This eggless mango cake with lime glaze is light, moist, and delicious! You will love this easy tropical cake recipe that is made without butter, eggs, or condensed milk!
It’s no secret here that I absolutely love mangoes. Pulpy, juicy, fragrant mangoes, who can resist them? Not this girl!! I can devour them in all forms from savory recipes like mango curry, mango salsa to dessert recipes like this yummy no-bake mango cheesecake.
But if you ask me, honestly my favorite way of enjoying mangoes is eating them as such. The simple things in life 🙂
My love for mangoes cascades into all foods and recipes that are mango-flavored or incorporate it in some manner, which brings us to today’s post!
I’m so excited to share this Eggless mango cake recipe with you guys! It is an easy eggless bake that calls for simple pantry ingredients. You don’t even need any fancy equipment such as a stand mixer or electric mixer for this recipe.
This mango sponge cake has a nice crumb with a gorgeous yellow hue! So, if you got some fresh mangoes or mango pulp sitting in your pantry, then give this tropical mango cake recipe a go!
Even if you don’t end up making it during the mango season, you can make this cake later with canned mango pulp, it is amazingly delicious as well.
Table of Contents
Why you will love this recipe?
This eggless mango cake recipe ;
- Does not use any eggs, butter, or condensed milk
- Is a simple recipe that calls for basic pantry staples
- Does not need any special equipment such as a handheld mixer
- Is bursting with mango flavor
- Has a lovely crumb texture despite being eggless
- Can be made all year round using canned mango pulp
- Can be made vegan by swapping the milk with any plant-based milk
Ingredients needed
To make this egg-free mango loaf cake you will need;
- Cake flour: I have always made this cake with all-purpose flour (maida). While it works great, I’ve updated this recipe and replaced the plain flour with cake flour. Please refer to FAQ’s below to make your own cake flour (no need for an extra trip to the supermarket :D)
- Sugar: I’ve used castor sugar since it dissolves quickly. Domino’s cane sugar available in the US is just as good. If using big sugar crystals, please measure or weigh out the specified quantity, powder it and then use it in the recipe.
- Leavening agents: Baking powder and baking soda.
- Salt: A small pinch of salt enhances the flavor of the cake.
- Homemade buttermilk: Adds moisture to the cake and tenderizes the cake crumb. Homemade buttermilk is simply made by mixing vinegar with whole milk. More info on this can be found in the detailed step-by-step process below.
- Neutral flavored oil: I’ve used sunflower oil here. Oil helps to keep the cake moist. Avoid oils that have a strong flavor, for instance, olive oil as it will mar the taste of the mangoes.
- Ground cardamom: I’ve flavored this mango cake with ground cardamom. It gives the cake an Indian touch. You may skip it if you like. I’ve listed some alternatives in the Variations section of this post.
- Mango pulp: This is the most important ingredient in this cake. I’ve used fresh Alphonso mango pulp to make the cake. You can also use canned mango pulp. Please be sure to read the FAQs below for detailed instructions.
- For the lime glaze: You will need Confectioner’s sugar or icing sugar and some lime juice for the glaze.
Instructions
Step 1: Preheat the oven and prepare the loaf pan
Preheat the oven to 350° F / 180° C, and position a rack in the middle of the oven. Grease a loaf pan with little oil and line with parchment paper. (My loaf pan dimensions- 9 x 5 x 2inches). (Photos 1 and 2)
Step 2: Preparation of buttermilk and the dry ingredients
Measure ½ cup of whole milk, and add ½ tablespoon vinegar. Mix well and set aside for 5 to 10 minutes. In the meanwhile, prep your dry ingredients. (Photos 3 and 4)
In a mixing bowl, sift 1½ cups of cake flour (refer to notes to make your own), 1½ teaspoon baking powder, ½ teaspoon baking soda, ¼ teaspoon table salt, and ½ teaspoon ground cardamom from a height. Whisk well and set aside. (Photos 5 to 12)
Step 3: Combine wet ingredients
After 15 to 10 minutes, the buttermilk will curdle. It is ready to be used in the recipe.
In another mixing bowl, add ¾ cup of mango pulp, ⅓ cup oil, ¾ cup castor sugar, and prepared buttermilk. (Photos 13 to 17)
Whisk well until everything is well combined and you have a homogeneous mixture. (Photos 18 and 19)
Step 4: Combine wet and dry ingredients
Pour the wet ingredients over the dry ingredients. 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 okay in the batter. (Photos 20 and 21)
Step 5: Bake
Transfer the batter to the prepared loaf pan, and smooth the surface with a spatula. Tap the pan against the countertop to remove any air bubbles. (Photos 22 to 24)
Bake at 350° F/180° C for about 50-55 minutes or until a toothpick inserted comes out clean. (Photo 25)
Transfer the cake to a cooling rack. Let it cool down in the pan for 10 minutes, then remove it from the pan and cool on the rack completely. (Photos 26 and 27)
Step 6: Lime glaze
In a mixing bowl, add ½ cup sifted icing sugar and 1 to 1½ tablespoons lime juice. Whisk well until you have a smooth and pourable consistency. (Photos 28 to 31)
If it is too runny, add more icing sugar. If it is too thick, thin it out with a few teaspoons of lime juice. You can also some lime zest if you like.
