How To Make Eggless Mango Cake Recipe.

One of the very first summer desserts , I am gonna share here on the blog, is this easy to make, moist and full of fresh flavors – Eggless Mango Cake.

If you are hearing this term ‘Mango Cake’ for the first time, don’t worry, you are not the only one. Few years back even I didn’t know that something called ‘Mango Cake’ exists or that we can use a mango in a cake recipe.

The best thing about this recipe is that it’s a 1 BOWL CAKE RECIPE. So, what’s a 1 bowl cake recipe?

A one-bowl cake recipe means we only need one bowl and a spoon (or a hand mixer) for making this cake. We simply add all the ingredients, one by one, into the bowl and mix till a nice and smooth batter is formed. This is one of the easiest methods of making a cake.

Mostly eggless cake recipes use condensed milk (as a replacement of eggs) but I didn’t use condensed milk in this recipe. And even without condensed milk (or egg) , this cake is moist and soft.
This is an easy mango cake recipe. It doesn’t need any fancy ingredient. Most probably you will have all the ingredients at home.

But I tried this cake and it came out so well. It tasted so good.

Mango Cake is a delicious and colorful cake without eggs and butter. It is a vegan and eggless cake recipe. I have used fresh mango puree and whole wheat flour to prepare this yummy cake.

Can I use canned mango pulp instead of fresh mango puree?

The canned mango pulp is usually sweetened. So, reduce the sugar a bit if you want to use the canned pulp.

How long can I store this eggless cake?

Leftovers can be stored in the refrigerator for 4-5 days.

Eggless Mango Cake Recipe


1.5 cups Wheat Flour
1 Cup Mango Puree
2/3 cup Sugar
1/2 cup Water
5-6 tbsp
5 tbsp Oil I used sunflower oil
1.5 tsp Baking Powder
1/2 tsp Baking Soda
2 tsp Vanilla Essence
1/4 tsp Salt


Preheat the oven to 180 degrees C.
Combine the wheat flour, salt, baking powder and baking soda and sieve this together to ensure even mixing. Keep it aside.
Grease a 7 inch round cake tin with little oil and set aside.
Mix the mango puree, water, sugar, vanilla and oil in a mixing bowl and whisk until well combined.
Add the and mix well.
Add the sifted flour in 2 batches and gently fold the mixture until the batter shows no trace of flour.
Don’t overbeat or overmix.
Quickly pour this batter into the greased cake pan.
Immediately place the cake pan in the preheated oven.
Bake at 180 degrees C for about 38 – 40 minutes or till a toothpick inserted in the middle of the cake comes out clean.
Let the cake cool for about 15 minutes and then invert.
Let it cool completely and slice into pieces.
Serve with a cup of coffee

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