Mango Cake Recipe | Eggless Mango Cake Recipe

mango cake recipe

Mango Cake Recipe: This eggless mango loaf cake is light, moist, and delicious! If you have some fresh mangoes or mango pulp in your pantry, try this tropical mango cake recipe! You’ll love this simple cake recipe!

A popular and delectable seasonal sponge cake made with cake batter and mango pulp The recipe is very similar to sponge cake or vanilla cake, but it contains a strong flavour of mango pulp. It can be served as a dessert recipe with a choice of frosting or as an evening snack with a coffee or tea beverage of choice.

Sponge cake recipes are very common baked cake recipes that use only vanilla flavouring. However, it can also be made with various flavours as an addition to traditional sponge cake recipes. The mango cake recipe, made with a generous amount of mango flavour, is one such easy and simple sponge cake variation.

Mango is the real star of this cake, so choose some good, sweet, ripe ones. Mangos give the cake a beautiful pop of colour, incredible flavour, and a healthy boost of nutrients.

In that regard, this recipe is very forgiving! This batter can also be used to make mango cupcakes; just keep an eye on the baking time. You can also make this a vegan mango cake by replacing the milk with any plant-based milk.

What I like about this easy mango cake recipe is how simple it is to make and how few ingredients are required. I’m sure you have everything; you might just need some mangoes.

Enjoy this fresh mango cake with your morning cup of coffee or simply as a sweet snack! Yummers!

I’d like to highlight some mango cake recipe tips, suggestions, and variations. First and foremost, there is no frosting on top of the cake in this recipe post. I attempted to make it a simple dessert snack. However, you can top it with whatever frosting you want. For frosting instructions, see my black forest cake recipe. Second, in addition to the mango flavour, you can add other flavours to this cake. You can, for example, add pineapple, grape, or orange flavours. Finally, I included oil as a wet ingredient in this recipe. However, if you want to improve the flavour, you can substitute butter. However, the cake may become hard as it rests due to the solidification of the butter.

You can also my other Cake Recipe Collection, it Includes various delicious cake recipes such as Date Walnut Cake Recipe, Fruit Bread RecipeEggless Chocolate Chip Muffins Recipe and So on.

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Mango Cake Recipe Card:

Mango Cake Recipe

Manita
This mango cake is bursting with the flavour of fresh mangoes! It's made with surprisingly simple ingredients, but it's a show stopper that tastes just as good as it looks.
Prep Time 10 mins
Cook Time 45 mins
Total Time 55 mins
Course cake
Cuisine Indian
Servings 1 cake
Calories 2620 kcal

Ingredients
  

  • 1 cup mango (cubes)
  • 3/4 cup sugar 180 grams
  • 1/2 cup oil  (120 ml)
  • 1 tsp  vinegar
  • 1/2 tsp  yellow food colour
  • 2 cups maida / plain flour  (280 grams)
  • 1 tsp  baking powder
  • 1/4  tsp  baking soda
  • 1/4 tsp  salt
  • 1/4 cup milk (60 ml) 

For Baking In Cooker:

  • salt or sand

Instructions
 

  • First, combine 1 cup mango and 3/4 cup sugar in a blender.
  • Blend until smooth, completely dissolving the sugar.
  • Place the mango puree in a large mixing bowl.
  • Add 1/2 cup oil, 1 teaspoon vinegar, and 1/2 teaspoon yellow food colouring
  • Mix thoroughly with a whisk to ensure that everything is well combined.
  • Place 2 cup maida, 1 teaspoon baking powder, 1/4 teaspoon baking soda, and 1/4 teaspoon salt in a sieve.
  • Make sure there are no lumps in the flour by sieving it.
  • Mix thoroughly using the cut and fold method.
  • Now, add 1/4 cup milk and mix until the batter is well combined.
  • To make the cake in a pressure cooker, add1½ cup of salt and close the lid without keeping the gasket or the whistle. 5–10 minutes on high heat As a result, a preheat oven atmosphere is produced.
  • now pour the cake batter into a cake pan (dia: 7 inch, height: 4 inch). To prevent sticking, line the bottom of the pan with butter paper.
  • Also, tap twice to level the surface evenly and remove any air bubbles that may be present.
  • Place the cake pan in the oven while it is preheated.
  • Cook for 45 minutes, covered, on a medium heat. Alternatively, preheat and bake for 45 minutes at 180 degrees Celsius.
  • Insert a toothpick to see if the cake has completely baked.
  • Cool the cake before unmoulding the aam cake.
  • Finally, serve the eggless mango cake plain or with frosting.t
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Notes:

  • First, adjust the amount of sugar to suit the sweetness of the mango.
  • It is also optional to add yellow food colouring. However, it adds a vibrant colour to the cake.
  • To make the cake healthier, replace the maida with wheat flour.
  • Finally, mango cake tastes best when made with fresh mangoes.

FAQ’s

Is it possible to lose weight by eating mango cake?

According to research, bioactive compounds and phytochemicals in mango cake may suppress fat cells and fat-related genes, implying that the fruit can help with weight loss. Mangoes are low in calories but high in water and dietary fibre, both of which help with digestion.

Which ingredient contributes to the softness of the cake?

Butter and sugar are being creamed together. One essential tip for making the cake spongy, fluffy, and moist is to whisk together the butter and sugar. Whisk the butter and sugar together for a long time, until the mixture turns pale yellow and fluffy due to the incorporation of air. Creaming is the term for this procedure.

What is the key to making a perfect sponge cake?

  • Here, Adam reveals everything… Get your ingredients ready! Before beginning to mix, have all of the ingredients prepared and weighed out.
  • The temperature in the room. Keep all ingredients at room temperature (butter should be soft, eggs should not be too cold!)…
  • It’s time to shake things up.
  • It’s done gently.
  • DO NOT OVER-MIX.
  • Pour in the milk…
  • Maintain your integrity….
  • Make some grease.

Is it true that baking soda makes cakes fluffy?

Baking soda is a leavening agent that is commonly used in baked goods such as cakes, muffins, and cookies. When baking soda is combined with both an acidic and a liquid, it becomes activated. Carbon dioxide is produced during activation, allowing baked goods to rise and become light and fluffy.

What happens if I substitute baking soda for baking powder?

If you substitute baking soda for baking powder in your baked goods, they will lose their lift and your pancakes will be flatter than, well, pancakes. Baking soda, on the other hand, can be used to make a baking powder substitute.

Which is better for baking powder or baking soda in cakes?

Baking soda has a strong flavour. In fact, it is 3-4 times more potent than baking powder. More baking soda in a recipe does not always result in more lift. You only need enough to react with the amount of acid in the recipe.

If you made this recipe, please be sure to rate the recipe and comment how it was 🙂 You can also Sign up for my email newsletter for more delicious vegetarian recipes.

Also Read: Date Walnut Cake Recipe