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Eggless Mango Cake

Eggless Mango Cake

Shweta Arora
Eggless, butter-free, moist and spongy mango cake layered with whipped cream and topped with pistachios and rose petals. Best summer dessert ever!!
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Prep Time 30 mins
Cook Time 30 mins
Total Time 1 hr
Course Dessert
Cuisine Indian
Servings 8 slices

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 ¾ 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 ½ cup and increase as needed to taste, I used ¾ 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.
 
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