Once the cake has cooled down completely, drizzle the glaze over the loaf. (Photo 32)
Slice and enjoy!
Serving suggestions
Serve a slice or two of this yummy mango loaf cake with a cup of tea or coffee.
You can also serve it with a dollop of whipped cream and a drizzle of fresh mango pulp or aamras.
It also pairs well with a scoop of vanilla or mango ice cream!
Storage
This eggless mango cake will last for about 3 to 4 days in an airtight container at room temperature.
For longer shelf life, refrigerate the slices in an airtight container for up to 5 days. Bring to room temperature before serving.
Variations
- Make a layered frosted mango cream cake: This cake holds well if you intend to frost it. Bake the cake in two 8-inch round or square cake pans or three 6-inch round pans (for a taller cake). The baking time will be less, around 30-35 minutes, so keep an eye out. Soak the cake layers with sugar syrup. Whipped cream, cream cheese, mango mousse, and buttercream icing all pair well with this fresh mango cake. So choose whatever you prefer to add between the cake layers. You can top the cream layer with some chopped mango pieces or mango pudding. After you stack your cake layers, do a crumb coat and finish off with the final icing. Decorate the cake as per your choice.
- Make muffins or cupcakes: You can use the same batter to make standard-sized eggless mango cupcakes. The baking time will be around 18 to 20 minutes
- Bundt cake: I’ve made this recipe in a 6-cup bundt pan and it worked out beautifully! Again you will need to keep an eye out on the baking time. It takes around 35-40 minutes. For a fuss-free cake that is simple and still looks beautiful, try using a bundt pan.
- Nuts or chocolate chips: You can throw in a handful of nuts like chopped walnuts, pecans, etc, or chocolate chips in the batter. Be sure to coat the nuts or chocolate chips with a teaspoon of flour in order to keep them from sinking to the bottom of the loaf pan. You can also sprinkle slivered pistachios on top before baking.
- Cardamom powder: Flavor the cake with other ingredients like vanilla extract or other spices like ground cinnamon, ginger, etc.
- Suji mango cake: Try making this cake with suji (semolina) for another delicious variation. Check out this eggless mango semolina cupcake for the recipe.
Recipe Tips
Mangoes: Mangoes are the star of this recipe. So be sure to use only the best mangoes. It should be ripe, sweet, and pulpy. Avoid overripe mangoes or the fibrous, stringy variety. Also, be sure to taste the freshly made mango pulp, as you may need to add more or less sugar accordingly for the cake batter.
Mango essence: For a pronounced mango flavor, you can add about 1 teaspoon of mango essence.
Room temperature ingredients: Always start with room temperature ingredients in any baking recipe unless otherwise stated. Room temperature ingredients combine better with each other.
Measure the flour accurately: The best way to do this is by using a weighing scale. In case you don’t have one then follow these steps to measure out the flour.
- Fluff the flour in the container with a spoon.
- Spoon the flour into your measuring cup until it reaches the top. Never scoop the flour directly into your measuring cup as you end up packing way more flour than the recipe calls for.
- Use the back of a knife to level off the top of the measuring cup.
Line your pan with parchment paper for easy removal of the cake: This makes it easy to just lift the cake out of the pan, rather than turning it upside down on a cooling rack and then flipping it over again.
Avoid a dense cake: This method of mixing wet and dry ingredients is known as the muffin mixing method. The important point to remember here is to mix the wet and dry ingredients only until combined and no flour pockets are visible. A few tiny lumps in the batter are completely fine. Resist the urge to keep mixing until you see a super smooth batter. Doing so will just knock out the air bubbles from the batter and result in a very dense cake.
Never open the oven door while the cake is baking: Opening the oven door multiple times during baking will cause temperature fluctuations due to which the cake can collapse.
Clean slices: A baked cake right out of the oven is fragile. If you cut it while it’s still warm, it may crack or fall apart. You have to allow the cake to cool down completely before slicing it.
FAQ
How to make cake flour?
To make your own cake flour, measure out 1½ cups of all-purpose flour, then remove 3 tablespoons of the flour and replace it with 3 tablespoons of cornstarch/cornflour. Mix well, and that’s it!
How to make this eggless mango cake in the pressure cooker?
Use a 5-liter pressure cooker, and remove the gasket and the weight. Cover the bottom of the cooker with about a cup of salt. Place a heat-proof stand. Close the cooker with the lid, and preheat on medium heat for 10 minutes.
Transfer the batter to a 7 or 8-inch round or square cake pan. Place the cake pan (no need to cover the cake pan) carefully with the help of tongs. Excercise precaution as the cooker is hot.
Secure the lid of the cooker tightly (no gasket nor weight). Cook on medium heat for 35 minutes. Check for doneness test with a toothpick. If it is not done after 35 to 45 minutes, bake it for 5-10 minutes more.
Can I use wheat flour instead of cake flour?
Yes, you can swap the cake flour with wheat flour or atta. But, you will need to alter the recipe as wheat flour absorbs more liquid. So, while I haven’t tried it, what I can suggest from my experience of baking an eggless wheat cake is that you will need to add approx 1/4 cup or so extra liquid (milk/buttermilk).
