Eggless Mango Cake Recipe (2024)

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.

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.

How to make moist eggless mango cake – Step-by-step 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 hom*ogeneous 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 suggestions

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.

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.

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.

Frequently asked questions (FAQs)

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 🙂

You may also enjoy these eggless cake recipes

Marble Cake

Rava Cake/Semolina Cake

Red Velvet Cake

Crazy chocolate cake (No milk/eggs/butter)

Date and Walnut cake

Orange cupcakes

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