Guysssss!!!!!!! you gotta try this four layer eggless mango cake . I am happy to share one of my favorite summer cake recipe with you today which is a dream of every mango lover. This moist and spongy mango cake is layered with homemade easy mango pudding for a great fruity punch and further layered with this creamy dreamy whipped cream cheese frosting.Moreover this mango cake recipe is egg free , has no butter or condensed milk .
It is made with simple ingredients that you will find in your kitchen. Make this cake with fresh mangoes when they are in season or canned mango pulp all year round.
The eggless mango cake recipe that I am sharing with you today tastes great on it’s own. But if you have some time on hand do make the mango pudding as well as the whipped cream cheese frosting . It won’t take much time to make these components. The moment you will take the very first bite of this four layered dreamy mango cake you will be happy that your effort was worth it!
I am not much of a icing fan. I love my cakes straight out of the oven. But this frosting is so so good and it complements the fruity taste from the mangoes perfectly. This whipped cream cheese frosting is a combination of cream cheese and whipping cream which makes this frosting lighter than the classic buttercream. What I like about this frosting is that it isn’t overly sweet. A perfect fruity cake for everyone to enjoy!
You might be thinking why am I posting cake recipes back to back. It’s mango season and I terribly miss mangoes from India 🙁 My instagram is filled with people flaunting a big bowl of alphonso mangoes or enjoying aam ras . These mango cravings got me to make this mango cake. I got a great response on my eggless tiramisu poke cake that I posted last week that is why I couldn’t wait to share this delicious cake recipe with you.
If you are interested in other eggless cake recipes make sure you have a look into my cakes and bakes section- link here.
I feel cream cheese pairs well with fruit based cakes. If you want to try other frostings then feel free to browse these delicious and easy frostings- link here.
Given below is a quick pictorial of assembling the cake . For more details on how to assemble layered cake refer to my Salted caramel death by chocolate cake for detailed explanation – link here.
I wanted to keep the frosting simple hence went for a rustic look. I have frosted the cake with some yellow and orange tinted whipped cream cream cheese frosting on the outside of the cake and topped it with two tone swirls. I have even added a quick mango rose in the center. Making this rose is so much fun plus you get to taste real slices of mangoes in your cake!
How to make a layered eggless mango cake ?
Simply bake the cake using below given recipe. Cool and level the cake . Fill in with desired filling and frosting. Or follow my whipped cream cream cheese frosting and mango pudding recipe.
Can I use other fruits instead of mangoes?
Yes . Fruits that would substitute mangoes well are apple , banana or strawberry puree.
Can I half or double this recipe ?
Yes , this recipe can be adjusted to required servings. Just make sure to use appropriate pan size.
Can I use canned mango pulp instead of fresh mango pulp to make this eggless cake?
Yes you can. Just reduce the amount of sugar as mentioned in the recipe notes.
Can I add in chocolate chips, nuts or dried fruits to the cake ?
Yes you can add them .
How to store this eggless mango cake ?
Unfrosted cake can be stored in the refrigerator for 5 days . If frosted then consume within 4 days.
How much does this eggless cake weigh?
Unfrosted cake weighs around 700 grams. With icing and decoration it is 1 kilo (kg) or more depending on the design. This cake is ideal for 1kg eggless cake recipe.
How to make eggless mango cake –
1 cup size = 240 ml.
(USA standard measuring cup size used )
Eggless mango cake
Ingredients
- 1 ½ cup all purpose flour
- 1 tablespoon cornstarch
- ¼ teaspoon salt
- 1 ½ teaspoon baking powder
- ½ teaspoon baking soda
- 2 teaspoon vinegar or sour lemon juice
- 1/3 cup oil
- ½ cup granulated sugar*
- 1 cup fresh mango pulp thick
- ½ cup plus 4 tablespoon milk room temperature
Eggless mango pudding
- ½ cup mango pulp
- ½ cup water
- 2 teaspoon lemon juice
- 2 tablespoon sugar
- 2 teaspoon cornstarch
- ¼ teaspoon vanilla extract
- ½ teaspoon cardamom optional
For frosting/ icing
- 1 entire recipe of sturdy whipping cream - cream cheese frosting
Mango rose garnish
- ½ mango peeled
Instructions
- Pre heat the oven at 350 deg F/ 180 deg C
Preparing the pan
- Brush two 6” cake pans or one 8” cake pan with oil on the bottom and the circumference too. Now dust it with some flour to coat the pan.
- Cut and line the pans with parchment round at the bottom.
Preparing dry and liquid ingredients
- In a large bowl sift all dry ingredients.
- In another bowl place all liquid ingredients and sugar.
- Whip until the sugar granules are almost melted .
- Now pour the liquid ingredients over the dry ingredients and whip until lump free.
- Do not overmix.
- Bake for 28-32 minutes or until the toothpick inserted in the center comes out clean.
- Once done take it out of the oven carefully.
- Let the cake cool in the pans for 10 minutes.
- Now run a butter knife around the circumference of the cake to rlease it.
- Now invert the cakes on the cooling rack to cool completely.
