Happy, sunny, and packed with mango flavor, this eggless mango cake is like a joyous celebration of summer on your taste buds! Perfectly moist, soft, and luscious, you’ll be absolutely smitten with this mango cake, reaching for it again and again as a satisfying midday snack or indulgent weekend dessert!
How to make a mango cake that no one can resist?
You use lots of fresh mango purée. In the batter.
That’s how you get the best mango cake. Ever. A cake that speaks everyone’s love language!
If you enjoy mango cakes, do try my easy mango icebox cake, mango tres leches and this fabulous mango quick bread!
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Why You'll Love This Recipe
Mango Magic: Bursting with the tropical sweetness of fresh mangoes, this cake delivers pure, sun-kissed flavor in every bite.
Perfectly Moist, No Eggs Needed: This cake has a soft, fluffy texture without eggs!
Simple Recipe: With easy-to-find ingredients and a straightforward recipe, you’ll have a show-stopping dessert that comes together in a cinch.
Recipe Ingredients
Flour: I used all-purpose flour here, but for those who love to experiment with flour in cake recipes, try adding a little almond flour. I did it for my honey almond cake, and it turned out to be so delicious! You can also use whole wheat flour.
Oil: For me, coconut oil is often a baking go-to. But any vegetable oil is fine in this recipe.
Yogurt: I used plain Greek yogurt, but homemade yogurt is a wonderful substitute. Remember to drain it, though. You want a thick yogurt because we already have the fruit puree in the batter.
Sugar: Granulated sugar works well here.
See the recipe card for full details about the ingredients and quantities.
How To Make Mango Cake
Step 1: Sift, in a large bowl, all-purpose flour, salt, baking powder, and baking soda.
Step 2: Whisk in the sugar and set aside.
Step 3: In another bowl, combine mango purée with plain Greek yogurt, oil, and vanilla extract. Mix well.
Step 4: Pour the wet mixture over the dry ingredients of the eggless mango cake and mix until just combined.
Step 5: Transfer the mango cake batter into a greased cake tin. I used a 6-inch one and baked it for 40 to 45 minutes at 180 °C.
Step 6: Let it cool in the pan, and then turn it out on a mat. At this point, you can fully indulge in the most beautifully flavored mango cake ever.
Optional step: I have zero impulse control when it comes to mangoes, or rather, using seasonal produce in my recipes. I just have to go extra. So, I decorated the cake with some whipped cream and cubed mangoes. Finally, a sprinkle of pistachios added texture and color.
Final step: Slice and enjoy!
Pro Tips
- Sifting the dry ingredients makes sure that there are no lumps before mixing them with the wet. This prevents overbeating the batter. This recipe for mango cake calls for combining only until you stop seeing dry streaks.
- The batter of the mango cake is very thick. So, please refrain from adding extra liquid. The purée and yogurt lend it enough moisture during baking that it will definitely not be dry.
- Just in case the batter feels too dry, add a tablespoon or two of warm milk.
Recipe FAQs
I made a very typical Indian mango cake, using a combination of Safeda and Alphonso. But I know any kind of mango will work perfectly in this recipe, as long as it is not too fibrous. So whichever variety of mango you have access to, use it; just make sure it’s ripe and pulpy.
Absolutely! You’ll easily find excellent-quality canned purée in any Indian grocery store. The only caveat I’ll make is to reduce the quantity of sugar to 1/3rd cup because canned purée is already sweet.
The top will be springy to the touch, and a skewer inserted in the center will come out clean.
This cake will stay well in the refrigerator for 3 to 4 days.
How To Serve The Easy Mango Cake
Mango cake is super moist and soft and is wonderful as-is. Serve with your favorite cuppa or a scoop of ice cream.
Go a bit extra like I did and top it with soft whipped cream and mangoes. A spinkle of pistachios, and voila!
Store the leftover cake, covered, in the refrigerator for 3-4 days.
📖 Recipe
Easy Mango Cake - Eggless Recipe
Ingredients
- 1.5 cups All-purpose flour
- 1 1/4 tsp Baking powder
- 1/2 tsp Baking soda
- 1/4 tsp Salt
- 1/2 cup Caster sugar
- 1/2 cup Mango puree
- 2/3 cup Greek yogurt, plain
- 1/3 cup Vegetable oil
- 1 tsp Vanilla extract
Topping
- Whipped cream, Chopped mango, Pistachio
Instructions
- Preheat your oven to 180 C. Grease a 6" cake tin well.
- In a large bowl, sift together the flour, baking powder, baking soda, and salt.
- Whisk in the caster sugar.
- In another bowl, whisk together the mango puree, yogurt, oil, and vanilla extract.
- Pour over the dry ingredients and mix well until no white streaks of flour are visible. The batter will be thick.If the batter feels too dry, add 1-2 tbsp of warm milk.
- Transfer the batter to your prepared cake tin and bake at 180 C for 40-45 minutes, or until a skewer inserted in the center comes out clean.
- Let the cake cool in the tin for 10-15 minutes, before turning it out on a cooling rack to cool completely.
- Serve as is or top with whipped cream, cubed mango, and chopped pistachios. Enjoy!
Video
Notes
- Sifting the dry ingredients makes sure that there are no lumps before mixing them with the wet. This prevents overbeating the batter. This recipe for mango cake calls for combining only until you stop seeing dry streaks.
- The batter of the mango cake is very thick. So, please refrain from adding extra liquid. The purée and yogurt lend it enough moisture during baking that it will definitely not be dry.
- Just in case the batter feels too dry, add a tablespoon or two of warm milk.
- Use a kitchen scale to measure the ingredients. This ensures better and consistent results every time.
Almohadasinhueso says
Hi Natasha, can I use buckwheat flour for a gluten-free version? Thank you
Natasha Minocha says
Yes, you could, I think it will work fine. Happy baking !
Almohadasinhueso says
Thank you ✨