Why is my homemade buttermilk not curdling?
If you use cold milk, it might not curdle. Make sure you use room temperature milk.
Can I use canned mango pulp instead of fresh mango pulp?
Yes, of course! Just make the following changes;
Buttermilk: Decrease it to 1/4 cup. You can skip the homemade buttermilk (milk+vinegar) and use whole milk instead.
Sugar: Decrease it to 2/3 cup. This also depends on your own preference. 2/3 cup will yield a mildly sweet cake, if you want a sweeter cake, increase the sugar to 3/4 cup.
Can I substitute oil with butter?
Yes, you may. The reason I prefer using oil here is that it makes the cake moist. But if you prefer the rich, buttery flavor, feel free to use melted unsalted butter. If using salted butter, simply skip the salt.
Why is the color of my mango cake not as yellow as the ones in the pics?
The bright yellow color is due to the use of fresh Alphonso mango pulp, an Indian variety of mangoes that are sweet, pulpy, and have a yellow-orangish-colored flesh. Canned Kesari and Alphonso mango pulp is easily available in Indian grocery stores abroad or even on Amazon. If you are in the US, the closest substitute to an Alphonso mango would be Ataulfo mangoes, a Mexican variety.
Why is the top of my cake browning quickly?
This could happen if your oven is overheating. Simply cover the pan with aluminum foil and continue baking until the cake is done. Keep an eye out every 5 minutes.
To avoid this problem, I suggest using an oven thermometer while preheating the oven to make sure your oven is reaching the desired temperature.
Why is my cake dry?
Chances are that you overbaked the cake, and hence it’s dry. Use a skewer to poke some holes into the cake, and drizzle some simple syrup (1:1 sugar to water) to make it moist. You can reduce the sugar in the syrup to cut back on the sweetness since the cake is already sweet.
Can I substitute the vinegar with lemon juice to make the buttermilk?
Yes, you most certainly can. Use the same amount of lemon juice in lieu of vinegar.
Can I double this recipe?
I have not tried to double this recipe. Sometimes, a baking recipe does not work well when doubled.
How to make fresh mango pulp for this cake?
Slice one side of the mango about 1/4 inch away from the stem. Repeat with the other side of the mango. Score a grid-like pattern on the flesh without cutting all the way through the skin. Use a spoon to scoop out the flesh in a bowl. Cut vertically on both sides of the seed, using a paring knife, gently remove the flesh and add it to the bowl. Discard the seed. You can find a photo tutorial for this in my mango salsa post.
Add the mango chunks to a blender and blend to a smooth pulp. Avoid adding water while blending. Add a few tablespoons only if you need to facilitate blending.
Next, pass the pulp through a fine-mesh sieve, and the pulp is ready to be used in the recipe. (Refer to pictorial below)
Recipe Modifications
This eggless mango cake recipe was first published on April 20th, 2017 using canned mango pulp (Deep’s brand available in the US). I’ve updated this recipe to use fresh mango pulp to benefit all my readers at large. This post has also been updated with new images, video, and additional information.
In India, there is no dearth of sweet and fragrant mangoes during the summer season. So, I just had to try making this cake with fresh mangoes.
From what I found out, the recipe did not work as well with fresh mangoes. The consistency of fresh mango pulp and canned mango pulp differs to a great extent. The consistency of canned mango pulp is thinner like aam ras. After many trials, I believe this is the best eggless mango cake!
So here’s what I changed if you are interested to know;
- Flour: Used cake flour instead of all-purpose flour. I thought it made the cake a lot lighter and much better in terms of texture.
- Sugar: I had to increase the sugar to 3/4 cup since I used fresh mangoes. The original 2/3 cup quantity of sugar did not provide enough sweetness to the cake. Also, canned mango pulp is already sweet, so obviously, the recipe needed to be modified.
- Milk: I had to double the quantity of milk to account for the thickness of the fresh mango pulp. And while milk was okay, I went a step further and improvised the recipe further using homemade buttermilk. The buttermilk made a big difference in the cake and gave it a softer texture.
- I’ve also added another component in the form of a lime glaze. The zesty lime glaze pairs insanely well with the subtle flavor of the mangoes and takes this cake to a new level. So, I highly recommend you consider adding the glaze too 🙂
Related
You may also enjoy these eggless cake recipes;
Crazy chocolate cake (No milk/eggs/butter)
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Eggless Mango Cake Recipe
Ingredients
Dry ingredients:
- 1½ cup cake flour, 210 grams, I made my own, refer notes
- 1½ teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon green cardamom powder or 1 teaspoon vanilla extract
- ¼ teaspoon salt
Wet ingredients:
- ¾ cup castor sugar 167 grams
- ¾ cup fresh mango pulp, 170 grams (For canned mango pulp, refer notes)
- ½ cup whole milk 125 ml
- 1½ teaspoons vinegar or lemon juice
- ⅓ cup vegetable oil 70 grams
Lime glaze
- ½ cup Confectioner's/icing sugar
- 1 to 1½ tablespoon lime juice, adjust as per desired consistency
Instructions
- Preheat the oven to 350° F / 180° C, and position a rack in the middle of the oven. Grease a loaf pan with little oil and line with parchment paper.
