Egg-free Mango loaf cake


I’m super excited to share this egg free Mango loaf cake. It was just an experiment, and it worked out beautifully! I used my sponge cake as a base for this recipe, played around with the quantities and completely skipped the eggs. The eggs were swapped for mango puree. And let me tell you, I didn’t miss the eggs at all. The cake was super moist and bursting with mango flavor, and look at the gorgeous color! Such a visual delight!

In order to quality check my recipe, I have tested it more than once. And now I think it’s about time I share it with you guys! Right in time for the mango season, you really have no excuse for not making this gorgeous and simple Mango loaf cake.

Savor this divine mango cake with your morning cuppa and it’s bound to brighten up your day just with it’s beautiful golden hues! Trust me on this 🙂

Ingredients: Measuring cup used, 1 Cup = 250 ml, 1 teaspoon = 5 ml

Dry ingredients:

1 & 1/2 cup unbleached all purpose flour ( scooped and levelled)

1 & 1/2 teaspoon baking powder

1/4 teaspoon baking soda

1/2 teaspoon green cardamom powder

1/4 teaspoon salt

Wet ingredients:

1 cup granulated sugar

3/4 cup mango purée

1/4 cup milk

1/3 cup vegetable oil


1.In a mixing bowl, sift all the dry ingredients twice, from a height. Whisk well and set aside.


2.In another mixing bowl, add all the wet ingredients, whisk well until everything is well combined and you have a homogeneous mixture.

3.Make a well in the bowl containing the dry ingredients and add the wet ingredients as seen below. Mix just until combined and no more flour pockets are visible. Do not over mix, or you will end up with a pretty flat cake. A few lumps are fine in the batter.


4.Transfer the batter to a greased and floured loaf pan, bake at 350 F for about 40 minutes or until a toothpick inserted in comes out clean. Transfer to a wire rack, let it cool for 10 minutes. Then transfer to a tray or serving dish and let it cool further . Cut into slices only once the cake has completely cooled to room tempreture.


Pin it for later-


  1. I’ve used canned mango purée, You can also use fresh mango purée , try and use a pulpy mango. Cut the mango , scoop out the flesh, discard the seed. Make a purée  without adding any water. Strain through a fine mesh sieve to get rid of any fibers.

I would love to hear from you , please feel free to share your feedback with photos and suggestions to me at

You can also follow me on :

Facebook @ Aromaticessence

Pinterest @ Aromatic Essence

Instagram @ aromatic_essence77





  1. Smiling Notes says:

    This looks too delicious, Freda! I remember I had tried your semolina mango muffins and then had shared it on my blog as well. They’re still our fav!
    Saving this recipe 🙂

  2. Vijaya says:

    Hi Freda, Lovely cake! Will try it soon. One question though: Sugar must be mixed in wet ingredients or in dry before sifting?

  3. Minal says:

    Awesome recipe ?
    I have just one question.. can we make cupcakes with the same batter instead of loaf cake? If yes then how many cupcakes can be prepared?

  4. curryandvanilla says:

    Such a lovely color and the cake looks so moist, and eggless to boot!! A must try for me before all the mangoes are gone.

  5. Jane says:

    Hi Freda I tried out this cake today. Taste was awesome and it was an instant hit. But had one issue. The cake was dense and turned out slightly chewy. What could be the reason?

    • Freda Dias says:

      Thanks for your feedback Jane! You could have over mixed it, the more you mix, gluten develops and cake turns out chewy and dense. Hence once wet is added to dry ingredients, just mix until combined, about 30 seconds .

  6. Jane says:

    Also the batter consistency was really thick. Based on the pics I assume it should be in pourable consistency right?

  7. jaya says:

    hy maam i have just poured the batter and kept it in the otg,,batter was very thick as i wasnt having milk i added 1 serving spoon water to it..will it be okay..??anxious..fonger crossed..

  8. Pallavi says:

    Tried your recipe.. the cake turned out really well, very soft and juicy.. loved the taste, color , texture and the recipe was so easy as well.. thanks lot for sharing!

  9. Vijaya says:

    Hi Frieda, This cake looks divine. When I saw this, I couldn’t wait to try it. I followed the recipe and procedure to the T, but it was nowhere close to look nor the taste. It was excessively sweet and was dense like raw dough. Could you please tell where could I’ve gone wrong?

    • Freda Dias says:

      Hi Vijaya! Thanks! The recipe is pretty simple, as it only involves mixing wet and dry ingredients. This cake has been tried and tested by a lot of folks with positive results. Let me still see if I can try to solve your query, as its’s really hard to figure out what could have gone wrong. First, excessively sweet- could be the mangoes you used were very sweet, you can reduced the sugar to 3/4 cup. Did you use regular sugar or powdered sugar? Its regular sugar and not powdered sugar in the recipe. Secondly, you say it was like raw dough? I would suspect your leavening agents here, also you shouldn’t over mix the wet and dry ingredients, to make it very smooth, over mixing always give rise to a dense cake. I hope you try this again, with better results 🙂 If you have any more doubts, I’d be glad to help!

  10. Himani says:

    Hi, if I wanted to use this recipe to make a round cake with the icing, how much sugar should I take ? since the icing itself will also be sweet. I don’t want the whole cake taste too sweet with the icing.

    • Freda Dias says:

      Hi Himani! You can reduce the sugar in the cake to 3/4 cup, check for the sweetness of the mangoes. And this quantity of batter will be right for an 8 inch cake tin. To offset the sweetness you could try cream cheese frosting , the slight tang will balance all the sweetness. Pls do share your feedback whenever you try it 🙂

  11. Rajni Pawar says:

    Hi mam i tried ths recpie and i add 1 cup butter milk and 2 tbsp of condensed milk instead of milk as i usually do bt the cake was very horrible. I tried it so many times wid other cakes bt ths time its not wrk wid ths recipe.

    • Freda Dias says:

      Hi Rajni! You replaced 1/4 cup milk with 1 cup buttermilk and 2 tblspn condensed milk ? Why if I may ask ? The ratio of liquid is way off. Sometimes substitutions do not work for all recipes, and for baking it’s best to follow the recipe as such unless known alternatives are given. If you want to use buttermilk, you can just replace the same quantity with milk and that is 1/4 cup . You don’t even need the condensed milk as condensed milk is mostly used in eggless recipes and this my dear is already eggless. Pls do give this cake a try again with the recipe as it is. I hope you like it 🙂

    • Freda Dias says:

      As I’m re reading your comment , I want to clarify are you talking about butter and milk separately? How much butter did you use ? Coz there is no butter in this recipe, there is oil instead which is 1/3 cup.

Leave a Reply