Learn how to make the best eggless mango cake recipe on the internet. This mango cake is made with condensed milk and without eggs. And it is topped with creamy, rich mango sauce. So good!
Jump to:
❤️Why I Love This Recipe
- It is 1-bowl recipe and very easy to make.
- This mango cake needs only 7 ingredients and sauce needs only 3 ingredients!
- Eggless mango cake batter comes together in 15 minutes (from gathering ingredients to batter in the pan). So quick, right?
- Even though it is egg-free cake, it is soft, spongy, and perfectly moist cake.
- Mango pulp is added to the batter, so it gives yellow tinge but the cake has subtle mango flavor. For robust mango flavor, I would suggest adding mango extract.
- The sauce topping has a full-of-mango flavor. Plus, it is rich, creamy, sweet. This is the perfect way to top your eggless mango cake.
🧾Ingredient Notes
Here are the only 7 ingredients to make eggless mango cake. (All purpose flour, baking powder, baking soda, cardamom powder, melted butter, mango pulp, condensed milk) Simple, easy to available at the grocery store!
- Cardamom powder: Just like other Indian mango recipes like mango halwa, mango shrikhand, I have used cardamom powder here. It goes perfectly with fresh mango flavor.
- Variations: you can use ½ teaspoon ground cinnamon or ½ teaspoon ground ginger. Or use 1 teaspoon of pure vanilla extract.
- Mango pulp: Here I have used canned alphonso mango pulp which is easily available in Indian grocery stores. Yes, you can use fresh mango pureed into the blender. Personally, I prefer the Alphonso mango flavor, so I am using a canned one. The mangoes we get here in the USA do not have good flavors compared to Indian verities.
- My canned mango pulp was already sweet, so I have not added any extra sugar. If using fresh mangoes then add sugar while grinding and make the pulp sweet.
- Condensed milk: This sweetened condensed milk works like a charm as an egg substitute. It gives a rich, sweet, and moist cake.
🎥Watch The Recipe Video:
👩🍳 Step By Step Photo Instructions
Prep:
- Pre-heat the oven 350°F or 180°C for at least 10 minutes.
- Melt the butter and let cool to room temperature.
- Grease the 9 inch round cake pan with butter or spray with oil. Keep it aside.
1) Take melted, cooled butter and mango pulp in a bowl.
2) Add condensed milk.
3) Whisk well till everything is incorporated well.
4) Sift dry ingredients directly over the wet ingredient mixture. Keep the sieve over the bowl, add all purpose flour, baking powder, baking soda, and cardamom powder. Sift into the bowl.
5) Mix using wire whisk till the batter comes together.
6) pour into the prepared cake pan. Lightly shake and tap the pan on the countertop to evenly spread the batter.
7) Bake into the preheated oven for 38-40 minutes. Or till the toothpick inserted in the center of the cake comes out clean. This is eggless mango cake, so slight sinking in the center is predictable, not to worry.
8) Let the cake cool in a pan for 5 minutes. Then loosen the sides using a butter knife and invert the cake into the cooling rack. Let it cool down completely, slice, and serve with a drizzle of mango sauce.
💭Expert Tips:
- Drizzle the mango sauce at the time of serving only otherwise cake will get soggy. If storing the cake for later, then I would suggest storing the sauce in a separate container in the refrigerator. Drizzle on the slice of the cake at the time of serving.
- Storing the cake: It stays good for 1-2 days at room temperature depending on the climate where you live. It stays good for 4-5 days in the refrigerator in an airtight container.
Not a fan of cardamom powder? Try any of these variations:
- ½ teaspoon of Cinnamon powder
- 2 teaspoons Pure vanilla extract
- ½ teaspoon ground ginger. Yes, dry ginger powder and mango flavor go very well together. If you are familiar with aamras (Gujarati style), fresh mango pulp is topped with clarified butter and dry ginger powder.
Not a fan of mango sauce? Try any of these variations:
- Chocolate ganache topping (recipe shared in my eggless chocolate cake recipe)
- Drizzle the chocolate sauce.
