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Eggless Mango Cake
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!
Equipment
- Stand Mixer or Handheld mixer for making frosting
Ingredients
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
For Garnishing
- 10 pistachios shelled
- dry rose petals as needed
Instructions
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.
Assembling
- 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!
Video
Notes
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 that is easily 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 add to the looks, they really work well and add a fresh feeling to the mango flavor. Highly recommend adding it.
Whipped cream - 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.
Instead of making whipped cream from scratch, when in a pinch, use a cool whip (ready-made whipped cream).
Nutrition
Calories: 449kcal | Carbohydrates: 42g | Protein: 4g | Fat: 30g | Saturated Fat: 15g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 11g | Trans Fat: 1g | Cholesterol: 83mg | Sodium: 221mg | Potassium: 147mg | Fiber: 1g | Sugar: 25g | Vitamin A: 1232IU | Vitamin C: 12mg | Calcium: 86mg | Iron: 1mg
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