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Home » All Recipes » Eggless mango cake

Eggless mango cake

By Khushboo 156 Comments May 12, 2018 February 13, 2019

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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.

Eggless mango cakeThe 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!

Eggless mango cakeI 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!

Eggless mango cake

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 )

Liked this recipe?Do give it a star rating in the comments !
eggless mango cake with icing recipe
Print recipe
4.36 from 140 votes

Eggless mango cake

A simple mango cake recipe that is egg fee, butter free and requires no condensed milk. It is layered with delicious mango pudding and whipped cream cheese frosting
Course Dessert
Cuisine Indian
Prep Time 30 minutes
Cook Time 30 minutes
2 hours
Total Time 1 hour
Adjustable Servings -16
Calories 118kcal
Author Khushboo

Ingredients

  • 1 ½ cup all-purpose flour 217 grams
  • 1 tablespoon cornstarch 10 grams
  • ¼ teaspoon salt
  • 1¼ teaspoon baking powder
  • ½ teaspoon baking soda
  • 1 teaspoon vinegar or sour lemon juice
  • 1/3 cup oil 68 ml
  • ¼ cup granulated sugar* 47 grams
  • 1 cup canned Mango Puree* 264 ml (see notes)
  • ½ cup milk 116ml
  • 3 tablespoon water to adjust batter consistency if it's thick

Eggless mango pudding

  • ½ cup mango pulp
  • ½ cup water
  • 2 teaspoon lemon juice
  • 2 tablespoon sugar
  • 1 tablespoon 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.

Step by Step video of the recipe -

Notes

Frosting recipe here.
I have updated the recipe by putting weight measurements as on 06/01/2020
I re tested the recipe using canned mango puree as fresh mangoes were unavailable. 
Possible Substitutes - 
Swap cornstarch for equal amount of all purpose flour, rice flour, potato starch or arrowroot. 
Increase sugar by additional 1/3rd  cup if mangoes aren’t sweet and if you are using fresh mango puree. 
Additional tips -
If you are not making the pudding or the frosting then do add 1/4th  teaspoon cardamom powder and 1 teaspoon vanilla extract to the cake batter. 
I have used French tip to pipe swirls on the cake.
I have baked the cake in two 6" pans.
If using only one pan or  8" or 9" pan then baking time increases to 35-40 minutes.
Every oven is different. 
Always insert a toothpick in the center of the cake to check if it's done. 
It should come clean and not with sticky batter. 
Use fresh baking powder and soda. 
Storage
Always refrigerated . Stays well up to 3 days .
Or freeze the sponge cake without frosting wrapped in cling wrap and then foil for up to 3 months. 
Thaw at room temperature . 

Nutrition

Calories: 118kcal | Carbohydrates: 17g | Protein: 1g | Fat: 4g | Sodium: 73mg | Potassium: 44mg | Sugar: 7g | Vitamin A: 175IU | Vitamin C: 1mg | Calcium: 16mg | Iron: 1.5mg
Tried this recipe?Click photo & send it @carveyourcraving or tag #carveyourcraving on Facebook or Instagram to be featured!

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Filed Under: All Recipes Tagged With: baking, cake, eggless, frosting, icing, layer, mangoesMay 12, 2018

Reader Interactions

Comments

  1. Kiran

    May 21, 2022 at 2:47 am

    Hi I tried this recipe just now. Cake is fluffy and yummy. I added vanilla and cardamom too. Only thing is while eating it is slightly goeyee and sticking in the mouth. Also middle part of cake raised like a mountain. What could have gone wrong?

    Reply
    • Khushboo

      June 03, 2022 at 6:01 am

      Hello Kiran, it seems like your cake wasn’t completely cooked in the center. Every oven is different so always check with a toothpick. Cake mounting in the center could be that your oven is running too hot or too many raising agents. Did you overuse baking soda?

      Reply
  2. Kruthiga

    October 04, 2021 at 9:46 am

    5 stars
    I tried this recipe last weekend without the pudding and it came out very well. But we missed the mango flavor in the cake. It tasted like vanilla cake. I used canned puree. Should I increase the quantity of mango puree to get the flavor?

    Reply
    • Khushboo

      October 04, 2021 at 9:49 am

      Hey Kruthinga, any fruit flavor is delicate in the cake. That is why I have added the pudding. You can add 1/2 teaspoon mango extract to the cake. I don’t advise more mango puree. Saying that, the mango flavor does shine up pretty strong in the cake as well. Which type of mango canned puree did you use?

