Eggless Mango Cake

5 from 6 votes

Some recipes are simply addictive: addictive to the taste buds and addictive to the sight. This one is just that! Prepared with a few ingredients, this velvety, moist, and flavorful Eggless mango cake is an absolute indulgence.

Prep: 15

Cook: 50

Total: 1 5

Course: Dessert

Cuisine: Eggless, Nut-free, Vegetarian

Servings:

Calories: 667kcal

Author: Ruchi

Ingredients

MANGO PURÉE - WILL YIELD 1 CUP OF PURÉE

1 Lb Ripe mangoes

CAKE INGREDIENTS

1½ cup All purpose flour
1 teaspoon Baking powder
½ teaspoon Baking Soda
⅛ teaspoon Salt
¾ cup Sugar
¾ cup Mango purée (that was prepared earlier)
¼ cup Oil
½ cup Buttermilk
1 teaspoon Mango essence

TO ASSEMBLE THE CAKE

¼ cup Mango purée

WHIPPED CREAM FROSTING

2 cups Heavy whipping cream
⅔ cup Powdered Sugar
2 tablespoons Cornstarch
1¼ teaspoons Mango Essence
- - Few drops of yellow color

GARNISH

- - Fresh Mango Scoops

US Customary - Metric

Instructions

STEP 1- PREPARE THE MANGO PURÉE

Wash, pat dry, and cut mangoes in half.
Scoop out the pulp from the mangoes and scrape the pulp off the seed too. Transfer it to a blender.
Blend the pulp until smooth.
Pour the puréed mango through a wire mesh strainer. Set aside.

STEP 2- BAKE THE MANGO CAKE

Preheat the oven to 330°F. Brush the 2 6-inch round baking springform pans generously with cooking oil or butter. Set it aside.
Combine sugar, buttermilk, oil, and mango essence in a stand mixer bowl. Beat this mixture at high speed until they are thoroughly combined.
Stir in all-purpose flour, baking soda, baking powder, and salt. Mix to combine.
Mix the dry ingredients until just combined.
Pour in ¾ cup of mango purée (that was prepared earlier).
Mix until fully incorporated into the batter.
Pour the mango cake batter in the greased pans. Tap the pans against your countertop two to three times to get rid of air bubbles.
Transfer the cake pans to the preheated oven and bake at 330 degrees F for 45-50 minutes. Before removing, do the toothpick test. Insert a toothpick in the center of the cake; if it comes out clean, the cake is done.
Remove from the oven and allow the eggless mango cake to cool for 10-12 minutes in the pan.

STEP 3- ASSEMBLE THE EGGLESS MANGO CAKE

Allow the mango cake to cool in the pan. The cake is easier to unmold when it has completely cooled, as it leaves the greased pan quickly. So, always wait till your cake has cooled down. Carefully unmold the cooled cake onto a clean plate.
Using a sharp knife slice the cake horizontally into 2 halves. Now we have 4 half slices of an eggless mango cake.
Take two halves – spread mango purée over the crumb part.
Take the other two halves – layer them with whipped cream frosting.
Invert the whipped cream frosted layer (upside down) on top of the mango layer. Gently press it down. Repeat the same with the other layer. Now we have two mango-whipped cream frosted cake sandwiches.
Apply a whipped cream frosting in between and stack the cake on top of each other. Now that we have stacked up all the layers, it’s time to dress our eggless mango cake (frost it).
Gather some whipped cream frosting on the spatula and apply a thin layer of frosting to the top and sides of the cake with a spatula. Smoothen it out and cover the entire cake.
Transfer the eggless frosted cake to the refrigerator and chill for about 10-15 minutes.
Pipe a star design all around the top and side of your cake. Add a fun touch by placing some mango scoops on the top.

Notes

Frequently Asked Questions

How to remove the cake from a springform pan?

Insert a knife in between the cake and the springform pan. Gently run the knife around the outside edge of the cake to loosen it from the pan.

Open and extend the springform pan latch. The cake will come loose. Lift the springform cover. Similarly, run the knife around the edges to loosen the cake from the bottom of the tray.

Gently lift the cake and remove the bottom tray.

Can I store this Eggless Mango Cake?

Yes, you can store this cake at room temperature for 3 to 4 days. For storing in the fridge, transfer it to the air-tight container and store it for a week.

How should I serve the Mango Cake?

This Eggless Mango Cake is superbly moist and perfectly textured, so you can serve it as is with the evening tea/ coffee.

Alternately, you may decorate it with some frosting of your choice for embellishment and make it more special!

Can I use this recipe for making cupcakes?

Yes, absolutely, you can use this mango cake batter for making mango cupcakes too. Just fill the cupcake liners 2/3 rd with the prepared batter, and bake for 15 to 20 minutes to create the little cupcakes of mango delight.

How can I make whipped cream firmer?

Cornstarch is the perfect solution. But if you are looking at a buttercream-like firm frosting, incorporate 1/2 cup of cream cheese or mascarpone cheese to stabilize the whipped cream.

Another great option would be gelatin (vegetarian option - agar-agar).

Can I freeze this cake?

Since this mango cake is frosted with whipped, I do not recommend freezing it. On thawing, the frosting will turn into a soupy mess; if you decide to freeze the cake.

Can you make this mango cake ahead of time?

Of course, you can! Assemble: and frost the cake a day before you want to serve it. Store the cake in the fridge. I suggest taking the mango cake out of the refrigerator for at least half an hour before serving.

Nutrition