Eggless Mango Cake Recipe
This Easy Peasy Mango Cake has no eggs, no butter and all you need is a bowl and whisk!! It’s one of the easiest cake I’ve ever baked.
Perfect Cake to be made with readily available ingredients from the pantry. My kiddos love to enjoy this mango cake with lots of whipped cream in the side.
EGGLESS MANGO CAKE – MANGO SPONGE CAKE – MANGO CAKE
We love eggless cakes ! It is super dooper easy to make, even if you have never baked them before. I have made this eggless mango cake so many times when fresh mangoes are in season and with mango puree from the tin.
Over the years, I have made amendments and now we have one perfect Eggless Mango Cake Recipe. You can also make this cake with Whole Wheat flour too!
It’s absolutely crazy time at this minute. A lot of ingredients are scarce and absolutely not available in the market. However to make this mango sponge cake, you really do not need any special ingredients.
This crazy cake is really affordable and so simple that a 7 years old can also make.My kids absolutely love making this cake with instructions printed from the recipe!
I always have a tin of Mango Pulp stacked in my pantry to make 3 Ingredients Mango Lassi. and this crazy mango cake!
RECIPES YOU CAN MAKE WITH MANGO PULP
WHY SHOULD YOU TRY IT?
Mango Cake is just so delicious
Kids friendly recipe. One of the simple recipes to introduce your children to baking
All you need is a bowl & whisk! You don’t need a stand mixer or hand mixer.
Delicious tea cake or load it with frosting.
To make this easy eggless mango sponge cake, You’ll need the following list of ingredients
Mango Pulp or Mango Puree – I like to use Kesar Mango Pulp available at any grocer. Alternatively if you have access to fresh mangoes, blend them in a blender jar until you have fine puree.
Plain Flour or All Purpose Flour or Maida
Sugar – Granulated Sugar or Caster Sugar – Either of them works well in the recipe.
Vegetable Oil or Sunflower Oil
Vanilla Extract or A pinch of Cardamom – I like to add either of them adds great flavors to the cake.
Vinegar plays an important role in this eggless cake. Vinegar reacts with baking soda to help with the rise of the cake.
Don’t have vinegar – Not to worry – you can as well substitute Vinegar with 2 Tsp Baking Powder.
Baking Soda or Bicarbonate of Soda
HOW TO MAKE EGGLESS MANGO CAKE WITHOUT BUTTER, WITHOUT EGGS
To make this quick and easy tropical cake, you do not need a mixer. Not even even a blender! This cake can be made in just One Bowl! In fact, you can add the dry ingredients into the wet ingredients directly and stir to combine.
You can make them in a loaf tin or a round cake tin. Time needed for cooking will vary accordingly.
ONE BOWL CAKE METHOD
Place mango puree, oil, vinegar and vanilla extract in a mixing bowl.
Sift the flour, sugar, baking soda and salt over the bowl and whisk them together until the batter is smooth.
Pour the batter into a greased and lined 2lb loaf tin and bake for 35-40 minutes until the cake has risen and is springy to touch. A skewer /tooth pick inserted in the center should come out clean and dry.
Store slices of eggless mango loaf cake in an airtight container for up to 5 days.
HAVE YOU MADE THIS RECIPE ?
This fairy cupcakes tastes delicious with our 3 Ingredients Instant strawberry jam too.
EASY EGGLESS MANGO CAKE RECIPE
- 1 1/2 Cup Plain Flour
- 3/4 Cup Sugar
- 1 Tsp Baking Soda
- 3/4 Cup Mango Pulp
- 1 Tbsp Vinegar
- 1 Tsp Vanilla Extract
- 1/4 Cup Vegetable Oil
- 1/4 Cup Milk
- Preheat the oven to 180 C. Line a loaf tin with parchment paper.
- Place mango pulp, oil, vinegar, milk and vanilla extract in a mixing bowl. Whisk to combine.
- Sift the flour, sugar, baking soda and salt over the bowl.
- Whisk the ingredients together until the batter is smooth.
- Transfer the batter into a lined 2lb loaf tin and bake for 35-40 minutes until the cake has risen and is springy to touch. A skewer /tooth pick inserted in the center should come out clean and dry.
- Allow the cake to cool in the loaf tin before de-moulding.
- Slice the cake and enjoy at tea time. You can also serve with whipped vanilla cream.
This recipe was first published in March 2011.