Eggless Mango Cake with whipped cream frosting is an easy, moist, and spongy cake. Made with simple pantry ingredients and mango pulp, it is egg-free and needs no butter or condensed milk. It is melt-in-the-mouth delicious and truly, the best dessert ever!
I'm sharing how to make this best eggless mango cake recipe with mango pulp and a simple way to decorate this cake at home.
This delicious eggless mango cake with whipped cream frosting has been our favorite this summer!! Breakfast, snack, or dessert, bring it on!! We four can finish it in a day, it's that good!!
If you have a summer birthday, this cake makes the perfect summer mango birthday cake. It is light, fresh, and simply melts in the mouth.
If you love mangoes as we do, here are a few of our other favorite mango recipes - the Mango Kulfi recipe, Mango Shrikhand recipe, and Mango Lassi
About This Mango Cake
This delicious spongy mango cake is
- has no butter or 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!!
This eggless mango cake comprises of mango sponge cake and whipped cream frosting which works as both - filling and frosting.
You could make just the cake and skip the frosting and it's still delicious!! But the cake and frosting combination is just superb. Reminds me of the mango cake or mango pastry you get in India.
This mango 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.
The best part is you can make this cake with fresh mango puree during summers or the canned mango pulp year long.
So without further ado, let's see how to make this easy eggless mango cake recipe!!
Flour - Use all-purpose flour or maida for this cake. Cake flour can be used too.
Mango puree - I prefer canned mango puree for this cake. It is just easy and cuts down on extra steps of cutting and pureeing the fresh mango pulp. Also In my house, fresh mangoes don't last long so canned works for me. But you can use fresh mango pulp (See tips for making the puree).
Oil - Use neutral flavor oil, I have used canola oil.
Leavening agents: Baking powder and baking soda. For the best results, use the exact proportions mentioned in the recipe. Also, make sure both are fresh and not expired.
Sugar - I’ve used white granulated sugar (fine in texture).
Salt - a pinch of salt, helps bring out the sweet flavors and balance the recipe. You can also skip it.
Yogurt - This is the secret ingredient that helps keep this cake moist and tender. Little goes a long way. You can also substitute it with sour cream.
Flavor - For that Indian flavor touch, I have used cardamom powder along with vanilla extract for the cake as well as the frosting.
Heavy whipping cream: Use chilled heavy whipping cream for that perfectly fluffy whipped frosting.
Powdered sugar: Also known as confectioners' sugar. This is to sweeten the frosting. This sugar is in powder form and easily combines with the frosting while helping to thicken the frosting.
Garnish - Some pistachios (shelled and roughly chopped) and dry rose petals. It is optional but I like the contrast, taste, and texture of these two additions. You can skip the pistachios to keep it nut free but highly recommend the rose petals.
Please refer to the recipe card for exact measurements of ingredients.
How To Make Eggless Mango Cake (Step by Step Method)
It's effortless to make this egg-free mango cake recipe. You can make it on the same day or split it by baking the cake a day or night in advance and frost the next day!
Making mango sponge cake
1- Preheat the oven to 350°F. Line an 8-inch round cake pan with parchment or two 6-inch round cake pans. Spray the pan lightly with oil and then layer a parchment paper. Spray the top of the parchment paper lightly with oil. 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 add all the wet ingredients like mango pulp, yogurt, oil, and sugar.
4 - Whisk until sugar is completely dissolved and the mixture is smooth.
5 & 6 - Add the dry ingredients to the wet mixture. Carefully fold the dry mixture into the wet using the cut and fold action until everything is well combined (do not over-mix).
7 - Pour the mango cake batter into the prepared cake pans. If you are using 6-inch pans, divide the batter equally into two pans. I just baked mine in the 8-inch pan.
8 - Bake for 25-35 mins at 350°F or until a toothpick inserted at the center of the 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.
Making whipped cream frosting
I use my kitchen aid stand mixer with a wire hook attachment to make the frosting. You can also use a handheld mixer.