- Measure ½ cup of whole milk, and add vinegar. Mix well and set aside for 5 to 10 minutes. In the meanwhile, prep your dry ingredients.
- In a mixing bowl, sift cake flour (refer to notes to make your own), baking powder, baking soda, table salt, and ground cardamom from a height. Whisk well and set aside.
- After 15 to 10 minutes, the buttermilk will curdle. It is ready to be used in the recipe.
- In another mixing bowl, add mango pulp, oil, castor sugar, and prepared buttermilk.
- Whisk well until everything is well combined and you have a homogeneous mixture.
- Pour the wet ingredients over the dry ingredients. 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 okay in the batter.
- Transfer the batter to the prepared loaf pan, and smooth the surface with a spatula. Tap the pan against the countertop to remove any air bubbles.
- Bake at 350° F/180° C for about 50-55 minutes or until a toothpick inserted comes out clean.
- Transfer the cake to a cooling rack. Let it cool down in the pan for 10 minutes, then remove it from the pan and cool on the rack completely.
Lime glaze
- In a mixing bowl, add sifted icing sugar and 1 to 1½ tablespoons lime juice. Whisk well until you have a smooth and pourable consistency.
- If it is too runny, add more icing sugar. If it is too thick, thin it out with a few teaspoons of lime juice. You can also some lime zest if you like.
- Once the cake has cooled down completely, drizzle the glaze over the loaf. Slice and enjoy!
Video
Notes
- If using canned mango pulp, make the following changes;
- To make your own cake flour, measure out 1½ cups of all-purpose flour, then remove 3 tablespoons of the flour and replace it with 3 tablespoons of cornstarch/cornflour. Mix well, and that’s it!
- Kindly refer to the serving suggestions, storage instructions, variations, recipe tips, and FAQs for more info related to this post!
- Nutrition Disclaimer: The nutrition info listed are approximate values that are calculated using an online nutrition calculator. If you rely on them for your diet, please use your preferred nutrition calculator.
- Measuring cup used, 1 Cup = 250 ml, 1 tsp = 5 ml
What is the size of bread tin to be used for this recipe.
Hi! 8×4 inch pan will do.
Hi Freda, Baked this cake today, it was awesome, so moist, soft and full of flavor. Tried it with Mango pulp and followed the recipe to the end, extremely delicious. Thank you for sharing, its PERFECT!
Hi Rena! Glad to hear it turned out well. Thanks a lot for sharing your feedback with us 🙂
Love the cake. The texture is incredible; can’t believe it’s eggless and so moist.
Hi Vinisha! Glad you enjoyed the recipe. Thanks for sharing your feedback 🙂
Super delicious recipe. Came out perfect.
Now I wish to try it with Almond flour , any tips regarding that?
Thanks in advance.
Hi Purnima! Glad you loved it. Thanks for sharing your feedback 🙂 I’m so sorry I’m really not sure how this recipe will turn out using almond flour as I’ve never tried it in this recipe. I would start with swapping about 1/2 cup of flour with almond flour and see how it turns out. Would be great if you can try quarter or half a batch so that there’s minimal wastage if it doesn’t turn out well.
Just loved this cake!!! Her are a few changes I made. l added buttermilk, almond flavoring, cardamom and a little coconut milk. For the Icing I used brown sugar , butter and cooked it a few minutes then added a crunchy granola. Spread then spread it on the warm cake. Everybody couldn’t believe how wonderful this cake turned out!!! ♥️
Hi Seva! Love your version, sounds super yum! Thanks for sharing your feedback, I’m glad everyone enjoyed it 🙂
Dear Freda, My family and I were deeply impressed with the flavor and crumb of this eggless mango cake. I’ve made a few times now and it’s consistently perfect. I added slices of guava paste inside my cake. Fabulous flavor combination: mango, cardamom, guava, and the lime glaze!
Thank you for this delightfully delicious recipe!!
Hi Beverly! Wow, I like the idea of adding the guava paste, I can imagine the burst of flavors. Thanks for sharing your feedback, truly appreciate it 🙂
Great recipe. I made the buttermilk in a 2-cup Pyrex container, cut the mango directly into it, added the rest of the wet ingredients, and used an immersion blender to make a puree. The cake had a good texture, and I only dirtied a few dishes. I will be making this recipe again!
Hi RJ! That sounds great! Less dishes to clean the better 😀 Glad you enjoyed the recipe. Thanks for posting your feedback. It’s much appreciated 🙂
If i make same mango teacake recipie in round pan..thn can u help me wth size ?? And also is it ok to use 213gms of maida instead of adding cornflour
Hi Sneha! I suggest using the corn flour. Please do not skip it as you are essentially making cake flour which results in a lighter crumb. You’ll need an 8 inch round pan.
Hi Freda,
I made the original recipe quite a few times, and everyone loved this cake every time! It was easy to make and never failed, I even doubled the recipe and baked it as a bundt cake, they were requested as Christmas gifts!
I’ve not made this cake for a while and I have been asked to make this for a Christmas gift again! But i have noticed the recipe has been modified!