      Reply
  3. Rachana Patel

    May 03, 2021 at 2:13 am

    Do I have to use the same quantity of canned mango purée if I am using fresh mango purée?

    Reply
    • Khushboo

      June 29, 2021 at 3:13 pm

      Hello Rachana, you mean if you are not using fresh mango puree? Yes same quantity, just sugar will differ as store-bought one is very sweet.

      Reply
  4. Tanti

    May 02, 2021 at 11:58 am

    Hi, can I use regular frosting instead of cream cheese because vegan cream cheese here is not so appealing:) Thanks

    Reply
    • Khushboo

      May 05, 2021 at 10:56 am

      Hello Tanti, if you are not vegan use regular cream cheese. A simple whipped cream frosting also goes really well with this mango cake. I have couple of frosting recipes on my blog.

      Reply
    • Richa

      May 20, 2021 at 10:08 am

      The frosting tasted really good but my cake was not fluffy enough, can u please tell what wiuld have been the possible reason for it

      Reply
      • Khushboo

        June 29, 2021 at 3:15 pm

        Hello Richa, it could be several reasons. Old baking powder or soda. Thicker batter, excessive whisking.

  5. Suha

    March 01, 2021 at 7:29 am

    Can I use eggs in this recipe? If yes what are the measurement adjustments?

    Reply
    • Khushboo

      March 01, 2021 at 10:36 am

      Hello Suha, I do not consume eggs so can’t tell you how to adjust the recipe.

      Reply
  6. RajLakshmi

    January 01, 2021 at 2:46 pm

    5 stars
    Thanks for the recipe. This recipe for the cake is very easy to prepare and comes out very well and is super delicious .
    This is only cake that I have bee able to bake successfully.

    Reply
  7. Si

    October 23, 2020 at 9:07 am

    What is the difference between mango pulp in the pudding and mango puree in the cake? I only have Kesar Sweetened Mango pulp, can I use that for both of these things? Or is there a way to substitute it in?

    Reply
    • Khushboo

      October 29, 2020 at 3:34 pm

      Yes, Kesar mango pulp works. Just keep it puree consistency.

      Reply
  8. Pooja

    October 17, 2020 at 5:46 pm

    Can i use frozen Mango puree that we stored from summer? Or do we have to use canned mango puree? Please reply asap as I am in the process of making it currently! Thank you

    Reply
    • Khushboo

      October 23, 2020 at 8:37 pm

      Either Works Pooja, I have store-bought puree which is already sweetened.

      Reply
  9. Nk

    August 30, 2020 at 6:24 am

    Hi Khushboo,

    Thanks for the wonderful recipe. Made this cake and my entire family loved it. It was soft and moist. I had one problem though, the cake crumbled when cut and the layers were not able to hold together in the hand, it was falling apart. Could you please suggest why this happened, so that next time I try, it comes out firmer.

    Reply
    • Khushboo

      September 03, 2020 at 3:32 pm

      Thank you for your feedback NK. I am not sure why did the cake crumble. It holds up really well. Did you cut while it was warm? Did it cook through?

      Reply
  10. Reshma

    July 05, 2020 at 4:35 pm

    5 stars
    Followed this recipe to make my kids birthday cake. It worked perfectly, the cake was soft and the frosting was so stable.

    I like to make eggless bakes and this recipe is a keeper for our mango loving family.

    Thank you so much 😊

    Reply
    • Khushboo

      July 05, 2020 at 4:51 pm

      Happy birthday to your kid. I am happy that this cake turned out well for you! Thank you for a lovely feedback!

      Reply
      • Kiran

        July 30, 2020 at 7:09 pm

        Hi Khusbhoo, Can I use canned mango purée to make mango pudding?

      • Khushboo

        August 12, 2020 at 4:34 pm

        Sure Kiran, I do it all the time. Canned puree works.

      • Miranda

        August 01, 2021 at 1:02 am

        5 stars
        This is an amazing recipe, thank you! I’ve made this twice now and everyone always asks for seconds!

      • Khushboo

        August 01, 2021 at 10:19 am

        Oh wow Miranda, I am glad you like the recipe, enjoy!

