Eggless Mango Cake Recipe, topped with whipped cream and loads of Mangoes is a creamy, sweet, and fulfilling Summer dessert recipe. This Mango Cake is made without using Eggs, yet it's soft and spongy!
Hey, y'all. I know! The hottest Summer days of the year are here to stay. Amidst this heat, the only thing, I am looking forward to this season is some sweet and fulfilling Mango desserts recipes. From my Creamy Mango Mousse to my All-time favorite Mango Cake, it's really the season to celebrate the queen of fruits - Mango!
Have a quick look at the video to see how I made this spongy Mango Cake
Mango Cake is a sweet sweet sweet sponge cake, which has the right amount of Mango Pulp, and which is topped with some whipped cream so that you feel a creaminess while you bite into a slice of this Mango Cake. Also, the Rose Petals, the hint of mint leaves, and of course the Mango Chunks adds to the beauty of this Mango Cake, bringing out to you a beautiful eggless sponge cake that feels so exciting and indulging just from the look of it!
Back in the days, when I was young, we used to enjoy an occasional Mango eating spree. All of my cousins used to gather around a bowl full of mangoes and we were relentless until we finished 2-3 bowls full of Mangoes, which were cut into halves by our parents. The only thing which was left in the bowl was the pit of the Mangoes!
There are so many happy memories of Mangoes, I have. Growing up in India, Mango and Summers are totally irreplaceable. I remember having a Mango Tree in my backyard and how every time there was a thunderstorm, it used to literally rain Mangoes from that tree. There were poor kids who used to gather at the outskirts of our home, waiting and competing with each other to catch the mangoes and rush back home with them.
The smell of ripe Mangoes is truly bliss. It just feels like summer. These days, when I miss those Summer memories, this is how I try to bring alive the past. By baking some Mango desserts, which reminds me of those good'ol days 🙂
How to make Eggless Mango Cake
Eggless Mango Cake is actually so easy. It just needs some pantry staple ingredients and within 30 minutes, you will have a whole baked cake ready in front of you. So, without delay, let me run you through the steps 🙂
Cut the Mangos into halves and get the pulp out of the Mango cheeks. Put the Pulp in a blender along with some Granulated Sugar and Milk. Blend it into a smooth Mango Puree.
Meanwhile, in another Bowl add some Butter and Granulated Sugar. Use a handheld mixer or stand mixer to cream the butter and sugar until you get a creamy mixture ready.
Now to this add some Yogurt & Vinegar and mix them well. Next, add the Mango Puree to this wet mixture and mix well using a wooden or silicone spatula.
Now sieve the cake flour, baking soda, and baking powder into the wet mixture and mix it well using a wooden or silicone spatula.
Next, add some chopped Cashew Nuts into this Mixture and mix well.
Keep mixing your Cake batter until you can make a ribbon when you lift up the spatula. That's the right consistency for a spongy cake. Also, if you think your Cake batter is too thick, you can add some milk (little at a time) and mix it with the batter to thin it out.
Pour the cake batter into your lined baking tin and bake your cake for 30 minutes at 180 C or 350 F.
After 30 minutes get the cake out and cool it down completely before you remove the parchment paper and take out your cake.
For the decoration, beat some heavy cream until you get a thick cream ready.
Top the cake with the heavy whipping cream and smear it on top of the cake.
Decorate the cake with some chopped Mango chunks, Rose Petals, and some fresh Mint leaves. Also, add a cherry on top.
So, that's how you can make Eggless Mango Cake at home. Isn't it easy! I know.
Let's talk taste:
This Mango Cake is soft and spongy and you will not belive it's eggless until you've been told. The fluff is exactly the one you get in Cakes which have been made with Eggs.
Also, the cake has a wonderful earthy sweetness to it which is because of the Mango Puree. It's not oversweet, which was my prime concern because Mango is anyway sweet. Fortunately, this cake is just the right amount sweet and the cream on top makes this cake melt in your mouth. The rose petals are just so perfect with any Mango dessert and here too it adds a nice fragrance and taste to your cake.
How to decorate your Mango Cake?
