Eggless, butter-free, moist and spongy mango cake layered with whipped cream and topped with pistachios and rose petals. Best summer dessert ever!!
This delicious Mango cake with whipped cream has been our favorite this summer!! Breakfast, snack or dessert, just bring it on!! We four can finish it in a day, its that good!!
This cake is
- egg-free
- butter-free
- has no condensed milk
- bursting with mango flavor
- can be made with fresh or canned mango puree
- frosted and layered with light and airy homemade whipped cream
- garnished with rose petals and pistachios
- last but not least super moist, soft and melt in mouth delicious!!
It has two components the mango sponge cake itself and the whipped cream frosting which works as both - filling and frosting.
You could just make just the cake and skip the frosting and its still delicious!! But the cake and frosting combination is just superb. Reminds me to the mango cake or pastry you get in India.
Ingredients you will need
- Cake - All purpose flour, baking powder, baking soda, salt, cardamom powder, sugar, vanilla extract, mango puree, yogurt, oil
- Frosting - Heavy whipping cream, powdered sugar and vanilla extract
- Garnish - pistachios and dry rose petals.
This cake is easy to make and even simpler to decorate. You don't need to be an expert in baking or frosting to make it. Even a beginner can make it look professional.
Best part is you can make this cake with fresh mango puree during summers or the canned ones year long. Lets see how!!
Step by Step Instructions
Its really easy to make this mango cake recipe. You can make it in one go or split it by making the cake a day or night in advance and frost the next day!
To make the cake
1- Preheat the oven to 350F. Line a 8inch round baking pan with parchment or 2 6 inch round pans. Spray oil (lightly) on the pan and then stick the parchment paper and spray some more oil on top of parchment. Keep aside.
2 - In a mixing bowl sift all the dry ingredients together like flour, baking powder, baking soda, salt and cardamom powder.
3 - In a large mixing bowl (or stand mixer bowl) add all the wet ingredients like yogurt, mango pulp, oil and sugar.
4 - Whisk either using a stand mixer or hand whisk until sugar is completely dissolved and mixture is smooth.
5 & 6 - Add the dry ingredients to the wet mixture. Carefully fold the dry mixture into the wet until everything is well combined (do not over-mix).
7 - Pour the batter into the prepped baking pan. If using 2 6 inch pans, divide the batter equally into two pans.
8 - Bake for 25-35 mins at 350F or until a toothpick inserted at the center of cake comes out clean.
Remove from oven and let it stand in the pan for 5-10 mins after which transfer it onto a wire rack to cool completely before frosting.
I usually bake the cake at night and allow it to cool overnight before frosting.
To make whipped cream frosting
I use my kitchen aid stand mixer with wire hook attachment to make the frosting. You can also use a hand mixer.
9 - Keep the Wire hook attachment and the stand mixer bowl in freezer for 15 minutes just before you make the frosting. Also make sure the whipped cream is chilled and in the refrigerator.
10 - After 15 mins, remove the bowl and whisk from the freezer. Add cream to the chilled bowl.
11 & 12 - Starting low slowly increase the stand mixer speed to medium high (6-8). Beat for about 2-4 mins or until you see the cream thickening.
13 & 14 - At this point add the sugar (begin with 1/2 cup and increase as needed). I added about 3/4 cup. Also add in the vanilla extract.
15 - Start at low speed again to prevent the powdered sugar from flying all over your kitchen. Slowly increase the speed to medium high (6-8).
16 - Beat for another 2-3 minutes or until you see the cream has thickened and is keeping its shape (or forming stiff peaks).
Optional - You can add some fresh mango pieces or few tbsp of mango puree and fold in gently.
To assemble the cake
17 & 18 - Once the cake has cooled completely, use a serrated knife to cut it horizontally into two equal halves.
On the cake stand or the serving plate, place a tbsp of the frosting at the center of the cake stand. This will act as a glue to hold the cake in place
19 - . Place the bottom half of the cake on the stand/plate by aligning the center. Add about cup of whipped cream frosting or more.
20 - Spread it out equally as much possible using a spatula. Need not be perfect.
You can add some fresh mango pieces to the frosting or place them now before closing.
21 - Place the top half of the cake over the smoothened frosting.
