Eggless Mango Cake Recipe: Mango cake is a delicious and fruity dessert that’s perfect for mango lovers. This eggless version is soft, moist, and full of tropical mango flavor. It’s a great treat for vegans or those with egg allergies. The recipe is simple, requiring basic ingredients and minimal preparation, yet it yields a cake that is sure to impress.
Ingredients
- 1 ½ cups all-purpose flour
- 1 cup mango pulp (fresh or canned)
- ½ cup sugar
- ½ cup oil (vegetable or coconut oil)
- 1 tsp baking powder
- ½ tsp baking soda
- ¼ cup yogurt (dairy or plant-based)
- 1 tsp vanilla extract
- A pinch of salt
- ¼ cup milk (dairy or plant-based)
- 1 tsp lemon juice (optional, for a slight tang)
- ½ tsp cardamom powder (optional, for flavor enhancement)
Also See:Fried Egg Tortilla Recipe
Method
1. Prepare the Mango Pulp
If you’re using fresh mangoes, peel and chop 2-3 ripe mangoes and blend them into a smooth puree. You should have about 1 cup of mango pulp. If using canned mango pulp, ensure it is unsweetened or adjust the sugar in the recipe accordingly.
2. Preheat the Oven:
Preheat your oven to 350°F (180°C). Grease an 8-inch round or square baking pan with oil or line it with parchment paper.
3. Mix the Dry Ingredients
In a mixing bowl, combine the all-purpose flour, baking powder, baking soda, and a pinch of salt. Sift the ingredients together to ensure even mixing and to remove any lumps. Set the dry mixture aside.
4. Prepare the Wet Ingredients
In another bowl, mix the mango pulp, sugar, and oil. Whisk until the sugar dissolves and the mixture is smooth. Add yogurt and vanilla extract, and stir well. If you’re using cardamom powder for extra flavor, add it at this stage.
5. Combine Wet and Dry Ingredients
Gradually fold the dry ingredients into the wet mixture. Add milk slowly while mixing to get a smooth, lump-free batter. If using lemon juice, stir it in at this stage to add a hint of tanginess that balances the sweetness of the mango.
6. Bake the Cake
Pour the batter into the prepared baking pan. Tap the pan gently on the counter to remove air bubbles. Bake the cake in the preheated oven for 30-35 minutes, or until a toothpick inserted in the center comes out clean.
7. Cool and Serve
Once baked, remove the cake from the oven and let it cool in the pan for 10 minutes. Then transfer it to a wire rack to cool completely before slicing.
Tips and Variations
- Decorating the Cake: You can frost the cake with whipped cream or a mango glaze made by reducing mango pulp with a bit of sugar.
- Add-ins: Feel free to add chopped nuts like almonds or pistachios for some crunch, or chocolate chips for a richer flavor.
- Serving: This cake can be served as is, or with a dollop of cream or vanilla ice cream on the side.