Add Preferred SourceIndulge in the tropical flavors of juicy mangoes with this delicious and easy-to-make eggless mango cake with mango glaze. This cake is flavorful, moist, and bursting with the sweet and fruity taste of ripe mangoes, making it the perfect dessert for any occasion.
Why you will love this recipe?
- It screams mango, and that is the hallmark of this mango cake. It is bursting with the sweet and fruity taste of ripe mangoes that will leave your taste buds craving for more.
- The recipe is easy to follow and requires only a few simple pantry ingredients that are easily available. It can be made in less than an hour, making it a quick and easy dessert option.
Ingredients
Dry ingredients: All-purpose flour, cornstarch, sugar, baking powder, baking soda, and ground cardamom.
Wet ingredients: Mango puree, yogurt, melted butter, and vanilla extract.
Glaze: Mango puree, powdered sugar, and ground cardamom.
How to make eggless mango cake
Step 1: Preheat oven to 350 F (180 C). Line a loaf pan with parchment paper. Set it aside. In a large mixing bowl, combine one cup of mango puree, sugar, melted butter, whisked yogurt, and vanilla extract. Mix well until the ingredients are fully incorporated.
Step 2: Place a sieve on top of the large bowl, making sure it does not touch the mango mixture. Add all-purpose flour, cornstarch, baking powder, baking soda, cardamom powder, and salt. Sift the dry ingredients into the wet ingredients.
Step 3: Mix until they are just combined and there are no dry bits of flour. Take care not to overmix the batter. Pour the batter into the prepared pan. Tap the pan on the counter to remove any air pockets.
Step 4: Bake in preheated oven for 45-50 minutes or until the toothpick inserted comes out clean. Let the cake cool in the pan for 10 minutes, then transfer it to a wire rack.
Step 5: In a small mixing bowl, combine icing sugar and mango puree. Whisk well until the mixture becomes smooth and has a pouring consistency. You can add one tablespoon of lemon juice as an optional ingredient to make the glaze.
Step 6: Drizzle the mango and sugar syrup in the center of the cake as well as the edges of the cake. Garnish mango cake with pistachio and dried rose petals.
Expert Tips
I have used canned puree made of Alphonso mangoes in my recipe, which is easily available in Indian grocery stores. However, puree of other mango varieties can also be used. If you use fresh mango to make the puree, make sure to sieve it to remove any fibers to ensure a smooth and consistent texture in the cake batter.
Take care not to overmix the batter, as this will make the cake flat.
Bring all the ingredients to room temperature before you start making the cake batter. Also, it is important to cool the bake completely before adding glaze.
Use a weighing scale where possible. If you are measuring using a standard measuring cup, do not scoop the flour directly into the cup. Spoon the flour into the cup, level with the back of a knife, and then use it to make the cake batter.
Recipe FAQs
Yes, whole wheat flour can be used. However, keep in mind that the cake may be denser in that case. Also, whole wheat flour absorbs more moisture, so you will need more liquid (mango puree or pineapple juice) to bring the batter to the right consistency. Start by adding a little at a time until you get the right consistency.
Yes, most definitely. Preheat the oven to 350 F (180 C). Pour the batter into a lined cupcake tin and bake in the preheated oven for 18-20 minutes.
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Recipe card
Eggless Mango Cake with Mango Glaze
Ingredients
- 1½ cup all-purpose flour (180 grams) see notes
- 2 tablespoon cornstarch
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon ground cardamom
- ¼ teaspoon salt
- 1 cup mango puree
- ½ cup white sugar
- ½ cup unsalted butter (1 stick) melted and cooled
- ½ cup plain yogurt whisked, at room temperature
- 1 teaspoon vanilla extract
For the glaze:
- ½ cup powdered sugar
- 2 tablespoon mango puree
- ¼ teaspoon ground cardamom
Instructions
Bake the cake:
- Preheat oven at 350 F (180 C). Line a loaf tin with baking paper. Set it aside.
- In a large bowl, combine mango pulp, sugar, melted butter, whisked yogurt, and vanilla extract. Mix well until the ingredients are fully incorporated.
- Place a sieve on top of the large bowl making sure it does not touch the wet mixture.
- Add all-purpose flour, cornstarch, baking powder, baking soda, cardamom powder, and salt. Sift the dry ingredients into the wet ingredients.
- Mix until they are just combined and there are no dry bits of flour. Take care not to overmix the batter.
- Pour the batter into the prepared loaf tin. Tap the pan on the counter to remove any air pockets.
- Bake in preheated oven for 45-50 minutes or until the toothpick inserted comes out clean.
- Let the cake cool in the pan for 10 minutes, then transfer it to a cooling rack.
Make the glaze:
- In a bowl, combine icing sugar and mango puree. Whisk well until the mixture becomes smooth and has a pouring consistency.
- Pour the glaze on the cooled cake. Garnish with pistachio and dried rose petals.