9 - Keep the wire hook attachment and the stand mixer bowl in the 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 cold 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 ½ cup and increase as needed). I added about ¾ cup. Then, add in the vanilla extract. You can also add ½ teaspoon of cardamom powder.
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 a few tablespoon of mango puree and fold in gently.
Assemble the mango cake
17 & 18 - Once the cake has cooled completely, use a serrated knife to cut it horizontally into two halves.
On the cake stand or the serving plate, place a tablespoon 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 cake stand by aligning the center. Add about a cup of whipped cream frosting or more as required.
20 - Spread it out equally as much as possible using a spatula. Need not be perfect.
You can add some fresh mango pieces to the frosting or place them now before closing. You can also add 3-4 tablespoons of mango puree over the whipped cream.
21 - Place the top half of the cake over the frosting.
22 - Add another cup or cup and half of the frosting and spread. Smoothen it too using a spatula.
I haven't covered the sides of the cake with frosting to give it that naked mango cake look. You can hide the sides with frosting if you like.
23 & 24 - Place mango puree into a ziplock or piping bag and snip off the tip. Make the 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 a spoon and smoothen it out with a spatula.
25 - Optional step - Using skewers or forks make some random designs. Your mango cake is practically ready to be served. But to take a level up do the next steps.
26 - Grind the pistachios or nuts of choice to a 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 dry rose petals.
Delicious, Eggless Mango cake is ready to be devoured. Slice and serve!
Serve a slice of this soft and moist eggless mango cake with tea or coffee for snack or breakfast or on its own for dessert!!
Line your cake pan - Before you start baking the cake, line your cake pan with parchment paper. It helps with the easy removal of the cake.
Measure the flour - For measuring your flour, spoon it into your measuring cup, and level it off with the back of a knife. For best results, weigh using a food scale.
Canned Mango Puree - If using canned mango pulp, use Alphonso or Kesar mango pulp which is readily available in most Indian grocery stores. These Indian mango varieties 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. Another substitute is Ataulfo mangoes, a Mexican variety. Avoid fibrous kind.
To make Fresh Mango puree - Scoop out the pulp, and discard the seed and skin. Puree the pulp, pass it through a sieve and use this smooth puree for this recipe. If the puree is too thick, add a bit of water or milk to thin it out. It should be flowing consistently.
Sugar - The amount of sugar required will vary depending on the sweetness of mango puree. The canned puree is already sweetened so you will need less sugar compared to when using fresh mango puree.
Canned Vs Fresh mango puree - Canned puree is thinner in consistency and sweeter compared to homemade fresh puree so take that into account when baking cake using fresh mango puree.
Avoid overmixing the batter - Once you add the dry ingredients to the wet mixture, mix only until the batter is combined. It is ok to have a few lumps in the batter. Overmixing to make a smooth batter will result in a dense cake.
Rose petals - These do more than just add to the looks, they work well and add a fresh feeling to the mango flavor. Highly recommend adding it.
Whipped cream - instead of making it from scratch, when in a pinch, use a cool whip (ready-made whipped cream).
Frequently Asked Questions
Unfrosted cake can be stored at room temperature for a day and refrigerated for a week. Store frosted cake in the refrigerator in an airtight container for up to 3-4 days.
Unfrosted mango cake can be frozen. Allow cooling completely, cover in a cling wrap, and seal airtight before storing in the freezer. When ready to use, thaw at room temperature and then frost.
Yes, you can substitute whole wheat flour (atta) with a 1:1 ratio of all-purpose flour. Though the cake may not rise as much as it does with all-purpose flour but will still taste amazing!!
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 it air-tight and refrigerated until ready to use.
To make vegan mango cake, replace the yogurt in the cake with plant-based or dairy-free yogurt and whipped cream with coconut cream, or use the store-bought ready-to-use dairy-free whipped cream.