- Loosely cover the cakes with a muslin cloth or kitchen towel to prevent drying out.
For the mango pudding
- While the cake is baking quickly blend or whisk the ingredients called for pudding together into a smooth paste. Add more sugar if the mixture isn't sweet.
- In a non stick pan cook the mixture on low heat stirring occasionally.
- Once the pudding mixture warms up stir continuously scrapping the sides and bottom to avoid sticking.
- The pudding is done when the mixture starts to thicken up and coats the back of the spoon well.
- Mango pudding should be done under 10 minutes start to finish.
- It will thicken more after cooling down.
Assembling the cake
- Refer to the pictorial given above.
- Slice the top of the cakes to level if there is a dome .
- Cut the cakes into half.
- Now spread some mango pudding over the first layer topping it with a layer of frosting.
- Repeat for all the layers while stacking them.
- You may tint the frosting with your choice of colors.
- Now frost on the top and the sides as desired.
- Peel and cut a mango into half . Cut thin slices . Arrange the slices in a circle starting at the center to form a rose.
- Fill the icing bag with dual color frosting and pipe swirls if desired.
- Refrigerate the cake at least 2 hours before eating.
Notes
Nutrition
Hope you like this recipe on Eggless mango cake and do give it a try. I would love to hear from you. Love being here , don’t miss a single recipe. Subscribe now – it’s free and get every recipe in your inbox. Subscription box is on the home page and below every recipe post.If you have tried any of my recipes do drop in a feedback in the comment section or on my Facebook page carveyourcraving in messages section or tag me @carveyourcraving on instagram.
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Delicious and yummy cakes, Looking beautiful mango flavour cakes,
Sounds great Gail. Thank you for sharing your experience with us. Cardamom and almond complements the mango flavor well! I am sure it was wonderful!
Very nice tried slicing the 2 single cakes to make 4 but they where quite thin so only did a 3 layer cake but delish put the cardomin in too and used almond milk worked a treat
My friend just tried it with a boxed mix and it turned out superb. I will check with her how to go about it and get back to you.
Hi,
Can this be made with a boxed cake?
Thank you for your feedback Ana. Always check if the cake is done with a toothpick. Every oven is different. Yes you may alter the consistency of the mango pudding.If you are using Mexican mangoes , mango essence will definitely bring out more flavor. Thank you for trying it.
I am glad you that you liked this recipe Neikhila. I have never baked in a 12″ pan. You can easily double the recipe for a 9 ” pan. Try multiplying and making it. I have no idea about larger surface cakes especially eggless ones.
I have made it with success and used mango flavored buttercream and covered in fondant successfully. What I wanted to find out was if I had to say double or quadruple the recipe to make 12 in round cake about 3-4 inch tall does the recipe need alterations or if is directly multiple of 2 or 4 as needed
I love fruit cakes especially Mango cake. The pics you shared are really amazing. I made a mango cake on the occasion of my brother’s birthday and came out very delightful. Thanks
Hello Mamata. Thin coconut milk will do.
Hi. Looks great! Excited to try this! If I use coconut milk instead of regular milk, do you recommend the thick canned coconut milk or the thinner one in a carton? Thanks
Happy birthday to your son Isra. I am glad you liked it.
Sure you can use coconut milk. Do add vinegar as it is essential for baking soda to react and make the cake fluffy .
Apricot sounds yum Isra!
Thanks for sharing this cake! I made it twice so fast and it taste so good!
I used apricot jam instead of mango pudding as a shortcut 😅
Hi Khushboo,
I made this cake and it was so tasty and delightful!
I believe that use of vinegar/lime juice is to convert the milk to buttermilk. So, will it be ok if I used coconut milk instead of milk to bring a coconut flavour with a different fruit or should I skip the vinegar/lime juice?
I am one of the mango favourites. This mango cake is just melting.
Great work. I loved the color of the cake, it’s quite soothing.
Hi I just made this cake today for ny son’s birthday and it turned out amazing! So moist and yummy! Thank you so much
I am vegan. And it’s one of my favorite. Thanks a lot for the recipe. I love you guyss!!!
Hello Nikita, yes you can use tin mango pulp. For 20 servings I suggest bake it in 9″ round pan. Use this recipe twice to get two layers of sponge. Fill it with desired frosting and ice the sides plus the top.Decorate as preferred.
Thank you for a lovely feedback Dimple.Request noted.
Hi Khusboo
This recipe looks really lovely and tempting. I want to try it for my daughter’s 8th Birthday. Can I used tin mango pulp instead of fresh? I am good at baking but not very good at icing so hopefully it should be fine. But I want to make this cake for 20 people. How can I take measurements then?
I always get wrong with cake when I don’t follow measurement.
Can I use butter cream for frosting? And can you tell me what will be the measurements for that?
sorry asking too much but I really want to try this.
i have tried this recipe, trust me its yummylicious !!!! the recipe looks bit lengthy but onces you start preparing it goes on vry easy.. thank you kushboo for the delicious recipe.
i have a request for you, caan you please try rasgulla cake . 🙂
I made this cake for my niece birthday as she is a mango fan . Cake was a big hit at the party . Such a great change from chocolate cake. Thank you.