22 - Add another cup or cup and half of frosting and spread and smooth it too use a spatula.
I haven't covered the sides of the cake with frosting to give it that naked cake look. You can if you like.
23 & 24 - Place mango puree into a ziplock or piping bag and snip off the tip. Make design of your choice. I've kept it simple and just drawn some horizontal and vertical lines.
Alternately you can also just spread the mango puree using spoon and smoothen it out with spatula.
25 - Optional step - Using skewers or fork make some random designs. Your mango cake is practically ready to be serve. But to take a level up do the next steps.
26 - Grind the pistachios or nuts of choice to fine or coarse powder. I've used my coffee grinder for this.
27 & 28 - Sprinkle the nuts powder evenly over the cake. Last but not least, add some rose petals.
That's it!! Our delicious, Eggless Mango cake is ready to be devoured. Slice and serve!
Tips and Tricks
Canned Mango Puree - If using canned mango pulp, use Alphonso or Kesar mango pulp that is easily available in most Indian grocery stories. These Indian mango variety are great in color and taste that work best for desserts!!
Fresh Mango Puree - Use a ripe, pulpy and juicy variety of mangoes like Alphonso or Kesar. Other substitute is Ataulfo mangoes, Mexican variety. Avoid fibrous kind.
To make Fresh Mango puree - Scoop out the pulp, discard the seed and skin. Puree the pulp, pass it through sieve and use this smooth puree for this recipe.
Sugar - Amount of sugar need will vary depending on the sweetness of mango puree. Canned puree is already sweetened so you will need less compared to when using fresh mango puree.
Rose petals - These do more than just adding to the looks, they really jell well and adds a fresh feeling to the mango flavor. Highly recommend adding it.
FAQ's
Unfrosted cake can be stored at room temperature for 2 days and refrigerated for a week. Store frosted cake in refrigerator in airtight container for upto 3-4 days.
Unfrosted cake can be frozen. Allow to cool completely, cover in a cling wrap and seal airtight before storing in freezer. When ready to use, thaw at room temperature and then frost.
Yes, you can substitute whole wheat flour (atta) at 1:1 ration of all purpose flour. Though the cake may not rise as much as it does with all purpose flour but will still taste amazing!!
Absolutely, this batter should make around 12 cupcakes. Bake for 15-20mins or until done. Pipe the frosting and garnish with pistachios and rose petals.
Yes, you can make it a day or two in advance and store air tight refrigerated until ready to use.
More Cake recipes to try
- Eggless Banana Chocolate Cake
- Pumpkin Butterscotch Streusel Cake
- Whole Wheat Orange Cake with Orange Glaze
- Chocolate Cake with Sourcream Filling & Ganache Frosting
- Vanilla Sponge Cake with Whipped Cream Frosting and Fresh Fruits
Hope you enjoy this Eggless Mango Cake!! If you give this recipe a try, please rate by clicking stars ⭐️ in the recipe card. Thank you ❤️ ! You can also follow me on Facebook | Instagram to see what’s cooking in my kitchen!!
Eggless Mango Cake
Ingredients
For the Mango Cake:
- 1¼ cup of All purpose flour
- 1 tsp baking powder
- ½ tsp baking soda
- ¼ tsp salt
- ¼ tsp cardamom powder
- ½ cup sugar
- ¼ cup yogurt
- 1 cup mango puree using canned store bought, sweetened
- ¼ cup oil used canola oil
For Whipped Cream Frosting
- 2 cup heavy whipping cream
- ½ to 1 cup powdered sugar depending on the sweetness you like, I use 3/4 cup.
- 1 tsp vanilla extract
For Garnishing
- 10 pistachios shelled
- dry rose petals as needed
Instructions
To make mango cake:
- Preheat the oven to 350F. Line a 8inch round baking pan with parchment. Spray oil (lightly) on the pan and then stick the parchment paper and spray some more oil on top of parchment. Keep aside.
- In a mixing bowl sift all the dry ingredients together like flour, baking powder, baking soda, salt and cardamom powder. Keep aside.
- In another large mixing bowl (or stand mixer bowl) add all the wet ingredients like yogurt, mango pulp, oil and sugar.