More Cake Recipes
More Mango Recipes
Hope you enjoy this Eggless Mango Cake recipe !! If you give this recipe a try, please rate by clicking stars ⭐️ on the recipe card. Thank you ❤️! You can also follow me on Facebook and Instagram to see what’s cooking in my kitchen!!
Eggless Mango Cake
- Stand Mixer or Handheld mixer for making frosting
For the Mango Cake:
- 1¾ cup all-purpose flour (210 grams)
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ½ teaspoon ground cardamom powder
- ½ cup granulated white sugar (100 grams)
- 2 tablespoons plain yogurt (45 grams)
- 1 cup canned mango pulp sweetened (8.76 fl oz/ 260 ml)
- ¼ cup oil used canola oil (1.76 fl oz / 52 ml)
For Whipped Cream Frosting
- 1½ cup heavy whipping cream
- ¾ cup powdered sugar adjust to the sweetness you like
- 1 teaspoon vanilla extract
- 10 pistachios shelled
- dry rose petals as needed
Eggless Mango Cake
- Preheat the oven to 350°F. Line an 8-inch round cake pan with parchment or two 6-inch round cake pans. Spray the pan lightly with oil and then layer a parchment paper. Spray the top of the parchment paper lightly with oil. 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 add all the wet ingredients like mango pulp, yogurt, oil, and sugar.
- Whisk until sugar is completely dissolved and the mixture is smooth.
- Add the dry ingredients to the wet mixture. Carefully fold the dry mixture into the wet using the cut and fold action until everything is well combined (do not over-mix).
- Pour the mango cake batter into the prepared cake pans. If you are using 6-inch pans, divide the batter equally into two pans. I just baked mine in the 8-inch pan.
- Bake for 25-35 mins at 350°F or until a toothpick inserted at the center of the 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.
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 ½ cup and increase as needed to taste, I used ¾ cup) followed by vanilla extract. You can also add ½ teaspoon of cardamom powder.
- 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.
- 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 tablespoon 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 Eggless Mango cake is ready. Slice and serve. Enjoy!
Update Notes: This post was originally published on Jul 5, 2020, but was republished with, updated recipe ingredients (weight), video, and more tips in September of 2022.
Hi I tried the cake it tasted good but it was sticky and the it was not fluffy like a cake or anything I know you said it won’t fluff.
Just was wondering for next time what can be done different to get it better as we liked the taste but in the mouth it was sticky .
Hi Tanu, try with half the amount (half cup) of mango puree and see if that is less sticky for you. Please share how it turned out. Thanks!
I tried this recipe but it failed miserably! Didn't rise. Didn't cook inside despite cooking for 40 minutes. I used maida and wholewheat in 1:1 ratio.
Hi Pritha, thank you for trying the recipe, and sorry that it didn't turn out as expected. This is an eggless cake so it won't rise as much as the egg ones. Also, it is supposed to be a moist cake. Did you do the toothpick test and was there batter stuck on it? Did you use fresh baking powder and soda? And what pan size did you use? Also assuming you used an oven to bake....all these factors can change the Baking time.
Will it be a problem if I use butter instead of the recommended quantity of oil?
Hi Aditi, yes you can absolutely use butter instead of oil. Melt the butter, cool it, and then use. Please let me know once you try it. Thanks!
Hi! I've tried to bake this cake a couple times, following the recipe exactly as its written, but each time the cake does not rise and is very sticky inside. I've checked my ingredients and they are all fresh. Any ideas as to why they keep coming out like this? Any suggestions appreciated!
Hi Megan, Sorry your cake did not rise in spite of using all fresh ingredients. Usually, the ingredients flour and rising agents are cause for these so try with new ones and see if that helps. Are you using all-purpose flour or wheat flour? This is eggless cake so it won't rise as much as the egg ones. Also, it is supposed to be moist but if you feel the cake is too wet maybe increase the flour to 1 and 1/2 cup or reduce the amount of puree to 3/4 cup and try baking it a bit longer.
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.