Eggless Mango Cake

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!

You’ll Love This Egg-Free Cake

• It is 1-bowl recipe and very easy to make.
• This mango cake needs only 7 ingredients and sauce needs only 3 ingredients!
• 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 is full-of-mango flavor. Plus, it is rich, creamy, sweet. This is the perfect way to top your mango cake.

Ingredient Notes

Here are the only 7 ingredients to make eggless mango cake recipe. 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 (aka sonth powder). 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.

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 egg-free 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. 

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