitterness.
      2. sticky can be two things – one the cake has not baked well from inside or the batter had gluten development. try folding or mixing the batter lightly keeping the volume of the batter intact. if the cake was uncooked, then cover the top with a foil or butter paper and continue to bake.
      3. you will try with various brands first and see which suits best in baking. i use 24 letter mantra chakki ground atta for baking. we also use it for making chapatis.

      1. Hi, your recipes are awsome n so fond of your blog…. dear, my hubby doesn’t prefer condensed milk in the cake please guide me the substitute especially in the mango cake… waiting for your response…

        1. hi dolly, you can use evaporated milk instead of condensed milk. you may need to add some milk if the batter becomes too thick.

  61. Hi dassana
    All your recipes r just awesome
    I have tried a lot of them n it has come out nicely
    One doubt abt this recipe.. Can u just tell me hw much grams of maida we shud take for this recipe if we r going to make it with maida
    N can we take 200gms of nestle milkmaid instead of 200gms of amul mithai mate
    Thanx

    1. thanks gayatri. take 187.5 grams (round to 185 or 190 grams) of maida. yes 200 grams of nestle milkmaid will be fine.

  62. Just awesome … I have read almost all the recipes of yours …a big fan of urs5 stars

  63. Hi,ur recipes are simply superb.I have tried most of ur recipes and turned out really very well.pls suggest how to make eggless mango cake without using microwave oven

    1. thanks ashwini. you can make the cake in an OTG or in a pressure cooker. please read my comment to chandana on how to make the cake in the pressure cooker. for OTG the directions are mentioned in the recipe.

    1. in pressure cooker, whistles are not counted. cake is baked without the whistle on the lid. check my reply to chandana.