I know you have written some notes about the modifications but can you clarify that the canned mango pulp would be the same quantity as the fresh one as noted in the new recipe? You also mention that you increased the milk, should this be decreased with canned pulp?
I live in the U.K. and fresh mango pulp is definitely off the cards and I would really like to see the original recipe again please!
Many, many thanks!
Hi Amy!
Glad to hear that everyone enjoys this cake. I’ll surely help you out with the orginal recipe.
Here it is;
Dry ingredients:
1 and 1/2 cup all-purpose flour, 213 grams
1 & 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon green cardamom powder or 1 teaspoon vanilla extract
1/4 teaspoon salt
Wet ingredients:
2/3 cup castor sugar, 146 grams
3/4 cup canned mango pulp
1/4 cup whole milk, 125 ml
1/3 cup vegetable oil, 70 grams
I do suggest using buttermilk instead of milk and cake flour instead of all-pupose flour though, if you can! Hope this helps 🙂
Hey i have amde the original recipe 5-6 times with fresh mango pulp n 3/4 cup sugar.. it always came out great.. but like u mentioned i always found the fresh mango pulp quite thicker compared to what u hav used in the pics (canned) , so i used to add little extra milk to thin it a bit. It used to turn out great. Will surely try the improvised version next season. Thanks for the revipe. Its bomb!
Hey Priyanka! Glad to hear that you used your judgement and made the necessary changes. Thanks so much for sharing your feedback. I truly appreciate it. Do try the modified version next time, it makes the cake so much better 😊
Hi….I want to try it out today but when I measured the cup measurements of flour with weighing scale, it came out to be 180 gms instead of 214( as mentioned in the recipe). I am a grams lover so can’t decide which measurement to go with ? Please reply
Please go with the weight in grams, your measuring cup capacity may be lesser in volume.
Hi. I’m going to make this cake and when I read the recipe I noticed that do not include eggs. How many eggs I had to use?
Hi Lillian! That’s right, there are no eggs in the recipe.
I made it today and came so perfect. such an easy recipe.
Thanks
Glad to hear that Dharmishtha! Thanks for sharing your feedback 😊
Hey Freda,
I just happened to come across your page when I was wondering what to do with the remaining mango pulp lying in the fridge. I tried it and it turned out great!!! Thank you for this wonderful recipe. 🙂
Hey Ramya! Glad to know that you loved it! Thanks for sharing your feedback with us 😊
Made this recipe more than 50 times and every single time, it turned out great! Thank you so much for sharing this wonderful-tasting recipe!
Glad to hear that, Anay! Thanks for sharing your feedback 😊
Dear Freda,
I have baked this cake three times by now. Last two times was for crowds of 30+ people. You can’t imagine how many compliments I have received for this cake 🙂 thanku thanku thanku for such a wonderful recipe. I add cardamom to the cake and then add icing of whipped cream with sugar and vanilla.
Hi Shirls!! Yayyyy!! That’s so awesome! I’m so happy to hear this! Thanks so much for sharing your feedback, I really appreciate it 😊
SO delicious and moist! Fantastic recipe! I actually made my own mango pulp and skipped the straining (I was looling for extra fibre and its texture was quite nice!). As I like to do with other sweet breads, I let the batter sit in the fridge for 4 hours before baking. I find this amplifies the flavor (in this case, of mangoes). Finally, I threw in an extra ripe banana and added a TBSP of flour to the dry mix, to compensate for the added “wetness”. REALLY enjoyed this!! Thank you for sharing!🤗
Hi Amé! I’m so glad to hear that! I’ll have to try resting the batter in the fridge next time. Thanks for sharing your feedback 😊
thanks Freda for sharing this awesome recipe.. it taste so yummy. like the cardamom touch.
Thanks for sharing your feedback, Puja! Happy to hear that 😊
Hi
I came across your mango loaf cake receipe which looks good but there are no measurements for ingredients
Please could you advice
Hi Bhavini! There’s a jump to recipe card button right on top of the page, either click that and get straight to the recipe card. Or you will need to scroll down, the measurements are mentioned in the recipe card below the step wise instructions.
Baking this was such a joy for me. Thanks so much for this recipe. I used whole wheat and turned out just yum. I was wondering if you have any millet based bread recipes?
Hi Srividya! I’m so glad to hear your feedback. I’ve yet to try a millet based bread recipe. Appreciate you stopping by, thanks so much 😊
My batter was thicker and did not pour as your picture shows. Should I use more milk? My loaf was denser and top got burned even after I reduce the Temprature 300f.
Sweetness and color were perfect. Would like to try one more time after your response.
Hi Ila! Did you measure out the flour correctly? If you did and the batter is still thick, yes, you can a couple of tablespoons of milk.
Hi, can I use the same measurements to make 1 kg layered whipped cream cake? Thank you
Hi Priya! Some recipes don’t turn out well when doubled. So I’d suggest making the batter and diving between two baking tins or bake in two batches.
Hi Freda,
I have a fan oven, would I reduce the temperature? As I dont usually cook cakes at 180c.
Thanks
Hi Sophia! You can bake this cake at the same temperature you bake your other cakes. That should work for this cake too.