  11. Babloo

    June 13, 2020 at 2:25 am

    Mam, you have mentioned 1cup=240gms but in the ingredients it states 1 1/2cup or 217gms. Please clarify

    Reply
    • Khushboo

      June 13, 2020 at 11:24 pm

      Hello Babloo, US 1 cup = 240 ml and not grams. Every ingredient weighs differently even if it is filled in 1 cup. So if you are following cup wise stick to it and if you are weighing follow that for everything.

      Reply
  12. Sonal Harite

    June 10, 2020 at 7:50 am

    Hi.. my cake dint rise and middle portion remained bit unbaked.. what could be the reason

    Reply
    • Khushboo

      June 11, 2020 at 10:51 pm

      Hello Sonal, did you use fresh baking powder and soda? And what pan size was used? Baking time highly depends on that. And always rely on the toothpick test as every oven is different too.

      Reply
  13. Shweta

    June 08, 2020 at 8:42 am

    Hello ,
    Can you pls tell how to make mango lychee cake with whipping cream
    Thanks in advance

    Reply
    • Khushboo

      June 11, 2020 at 10:38 pm

      Hello Shweta, are you looking for chopped lychee im this mango cake?

      Reply
  14. Dr. Natasha

    June 06, 2020 at 8:47 am

    Is there any way to do this in a convection microwave setting?

    Reply
    • Khushboo

      June 11, 2020 at 10:41 pm

      Hello Dr.Natasha, convection mode works as a regular oven so yes if you are used to baking other cakes in that mode then please bake this one the same way. Check at 30-minute mark as time may vary!

      Reply
  15. Surabhi

    June 05, 2020 at 9:32 am

    5 stars
    Loved the outcome🌸
    Thanks for sharing this easy recipe!!

    Reply
    • Khushboo

      June 05, 2020 at 1:55 pm

      I am happy you enjoyed it Surabhi!

      Reply
  16. Kopal

    June 02, 2020 at 10:58 am

    I did as per the instructions but the cake didn’t get cook in the inside. It reached a point where the outside got burnt but still from inside it was wet and left uncooked. My mangoes got wasted 🥺 And I tried for more than 1 and half hour

    Reply
    • Khushboo

      July 14, 2020 at 4:32 pm

      I am sorry that your results were not great. It is very unlikely for the cake not to cook. If you see, many readers including me have great results every time. WHat pan size did you use? and did you measure everything properly.

      Reply
  17. Shubhi

    June 01, 2020 at 1:44 am

    Hello,
    Cake seems too tempting.. Any substitute for cornstarch in cake part?

    Reply
    • Khushboo

      June 01, 2020 at 1:53 pm

      Yes, I have updated the post Shubhi with substitutes.

      Reply
      • Shubhi

        June 04, 2020 at 2:55 am

        Thanks for the response. I have one more query. I have only one cake tin of 6″ and no other size. So can I bake the cake in 2 parts ? I mean first bake half batter,,, n then after 30 min’s the remaining batter?
        Or if you could give measurements in cups for a single 6″ inch cake tin, please….

      • Khushboo

        June 05, 2020 at 2:00 pm

        Hi Shubhi, simply slash the recipe into half for making just one 6″ cake.

  18. Kirti

    May 31, 2020 at 2:57 am

    I am scared to use lemon juice and baking soda together. Don’t know how will it react as i have never used them together? How will skipping lemon juice affect recipe

    Reply
    • Khushboo

      June 01, 2020 at 1:54 pm

      Hi Kirti, lemon juice or vinegar reacts with baking soda to give it a lift. If you want to skip it use 1 tablespoon yogurt instead.

      Reply
  19. Geeta Pippalla

    May 28, 2020 at 2:46 pm

    5 stars
    I tried this for our daughters birthday. It was a big hit. Thanks for the detailed instructions. It was my first time attempting. Thanks again

    Reply
    • Khushboo

      July 14, 2020 at 4:33 pm

      Hello Geeta, I am glad you liked the recipe. Thank you for a lovely feedback!

      Reply
  20. Neha

    May 24, 2020 at 4:47 pm

    5 stars
    This cake turned out so, so good! It’s moist and gooey and the cream cheese frosting makes the flavors come together. Mangoes are one of my favorites and I’m sure I’ll make this cake again!!

    Reply
  21. Yesha

    May 24, 2020 at 4:46 pm

    5 stars
    We absolutely LOVED this cake!

    We made a vegan version of this and the oat milk did not change the flavor at all. So moist and soft!
    The mango pudding spread was fantastic!!
    This is definetly a keeper recipe.

