Why You’ll Love Eggless Mango Cake Recipe
This cake is completely egg-free while still turning out tender and fluffy.
It has a rich mango flavor from real mango pulp.
The recipe uses simple ingredients and does not require complicated steps.
It is soft enough to enjoy plain, but also tastes wonderful with whipped cream and fresh mango on top.
It is perfect for serving chilled or at room temperature.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
⅓ cup sunflower oil
¾ cup granulated sugar
½ cup fresh milk, or any milk of choice
2 teaspoons vinegar
1 cup mango pulp, about 2 mangoes
1 ½ cups all-purpose flour
1 tablespoon cornstarch
1 teaspoon baking powder
¾ teaspoon baking soda
¼ teaspoon salt
1 cup whipped cream
½ fresh mango, sliced or diced
Directions
Preheat the oven to 350°F / 170°C.
Butter and line an 8-inch round cake tin with parchment paper. Set it aside.
In a large bowl, whisk together the sugar, oil, milk, and vinegar for 2 to 3 minutes, until the sugar mostly dissolves.
Add the mango pulp and whisk until smooth and combined.
Sift in the all-purpose flour, cornstarch, baking powder, baking soda, and salt.
Whisk gently until the batter is just mixed and no dry flour remains. Do not overmix.
Pour the batter into the prepared cake tin and smooth the top.
Bake for 40 to 50 minutes, or until a toothpick inserted into the center comes out clean.
Let the cake cool in the tin for 15 minutes, then carefully invert it onto a wire rack.
Cool completely before topping with whipped cream and fresh mango.
Servings and timing
Servings: 6
Prep time: 15 minutes
Bake time: 40 to 50 minutes
Cooling time: 15 minutes or longer if decorating
Total time: About 1 hour
Variations
Use coconut milk instead of regular milk for a tropical flavor.
Add a little cardamom powder for a warm, fragrant touch.
Fold in chopped mango pieces for extra fruitiness.
Top the cake with toasted coconut for added texture.
Use canned mango pulp when fresh mangoes are not in season.
Make it as cupcakes by dividing the batter into a lined muffin tray and reducing the baking time.
Storage/Reheating
Store the plain cake in an airtight container at room temperature for up to 2 days.
If topped with whipped cream and fresh mango, refrigerate the cake and enjoy within 2 to 3 days.
Keep leftovers covered to prevent the cake from drying out.
This cake is best served at room temperature or slightly chilled.
To reheat a plain slice, microwave it for 8 to 10 seconds. Do not reheat slices topped with whipped cream.
FAQs
Can I make this mango cake without eggs?
Yes. This recipe is made without eggs and still turns out soft and moist because of the mango pulp, oil, milk, vinegar, and leavening agents.
Can I use canned mango pulp?
Yes. Canned mango pulp works well. Choose a smooth, sweet mango pulp for the best flavor.
Can I use fresh mangoes?
Yes. Blend ripe mangoes into a smooth pulp before adding them to the batter.
Why is vinegar used in this cake?
Vinegar reacts with baking soda to help the cake rise and become soft, especially since there are no eggs.
Can I use butter instead of oil?
Oil is recommended because it keeps the cake moist. Melted butter can be used, but the texture may be slightly denser.
Can I make this cake dairy-free?
Yes. Use coconut milk, almond milk, oat milk, or another dairy-free milk.
How do I know when the cake is baked?
Insert a toothpick into the center. If it comes out clean or with a few moist crumbs, the cake is ready.
Why should I not overmix the batter?
Overmixing can make the cake dense. Mix only until the dry flour disappears.
Can I decorate this cake?
Yes. Once fully cooled, top it with whipped cream, fresh mango slices, or toasted coconut.
Can I freeze mango cake?
Yes, freeze the plain cake without whipped cream. Wrap it well and freeze for up to 2 months. Thaw before serving.
Conclusion
Eggless mango cake is a simple, soft, and flavorful dessert that brings out the natural sweetness of ripe mangoes. With its moist crumb and bright fruity taste, it is delicious on its own or dressed up with whipped cream and fresh mango for a special finish.