How many cupcakes come out of this recipe?
I’ve not tried to make cupcakes, Priya, but I guess you should get about 12 standard sized cupcakes.
This was my first eggless cake and it was delicious! Super moist and flavorful. Will definitely be trying more eggless bakes now. I served it with s coconut and lime buttercream which added a nice tang.
That’s so awesome, Kay! So happy to hear that 🙂 I hope you will try some more eggless bakes from here 🙂
Freda @Aromatic Essence: This is a great recipe! I have tried this several times and this has become a family favorite. I am using 1/2 cup butter instead of oil. Thank you for sharing this amazing cake recipe!
Hello Kiran! I’m so glad to know you love this cake. It’s one of my favourites. Thanks for sharing your feedback:)
Hi I have just made this! It tastes really good!! Thanks for this recipe. Mine came out nicely and also have the same golden brown colour on the outside.
Thanks for sharing your feedback, Lin! So glad to hear this 🙂
Yet again a wonderful and full proof recipe. Instead of loaf ,I used muffin pan but otherwise no change. I was a bit skeptical as it was my first eggless cake bake…….but what came out of oven is the moist, spongy, fell in love cake.
Hi Ashwini! I’m so happy you decided to try this recipe for your first egg free cake, and glad to know that it turned out well 🙂 I really appreciate your feedback! Thank you 🙂
Can I use the frozen mango pulp(I froze the left over mango pulp from tin)?
Hi Raji! Yes you can use it, please thaw it completely first.
Hi Freda, is it possible to use 1/2 cup mango puree 1/2 cup milk and reduce oil to 1/4 cup? Can I bake in a 6 inch round pan? Thanks
Hi Kelly! I’m not how it would turn out with these proportions. You could give it a go. This might not bake well in a 6 inch pan, as the thickness of the batter would be too much. The top would brown faster and the insides may not cook. I suggest using an 8 inch pan. Or make half of the recipe in a 6 inch pan.
Thanks so much for yr prompt reply. In this case I have to buy more mangos next time to make enough pulp and follow your recipe exactly. Ok will use the 8 inch pan.
Great! Do share how it turns out:)
Freda, I made it today . I reduced the oil to 1/4 , reduced the sugar by half but the mango amount same as yours. It still rose well and tasted great. Your recipe is so great!
Hi Kelly! Glad it turned out well! Thanks for coming back and letting me know 🙂
Hi Freda, today I made this cake successfully using a loaf pan. I reduced the oil to just 1/4 cup and turned out great
Your recipe seems to be perfect but its written 1 and half cup is equal to 214 gms maida whereas 3/4th cup is equal to 210 gms mango pulp.. i mean it should have been 1 and 1/4 cup mango pulp then. Can you please explain the measurement of maida and pulp.
Hi Sonia! Every substance has a specific density. Flour is lighter than mango pulp, hence a smaller qty of pulp by volume would weigh more than the same amount of flour. For eg, 1 cup of flour is 143 grams, and 1 cup of granulated sugar is 210 grams. Both are weights for 1 cup but differs significantly because sugar is heavier than flour. When it comes to baking, it is best to use a weighing scale. However, I know not everyone owns one, so I try to give both. I hope this explains the difference.
Thanks for explaining it so nicely. Completely understood and will make this cake tomorrow with all the measurements as you mentioned m sure it will turn great.thanks for giving measurements in gms as well as cup.
Most welcome, Sonia! Do share your feedback, would love to know how it turns out 🙂
Your recipe was very nice made the cake it had amazing flovor and aroma of mango.. only thing that ws incorrect in my cake was that it was not as spongy as yours,what mistake i cud hv done i dont know..
Hi Sonia! Glad you like the taste. Did you overmix the batter and make it very smooth? Because I’ve mentioned you shouldn’t over mix the batter, lumps are fine. Secondly, is the baking powder and soda fresh?
Made it twice with whole wheat flour. Came out amazing. This time added fresh mango glaze which added to the flavour.
The glaze sounds wonderful! Thanks for sharing your feedback, Parul! Appreciate it 🙂
Hi Freda,
First of all I would like to thank for such wonderful recipe.
Everybody likes the cake at home it’s too yummy. I have used fresh mango pulp and instead of oil I have add ghee like same quantity. Could we replace the mango pulp with dark chocolate or choco chips.
Also I would like to share that I am also from same background i.e. pharmaceutical company as regulatory affairs specialist.
Hi Sonali! Nice to meet you 🙂 So glad that everyone loved the cake, thanks for sharing your kind feedback 🙂
Hi Freda,
I wanted to make a mango cake for sometime. Came across your recipe while browsing. Immediately decided to try since i had mango fruit in hand. No alteration made. It came out so well, my family liked it. Tq dear, i’m sharing this recipe with my friends. 🙂
Hello!! So glad you your family enjoyed it! Thanks for sharing it forward 🙂
Hi Freda,
I had been searching for a good mango recipe for quite sometime now. I found one recipe and followed the instructions diligently. Unfortunately, it turned out to be densed and the colour was not very appealing. Thanks to your recipe which I found last night. I was able to quickly make another one this morning and it came out beautifully. The cake has a prominent mango flavour and the sweetness was just right. My husband relished it. Thanks again for this simple and easily achievable recipe.