    Reply
    • Roshani

      July 14, 2020 at 8:14 pm

      Hi what was your vegan frosting recipe? Thanks

      Reply
      • Khushboo

        November 17, 2020 at 10:59 am

        Hello Roshani, I have a cream cheese frosting recipe in my strawberry cake recipe. You can refer to that one.

  22. Manasa Ram mohan

    May 21, 2020 at 10:20 am

    Hi, planning to do it tomorrow. Can I just layer only with the mango pudding and not use the cream frosting? Will that work?

    Reply
    • Khushboo

      May 24, 2020 at 3:17 pm

      Yes Manasa, you can make it like that. You can even choose some other frosting or no frosting like a tea time cake.

      Reply
  23. Tej

    May 20, 2020 at 11:17 pm

    Hey khushboo,
    Yes please do bake on the weekend and please give the measurements in grams.
    Would be glad
    Thank you !

    Reply
    • MSS

      October 30, 2020 at 11:39 pm

      Can I substitute all purpose flour with cake flour since I have it in my pantry ? If yes do I still add cornflour ? Or should I stick with all purpose and cornflour ? Please suggest. BTW this is going to be my second attempt. First time was big hit. Thank you sooo much for tips and recipes !!

      Reply
      • Khushboo

        November 05, 2020 at 10:22 am

        Hello MSS, yes you may swap all purpose flour and cornflour with cake flour. This means you will skip cornflour. I am happy that you enjoyed this recipe.

  24. Geetha Harsha

    May 20, 2020 at 7:51 am

    Hi Khushboo,mango cake came out beautifully,the colour, texture everything is perfect,but the taste is bitter…can you please tell me why☹️

    Reply
    • Khushboo

      June 01, 2020 at 2:11 pm

      Bitter? hmm, I never had an experience of a bitter cake. Did you over use vinegar or may be a spoilt lemon. Because I can’t figure a reason why the cake could possibly be bitter.

      Reply
  25. Swati

    May 19, 2020 at 9:44 am

    I have tried twice but there’s some problem in the recipe as both the times the cake didn’t come out fluffy at all. It’s like a barfi and not baked bread.

    Reply
    • Khushboo

      May 20, 2020 at 2:57 pm

      Hello Swati, I have tried this recipe many times so did many of my readers with great feedback. I am sorry that your bake resulted like a barfi. If you see the quantity of baking powder and soda, it is impossible for the cake not to fluff up. Please check the strength of your leavening agents. I suspect that to be old. Did you measure everything as per the recipe? Let me know.

      Reply
  26. Jasmine

    May 17, 2020 at 9:22 pm

    5 stars
    The cake came out fluffy and yummy. I tested it to be safe before making on my sons birthday next week . It’s so yummy even without the frosting. Looking forward to make a complete frosted cake. Thanks hun!

    Reply
    • Khushboo

      May 20, 2020 at 2:58 pm

      I am glad that this cake worked for you Jasmine. Awaiting photos.

      Reply
      • joannah

        August 06, 2020 at 7:13 pm

        Hi! you have a recipe dor mango puree? Hope you can share, thanks

      • Khushboo

        September 09, 2020 at 11:21 am

        Hello Joannah, for mango puree you just blend the fresh mango pieces in a blender with 2-3 tablespoon water per 1 cup of chunks and form a thick pourable puree.

  27. Sri

    May 15, 2020 at 4:02 am

    Hi, am planning to bake this. It looks beautiful. I want to bake a small cake. What is the measurement of the cup here? Is it 240ml?

    Reply
    • Khushboo

      June 01, 2020 at 2:02 pm

      Hello Sri, yes, it is 240 ml. I have updated the base cake weight measurements.

      Reply
  28. Tej

    May 14, 2020 at 6:55 am

    Hi khushboo,
    I am tej.
    I am from india.
    Your recipe looks amazing and i want to try it.
    But i want to make this recipe for 7 people.
    And the measurements are not clear.
    Could you please give the measurements in grams too?!
    Would appreciate it
    Thank you!

    Reply
    • Khushboo

      May 20, 2020 at 2:59 pm

      Hello Tej, I will bake this cake on the weekend again and update the measures in grams.

      Reply
  29. Gopika

    May 11, 2020 at 10:15 pm

    5 stars
    Hi, what all must I keep in mind if I’m going for a microwave version of the same recipe?

    Reply
    • Khushboo

      May 13, 2020 at 3:05 pm

      Hi Gopika, I haven’t tried making this cake in a microwave. It will cook way faster of course.

