Eggless Mango Cake

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Eggless Mango Cake

Eggless Mango Cake is a super delicious soft, spongy, moist cake loaded with tropical mango flavour in each bite.

I love love love Mangoes! During the season, I eat them every single day and use them extensively in cooking too. If you are craving a simple delicious cake this summer, Mango Cake is worth a try! It is quick and easy to whip up and also refreshing.

I prefer to use readymade mango pulp/puree in this cake for a real punch of mango flavour and also because it is slightly sweet and sour which gives a balance of flavours. You can also use fresh or frozen mangoes blended to make a puree.

Other mango recipes you might are Mango Lassi, Mango Delight, Eggless Mango Custard, Mango Salsa, Mango Shrikhand, Mango Lolly/Paleta, Petha Mango Sandesh, Mango Panna Cotta, Mango Shake, Mango Chaat, Mango Rabri and Mango Ice Cream.

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Ingredients

250 grams plain flour
1 teaspoon baking powder
½ teaspoon baking soda
1 teaspoon cardamom powder
¼ teaspoon salt
175 grams castor sugar
175 grams mango pulp
½ cup whole milk
2 teaspoons lemon juice
½ cup oil

Directions

Step-1

In a bowl, add the sifted flour, baking powder, baking soda, cardamom powder and salt.

Step-2

Next add castor sugar, mango pulp, lemon juice, oil and milk and whisk everything together for 2-3 minutes to form a smooth batter. The batter should be of a flowing consistency.

Step-3

Preheat the oven to 180C/fan160C/gas 4.

Grease the cake pan lightly using butter or spray it with non-stick cooking spray.

Pour the batter in the cake pan and smooth the top by gently tapping the tin. Bake the cake for about 35-40 minutes.

Check if the cake is ready by inserting a toothpick, skewer, or fork in the center and if it comes out clean, then it is ready. Gently remove the cake from the pan.

Cake is ready to be served!

Tips & Variations

You can replace plain flour with wheat flour, or you can use ½ of the plain flour and ½ of the wheat flour.
I have used Alphonso mangoes pulp for this recipe, but any other variety of mango pulp works well too.
You can also use fresh or canned mango pieces pureed into the blender.
If you are making fresh puree add 2-3 teaspoons of sugar while blending to sweeten the pulp.
Lemon juice added in the batter help to balance the sweetness of the cake.
You can add butter or olive oil in place of regular oil.
Instead of Cardamom powder you can also use either ½ teaspoon of Cinnamon powder, or 1-2 teaspoons vanilla extract.