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
Prep Time30 mins
Cook Time30 mins
Total Time1 hr
- 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
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.
Frosting recipe here.
Reduce sugar by ¼ cup if using canned mango puree.
Increase sugar by ¼ cup if mangoes aren’t sweet.
I have used French tip to pipe swirls on the cake.
Always refrigerated . Stays well up to 3 days .
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