Eggless Mango Cake

Yields: 8 Servings Difficulty: Medium Prep Time: 15 Mins Cook Time: 35 Mins Total Time: 50 Mins

The King is back for his annual visit!!!!!!. There is no Summer time for us without Mangoes. I have hardly seen anyone that dislikes Mango. No wonder it is the King of Fruits. I sneak peek mangoes to any food that we love during summers to enjoy them all before gone. Eggless Mango Cake is one such from the Mango series. The aroma of this Mango cake fills the entire house. I have used whole wheat flour and fresh mango puree to make these. However, you can use all-purpose flour and tinned mango puree too. I assure the difference you can see when tined puree is used against the fresh mango puree is definitely not the same. The bright yellow color of the cake from pure mango pulp is a visual treat as we taste those flavorful and soft cake, plus it is eggless too if you are a person like me. Do try this and treat these flavorful cake with natural spices.


0/8 Ingredients
Adjust Servings


0/4 Instructions
  • In a wide bowl, mix the wheat flour, baking soda, and baking powder thoroughly. In another bowl, add the mango pulp, cardamom powder, oil, yogurt, vanilla essence, and sugar.
  • Preheat the oven to 375 F. Combine the dry ingredients into the wet ingredients and fold them together.
  • Grease the cake tin with liners and spread the prepared Cake batter equally to it and tap.Transfer to the oven and bake for about 30 – 35 mins. Check with a toothpick to make sure it is cooked.
  • Transfer to a cooling rack and allow it to come to room temperature. Decorate with a simple whipped cream frosting and fresh mango pieces.


  • I used fresh mango pulp, extracted from about 3 whole mangoes. You can also replace this with store-bought mango/Kesar pulp.
  •  Instead of cardamom powder, you can also add cinnamon/nutmeg powder for the extra flavor.
  •  Folding the wet mixture is just enough instead of mixing them all together. This will not allow aeration and result in dense cake.

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