Cakes Eggless vegan

Eggless mango cake

“There’s two times of year for me: Football season, and waiting for football season.”- Darius Rucker.

Do you ever crave fruits that you know aren’t going to be in season for a while ? Happens with me quite a bit.

This summer , I had the good sense to freeze some mango pulp – you know , if I feel the urge to bake with mango in the middle of December. Except its been hardly a month since I froze it, and I have already used it up ! And used it well, even if I do say so myself

So… although Mango season has ended here in India , I still thought this was worth a share.

Its a super easy recipe and it just happens to be dairy free and egg free as well. Its adapted from Anna Weston’s recipe for vegan mango cake . The reason I haven’t titled this cake “vegan ” is because I recently found out that not all types of all purpose flour and sugars are vegan ! I am not sure if the flour and sugar I used here are vegan or not – I just am erring on the side of safety! But if you are vegan , you could just use organic sugar and flour and you are good to go!

All that aside , you’ll never miss the dairy or eggs here, the cake is so incredibly delicious and moist. So if mangoes are still gracing the markets where you are (or you have some frozen mango in the depths of your freezer!), do try this. Or else , it works just as well with canned mango puree too !

You know , the batter itself tastes so good – its no surprise how good the finished cake is . So moist and scrumptious. It needs no icing whatsoever. The mango flavour sings of summer and that little bit of cardamom elevates the flavours totally. If you like mangoes as much as I do, you will adore this cake!

Print Recipe
Eggless mango cake Yum
A moist ,delicious mango cake that is dairy free and egg free as well !
Prep Time 10 minutes
Cook Time 30 minutes
16 servings
Prep Time 10 minutes
Cook Time 30 minutes
16 servings
  1. Preheat your oven to 180 C/ 350 F. Grease and flour an 8 inch square pan . Or you can line it with parchment paper.
  2. Whisk together the flour, salt, baking powder, and cardamom powder. Keep aside.
  3. In a bowl, whisk together the sugar , oil, mango puree and vanilla extract.
  4. Gradually add the flour mixture in 6-8 additions , whisking gently after each addition until the flour is JUST incorporated .
  5. Pour the batter into the prepared pan and smooth the top.
  6. Bake at 180 C/ 350 F for 30-35 minutes until the top springs back on touching or a toothpick inserted in the centre comes out clean.
  7. Cool completely in pan and invert out gently.
Recipe Notes
  1. This cake can be stored at room temperature in an airtight container for 2-3 days.
  2. You can omit the cardamom if you don't have it on hand.
  3. As the cake is so soft, be gentle while removing from pan and slice after completely cool.
  4. If you want a taller cake, you can bake in a 7 inch pan.
  5. If you are using fresh mangoes , you may need 2-3 mangoes for one cup puree.


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13 thoughts on “Eggless mango cake”

  1. I have tried this cake with wheat flour
    Rest all ingredients were same, it didn’t came out , from inside it’s raw only, I baked in microwave for 35 mins
    It didn’t came out clean when inserting knife, so I again did for 10 mins, and so on I tried total 60 mins, but to my surprise , ot didn’t baked from inside, can u tell me what wrong with the cake

    1. Hi Neha…i am sorry to hear that! I havent tried this cake with whole wheat flour . It would take more time but it should have been cooked in an hour! What size pan did you use? And you baked it in microwave in convection mode? at what temperature and was the oven preheated?

  2. I was looking for an easy eggless mango cake and this recipe was perfect to me to try out.. Simple with no condensed milk or other complicated ingredients. I tried it out and it came out really well. Tastes yummy. We all loved it. Thanks for the wonderful simple recipe 🙂

  3. I tried this recipe..Came out pretty soft and moist but there is a bitter aftertaste to it…Could you please let me know what could be the reason? I made a mango and chocolate cake few days back with the same mangoes and baking powder- it didn’t have that bitter taste. Thank you

    1. Hi Sugandha … thanks for trying the cake. Too bad about the aftertaste. I would have said its the baking powder , but yours seem to have been fine. It is possible the chocolate in the other cake , masked the off baking powder. Other than that , I can’t really think of any other reason for the after taste if you followed the recipe amounts and steps.. Sorry i am not of more help!

  4. Wow easy receipe… Can you please explain why you are not using baking soda here..Generally we need to use baking soda in all eggless receipes for raising

    1. Hi Monali..baking soda is used in recipes where there is some acidic medium for it to react with like curd, buttermilk or vinegar. Since many eggless cakes use curd or yoghurt, those recipes have soda as well. this cake doesnt need it 🙂

    1. Hi Shilpa… Yes, ofcourse… I would suggest adding a little mango puree to the cream for a stronger mango flavour overall

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