- Make mango coconut cake. Make buttercream frosting with few drops of coconut extract. Then top with toasted, sweetened coconut flakes.
- One of the readers tried: Layered cake with raspberry preserve and lemon curd. Frosted with key lime whipped cream.
- Frost the cake with eggless mango mousse.
FAQs
Yes, you can. If using fresh mango puree then you need to add sugar to sweeten the mango pulp. My canned mango pulp is already sweetened.
Yes, you can. Drain the syrup or liquid from the can, use the mangoes, and make pulp. Taste test and add the sugar if required.
No, you cannot. Milk and sugar do not give a good spongy result. Here condensed milk is used as an egg-replacer. So condensed milk is must in this eggless mango cake.
Did you try this eggless mango cake recipe? I’d love to hear about it! Click here to leave a review.
📋 Recipe Card
Eggless Mango Cake
Ingredients
- 1 ¼ cups All purpose flour (Maida)
- 1 teaspoon Baking powder
- 1 teaspoon Baking soda
- 1 teaspoon Green cardamom seeds powder See notes for variations
- ⅓ cup Unsalted Butter melted and cooled
- 14 oz can or 1 ¼ cups sweetened condensed milk
- 1 cup Mango pulp canned
For the Mango sauce:
- ½ cup Mango pulp canned
- 1 tablespoon Powdered sugar (Confectioner’s sugar or icing sugar)
- 1 ½ to 2 tablespoons Heavy whipping cream adjust the amount to make the sauce runny consistency
Instructions
- Prep: Preheat the oven 350°F or 180°C for at least 10 minutes. Melt the butter and let cool to room temperature. Grease the 9 inch round cake pan with butter or spray with oil. Keep it aside.
- Mix wet ingredients: Take melted butter, mango pulp, and condensed milk in a large bowl. Whisk till everything is incorporated well.
- Sift dry ingredients: Sift dry ingredients directly over the wet ingredient mixture. Keep the sieve over the bowl, add all purpose flour, baking powder, baking soda, and cardamom powder. Sift into the bowl.
- Assemble: Mix using wire whisk till the batter comes together. Pour the batter into the prepared cake pan. Lightly shake and tap the pan on the countertop to evenly spread the batter.
- Bake: Bake into the preheated oven for 38-40 minutes. Or till the toothpick inserted in the center of the cake comes out clean. Let the cake cool in a pan for 5 minutes. Then loosen the sides using a butter knife and invert the cake into the cooling rack. Let it cool down completely, slice, and serve with a drizzle of mango sauce.
- Making mango sauce: Combine sauce ingredients, whisk and it is ready. Adjust the amount of heavy cream to get the runny consistency.
Notes
- I have used canned Alphonso mango pulp which is easily available in Indian grocery stores. Yes, you can use fresh or canned mango pieces pureed into the blender. You may need to add sugar to make sweet mango pulp.
- Cardamom powder substitutions (choose any one): ½ teaspoon of Cinnamon powder or 2 teaspoons Pure vanilla extract or ½ teaspoon ground ginger.
-
- Drizzle the mango sauce at the time of serving only otherwise cake will get soggy. If storing the cake for later, then I would suggest storing the sauce in a separate container in the refrigerator. Drizzle on the slice of the cake at the time of serving.
- Storing the cake: It stays good for 1-2 days at room temperature depending on the climate where you live. It stays good for 4-5 days in the refrigerator in an airtight container.
- Chocolate ganache topping (recipe shared in my eggless chocolate cake recipe)
- Drizzle the chocolate syrup.
- Make mango coconut cake. Make buttercream frosting with few drops of coconut extract. Then top with toasted, sweetened coconut flakes.
- One of the readers tried: Layered eggless mango cake with raspberry preserve and lemon curd. Frosted with key lime whipped cream.
- Frost the cake with eggless mango mousse.
VisalakshiArunachalam
Hi
I tried just now excellent taste & texture
Kanan Patel
Very glad that you liked.