So, the one thing that kept bugging me was the decoration for this Mango Cake. Baking the cake is actually so easy. But with the decorations, there are so many options, that it almost feels overwhelming
So, I decided to stick with this easy decoration where I whipped some heavy cream until it became thick and fluffy. I just placed this on top of my cake and smeared it all over the top of the cake. Then, I decorated the rim of the cake with some rose petals and for the center of the cake, I decided to chop some Mango chunks and just place it there in a carefree manner. Also, the mint leaves were just a final addition, because I thought they were looking good with the yellow Mango chunks. The cherry on top was obviously the last and final step which finished off my Mango Cake story
You can whip up some Cream Cheese and pipe it using a star tip to the edges of your cake. Then top it with some cherries.
Or you can cut thin slices of your Mangoes and make a nice Mango Rose on top of your Cake.
The options are really endless. So, let your creativity take a wild turn and do some crazy decorations on your Mango Cake.
How much baking agent should you use?
A common concern while baking Eggless Cake is how much Baking Agents should you use. I prefer to use equal quantity - ( 1/2 teaspoon Baking Soda and Baking powder) while baking my cake. This ensures a fluffy and spongy cake. Also, the Yogurt and Vinegar helps in activating the Soda and helps you bake a soft and spongy cake.
If you add more of Baking agents, then the initial heat of the oven will shoot up a dome within 3-4 minutes, and very soon, you'll see that the top has started to crack. If this is happening to your cake, it means that you've probably added more of Baking soda in Baking Powder. Don't worry. Just do an even frosting over it to smoothen out the unevenness of your cake top.
Do not Overbake your Mango Cake?
Do not overbake your cake. The major taste of the Mango Cake lies in its subtle sweetness. If you put your cake in a very hot oven or keeping it very long in the oven, then you will have a sponge cake ready, but it'll harden quickly and also, your cake will not have the sweetness of the Mangoes. It'll have a crusty brown top which you don't want.
How to make Cake Flour at home?
To make Cake flour at home, take a cup of Whole Wheat flour. Now take out 2 tablespoon of the flour from it and keep aside. And add 2 tablespoon of Cornflour in its place. You can mix it or just sieve it as it is. This is your Cake flour. Cake flour ensures that you have a soft and spongy cake.
Why should you sieve your dry ingredients?
It is very important that you sieve your dry ingredients. This will make sure that your cake has no lumps. Lumps are really bad while baking cake. They won't allow your cake to rise evenly.
How to store your Mango Cake?
Wrap your Mango cake with a cling film and then wrap it again with an aluminum foil. Then keep it in a dry place in the freezer or refrigerator. Do not keep your Cake uncovered on the fridge. The cold air will soak in all the moisture from your cake, leaving you a dry and tasteless cake. Do not reheat your cake. Just keep it outside for some time before you want to serve and then cut slices of it.
Eggless Mango Cake
- 1 medium sized Mango
- ¼ Cup Granulated Sugar
- ¼ Cup Milk
- 2 tablespoon Yogurt
- ½ teaspoon Vinegar
- 1 Cup Cake flour
- ½ teaspoon Baking Soda
- ½ teaspoon Baking Powder
- ½ Cup Heavy Cream whipped
- ½ Cup Mango chopped
- 2-3 springs Mint Leaves
- 1 small Cherry for topping
- Handful fresh Rose Petals for topping
- Pre-heat your Oven to 350°F or 180°C and line a cake tin with parchment paper
Make the Mango Puree
- Cut the cheeks of the Mango and take out the pulp from it. Place the pulps in the blender along with some Granulated Sugar and Milk. Blend these into a smooth yellow Mango Puree.
- Into this Mango Puree add some Yogurt and Vinegar and mix well using a wooden or rubber spatula. Keep aside.
- Sieve the Cake flour, Baking Soda and Baking Powder into the wet mixture and mix well using a rubber or wooden spatula. Mix until you see a ribbon-like Cake batter consistency. If your batter is too thick consider adding some milk, little at a time. If your batter is too thin, then do not over mix it and add some Cornstarch to thicken your cake batter.
- Place the cake batter into the lined baking tin and bake your Cake for 30 minutes at 350 F or 180 C. Insert a toothpick into the center of the cake and check to see if it comes out clean. Allow your cake to cool down before your de-mold it and get rid of the parchment paper
- Whip some Heavy cream until thick and fluffy. Place it over the flat side of the cake. Smear it over the top using a rubber spatula or cake knife.
- Decorate the rim of the cake with Rose Petals. Also, in the center cut up some Mango chunks and top with a Cheery and some fresh Mint Leaves.