      Reply
      • Mahak

        May 20, 2020 at 12:09 pm

        Hi, do you have the metric measurements for this recipe??? Looks amazing 😍😍😍

      • Khushboo

        May 20, 2020 at 3:08 pm

        Yes, sure Mahak, I will be updating this weekend.

  30. Jaya

    May 08, 2020 at 11:02 pm

    5 stars
    This is such a good recipe. Turned out so well, and I didn’t change a thing. Mine did not rise enough for 4 layers but it doesn’t matter, it tastes delicious. Thank you for the recipe.

    Reply
  31. mansi mittal

    May 07, 2020 at 9:59 am

    Hey hi, I followed the recipe to the T, however my cake was dense and mushy, it was sticking onto the mouth. I cut it only after it cooled down fully. What could have gone wrong.

    Reply
    • Khushboo

      May 07, 2020 at 9:44 pm

      Hello Mansi. I suspect it isn’t baked. Did you do the toothpick test? Every oven is different. So it’s important you insert a toothpick to check whether the cake is done or not.

      Reply
  32. Somya Jain

    April 30, 2020 at 5:11 pm

    Hi Khusbhoo,

    I tried the recipe. The cake was yum but it wasn’t fluffy enough. What step shall I take to make the cake fluffy? thanks

    Reply
    • Khushboo

      June 01, 2020 at 2:05 pm

      Hi Somya, mango puree differs, so if you are in short of liquid add more. This cake turns out moist and fluffy for me. And make sure your baking soda and powder are full strength and not expired.

      Reply
  33. Kim

    April 28, 2020 at 2:55 pm

    Can I use spelt flour with coconut flour or some other sort of a healthy flour combo,instead of white flour? Recipe looks yummy!

    Reply
    • Khushboo

      April 29, 2020 at 11:00 pm

      Hi Kim, you can do whole wheat flour , oat flour and almond flour combo. I haven’t tried it with the flour mentioned by you.

      Reply
      • Tanya

        May 14, 2020 at 4:59 am

        Can u plz share the measurements with oat, almond and whole wheat flour?

      • Khushboo

        May 20, 2020 at 3:00 pm

        Hi Tanya, I would do 60% whole wheat flour and 20 % almond and oats flour. The liquid needs to be adjusted accordingly.

      • Maulishri agrawal

        July 23, 2020 at 9:17 am

        My cake did not baked well, it was wet even after baking for 2 hrs. I had followed the recipe correctly. Don’t know where it went wrong. Would suggest never try it

      • Khushboo

        November 17, 2020 at 11:17 am

        Hello Maulishri, sorry that your cake didn’t bake. If you see the ingredient list it has enough leavening agent to fluff up the cake. Did you forget to add them? Or check your oven temperature.

  34. Krishna Kishore

    April 20, 2020 at 11:11 pm

    Hey. This cake looks delicious and I’m planning to make this cake For my parents’ anniversary tomorrow. But I wanted to ask whether it is okay to keep the mango pudding overnight in the refrigerator separately till I assemble the cake (the frosting and all) tomorrow morning or should I apply it on the cake and then keep the cake in the refrigerator and only keep the frosting separately.

    Reply
    • Khushboo

      April 24, 2020 at 2:35 pm

      Hi Krishna, I hope you have received my email on this query. Yes, you can store mango pudding 2-3 days in the fridge without any problem.

      Reply
  35. Isra

    February 04, 2020 at 11:01 am

    5 stars
    I made it for the 3rd time and it turned out amazing! This time I added orange zest and some blackberries 😍😍😍

    Reply
    • Khushboo

      February 05, 2020 at 9:32 am

      Yayy awesome, orange sounds yum!!

      Reply
    • Manpreet

      May 24, 2020 at 11:50 pm

      Hello, I want to try this recipe. But just 2 of us so can I get the measurements for a smaller cake? Can I just halve all the ingredients?

      Reply
      • Khushboo

        June 01, 2020 at 2:12 pm

        Manpreet, you can cut the recipe into half and make it or even 1/4th.

  36. Aish Manu

    January 21, 2020 at 3:02 am

    5 stars
    Delicious and yummy cakes, Looking beautiful mango flavour cakes,

    Reply
    • Kinjal Shah

      May 28, 2020 at 7:51 pm

      Hi Khushbu thank you for lovely recipe. Can you use wheat flour?

