Eggless Mango Cake

thegirlwithspoon
May 17, 2021
3 min read

Updated: Jun 15, 2021

If you've been following me for a while now, you'll know how much I love seasonal fruits! As much as I love strawberries in winters, my love for mangoes in summers tops it! What's not to like in mangoes ? They're sweet, full of flavour and so so versatile. You can never stop at just one.

This recipe uses only 9-ingredients and all of those are easily available in our homes. If you're bored of eating just mangoes everyday (which is highly impossible), this is the recipe for you. This cake can also be eaten as a tea cake. The batter itself is so good that there is no need for you to add any additional cream cheese frosting or whipped cream. Enjoy this as a dessert after your meals or with a cup of chai/coffee for breakfast or as an evening snack.

A few things to keep in mind before we start :

1. While choosing mangoes for the recipe, make sure you use ripe mangoes. Unripe mangoes will not give you the mango-ey taste that we are going for.

2. I have used Badami mangoes here. You can use any variety that is available.

3. The recipe calls for a fresh mango puree but you can use canned mango puree too. I recommend you to puree fresh ripe mango as they are more flavourful than the canned ones.

4. After you make the pulp, taste it and then add sugar accordingly. You don't want the cake to be too sweet, overpowering the mango.

5. If you don't want to use oil in the batter, you can substitute it with butter. While baking the butter will solidify resulting in a hard sponge.

6. All purpose flour or maida can be replaced with whole wheat flour and made healthier.

7. If you want the cake to have a bright yellow colour and your ripe mangoes don't do the trick, I recommend you add a drop of lemon yellow colour. Do not add too much in one go. Add a drop, give it a good mix and then add more only if needed.

8. Add the lemon yellow colour to the mango pulp and not the batter. While mixing the colour in the batter, you might over mix it resulting in deflating all the air.

9. Once you fold in the dry and wet mix, your batter will be too thick. But don't worry, gradually add in the milk and adjust its consistency. The milk measurement is in the ingredients list.

10. The cake can be eaten as a tea cake or can be decorated with whipped cream and chopped mangoes. The assembling of the cake is mentioned below.

Let's get started :

For this recipe, you will need

2. In a blender, add chopped mangoes and sugar, blend until smooth.

3. In a big bowl, sift flour, baking powder and baking soda.

4. Add your pureed mangoes, curd, oil, milk and vanilla essence.

5. Mix it all in until there are no big flour lumps left.

6. Gradually add in the milk and mix gently until you achieve a smooth batter.

7. Grease a cake mould and line the base with parchment paper.

8. Transfer the cake batter in the mould.

9. Tap the mould gently 3-4 times on the surface.

10.Bake at 180 C for 45-50 mins or until skewer inserted comes out clean.

11. Cool it completely and demould.

12. Enjoy as it is or decorate with whipped cream and chopped mangoes.

HOW TO ASSEMBLE THE MANGO CAKE : (optional)

Once the cake has cooled completely, add a layer of whipping cream on the cake.
Add some cubed mangoes.
Sprinkle red chilli powder for colour.
Add dark chocolate shavings.
Top with some fresh mint sprigs.
Your Mango cake is ready!