- Whisk either using a stand mixer or hand whisk or hand mixer until sugar is completely dissolved and mixture is smooth.
- Add the dry ingredients to the wet mixture. Carefully fold the dry mixture into the wet until everything is well combined (do not over-mix).
- Pour the batter into the prepped baking pan. Bake for 25-35 mins at 350F or until a toothpick inserted at the center of cake comes out clean.
- Remove from oven and let it stand in the pan for 5-10 mins after which transfer it onto a wire rack to cool completely before frosting.
To make Whipped Cream Frosting:
- Keep the wire hook attachment and the stand mixer bowl in freezer for 15 minutes just before you make the frosting. Also make sure the whipped cream is chilled and in the refrigerator.
- After 15 mins, remove the bowl and whisk from the freezer. Add cream to the chilled bowl.
- Starting low speed slowly increase the stand mixer speed to medium high (6-8).
- Beat for about 2-4 mins or until you see the cream thickening.
- At this point add the powdered sugar (begin with 1/2 cup and increase as needed to taste, I used 3/4 cup) followed by vanilla extract.
- Starting at low speed again (to prevent from sugar flying all over your kitchen) until sugar is combined, slowly increase the beating speed to medium high (6-8).
- Beat for another 2-3 minutes or until you see the cream has thickened and is keeping its shape (or forming stiff peaks).
- Optional - Add in some fresh mango pieces or puree and fold (mix) in gently.
To assemble the cake:
- Once the cake has cooled completely, use a serrated knife to cut it horizontally into two equal halves.
- On the cake stand or the serving plate, place a tbsp of the frosting at the center of the cake stand. This will act as a glue to hold the cake in place
- Place the bottom half of the cake on the stand/plate by aligning the center. Add about cup (or as needed) or more of whipped cream frosting.
- Spread it out equally as much possible using a spatula. Need not be perfect.
- Optional - You layer some fresh mango pieces/slices or puree over the frosting.
- Place the top half of the cake over the smoothened frosting. Add another cup and half of frosting and spread and smooth it using a spatula.
- I haven't covered the sides of the cake with frosting to give it that naked cake look. You can if you like.
- Place mango puree into a ziplock or piping bag and snip off the tip. Make design of your choice. I've kept it simple and just drawn some horizontal and vertical lines.
- Alternately you can also just spread the mango puree using spoon and smoothen it out with spatula. Or simply layer some fresh mango slices.
- Optional step - Using skewers or fork make some random designs. Your mango cake is practically ready to be serve. But to take a level up do the next steps.
- Grind the pistachios or nuts of choice to fine or coarse powder. I've used my coffee grinder for this.
- Sprinkle the nuts powder evenly over the cake followed by rose petals.
- Soft, moist Mango cake is ready!! Slice and serve!!
Notes
- For Canned Mango Puree - If using canned mango pulp, use Alphonso or Kesar mango puree that is easily available in most Indian grocery stories. These Indian mango variety are great in color and taste and work best for desserts!!
- For Fresh Mango Puree - Use a ripe, pulpy and juicy variety of mangoes like Alphonso or Kesar. Other substitute is Ataulfo mangoes, Mexican variety. Avoid the fibrous kind of mangoes.
- To make fresh mango puree - Scoop out the pulp, discard the seed and skin. Puree the pulp, pass it through sieve and use this smooth puree for this recipe.
- Adjust sugar to taste, depending on sweetness of mango puree. Fresh mango puree will need more sugar vs the canned one.
- Rose petals do more than just adding to the looks, they really jell well and adds a fresh feeling to the mango flavor. Highly recommend adding them.
- I prefer to make the whipped cream just when ready to frost. But you can make it a day or two in advance and keep refrigerated until ready to use.
- Don't make the frosting too sweet since it will make the cake overall very sweet.
- Store unfrosted cake can be stored at room temperature for 2 days and refrigerated for a week.
- Store frosted cake in refrigerator in airtight container for up to 3-4 days.
- Unfrosted cake can be frozen. Allow to cool completely, cover in a cling wrap and seal airtight before storing in freezer. Thaw at room temperature and then frost.
Where can I buy dried rose petals in USA
Hi Rubina - try amazon. I've linked the ones I've used under tips and tricks.