      Reply
      • Khushboo

        June 01, 2020 at 1:58 pm

        Hello Kinjal, yes you can use wheat flour. The cake will need more liquid, so adjust it accordingly.

  37. gail chadwick

    December 08, 2019 at 12:19 am

    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

    Reply
    • Khushboo

      December 12, 2019 at 10:00 pm

      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!

      Reply
  38. SJ

    October 25, 2019 at 5:04 pm

    Hi,

    Can this be made with a boxed cake?

    Reply
    • Khushboo

      October 29, 2019 at 9:46 pm

      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.

      Reply
  39. Neikhila Thakare

    September 25, 2019 at 9:53 am

    5 stars
    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

    Reply
    • Khushboo

      September 29, 2019 at 9:33 pm

      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.

      Reply
      • Thanmayee

        April 15, 2020 at 4:05 pm

        How long should I bake if I double the ingredients?

      • Khushboo

        April 16, 2020 at 10:13 am

        Hello Thanmayee, It depends on the size of pan used.

  40. Himanshu Thakur

    September 11, 2019 at 11:10 pm

    5 stars
    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

    Reply
  41. Mamata

    September 02, 2019 at 9:46 am

    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

    Reply
    • Khushboo

      September 05, 2019 at 12:28 pm

      Hello Mamata. Thin coconut milk will do.

      Reply
  42. Isra

    August 10, 2019 at 12:08 pm

    5 stars
    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 😅

    Reply
    • Khushboo

      August 12, 2019 at 2:29 pm

      Apricot sounds yum Isra!

      Reply
  43. Riya

    July 25, 2019 at 7:52 am

    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?

    Reply
    • Khushboo

      August 12, 2019 at 2:33 pm

      Sure you can use coconut milk. Do add vinegar as it is essential for baking soda to react and make the cake fluffy .

      Reply
  44. Farida Banu

    July 11, 2019 at 4:18 am

    I am one of the mango favourites. This mango cake is just melting.

    Reply
  45. Arzoo

    July 08, 2019 at 10:17 pm

    5 stars
    Great work. I loved the color of the cake, it’s quite soothing.

    Reply
  46. Isra

    July 07, 2019 at 10:25 am

    5 stars
    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

    Reply
    • Khushboo

      August 12, 2019 at 2:38 pm

      Happy birthday to your son Isra. I am glad you liked it.

      Reply
  47. Yasina Chhetri

    July 02, 2019 at 10:14 am

    I am vegan. And it’s one of my favorite. Thanks a lot for the recipe. I love you guyss!!!

    Reply
  48. Nikita

    June 10, 2019 at 8:45 am

    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.

    Reply
    • Khushboo

      June 17, 2019 at 1:48 pm

      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.

      Reply
  49. dimple jain

    June 06, 2019 at 8:58 am

    5 stars
    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 . 🙂

    Reply
    • Khushboo

      June 17, 2019 at 1:44 pm

      Thank you for a lovely feedback Dimple.Request noted.

      Reply
  50. Bandana

    May 30, 2019 at 6:35 pm

    5 stars
    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.

    Reply
  51. Ana

    May 29, 2019 at 1:43 pm

    4 stars
    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!

    Reply
    • Khushboo

      October 08, 2019 at 10:25 pm

      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.

      Reply
  52. Ana

    May 27, 2019 at 6:41 am

    If I cut the recipe in half does that mean I would use one 6inch pan?

    Reply
    • Khushboo

      May 28, 2019 at 2:21 pm

      Yes Ana, 6″ pan will work well if you halve the recipe.

      Reply
  53. Nanda

    May 22, 2019 at 9:44 pm

    5 stars
    Made this cake twice this week. It was so delicious. Spongy and fruity. Thanks khushboo for always giving us easy recipes that work too.

    Reply
    • Khushboo

      May 22, 2019 at 9:58 pm

      I am glad you enjoyed it Nanda. Thank you for a lovely feedback.

      Reply
  54. Priya

    May 22, 2019 at 2:34 pm

    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

    Reply
    • Khushboo

      May 22, 2019 at 9:58 pm

      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.

      Reply
  55. Seema

    February 25, 2019 at 5:59 am

    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

    Reply
    • Khushboo

      February 25, 2019 at 2:01 pm

      Hi Seema, the cake is sturdy enough for Fondant but the frosting is not. So use a buttercream or any other sturdy frosting .

      Reply
  56. Jeff Shft

    February 10, 2019 at 8:51 pm

    5 stars
    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!