So after careful consideration of the recipe and comments I tried this. It was surprisingly good. Couple of things though,
1. The cake itself was a little gooey (maybe I should have left it in the oven longer?) but the taste was good.
2. The mango pudding needs far more cornstarch because it was too runny for my taste.
I added 1/2 teaspoon of mango essence to the cake to bring out the flavor
The cake proved to be pretty sturdy for constructing and didn’t lose its shape.
All in all it’s a keeper!
Yes Ana, 6″ pan will work well if you halve the recipe.
If I cut the recipe in half does that mean I would use one 6inch pan?
I am glad you enjoyed it Nanda. Thank you for a lovely feedback.
Aah such a bummer Priya. Sorry for that! I have baked this cake numerous times for my family and friends without any problem. So did many of my readers with great results. Did you skip the baking powder or soda by mistake? were they fresh and not expired? What size baking pan are you using? Let’s work it out.
Made this cake twice this week. It was so delicious. Spongy and fruity. Thanks khushboo for always giving us easy recipes that work too.
Cake is flat and half baked using recipie as is. Would be better to just use a regular cake recipie, replace the water with mango pulp, and eggs with apple sauce. Ended up baking the cake round for 1 hr at 400 and it’s still all goop
Hi Seema, the cake is sturdy enough for Fondant but the frosting is not. So use a buttercream or any other sturdy frosting .
Hi Khushboo, many thanks for posting such great eggless recipes. Had just a little query, can i drape it with fondant? Will it be sturdy enough?
Thanks again
We shared this eggless mango cake this week. Everyone in the family loves it! Every bite burst with happiness, it’s like the heaven opened its gates. This is so good, so thumbs up!
Thank you for your feedback Jasbir. I will test this recipe again with your given tips.
I made this cake twice, the first time exactly as your recipe and it was good but dense. The second time I added a tbsp of apple cider vinegar to the milk before mixing the wet ingredients and added 1 tsp of egg replacer powder to the dry ingredients. It had the same great taste as the first batch but soft and fluffy. 🙂 Thanks for the recipe.
I am glad you like it Komal. Caramel and mango is an odd combo and the cake will be overly sweet in my opinion.
Thank you Jp. You can sub the all purpose flour with whole wheat flour . The result will be a little dense.
Hey,
I have made this cake and I really thank you for this recipe
It turns out awesome.. I make it with cream cheese
Whipping frosting.. I just have one doubt… I was
Planning to add caramel sauce drip on top of it
But was not sure that will it go with it or not.. can
You please suggest me
An awesome recipe. Quick q: Can you give recipe with whole wheat flour?
Pudding does thicken as it cools. If you think the pudding isn’t thick enough then simply add 1 teaspoon more cornstarch/ white corn flour to it . Hmm did you over beat the batter? It can make final cake a bit tough. Just mix until lumpfree.
Hello Abby , by powdered sugar you mean just ground sugar or using store bought confectioner’s sugar?
What should be the substitution if using powdered sugar ?
No .. you may just enjoy it without any frosting.
Hi there,
This mango cake looks amazing. Mangos season is going on and it is a very good idea to make a mango cake. I guess everyone would love it.
Warm Regards
YummyCake
Thanks for this recipe. I recently tried it for my kids. It tasted good, but I couldn’t get two things right. One, that it wasn’t as fluffy/soft as it should have been…and second, that the pudding did not thicken as expected. Can you please help me address these two shortcomings?
Btw, I had churned mango pulp in a mixer…just a little bit..
Thank you
Shilpi
Is the cream cheese frosting necessary
Awesome Sarla!
Tried this cake with tin purée . It was tasty. Many thanks.
I prefer Ataulfo mangoes for fresh ones and canned alphonso pulp . The frosting used here isn’t overly sweet.
Hi khushboo, am drooling looking at this cake😍😍. I want to try my hands on this for my daughter’s birthday(9th June) but have few questions please guide me
1. I have never tried buying mango here in USA after couple of bad experiences. May i know What mangos did you use? If I plan to buy canned which one would you recommend?
2. My family is not a fan of buttercream/ cream cheese.
They don’t like too sweet too.Having said that you said it wouldn’t taste cream cheese it’s used only to sturdy the whipping cream am i right?
Please reply
Thank you,
Shilpa
Happy birthday to your son Sandhya! I am glad you liked it .
Sure you can Surali.
Awesome. Thank you for a lovely feedback Harsha!
Loved the texture of this cake . Great taste. Thank you!
Tried this eggless mango cake yesterday for my son’s birthday. It was so yummy. I did buttercream icing as we don’t like cream cheese.
I baked the cake today it came out super yummy
Can I use non dairy milk ya nondairy yogurt instead of dairy milk?
Thank you Kellie. Do try it soon!
This mango cake looks so good! I just so happen to have a large can of mango purée that I was SUPPOSED to make a cheesecake from; saving this recipe for when I have time in the next little while.