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Eggless Mango Cake

Eggless Mango Cake

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Every bite of this cake is a boom. The Freshness of Mango is shining in this cake. This cake is loaded with flavours and is super moist.

Truly said, Mango is the king of all the fruits.

The tanginess, the color, and the silkiness of the fruit is the key to this light, fluffy and beautiful cake. And it is perfect for any occasion, whether it is your birthday or you are in the mood of eating some dessert.

It’s healthy too.

If you like Mangoes, then this cake is absolute bliss for you.

“CAKES ARE SWEETEST SLICE OF PARADISE.”

-The Unknown
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How to Make an Eggless Sponge Cake :

Well, to make a light and fluffy cake, Egg is the key ingredient. But, we are making here without eggs.

Though, it will not the same as with the eggs. But in my recipe, Oil along with baking soda did a great job.

Yes, that’s right!! Although, there are few more alternatives to eggs for making a fluffy, and spongy cake.

So, I am mentioning them below, it may help you if you are pure vegetarian or running out of eggs in your home pantry.

Egg Substitutes for Sponge Cakes

for 1 whole egg, you can substitute it from any one of the following:

  • 1/4 cup of yogurt
  • 1/2 cup olive oil or any vegetable oil + 1 teaspoon of baking soda.
  • 1 tablespoon of vinegar + 1 teaspoon baking soda
  • 1 cup ripe banana (mashed)

Among these all, I found the mixture of vinegar with baking soda works out best. But you might have different opinions.

I tried to make this cake with all-purpose flour. But, for a more healthy option, you can use an equal amount of whole wheat flour in place of that or you can use half-half of wheat flour and all-purpose flour.

This cake is different from the regular cakes and tastes like heaven for sure! Moreover, It is very easy to make and hassle-free too. It is perfect for any occasion. The pop-up color of the cake, made it absolutely stunning. Celebrating through food is a big part of our culture. And the ingredients used in this cake are easily available in our home pantry.

Tips from Me:

  • If you are off-season, and you are craving for some mango cake slices, you can use canned Mango-Puree too.
  • Avoid fibrous Mangoes. It will ruin the texture of the cake.
  • I baked the cake in the preheated oven. But, you can make it in the pre-heated pressure cooker in the same way for the same duration at low flame. Remember, to remove whistle before baking.
  • You can add cardamom powder and some saffron strands to the batter if you want to play with the flavours. Personally, I didn’t use them because I wanted to embrace the flavours of fresh Mango.
  • I used olive oil instead of butter. But you can use butter too.

Steps by Steps Recipe:

First, grind one cup of mango cubes and 4 tablespoons of sugar together.

Now take out the Mango pulp in a large bowl. Now, add 2 tablespoons of olive oil along with 1 teaspoon of baking soda. Stir it with a balloon whisk for few minutes (around 5min).

Now in this step, take a sieve over the bowl in which, you were whisking mango pulp. Add 1.5 cups of all-purpose flour and 1 teaspoon of baking soda. sieve them over the mango mixture. whisk it again for further five minutes. Avoid over-mixing.

Add 1/4 cup of milk and vanilla essence. Now, gently fold the batter with a spatula. Also, avoid folding too much.

The image, I have shown below will help you to understand the consistency of the batter. It should not be thin, not too thick like dough. Now, pour the batter on the baking tray. And bake it at 170C in a pre-heated oven for 50 minutes.

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Skew something like tooth-pick to check if the cake has baked properly or not. If the toothpick comes out clean, it means it has been baked properly.

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Let the cake cooled down, the garnish it with freshly sliced mangoes. This one is my first attempt to create rose by mango slices. It may have not came out in a much attractive way. But, I am happy at least, I tried.

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5 from 5 votes

Mango Cake Recipe / Eggless Mango Cake Recipe

STEP BY STEP WITH PHOTOS ABOVE.
Easy and Hassle-free Tasty Eggless Mango Cake
Course Dessert
Cuisine world
Keyword Mango
Prep Time 20 minutes
Cook Time 50 minutes
Total Time 1 hour 10 minutes
Servings 1 cake
Author Pooja Mahto

Equipment

  • 1 cup = 150ml

Ingredients

Mango Sponge Cake

  • 1.5 cup All-Purpose Flour
  • 1 Large Mango
  • 1 tsp baking soda
  • 1 tsp baking powder
  • 1/4 cup full-fat milk
  • 1 tsp vanilla essence
  • 4-5 tbsp sugar
  • 1/2 cup olive oil

For Mango Rose shaped layer

  • 2 large Mangoes; thinly sliced

Instructions

Preparation of Mango Sponge Cake

  • Grease a baking round pan with butter and keep aside.
  • Peel and chop Mango and blend it along with sugar. And pour the blended pulp in a large bowl.
  • Now add olive oil and baking soda in the same bowl of Mango puree. Stir it well for 5 minutes with balloon whisk.
  • Now Seive 1.5 cups all-purpose flour, baking powder in the same bowl. Gently fold the mixture with the spatula. Also, avoid folding too much.
  • The cake batter should not have lumps. And also, it should not be too thick.
  • Add milk,if you find the batter too thick. You can adjust the quantity of milk as per your need. Also, alternatively you can use condensed milk in place of full fat milk.
  • Preheat the oven at 170°C ,10 minutes prior of start baking.
  • Transfer the batter to greased pan. Tap the pan so that the air present in the batter could escape.
  • Now bake the cake for 50-55 minutes approx. For checking,if the cake has baked properly see if the cake has turned out in a golden crust and a tooth pick is coming out clean.

Garnish the cake with Mango

  • Take the cake out of the Pan. Let it cool down. Meanwhile, cut the mangoes into thin slices. And start layering over the cake. Remember to start from the edge of the cake for beautiful rose shape.

Notes

For best results, add exact proportion of the ingredients. A good cake requires exact ratio of the ingredients.

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Pooja Mahto

Hello all.
Thank you for stopping by on SheWritesFood. It is basically a blog page on the vivid delicacies of India and the other corners of the globe.
My name is Pooja Mahto and this is my little space of the social world.
Indigenously, I'm from Bihar but currently living in Uttarakhand. I'm the sole handler and creator of this page.
I started cooking way back during my teen days as a casual hobby. Little did I know that it will turn out into a passion that I'll live and breathe each day.
As with life, whatever I have learned inside the kitchen is through repeated mistakes and misfortunes but the one thing which kept me going was my love for the flavours.
Cooking is anything but tedious. It is not only a basic necessity of life but also one of the most imaginative activities that a human finger can do.
My reason for starting this blog is pure and simple, my sheer love for cooking. The fun of experimenting with the various flavours and then waiting with bated breath for its veracity is truly magical.
I was a rookie when I started and I don't think that I have reached my destination. However, despite the failures, I have been able to enjoy the journey with complete acceptance. All this has been possible only because of my passion and understanding of the craft of cooking.
My Mumma has been a pillar all through the way, right from teaching me how to stir a dish to bake a cake. She has been my confidant and inspiration to keep going and to keep trying.
My goal is to share my recipes and experiences with you all so that you can go and try the same. There is no better feeling that to cook a dish with all your heart and soul and then listen to all the ravings by your loved ones.

View all posts by Pooja Mahto | Website

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8 COMMENTS

    1. Your recipes are truly amazing. I can’t stop myself to try all of them. One thing i must want to say that apart from your cooking skills, your photography is incredibly impressive.

      Reply

  3. 5 stars
    I come going to try this today. Mango seasons are best and u made it even more complete with mango cake.

    Reply
  6. Pingback: Mango Lassi | SheWritesFood

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