This easy eggless, butterless mango cake is a simple recipe that contains fresh mangoes and regular cake ingredients. It is a simple and easy recipe that a novice baker can nail.
As you all know, I use seasonal fruits in my bakes. Then how can I skip this King of fruit this year? So I made jams which I make every year without fail and, a 7 inch eggless, butterless mango cake.
Trust me! I’m not a great fan of eggless cake. You can find most of my cakes are with eggs. As per the reader’s request for eggless mango cake, I tried and giving the best-tried recipe here. My family loved this cake and, special mention was, it is so fluffy, moist and with beautiful crumbs.
Ingredients For This Cake
- Alphonso mango
- All-purpose flour
- Sugar
- Oil
- baking powder
- baking soda
- milk
For frosting
- Icing sugar
- Milk
Variations
- I used Alphonso mangoes for this recipe. You can use any sweet pulpy mangoes without fibres.
- Store-bought tinned mango pulp is also advisable.
- You can substitute whole wheat flour or 1:1 all-purpose flour and whole wheat flour. It is purely optional.
- I have used flavourless oil. You can use butter for more richness.
- I didn’t use any flavours in the cake as I wanted to taste the mango flavour in the cake. But using a little vanilla extract on the sugar glaze frosting gave a mild flavour to the whole cake.
- Finally, you can frost the cake as you like or can have it as a plain cake.
Lets see how to make Easy Mango Cake/ Eggless Cake / Butterless Cake
Firstly take two medium sized alphonso mangoes and scoop the pulp. In a blender run the mango pulp to a smooth puree.
Secondly add the oil to the mango puree.
Thirdly, add full fat milk to it. Now the all the wet ingredients are ready.
Finally gently mix the wet ingredients in a wire whisk until it is well combined. Now keep the wet ingredients aside. Meanwhile, preheat oven to 180 C.
Let’s get ready with the dry ingredients. Sift all-purpose flour, baking powder, baking soda, and a pinch of salt all together twice.
Add sugar (granulated sugar powdered in an electric mixer grinder) to the sifted flour mixture. You can use caster sugar in place of granulated sugar.
Add the wet ingredients to the dry ingredients and gently mix with the spatula.
Mix until the mango mixture is evenly mixed. Make sure not to over-mix the cake batter.
Grease a 7 inch round spring-form pan and dust with all-purpose flour twice. Transfer the mango cake batter into the pan.
Bake it at 180 C for 30 minutes or until inserted skewer comes out clean.
After baking, let it cool. Demould from the pan and let it cool on the cooling rack.
How To Make Sugar Glaze Frosting
It is one of the easiest and simple frostings of all. It all needs icing sugar and two tablespoon of milk. Add milk to the icing sugar and mix well. I added a drop of vanilla extract to the sugar glaze frosting.
Pour the sugar glaze mixture over the cooled cake and let it sit for few minutes.
Finally garnish with glazed cherries and mint leaves.
Some More Cake Recipe You May Like To Try
Mama’s(Amma’s) Old Fashioned Butter Cake
Basic Vanilla Cake/Easy Vanilla Cake
Eggless Butterless Chocolate Cake
Panforte/Italian Christmas Fruit and Nut Cake
No-Bake Blueberry Biscuit Mousse Cake
Eggless Whole Wheat Black Grape Cake
Easy Tutti Frutti Cake/ Eggless One Bowl Cake
Red Velvet Cake With Sugar Glaze Frosting
How To Serve The Mango Cake
Serve mango cake with a cuppa coffee or milk. It is perfect for serving as a dessert and also as a snack. It is a healthy snack for kiddo snack boxes.
How To Store Mango Cake
You can bake in big batches and store it in the refrigerator. Just wrap the cake with cling film and freeze it. It stays good for a month. If you are planning to freeze, do not frost the cake. Frost it before serving.
I hope you like the recipe! If you like it, rate the recipe and write your feedback which means a lot to me. I always love to hear from you guys and respond as soon as possible. Happy Baking!
Notes
Do not use fibrous mangoes. Adjust sugar level according to the sweetness of the fruit. Also, do not over-mix the cake batter, as it results in the dense and chewy cake.
Easy Mango Cake
Equipment
Ingredients
- ¾ cup alphonso mango puree ( 2 medium sized)
- 1½ cup all-purpose flour
- ⅔ cup sugar ( granulated or caster sugar)(grind to powder)
- ⅓ cup oil ( flavourless oil)
- 1½ teaspoon baking Powder
- ¼ teaspoon baking soda
- ¼ cup milk
- 1 pinch salt
For Sugar Glaze Frosting
- ½ cup icing sugar
- 2 tablespoon milk
- 1 drop vanilla extract
Instructions
- Firstly take two medium sized alphonso mangoes and scoop the pulp. In a blender run the mango pulp to a smooth puree.
- Secondly add the oil to the mango puree.
- Thirdly, add full fat milk to it. Now the all the wet ingredients are ready.
- Finally gently mix the wet ingredients in a wire whisk until it is well combined. Now keep the wet ingredients aside. Meanwhile, preheat oven to 180 C.
- Let’s get ready with the dry ingredients. Sift all-purpose flour, baking powder, baking soda, and a pinch of salt all together twice.
- Add sugar (granulated sugar powdered in an electric mixer grinder) to the sifted flour mixture. You can use caster sugar in place of granulated sugar.
- Add the wet ingredients to the dry ingredients and gently mix with the spatula.
- Mix until the mango mixture is evenly mixed. Make sure not to over-mix the cake batter.
- Grease a 7 inch round spring-form pan and dust with all-purpose flour twice. Transfer the mango cake batter into the pan.
- Bake it at 180 C for 30 minutes or until inserted skewer comes out clean.
- After baking, let it cool. Demould from the pan and let it cool on the cooling rack.
How To Make Sugar Glaze Frosting
- Add milk to the icing sugar and mix well. I added a drop of vanilla extract to the sugar glaze frosting.
- Pour the sugar glaze mixture over the cooled cake and let it sit for few minutes.
- Finally garnish with glazed cherries and mint leaves. Serve with cuppa of coffee or milk.
- Fluffy spongy mango cake is ready to devour.
Notes
Nutrition
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