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.



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.

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  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..

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