eggless mango cake
eggless mango cake

EGGLESS MANGO CAKE | MANGO CAKE | CAKE RECIPE

Eggless Mango Cake recipe that is egg-free, butter-free, and requires no condensed milk. It is layered with delicious mango pudding and whipped cream cheese frosting.

 

eggless mango cake
Eggless Mango Cake

Ingredients

  • 1 ½ cup all-purpose flour
  • 1 tablespoon cornstarch
  • ¼ teaspoon salt
  • 1 ½ teaspoon baking powder
  • ½ teaspoon baking soda
  • teaspoon vinegar or sour lemon juice
  • 1/3 cup oil
  • ½ cup granulated sugar*
  • 1 cup fresh mango pulp thick
  • ½ cup plus 4 tablespoon milk room temperature

How to make Eggless Mango Cake

  • Preheat the oven at 350 deg F/ 180 deg C
  • Brush two 6” cake pans or one 8” cake pan with oil on the bottom and the circumference too. Now dust it with some flour to coat the pan.
  • Cut and line the pans with parchment round at the bottom.
  • In a large bowl sift all dry ingredients.
  • In another bowl place all liquid ingredients and sugar.
  • Whip until the sugar granules are almost melted.
  • Now pour the liquid ingredients over the dry ingredients and whip until lump free.
  • Do not overmix.
  • Bake for 28-32 minutes or until the toothpick inserted in the centre comes out clean.
  • Once done take it out of the oven carefully.
  • Let the cake cool in the pans for 10 minutes.
  • Now run a butter knife around the circumference of the cake to release it.
  • Now invert the cakes on the cooling rack to cool completely.
  • Loosely cover the cakes with a muslin cloth or kitchen towel to prevent drying out.
  • While the cake is baking quickly blend or whisk the ingredients called for pudding together into a smooth paste. Add more sugar if the mixture isn’t sweet.
  • In a non-stick pan cook the mixture on low heat stirring occasionally.
  • Once the pudding mixture warms up stir continuously scrapping the sides and bottom to avoid sticking.
  • The pudding is done when the mixture starts to thicken up and coats the back of the spoon well.
  • Mango pudding should be done under 10 minutes start to finish.
  • It will thicken more after cooling down.

Note

  • Reduce sugar by ¼ cup if using canned mango puree.
  • Increase sugar by ¼ cup if mangoes aren’t sweet.
  • I have used French tip to pipe swirls on the cake.
  • Always refrigerated. Stays well up to 3 days.
  • Enjoy Eggless Mango Cake.

Eggless Mango Cake Video 

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