Mango Cake Recipe

Mango cake recipe. An easy to make delicious, healthier and simple egg free vegan cake with mangoes & whole wheat flour. You do not even butter or condensed milk for this cake.

This oil based vegan mango cake is incredibly moist, soft and retains softness even on refrigerating. This is a simple coffee cake without any icing with whipped cream or butter cream. I have however mentioned how to add icing to this cake in notes.

Do try out this simple cake with ripe mangoes and enjoy. For more cake recipes please check carrot cake, vegan banana bread, honey cake, egg free butter cake recipes.

During summer when fresh mangoes are in season I try to make some of our favorite treats with mangoes. Aam ras, milkshake, lassi, squash and this is amazing cake with mangoes are few of our favorites.

Coming to cakes, we are not very big fans of iced cakes or heavy pastry cakes. Simple coffee cakes with clean crisp flavors are our choice. In this cake, I have kept the sugar and flavorings to the minimum to let the mangoes shine.

This is a super simple cake where you can do all the mixing in one bowl, it gets ready in 60 minutes from scratch and absolutely beginner friendly. Let’s get started!

About This Recipe

This is a simple and easy to make cake with fresh mango puree, whole wheat flour, oil and sugar. You can make this cake with any variety of fresh mango and it tastes just amazing.

This is not only an eggless mango cake recipe but also vegan. It means you do not need any milk or butter or condensed milk for this recipe.

Oil and fruit puree are the only wet ingredients used here and they lend amazing softness and keeps the moist. This is a super light cake as we are not using any butter or condensed milk.

I have used whole wheat flour for this cake which makes the cake slightly denser compared to plain flour cakes. If you like you can easily use plain flour instead of what flour. I have used regular atta used for making rotis here.

Next use ripe sweet mangoes that are less fibrous for this recipe. If fresh mangoes are not available you can easily used tinned mango puree or pulp. Just make sure it is unsweetened.

I have used ripe sweet alphonso mangoes in this recipe too. Any ripe mangoes would work but the color of the cake will vary.

Though made without eggs or yogurt, the texture of this mango cake is just like sponge cake, so soft, spongy and oh so good.

We like to have this as snack with coffee, thick hearty slices but if you like to add frosting to the cake you can easily do so. Whipped cream frosting, cream cheese frosting, ganache, butter cream everything will taste good in this cake. I have given a brief method for doing the same after the detailed recipe. You can even frost the cake with mango mousse.

Do try out this simple egg free mango cake and enjoy . It is

delicious

easy to make

only made with 8 ingredients

vegan

made with wheat flour

soft, full of mango flavor.

How To Make Mango Cake Recipe

Peel and scoop out the flesh or chop the mangoes, discarding the stone.

Blend the chopped mangoes into a smooth pulp without adding water. You will need 1.5 cup mango puree.

Take the mango pulp to a large mixing bowl. Add 1/3 cup olive oil, vanilla extract.

4. Add 2/3 cup sugar (I used castor sugar), scraped vanilla pith or vanilla essence or cardamom powder and mix well. You can also use powdered sugar if fine sugar is unavailable.

mix well to combine the wet ingredients well. You can use a electric beater and beat at high speed for 2 minutes.

5. Place a sieve over the bowl. and add dry ingredients- 1.5 cups all purpose flour or wheat flour, 2 teaspoons baking powder, 1 teaspoon baking soda and 1/2 teaspoon salt. Sift the dry ingredients over wet ingredients.

6. Fold the dry ingredients into wet ingredients and form a smooth thick batter.

7. Grease and dust a 8 or 9 inch cake tin well. You can also line the cake pans with parchment paper. Pour the cake batter into the tin and spread gently. Tap once or twice to let out the air bubbles.

8. Bake in the preheated oven at 180 C or 350 degrees F for 35-40 minutes or until the tester comes out clean.

9. Place the cake in a wire rack to cool completely to room temperature before slicing. Serve mango cake warm with coffee.

Mango Cake In Pressure Cooker

To make this cake in pressure cooker heat a pressure cooker base with a cup of rock salt. Heat in low flame for 15 minutes. In the meanwhile prepare the batter as mentioned in the recipe. Pour the batter in the greased cake tin.

Place a small stand or plate in hot pressure cooker and place the cake tin. Close the cooker without gasket and valve. Cook in low flame for 35-45 minutes. Once a tester comes out clean, let cool and slice.

Frosting Ideas For Mango Cake

While this cake tastes wonderful on its own you can easily add your preferred frosting. Since it is an oil based cake that stays moist even after refrigerating you can go for whipping cream or mousse frosting.

Butter based caked turn very hard on refrigerating and whipped cream or mousse frosting is not very suitable for them.

Please refer this mango whipped cream recipe or mango mousse recipe to prepare the frosting.

You can either spread the frosting on the cake top as thin layer or slice the cake into 2-3 and alternate frosting between cake layers and make a layer cake. Use a round regular cake pans of you are planning to frost the cake.

Tips To Make Mango Cake

Use ripe sweet mangoes like alphonso mangoes that are less fibrous to make the cake. You can also use tinned pulp or puree. Make sure it is unsweetened.

The recipe makes a large 9 inch cake, you can make 2 small cakes by using small 4 or 5 inch cake pans.

You can double the recipe easily.

Are you making this recipe? I would love to see a snap of your creation too. Do snap a pic and share on Instagram with hashtag #cookclickndevou and please give a star rating ★ in the recipe card above. Follow us on Pinterest , Instagram, Facebook   for more recipes and ideas.

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