Hi Iba! I’m so happy to hear that this recipe worked for you. Thanks so much for coming back and sharing your kind feedback 🙂 I really appreciate it!
Hello Freda,
Tried your Mango cake recipe for my Husbands 50th Bday. Was a hit. tasted great. my daughter decorated with her icing ,which mad it even better.
Thank you for a awesome, simple, above all eggless recipe.
Hello! Birthday wishes to your husband! So happy to know that everyone loved the cake, thanks so much for sharing your feedback:)
Beautiful cake😍
A query if i want to add in desiccated coconut how much can i add in and how about adding eggs too 🤔
Thanks
Hi Zainab! You would have to experiment, as I’ve not tried adding either. The recipe would need slight tweaking. You can probably add 1 egg and 1/4 cup desiccated coconut and see how it turns out.
Sure thanks for the response will update once i bake it. Hopefully soon 😄
Sure, would love to know 🙂
It turned out superbbbb yummilicious .
As u said i added 1egg n 1/4 cup of desiccated coconut. Added 50gms of almond meal n reduced all purpose flour. Super soft n spongy
Thank u for this r3cipe .
Hi Zainab! So glad to hear this! Thanks for posting your feedback:)
This looks so yummy. I have unsweetened Kesar mango pulp. How much sugar should I add?
Hi Madhura, you can use the qty mentioned. It will still be sweet. If you prefer a sweeter cake, increase it to 3/4 cup. Do share your feedback:)
Hi… tried this Mango Cake.. n it turned out really beautiful… n tasty…thank you
Thanks for sharing your feedback, Supriya 🙂
The result.is awesome . I am speechless and actually falling short of words to thank you.
Thanks for your wonderful feedback, Preety! So happy to hear this 🙂
This recipe is very very good. When I made it, it was a bit crunchy on the sides, and it was not too soft but not too hard in the middle. It was AMAZING.
Can I replace refined plain flour with whole wheat flour? Also do you have cake recipes for a toddler.
Hi! Some readers have tried this cake by replacing half of the flour with wheat flour and loved it. I’ve not tried it personally. You can try this date walnut cake for your toddler, it’s made with whole wheat, you can skip the nuts if you like. https://aromaticessence.co/eggless-date-walnut-cake/
Hi.. I tried out it was perfect, super moist and juicy cake. Now I want to make a big cake of it, can i double the recipe or any other changes if you suggest.
Hi Richa! Glad you enjoyed the cake 🙂 Thanks for sharing your feedback! I’ve not tried doubling this recipe, but I do suggest to bake it in 2 batches instead.
I kept the quantity of each ingredient as it is, without adjusting any, used canned alphonso pulp mic everythng lightly and baked….and then came the heavenly tasting, moist, eggless and my 1st ever baked mango cake!!!
at the first sight of it, i fell in love with it….what a perfect recipe. Thank u sooooo much dear Freda. my elder daughter’s birthday is next week and i know what i am going to bake fr her gang. if you can please help me with a suitable frosting recipe here, theparty menu would be perfect too, just like the cake.
i am looking forward to try other recipes too…thank you again. TC.
Hi Ragini! Wow! Thanks you for this lovely feedback 🙂 So glad to know you loved it! I love this cake with a simple whipped cream frosting. You can also try cream cheese frosting, it would pair well. You can find the recipe for cream cheese frosting here, https://aromaticessence.co/2017/08/23/eggless-red-velvet-cake/
I’m about to make it, but first I’d like to say thanks for providing the metric units as well, That helps a lot.
I love mangos and I’m allergic to eggs, this recipe ROCKS! Thank you for making an old lady very happy!
Sue (Retired)
Hi Sue! I’m so glad to know you loved it. Thanks for sharing your feedback, you made my day 🙂
Hello !
I liked your recipe for mango cake. I have convection microwave oven. Can you tell me the what should be temperature for how long it should be baked ??
Thank you
Hi! The temperature will be same, 180 degrees C, keep a check after 35-40 mins. Try not to open the oven before that.
Can I use this recipe to make mini loafs? And what do you think about topping with crushed pistachios? Thanks!
Hi Zaara! Yes, you can definitely make mini loafs, just keep a tab of the time. Pistachios would be a great addition 😊
Already tried the recipe, it turned out very delicious. My second try, i added a bit of yogurt and it made it more moisty but the original recipe is more that fine.
Thanks Freda!
Hi Wafaa! So glad to know, thanks for sharing your feedback 🙂
Hi.. gonna try it out. Just wanted to ask if I add mango emulsion to it would the taste differ..
Also 1cup is 240ml right?
Hi Anu , not sure about mango emulsion as I’ve not tried it out. The cup measure that I use equals 250 ml, and that 1 cup weighs 144 grams flour if it helps.
Very soft loaf… thnx
Most welcome, Vijatha 🙂
Hi Freda! Do you think it would affect my cake if I add 1/4 cup of yogurt to it? Thanks.
