Mango cake is a delightful dessert that is loved by many all over the world. In India, mangoes are considered the king of fruits, and it is no surprise that mango cake is a popular dessert in the country. The juicy and sweet flavor of mangoes is the star of the show in this eggless mango cake, and it is sure to leave a lasting impression on anyone who tries it.
This tropical cake is a true delight that is flavorful, moist, and so delicious. It is a perfect dessert to enjoy the mango season during summer or any time when you want to indulge in a sweet and fruity treat. The cake has a light crumb and a golden hue that gives it an irresistible appeal.
Its soft and fluffy texture, combined with the sweet mango glaze, makes it a perfect dessert for any occasion. Whether you are looking for a dessert to impress your guests or simply want to satisfy your sweet tooth, this eggless mango flavor cake is a must-try dessert.
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Why you will love this recipe?
- Intense Mango Flavor: 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 vibrant and refreshing mango flavor is so pronounced that it instantly evokes the essence of tropical indulgence, making it an ideal dessert choice for a sunny day.
- Easy to Make: 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. What's more, you don't need any special equipment to make this cake. All you need is a mixing bowl, a whisk, and a baking pan.
- Visually Appealing: The golden hue of the cake and the bright yellow color of the mango glaze make this dessert visually appealing. It looks beautiful on a cake stand or when served on a plate.
One of the best things about this tropical cake is that it is made without condensed milk. This makes it a healthier option, without compromising on the taste and texture. This mango cake recipe is made without eggs, making it a perfect option for those with dietary restrictions or preferences.
To further enhance the flavor of this eggless mango cake, I am topping it with a mango glaze made with mango puree, powdered sugar, and ground cardamom. It adds an extra layer of sweetness to the cake, making it a perfect dessert for any occasion.
This cake is not heavy or dense like some other cakes, making it a perfect option for those who prefer lighter desserts. It has a light crumb, which makes it perfect for serving with tea or coffee. The mango puree can be made from fresh or canned mangoes, and it adds a sweet, fruity flavor to the cake. The absence of eggs does not affect the texture of the cake, which remains moist, soft, and fluffy.
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
Bake the 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.
Make the glaze:
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.
Useful 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.
Take care not to overmix the batter as this will make the cake flat.
Canned mango puree usually has sugar added to it. Adjust the sugar depending on the sweetness of the pulp.
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.
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.
You can replace the flour and cornstarch in this mango cake recipe with cake flour. However, cake flour absorbs less liquid than all-purpose flour, so you may need to adjust the amount of mango puree you add to the batter to achieve the desired consistency.
If you enjoy eggless desserts, then you must try these eggless chocolate chip cookies, eggless dark chocolate brownies, or this eggless ragi cake.
More mango recipes
Enjoyed this eggless mango cake? Try these delicious mango recipes:
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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 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.
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