    Reply
  57. Jasbir

    February 04, 2019 at 4:44 pm

    5 stars
    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.

    Reply
    • Khushboo

      February 04, 2019 at 4:52 pm

      Thank you for your feedback Jasbir. I will test this recipe again with your given tips.

      Reply
      • Payal

        April 21, 2020 at 6:26 pm

        Hi khushboo,
        I want to make this cake with 4 layers.
        I have 2 9inch pans. How many times do i have to multiply the recipe?

      • Khushboo

        April 24, 2020 at 2:36 pm

        For a 9 ” pan and 4 layers I suggest you double this recipe.

  58. Komal

    December 29, 2018 at 10:12 pm

    5 stars
    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

    Reply
    • Khushboo

      December 31, 2018 at 7:06 pm

      I am glad you like it Komal. Caramel and mango is an odd combo and the cake will be overly sweet in my opinion.

      Reply
  59. Jp

    December 24, 2018 at 6:01 pm

    5 stars
    An awesome recipe. Quick q: Can you give recipe with whole wheat flour?

    Reply
    • Khushboo

      December 31, 2018 at 7:02 pm

      Thank you Jp. You can sub the all purpose flour with whole wheat flour . The result will be a little dense.

      Reply
  60. Abby

    August 21, 2018 at 9:19 pm

    What should be the substitution if using powdered sugar ?

    Reply
    • Khushboo

      August 22, 2018 at 11:05 am

      Hello Abby , by powdered sugar you mean just ground sugar or using store bought confectioner’s sugar?

      Reply
  61. Raushan Shaw

    July 10, 2018 at 1:00 am

    5 stars
    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

    Reply
  62. Rachana

    July 08, 2018 at 10:59 pm

    Hi khushboo, I like your receipes. It will be possible to cut the cake in 4 layers with this method? My cakes always break even in 2 layers. Also I have MR 40 litre off. On which mode generally cakes are done? I make with both rods on. I have to gift this cake to someone so it should come out nice right?

    Reply
    • Khushboo

      February 20, 2020 at 11:08 am

      Hello Rachana, as far as I know, you only need bottom element (rod) to be heated, not both. As you can see I have made a four-layer cake with ease. Work with gentle hands and refigerate the cake before cutting the layers.

      Reply
  63. Shilpi

    July 03, 2018 at 10:32 pm

    4 stars
    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

    Reply
    • Khushboo

      September 26, 2018 at 6:36 pm

      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.

      Reply
  64. Shef

    June 08, 2018 at 9:55 pm

    Is the cream cheese frosting necessary

    Reply
    • Khushboo

      July 24, 2018 at 10:25 pm

      No .. you may just enjoy it without any frosting.

      Reply
  65. Sarla

    June 01, 2018 at 7:59 am

    5 stars
    Tried this cake with tin purée . It was tasty. Many thanks.

    Reply
    • Khushboo

      June 01, 2018 at 10:45 pm

      Awesome Sarla!

      Reply
  66. Shilpa

    May 24, 2018 at 4:24 pm

    5 stars
    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

    Reply
    • Khushboo

      May 28, 2018 at 4:25 am

      I prefer Ataulfo mangoes for fresh ones and canned alphonso pulp . The frosting used here isn’t overly sweet.

      Reply
  67. Fiona

    May 21, 2018 at 2:40 pm

    5 stars
    Loved the texture of this cake . Great taste. Thank you!

    Reply
  68. Sandhya

    May 21, 2018 at 12:14 am

    5 stars
    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.

    Reply
    • Khushboo

      May 23, 2018 at 11:52 pm

      Happy birthday to your son Sandhya! I am glad you liked it .

      Reply
  69. Harsha jain

    May 19, 2018 at 1:41 am

    5 stars
    I baked the cake today it came out super yummy

    Reply
    • Khushboo

      May 23, 2018 at 11:42 pm

      Awesome. Thank you for a lovely feedback Harsha!

      Reply
  70. Surali

    May 16, 2018 at 8:15 am

    Can I use non dairy milk ya nondairy yogurt instead of dairy milk?

    Reply
    • Khushboo

      May 23, 2018 at 11:49 pm

      Sure you can Surali.

      Reply
  71. Kellie

    May 12, 2018 at 8:57 am

    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.

    Reply
    • Khushboo

      May 12, 2018 at 10:57 pm

      Thank you Kellie. Do try it soon!

      Reply

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