Happy, sunny, and very mango-ey: this recipe for 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 the mango cake (eggless), reaching for it again and again as a satisfying midday snack or indulgent weekend dessert!
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!