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July 30, 2022

Mango lovers frequently enjoy baking eggless mango cake recipe. It is definitely impossible for a baker to avoid making this wonderful cake when mangoes are in season. Although I already have an eggless mango semolina muffin recipe on the site, I've been meaning to share the mango cake recipe for a while. 

So finally, it's time to share it with all my readers. I have no doubt you'll treat it with the same affection as my prior posts. Did you read my most recent Aamras recipe, by the way?

When it comes to mango cake, there are a tones of recipes online. Few are with eggs and few are eggless.  Few make use of oil while some are made with butter. Even when it comes to mangoes you can use different varieties like Kesar, Badami, Safeda etc for making the cake. But For this recipe I have used Alphonso mangoes, also known as Hapus. 

This is the best variety as it is less fibrous and most flavorful. If you look at the color of the cake, you will notice the bright yellow color for sure. I have not added any artificial color but it’s all because of using good quality Alphonso. The lighter the color of the pulp, the lighter the color of your cake.

If you wish to attempt making a cake with a distinct taste, you may also try making the eggless pan cake recipe.

Another, Seasonal Fruit Cake recipe that I have attempted is the Pineapple Upside Down Cake. Try Making It, It's Simply Irresistible.

Types of Frosting and Topping to try on an Eggless Mango Cake

Mango Cakes can be served with various types of frostings and toppings. Eggless mango cake can be served with fresh fruit toppings. However , keep in mind to add the fruit toppings just before serving, as adding fresh fruit toppings may reduce the shelf life of the cake. 

Cream Cheese Frosting is an excellent combination to go with your mango cake. You can also drizzle some mango pulp on the cake before you serve it. Fruit compote of your choice can also be added on top of the cake and in between the layers to make it all the more delicious and attractive.

This mango cake recipe will also taste delicious when topped up with some whipped cream and nevertheless you will not regret just having the cake as it is without any topping as well.

Quick Notes

Tin Size

8*3*2 inches

Oven Temp

180 °C

Baking Time

25 min

MW Convection Temp

160 °C

Baking Time

25 min

Demold Instructions

10 min

Cooling Time

15 min

PS: Use conversion table to switch recipe between grams and cups.

Let’s start the Recipe.

Eggless Mango Cake Recipe:

Wash the mangoes and peel them. Roughly chop the mangoes and transfer these to a mixer jar. Along with mangoes, add Sugar and half of the mentioned amount of milk. Grind everything together to make puree. While making Puree, make sure there are no crystals of sugar left. Everything should be like a smooth paste. 

Eggless mango cake blending

In a separate bowl, sieve flour, baking powder, baking soda and salt altogether. To get a light and fluffy cake, sieving is very important. Not only it helps to remove the impurities from the ingredients but also aerate it. Keep the bowl aside.

Meanwhile, preheat the oven at 180 C.

Eggless Mango Cake

In a mixing bowl, take oil and the remaining portion of the milk. Add the prepared mango puree to it and whisk to combine. You can use an electric whisk or a hand whisk. Mix everything until it emulsifies. 

Start adding dry ingredients to the bowl of wet ingredients and continue to mix.  Add cardamom powder. In case you don’t like the flavor of cardamom, you may like to replace it with vanilla extract in the same amount. 

Prepare a smooth and lumps-free batter of pouring consistency. If you feel the batter is thick, you make like to adjust the consistency by adding some extra milk.

Eggless Mango cake combine

Pour the prepared batter into a lined/greased tin. I always prefer using parchment paper to avoid any kind of disaster. However you may like to simply grease the tin with butter and use it. 

Tap the tin on the counter and bake it in a preheated oven at 180 C for 25 min. The baking time may vary depending upon the oven model and size. So keep an eye. 

Once baked, take the tin out from the oven and do the toothpicks test. Insert a toothpick and if it comes out clean, it means the cake is baked. But if it comes out with some batter on it, you may like to bake it further for 5 minutes or until it passes the toothpick test.

Eggless Mango cake

Let the cake rest in the tin itself for 10 minutes and then unmold it. Immediate unmolding can break the cake. That is why let it rest to stabilize.

Now unmold the cake and slice it into desired thickness. You can bake this cake into a 6 inches round pan and can use it as a base sponge for the frosted cakes. 

Now try the recipe and share your feedback with me. Do not miss reading the recipe notes at the end of the recipe as there are many tips I have shared for you all. 

Eggless Mango Cake

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Eggless Mango Cake
Prep Time: 10 minutes
Cook Time: 25 minutes
Passive Time: 15 minutes
Course: Dessert
Keyword: Eggless Mango Cake
Servings: 8 people



  • Wash the mangoes well and peel them.
  • Roughly chop the mangoes and add them in the blender with sugar and half the quantity of milk mentioned.
  • Blend all the ingredients well into a puree. Ensure the puree is smooth with no crystals of sugar and no chunks of mangoes remaining.
  • Take another Bowl. Sieve Flour, baking powder, baking soda and salt together. This is an important step, as it helps to aerate the cake, as well as remove any impurities.
  • Preheat the oven at 180 C.
  • In another bowl, add oil and rest of the milk.
  • Next, add the pureed mango to the above mixture. Whisk and combine all ingredients either by using a hand whisk or an electric blender, till they are emulsified.
  • Add the Dry ingredients to the above mixture and keep stirring.
  • You can either add Cardamom powder or vanilla extract at this stage.
  • Mix all ingredients well to form a smooth lump-free batter. To adjust the consistency you may add some milk, if the batter appears thick.
  • In a baking tin place a parchment paper or grease it with some butter.
  • Pour the prepared cake batter into the tin. Tap the tin on the counter after poring the batter.
  • Bake the cake in a preheated oven at 180 °C for 25 minutes.
  • Take the cake out of the oven once baked. Insert a toothpick into the cake to check if the toothpick comes out clean.
  • If some batter sticks to the toothpick you may bake the cake for another 5 minutes or till the toothpick comes out clean.
  • Let the cake rest in the tin mold for another 10 minutes before you demold it. Demolding the cake when hot may damage the cake.
  • After Cooling, demold the cake and cut it into pieces of desired thickness.
  • You may also, make a round cake base in a 6 inch pan and use it as a cake base for Frosted cakes.


  1. Mangoes are the star of this recipe. So be sure to use only the best mangoes which are less fibrous.
  2. For bright yellow color, you may like to add few drops of food grade color.
  3. You can use the same batter to make eggless mango muffins. The baking time will be 18 min.
  4. You may like to add chopped pistachio to garnish the cake while baking. 
  5. Every ingredient in the recipe and its quantity has its own significance. Do not alter them.
  6. This recipe is a tried and tested recipe. Substitute the ingredient/s only at your own risk.
  7. You can adjust the servings of this recipe in the “Recipe Card” and all the ingredients and their measurement will automatically adjust.
Tried this recipe? Share it with me on Instagram!Mention @bakewithsonia or tag #bakewithsonia
About the Author Sonia Gupta

Founder of AnyBodyCanBake, Noted Entrepreneur, Celebrated Baker, Certified Baking Instructor, and Accomplished Food Blogger.

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