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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 Time Cook Time 2 hrs Total Time

30 mins 30 mins 1 hr

4.47 from 100 votes

Course: Dessert Cuisine: Indian Servings: 16 Calories: 118kcal
Author: Khushboo

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

1. Pre heat the oven at 350 deg F/ 180 deg C

Preparing the pan

1. 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.
2. Cut and line the pans with parchment round at the bottom.

Preparing dry and liquid ingredients

1. In a large bowl sift all dry ingredients.
2. In another bowl place all liquid ingredients and sugar.
3. Whip until the sugar granules are almost melted .
4. Now pour the liquid ingredients over the dry ingredients and whip until lump free.
5. Do not overmix.
. Bake for 28-32 minutes or until the toothpick inserted in the center comes out clean.
7. Once done take it out of the oven carefully.
. Let the cake cool in the pans for 10 minutes.
9. Now run a butter knife around the circumference of the cake to rlease it.
10. Now invert the cakes on the cooling rack to cool completely.
11. Loosely cover the cakes with a muslin cloth or kitchen towel to prevent drying out.

For the mango pudding

1. 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.
2. In a non stick pan cook the mixture on low heat stirring occasionally.
3. Once the pudding mixture warms up stir continuously scrapping the sides and bottom to
avoid sticking.
4. The pudding is done when the mixture starts to thicken up and coats the back of the spoon
5. Mango pudding should be done under 10 minutes start to finish.
. It will thicken more after cooling down.

Assembling the cake

1. Refer to the pictorial given above.
2. Slice the top of the cakes to level if there is a dome .
3. Cut the cakes into half.
4. Now spread some mango pudding over the first layer topping it with a layer of frosting.
5. Repeat for all the layers while stacking them.
. You may tint the frosting with your choice of colors.
7. 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.
9. Fill the icing bag with dual color frosting and pipe swirls if desired.
10. Refrigerate the cake at least 2 hours before eating.

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
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. 


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 . 

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

Eggless mango cake https://www.carveyourcraving.com/eggless-mango-cake/