Hi Anjali! Honestly I’ve not tried adding yogurt. But I don’t think it might affect the cake so much. You’d probably want to use regular yogurt and not the Greek yogurt as it may make the batter thicker. If you do try it with yogurt, would love to know how it turned out 🙂
hey I actually tried it today using the Greek yogurt and it came out very soft and moist. thanks for this great recipe
That’s awesome! Glad to know 🙂
1 cup equal to 200 ml or 250ml ?
The one I use is 250 ml, and 1 cup flour weighs 143 grams using a 250 ml cup.
Awesome recipe. I modified it further for healthier version. Added 1 cup almond flr+1/2 cup APF and instead of oil used ghee(clarified butter) . Tastes heavenly delicious. Thanks for wonderful recipe.
Just the recipe I wsw looking for having bought the Kesari mango pulp.is the pulp sweet so that I can reduce the sugar,pls advise
Yes you may reduce it.
Hi..
I have tried this recipe and texture came out so well but I added cooked mango pulp and added extra milk to adjust consistency.i couldn’t feel any mango flavour in it.
Is it because I cooked or type of mango.please let me know.
Hi! I’m not sure why you added cooked mango pulp. If I had tried it with cooked mango pulp, I would have mentioned this alternative. Just regular mango pulp will do, Alphonso or Kesari mangoes are good in this recipe. Could you tell me which one did you use? The mango flavour is pretty prominent in this cake, the colour varies depending on the kind of mango. Did you taste the mango before using it in the recipe, that will give you an idea about the flavour.
I guess its banginpalli mango..and the flavour was good..but not too prominent..
I read somewhere cooked gives best flavour n tried it out.
May be next time I try it with best quality mango and without cooking.
Thankyou for the prompt reply 🙏
Hope it turns out better with the other mangoes 👍
Does this cake freeze? Please
I’ve never tried freezing the cake, So I’m not sure.
Mouth watering cake…lovely too
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.
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 here. Pls do give this cake a try again with the recipe as it is. I hope you like it 🙂
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.
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.
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 🙂
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!
Thanks for sharing your feedback Pallavi! Glad to know 🙂
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..
It should be ok! Pls share your feedback 🙂
Also the batter consistency was really thick. Based on the pics I assume it should be in pourable consistency right?
It’s pourable consistency, but it is quite thick, if it is very thick, you can add in 1-2 tablespoons of milk.
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?
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 .
Do you think this could be made with well-mashed banana instead of mango, and without cardamom powder?
Thank you! : )
Yeah then it would be an eggless banana cake, you can skip the cardamom, add vanilla extract if you like:)
when v have add sugar ??
do v have to add it to the puree??
Yes to the wet ingredients
Thanks Antonet 🙂
Wow!! Yummy!!
Thanks Antonet!
Beautifully presented..love every bit of it
Thanks Sonoo 🙂
Tried this recipe right away. Tasted great. Thanks
Thanks for sharing your feedback:)
Hi.. lovely it is … small query can I use butter instead of oil ? if yes how much should be substituted
You can use the same amount or upto 1/2 cup of butter.
Can’t wait to try it looks awesome
Thanks!
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.
Thanks much 🙂
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?
Thanks 🙂 you should get about 12 standard cupcakes, bake for about 18-20 minutes
Lovely cake dear!!! Loved the color and texture!!! 🙂
Thanks dear 🙂
This cake looks divine! That color is beautiful!
Thanks Laura 🙂
Hi Freda, Lovely cake! Will try it soon. One question though: Sugar must be mixed in wet ingredients or in dry before sifting?
Hi Vijaya, sugar in wet ingredients, so it dissolves in the wet ingredients itself, once wet ingredients are added to dry, it should not be over mixed.
can we use powdered sugar..means instead f adding granuled sugar to the wet ingredient can v powdered
sugar to it??
Weigh out the sugar and then powder it and use.
ohhk thanx maam..
Welcome 🙂
Loved this recipe. It came out so moist.
Thanks for sharing your feedback Vinila 🙂
Such a nice bright Mango color. Awesome share.
Thanks Avin 🙂
What a beauty!!
Thanks Parinaaz 🙂
Wow Freda!! This looks so moist and yummy!! Simply awesome. Making it soon.
Thanks, Dhwani 🙂
Wow Freda, this looks so moist and delicious! I know many people struggle with moist egg-free cakes, and it looks like you’ve perfected it!
Thanks a lot Kathryn 🙂
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 🙂
Yup I remember Shamira! Thanks dear 🙂
It looks so fresh, the color is a sheer delight to see. Love what you make!
Thanks Alok 🙂
How lovely Freda sans the eggs. The color is tantalizing and you’ve added mango to the mix, what more does one dream of in life? 🙂
True! Thanks Loretta 🙂
Tempting and beautiful yellow hue! Bookmarking the recipe. Thanks for sharing.
Thanks Pushpita 🙂
Great looking cake. Bookmarked this. Will give a try… Thanks for sharing.
Welcome Priya 🙂
Looks really delicious. I m gonna try tonight 🙂
Thanks! Hope you like it 🙂
Pl tell What is the size of the loaf pan?
It is 25.5 x 11.5 cms and the height is 7 cms
Beautiful cake. Looks so moist!
Thanks Sumith 🙂
Bookmarking this recipe.Awesome share!!!
Thanks dear 🙂